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Kimchi

Other names: Tongbaechu, Oisobaegi, Yeolmu Kimchi, Yeolmu Kimchi , Kkakdugi, Nabak Kimchi, Chonggak

Kimchi ia a Korean condiment made with cabbage, hot chile peppers, garlic and other assundry ingredients. The dish is quite spicy and is a great condiment to offer along side meat dishes. There are seven common styles of kimchi:

1. Tongbaechu Kimchi (whole cabbage kimchi) The most common style kimchi made with Chinese cabbage and consumed virtually at every meal.

2. Oisobaegi (stuffed cucumber kimchi) A summer dish made with cucumbers are stuffed vegetables and seasonings then fermented for just a few days.

3. Yeolmu Kimchi (young radish water kimchi) A less spicy summer kimchi.

4. Kkakdugi (diced radish kimchi) Made with large white radishes.

5. Dongchimi (radish water kimchi) Brined radishes combined with garlic and ginger then fermented.

6. Chonggak Kimchi (bachelor radish kimchi) Named after a bachelors long ponytail this version of kimchi is mad with radishes with their top nots still on.

7. Nabak Kimchi (sliced radish & cabbage kimchi).

Kimchi can be found in Asian grocery stores and is becoming quite common in your local well-stocked supermarket.
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