Dave's ESL Cafe's Student Discussion Forums

[ela2004]

I am Su min from Korea. In my country there are so many kind of food.
I think it is uncountable. One of famous thing is Kimchi. If we can not eat it, we can not live in anywhere.
Now I am going to start to introduce about Kimchi.



Baechu kimchi (Whole Cabbage Kimchi)
This is the most common, classic kimchi you will find at a Korean meal. Whole heads of cabbage are trimmed to remove discolored outer leaves and then split longways into two or four sections. These sections are soaked in brine for three or four hours until they have softened (during the summer and winter for about 12 hours.)



Back Kimchi (White Cabbage Kimchi)
Back Kimchi originary come from North Korea where less salt and red pepper are used in cooking.



Chonggak Kimchi (Ponytail Kimchi)
This is another Kimchi made from small Ponytail radishes.



Nabak Kimchi (Red Water Kimchi)
This is the most highly prized of the water Kimchis. The word nabak indicates the special cutting technique Korean cooks use to create these squares. The word, by association, also has the connotation of something crunchy and crisp. The completed mixture is garnished with a fine amount of red pepper brine sprinkled over it before storage.








Dongchimi (Winter White Water Kimchi)
The major ingredients of this kimchi are fist-sized Korean pony tail radishes (soaked in brine) and green chili peppers (soaked for about two weeks until they have a very slightly brownish appearance), which are added to water.


Ggakdugi (Chopped Radish Kimchi)
This kimchi dish is made from cubes of Korean radishes that are parboiled then coated with very fine red pepper powder which gives them deep red color.

[Leon Young]

i have to addimit that korean food is delicious.
and i have a teacher from Korea.
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