The most iconic Korean pickle, kimchi, is made from fermented Napa cabbage and Korean radishes. It's seasoned with chili pepper, garlic, ginger, and other flavorful ingredients. Kimchi is rich in probiotics and vitamins.
These spicy and tangy cucumber pickles are quick to make and a refreshing side dish. Sliced cucumbers are seasoned with garlic, soy sauce, sesame oil, and a hint of red pepper flakes.
Unlike traditional kimchi, Baechu Geotjeori is a type of fresh kimchi that skips the fermentation process. It's made with Napa cabbage, similar to kimchi, but it's crisp and retains the freshness of the ingredients.
Kkakdugi is a type of kimchi made with cubed Korean radishes. The radishes are fermented with the same seasoning as Napa cabbage kimchi, creating a crunchy and flavorful pickle.
Mu Saengchae is a quick pickle made with julienned Korean radishes. Seasoned with garlic, ginger, sugar, and gochugaru (Korean red pepper flakes), it offers a spicy and refreshing flavor.
Similar to Napa cabbage kimchi, Yangbaechu Kimchi is made with green cabbage. It has a slightly different texture and taste, making it a great variation for those who prefer a milder flavor.
Dongchimi is a winter kimchi made with Korean radishes. It's unique because it's prepared without the typical spicy seasoning. Instead, it's fermented in a brine made with radish water, ginger, and garlic.
Oi Sobagi features cucumbers that are slit and stuffed with a mixture of garlic, green onions, and other seasonings. It's then fermented, creating a tasty and visually appealing pickle.