Kimchi
Varieties
Pyongan-do (North Korea, outside of Pyongyang) Non-traditional ingredients have been adapted in rural areas due to severe food shortages. Hamgyeong-do (Upper Northeast): Due to its proximity to the ocean, people in this particular region use fresh fish and oysters to season their kimchi. Hwanghae-do (Midwest): The taste of kimchi in Hwanghae-do is not bland but not extremely spicy. Most kimchi from this region has less color since red chili flakes are not used. The typical kimchi for Hwanghae-do is called hobakji (호박지). It is made with pumpkin (bundi). Gyeonggi-do (Lower Midwest of Hwanghae-do) Chungcheong-do (Between Gyeonggi-do and Jeolla-do): Instead of using fermented fish, people in the region rely on salt and fermentation to make savory kimchi. Chungcheong-do has the most varieties of kimchi. Gangwon-do (South Korea)/Kangwon-do (North Korea) (Mideast): In Gangwon-do, kimchi is stored for longer periods. Unlike other coastal regions in Korea, kimchi in this area does not contain much salted fish. Jeolla-do (Lower Southwest): Salted yellow corvina and salted butterfish are used in this region to create different seasonings for kimchi. Gyeongsang-do (Lower Southeast): This region's cuisine is saltier and spicier. The most common seasoning components include myeolchijeot (멸치젓) which produce a briny and savory flavor. Foreign countries: In some places of the world people sometimes make kimchi with western cabbage and many other alternative ingredients such as broccoli. Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration — including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation — has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences.
Kimchi-28