🌞 Summer Kimchi🌶

Summer Kimchi 🥒🌶 🌞

Oisobagi (오이소박이) : Cucumber kimchi is common in the summer because it has a refreshing taste. The cucumbers are stuffed with a spicy mixture of garlic, ginger, and red pepper flakes.

Chonggak Kimchi (총각 김치): Aka -> ponytail radish kimchi is prepared using young radishes and their greens, offering a crunchy texture.

Fall Kimchi 🍃🍂🍁🌶

Pa Kimchi (파 김치): this kind of kimchi is made from green onions, and this type of kimchi is often a bit strong and spicy just because it is similar to an onion taste 🧅. It's also commonly used as an ingredient in other Korean dishes.

Baechu Kimchi (배추 김치): Early batches of napa cabbage kimchi are prepared in the fall, although it is not meant for long-term storage like the winter kimchi.

In the next post I'll talk about several kinds of kimchi that are made and eaten in the winter time. Until then….
Have a good Wednesday night 🌙.

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