Kimchi
Varieties
Autumn Baechu kimchi is prepared by inserting blended stuffing materials, called sok (literally inside), between layers of salted leaves of uncut, whole Napa cabbage. The ingredients of sok (속) can vary, depending on the different regions and weather conditions. Generally, baechu kimchi used to have a strong salty flavor until the late 1960s, before which a large amount of myeolchijeot or saeujeot had been used.
Kimchi-31