Kimchi Sorted

This kimchi variety is prepared with mustard leaves (g*t) that are coated in a spicy mixture of chili flakes, ginger, garlic, finely sliced scallions, and (optionally) fermented anchovy paste. The greens are roughly chopped before they are coated in the paste and left to ferment.

Geotjeori is a fresh variety of kimchi. Just like classic kimchi, it is usually prepared with napa cabbage (baechu), but unlike the more popular version, geotjeori is not fermented. It is typically made with tender and salted cabbage leaves or other vegetables, which are coated in an aromatic paste usually consisting of chili flakes, soy sauce, garlic, ginger, fish sauce, or (occasionally) anchovy sauce.

Nabak is a variety of water kimchi that is usually prepared with diced cabbage and radishes, though it also may include cucumbers, minari (water dropwort), carrots, or vegetables such as apples or pears. Finely diced ingredients are doused in a brine that is infused chili flakes, and the whole combination is left to ferment for a couple of days.

The kimchi paste in oi sobagi typically includes chili flakes, fish sauce or anchovy sauce, as well as finely sliced garlic, ginger, chives, and (optionally) carrots or Korean radish. Oi sobagi is usually served with Korean soups and stews, and it is best enjoyed when freshly prepared.

As the name suggests, this kimchi variety is prepared with yeolmu—young radish greens that have a long green stem and a small, white root. The radishes are cut into smaller chunks before they are salted and combined with a kimchi paste that usually consists of a rice flour base that is mixed with chili flakes, grated garlic and ginger, fish sauce, sliced fresh chilis, and fermented shrimp paste.