There are many, many varieties of Kimchi that differ from region to
region, home to home. Regional variation mainly comes from the
difference in the amount of chili powder they apply and the kind of
fish juice they use.
White Kimchi, Bossam Kimchi,
and Dongchimi(radich liquid Kimchi)
are famous among the many Kimchies of the colder northern regions.
Hot Kimchi is characteristic in the Cholla (Southwestern) Province and
salty in the Kyongsang (Southeastern).
Shrimp, yellow corvenia, and anchovy are the most popular kinds of
fish juice. Fish juice is another kind of pickled food, made by
fermenting fish in salt. Shrimp and yellow corvenia juice are common in
the middle and northern parts of Korea, anchovy and cutlass fish are in
the southern part.
Kimchies made throughout Korea are Chinese Cabbage Kimchi,
Ggagduki, Young Radish Kimchi,
and Nabak Kimchi, although the amount
of seasoning applied differs from place to place.
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