Kkakdugi, a Korean radish Kimchi, features spring onions and ginger. To prepare this pickle, the radish is cubed.
Dongchimi is made using Korean radish, napa cabbage, scallions, and Korean pear. Additionally, pickled green chili, ginger, and brine are included in the preparation.
Yeolmu radish is used for this pickle, and people often add green onions and red pepper. To spice it up, a mixture of shrimp sauce, ginger, and garlic is added.
Jangajji pickle incorporates various vegetables, including popular choices like radish, peach, garlic chives, melon, and butterbur leaves.
Korean green onion pickle, made with scallions used for fermented kimchi, is garnished with sesame seeds, promising to make your mouth water.
Oi sobagi is a Korean cucumber pickle served with soups and stews. It's best when made fresh by cutting cucumbers and soaking them in brine water.
Gat kimchi is made with mustard leaves (gat) spiced up with chilli flakes, ginger, garlic, scallions, and fermented anchovy paste. The greens are roughly chopped before fermenting.
Korean radish and napa cabbage are the main ingredients for this pickle. It also includes thinly sliced cucumbers and dropwort, along with a mixture of chili powder, ginger, sugar, salt, and garlic to enhance the flavor.
This kimchi is a crispy, tangy, and refreshing side dish. It is also a vital ingredient in gimbap, the Korean seaweed rice rolls.
To serve, place some tofu, brine, and onions in a bowl, along with some chopped shiitake mushrooms. Enjoy it with rice or noodles.