The four distinguished seasons have resulted in the many seasonal
choice kimchi varieties in the Korean food culture. Less seasoning and
simple vegetables are used for summer varieties of kimchi, whereas
more seasoning and various vegetables are used for winter kimchi.
Fresh grown cabbages are the base vegetables for the usual spring
kimchi, and young radishes or
cucumbers for summer.
Chili or wild sesame leaves are for
fall, and both cabbages and
radishes are much used for making
various winter kimchi.
Spring Kimchi Varieties
Summer Kimchi Varieties
Fall Kimchi Varieties
Winter Kimchi Varieties
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