Kkakdugi is probably my fav. And then oisibagi & baechu tied for second place.
vannarok
Yeolmu-kimchi is my ultimate favorite. Then comes baechu-kimchi, altari-kimchi (chonggak-kimchi), seokbakji (similar to kkakdugi but bigger slabs/slices of radish), nabak-kimchi, oi-sobagi, goguma-julgi-kimchi, and so on. Dongchimi and baek-kimchi are not bad, but not as high up on my list. The one rule I have for kimchi is that they all need to be well-fermented because I prefer sour kimchi.
Then there are the few types I do not like: geotjeori (because it’s not fermented, I hate it even more if it contains raw oysters), kkaetnip-kimchi (I prefer jangajji for some reason I can’t describe), pa-kimchi, and gosu-kimchi (I hate cilantro).
ThisUnderstanding898
8. Nabak Kimchi Want to try others
2_trick_pony
Gat. I love the peppery flavor. But it is hard to choose just one.
6 Comments
1. Kkaenip
2. Cubed Radish
3. And I’m equally cool with the rest
Kkakdugi is probably my fav. And then oisibagi & baechu tied for second place.
Yeolmu-kimchi is my ultimate favorite. Then comes baechu-kimchi, altari-kimchi (chonggak-kimchi), seokbakji (similar to kkakdugi but bigger slabs/slices of radish), nabak-kimchi, oi-sobagi, goguma-julgi-kimchi, and so on. Dongchimi and baek-kimchi are not bad, but not as high up on my list. The one rule I have for kimchi is that they all need to be well-fermented because I prefer sour kimchi.
Then there are the few types I do not like: geotjeori (because it’s not fermented, I hate it even more if it contains raw oysters), kkaetnip-kimchi (I prefer jangajji for some reason I can’t describe), pa-kimchi, and gosu-kimchi (I hate cilantro).
8. Nabak Kimchi
Want to try others
Gat. I love the peppery flavor. But it is hard to choose just one.
Depends on the occasion.
Kbbq: 파김치 (green onion)
Bibimbap mix-in: 갓김치 (mustard leaf), 열무김치 (young summer radish)
Eat it straight out of the container with my hands while the fridge is still open: 오이소박이 (cucumber), 총각김치 (small white radish)
Hot summer day: 동치미 (white radish)