Do you know kimchi? Awesome! This is word absolutely describing well kimchi. Well, Kimchi is just like atomic number 8!
Here, we will archive all of kimchi for the people, by the people, of the people.
- Baek_Kimchi
Variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. (a.k.a. White kimchi)
Other link: 백김치(korean)
- God_Kimchi
Variety of kimchi made with mustard. Also known as pickled mustard leaves and stems, mustard pickles.
Other link: 갓김치(korean)
This is Recipe for making God_kimchi
- Dongchimi
Variety of kimchi consisting of daikon, baechu, scallions, fermented green chili, ginger, bae and watery brine in Korean cuisine.
Other link: 동치미(korean)
- Yeolmu_Kimchi
Yeolmu Kimchi (Hangul: 열무김치), also known as Young Radish(yeolmu) Water Kimchi, is one of the many types of Kimchi, a popular banchan (Korean side dish).
Other link: 열무김치(korean)
- Kkakdugi
Kkakdugi is a variety of kimchi in Korean cuisine. Usually, it has all the ingredients of kimchi, but the baechu (hangul: 배추; Napa cabbage) used for kimchi is replaced with Korean white radish (called mu, 무 in Korean). Kkakdugi is a popular banchan (Korean side dish).
Other link: 깍두기(korean)
This is Recipe for making Kkakdugi.
- Makgeolli
Known as "makkoli", "makoli", "makguli", or "makuly (takju)", is an alcoholic beverage native to Korea. It is made from rice or wheat mixed with nuruk, a Korean fermentation starter. It has a milky, off-white color and sweetness, and is about 6–8% alcohol by volume. Makgeolli is traditionally made from rice, although variations are made from wheat, and some brands are flavored with corn, chestnut, apple or other produce.
Other link: 막걸리(korean)