Originally I was just gonna make the spicy kimchi (is it called baechu kimchi? but the other kimchi is also made with napa cabbage, so I was wondering if there’s a more specific word?), but I found a small cabbage in the back of my fridge so I also made water kimchi.
It’s my first time making water kimchi, so I’m hoping it’ll turn out well.
by Brilliant_Papaya287
1 Comment
Napa that’s quartered and wrapped for long term storage is called gimjang kimchi or pogi kimchi or tong kimchi. Because it is kept mostly whole and wrapped with a cabbage leaf it usually ferments slower and sometimes you can have sour kimchi in the outside and fresh tasting kimchi inside.
Mak kimchi is literally translated to rough/haphazard/hastily-made kimchi is Napa kimchi cut up in cubes and quicker to make and quick to ferment.
Geotjuri is similar to mak kimchi but it’s cut in longer strips and lack the (rice) flour paste to aid fermentation. It’s meant to be eaten more on the fresher side hence the lack of catalyst like paste.
The waterkimchi you made seems like nabak kimchi and that’s made with sliced mu (korean radish daikon) along with Napa and made during the spring summer season. It’s a banchan for meals but it’s also eaten like a snack usually with korean rice cakes Theres a korean idiom “person who drinks kimchi water when no ones offered them tteok” to describe someone who’s so overzealous and the kimchi water mentioned is nabak kimchi brine. This kimchi doesn’t get fermented as long as the winter kimchi dongchimi and is meant to be enjoyed after couple of days.
Hope it comes out well.