It is rather cold in the northern regions for Kimchi to ferment. Less
salt is used with much liquid for this
reason to make "cooler" Kimchies. There are high mountains in the
region but they add fresh fish to Kimchi from the West Sea which the
region is exposed to. Seasoning is simple. Light meat soup is used for
sweet taste. Eggplant Kimchi, Dongchimi (Radich Liquid
Kimchi) and White Kimchi are popular in the region, and the
Pyongan brand of radish leaf Kimchi is unique which use light meat
soup with less salt.
Eggplant Kimchi
Dongchimi (Radich Liquid Kimchi)
White Kimchi
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