Love Banchan? Explore These 7 Types of Kimchi That Will Impress Your Palate
If you have ever patronized a South Korean restaurant or diner, you’d likely be first served with an array of small side dishes. These sides – which run the gamut of pickled radish to mashed potato, deep fried lotus root to kimchi – are known as ‘banchan’ and to me, they are what make a visit to such South Korean diners complete.
As a gesture of hospitality, banchan are almost always served on the house (some eateries require you to pay a small fee for top-ups). They are meant to complement the entrée (think barbequed meats in KBBQ restaurants), but we tend to enjoy them as appetisers instead. When it comes to these indispensable sides, the famous of it all undoubtedly goes to the spicy fermented vegetable – Kimchi.
Revered for its wide variety of health benefits, including increasing metabolic rate and improving digestion, it’s no wonder why Kimchi is so popular. And if Kimchi is your kryptonite, then this article is for you.
Read on to find out the seven unique types of Kimchi.
Check out: 7 Kimchi Shops on Instagram To Purchase From & Satisfy Your Kimchi Craving
Napa Cabbage Kimchi (Baechu Kimchi)
Image Credit: Jeong Hae-Ryeong
Mostly prepared and most traditional of it all, Napa Cabbage Kimchi is what calls to mind when one asks the national dish of South Korea. Varying levels of spice and seasoning are used to ferment the napa cabbage, which makes them all the more unique across different households and different diners.
Cubed Radish Kimchi (Kkakdugi Kimchi)
Image Credit: Britannica
Kimchi made using radishes are often sweeter and yield an interesting crunch. Derived from the culinary preparation technique, 깍둑썰기 (“kkagdug sseolgi” which means ‘dicing’ in English), radishes are first chopped into cubes before being fermented. These chunky delights are often served alongside 설렁탕(“Seolleongtang” or ox tail bone marrow soup).
Ponytail Radish Kimchi (Chonggak Kimchi)
Image Credit: Maangchi
Ponytail radish is a type of white radish and can be used to ferment into Chonggak Kimchi. The etymology behind the name tips hats to the ponytail-like hairstyle boys don when they come of age in ancient Korea. Like the Cubed Radish Kimchi, this variant is sweet and also equally crunchy.
Cucumber Kimchi (Oi Sobagi)
Image Credit: Maangchi
Another common Kimchi served in family diners and restaurants is the Cucumber Kimchi. Often the cucumber is partially sliced, fermented, and then stuffed with other greens (such as carrot strips, garlic and chives).
White Kimchi (Baek Kimchi)
Image Credit: Korean Bapsang
Especially popular amongst the young and elderly, this variant of Kimchi is for those who cannot tolerate the heat. So instead of fermenting in hot pepper flakes or spicy condiments, White Kimchi is made using cabbage, fish sauce, Asian pear and lemon. High in fiber, vitamin C and lactic acid, White Kimchi is known to promote intestinal health and reduce inflammation too.
Water Kimchi (Nabak Kimchi)
Image Credit: Korean Bapsang
When we have Kimchi, we usually have them “dried” – that is, taken out of the brine. However, there is a soupy variant that is equally tasty too. The Water Kimchi (or Nabak Kimchi) boasts fermented cucumber, napa cabbage and carrots in a lightly salted brine. Taste-wise, it is said that Water Kimchi is refreshing, mild and easy on the palate.
Apple Kimchi
Image Credit: Wanting Kimchi
This is a unique one. Melding the savoury spices from traditional Kimchi with the sweetness of apple, you will get a crunchy mouthfeel with this rare Kimchi variation. And guess what? You can purchase this from some of the home sellers in Singapore too.
