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. The Kimchies in the province have
much unoily fresh fish including Alaska pollacks and oysters. Salting is
not much done but flavoring is a little excessive with much
chili and
garlic.
Beansprout Kimchi, Scallion Kimchi, Dongchimi (Radich
Liquid Kimchi), Hamkyong codfish Ggagduki, and crown daisy
Kimchi are among the most popular.
Beansprout Kimchi
Scallion Kimchi
Dongchimi (Radich Liquid Kimchi)
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