---

Much seafood is added to Kimchi as is natural with the Island Cheju. Liquid part is also important. They don't stock up winter Kimchi because vegetables are available in all seasons in the island, which is located at the southernmost part of Korea. When they miss the fresh Kimchi in winter, they make the mid-winter Kimchi with the stems or buds of the Chinese cabbage which grow under the snow. There is ear-shell (abalone) Kimchi with much liquid part, and Seafood Kimchi, Nabak Kimchi and mid-winter Kimchi are also popular.

Seafood Kimchi

---

[ Prev | Next | Up | Home ]
Infomecca(C)
1995~1996
web@www.Infomecca.co.kr