KO.06.0001
Baechu Kimchi — 1-Month Fermented Stage (배추김치 — 한 달 숙성)
One-month kimchi has crossed a threshold: the lactic acid dominance is complete, the effervescence h…
The long-fermentation tra
KO.06.0002
Baechu Kimchi — 1-Week Fermented Stage (배추김치 — 1주일 숙성)
The one-week mark represents the first major flavour threshold in baechu-kimchi's long life. Lactic …
The staged eating of kimc
KO.06.0003
Baechu Kimchi — Long-Fermented Winter Stage (배추김치 — 겨울 숙성)
The long-fermented winter kimchi represents the ultimate expression of the kimjang tradition — cabba…
The kimjang tradition (UN
KO.06.0004
Baek Kimchi — White Non-Spicy Kimchi (백김치)
Baek kimchi (백김치, 'white kimchi') is baechu-kimchi made entirely without gochugaru, relying on garli…
The oldest documented kim
KO.06.0005
Chonggak Kimchi — Ponytail Radish Kimchi (총각김치)
Chonggak kimchi, also called 총각무 김치, uses the chonggak radish — a small, firm variety with long, thi…
Nationwide Korean traditi
KO.06.0006
Dongchimi — Winter Radish Water Kimchi (동치미)
Dongchimi (동치미, 'winter water kimchi') is one of Korea's oldest kimchi forms — whole or halved Korea…
The oldest documented for
KO.06.0007
Gat Kimchi — Mustard Leaf Kimchi (갓김치)
Gat kimchi uses gat (갓, Brassica juncea var. integrifolia), the broad, dark-green mustard leaf grown…
Jeolla-do, South Korea —
KO.06.0008
Kimchi Geotjeori — Fresh Unfermented Kimchi (겉절이)
Geotjeori (겉절이) is immediate kimchi — baechu-kimchi made and eaten the same day, before any fermenta…
Nationwide Korean traditi
KO.06.0009
Kimchi Refrigerator Science — Dedicated Storage Technology (김치냉장고)
The kimchi refrigerator (김치냉장고, kimchi-naengjanggyo) is a purpose-built appliance developed in 1995 …
South Korea, 1995 (Dimcha
KO.06.0010
Kkakdugi — Cubed Radish Kimchi (깍두기)
Kkakdugi is the explosion of a single technique applied to Korean daikon radish (무, mu): salting, dr…
Pan-Korean; documented in
KO.06.0011
Mul Kimchi — Refreshing Water Kimchi (물김치)
Mul kimchi is the broader category of water-based kimchi, of which nabak kimchi is one variety. The …
Pan-Korean; the refreshin
KO.06.0012
Nabak Kimchi — Water Kimchi with Vegetables (나박김치)
Nabak kimchi is the most delicate of the kimchi family — a lightly salted, mildly spiced water kimch…
Associated with royal cou
KO.06.0013
Oi-Sobagi — Stuffed Cucumber Kimchi (오이소박이)
Oi-sobagi is the summer kimchi par excellence: Korean cucumbers cross-cut three-quarters of the way …
Nationwide Korean summer
KO.06.0014
Pa Kimchi — Green Onion Kimchi (파김치)
Pa kimchi celebrates the whole green onion — roots, white bulb, and green stalk — fermented in a dir…
Nationwide but strongly a
KO.06.0015
Yeolmu Kimchi — Young Radish Kimchi (열무김치)
Yeolmu kimchi uses the tender young radish plant harvested in late spring and early summer, leaves a…
Pan-Korean; most associat
KO.06.0016
Yeongyang Kimchi — Nutritional Celebration Kimchi (영양김치)
Yeongyang kimchi (영양김치, 'nutritional kimchi') is a festive, elaborately garnished kimchi made with a…
Associated with Joseon co