Korean cooking forum topics:
Hi there. I live in Yellowknife, NT Canada and cannot buy the Red pepper powder required to make Kimchi. I have purchased dried red chilies from a Vietmanese store here, and am planning on foodprocessing them to make kimchi this weekend. If the flavor isnt what i’m looking for, then I plan on buying pre-made kimchi and getting it shipped to me.
Using this website that i found on the ‘where to buy’ forum.
The only problem im facing when im looking at the cabbage kimchi is that there are 3 different whole cabbage kimchi types, and 1 cut kimchi type.
Im not quite sure what the differences are between them and cannot read Korean. Ive tried website translators but what they translate to doesn’t make sense.
I like my kimchi quite spicy and when I’m making mine tomorrow im using Maangchi’s recipe with carrots and radish (Using Daikon).
Can anyone shed some light into the 3 different varieties of Kimchi that are for sale on the website? Because i’m really considering buying it pre-made. (Will still be making kimchi tomorrow using the whole dried red chillies, just to see if it works).
The Vietmanese pepper will be very spicy!
파김치 – this is kimchy made from spring onions
갓김치 – this is some kind of leaf… i dont know what kind of leaf, but it is quite addictive.
총각김치 – this is kimch made from ponytail-raddish.
깍두기(전라도식) – this is cut raddish joellado-style.
서울식 맛김치 – thats seoul-taste-kimchi…
you can say, that joellado is very intense taste-wise, while seoul-kimchi is more everybody-taste meaning it will taste less intense.
just post, which things you like translated… hope this helped
ah.. there is a second site…
전라도식 맛김치 – this is joellado-taste kimchi… as opposed to 서울식 맛김치, this will be much spicier and more intense.
포기김치 – this is uncut normal cabbage kimchi.
서울식 will be less intense
전라도식 will be more intense and spicier
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