Contrary to common perception, kimchi is one of the most versatile and diverse foods in Korean culture, said Park Yerang, a junior from South Korea majoring in graphic design. The flavor of any kimchi depends on how it is prepared, she explained.
She said the classic cabbage kimchi with red pepper has a spicy kick to it, even though the cabbage itself is cold.
White kimchi, Park continued, is the opposite because it does not have the peppers to give it spice. Instead, white kimchi has a pungent sour taste and is also cold, which makes it nice to eat in the summer, she explained.
Varying vegetables & spices
Kimchi is fermented vegetables seasoned in spices, usually red pepper, however it can vary, explained Katelyn Grandy, a senior from Idaho majoring in biology, who was born in Korea and served a mission there.
The vegetables used for kimchi depends on which season they are made, but usually it is made from radishes or cabbages, she explained.
Park said she enjoys how much variation there is in kimchi, ranging from the classic cabbage kimchi to white kimchi.
This mixing and matching even extends to desserts, Park said, explaining she eats kimchi with dessert if she considers it too bland. She said one of her favorite combinations is kimchi and sweet potato because the contrasting flavors work well together.
Favorites: radish & cucumber
“Cucumber kimchi is my favorite,” said Grandy. “It has a sweet flavor and it’s more unique than the other types of kimchi.”
Although cucumber kimchi is her favorite overall, Grandy said she prefers to use cabbage kimchi for cooking because it is a versatile ingredient. “I can use it in anything,” Grandy said. “I use it in rice bowls and in stews. It’s great to cook with.”
Park said her favorite kimchi is the young summer radish kimchi.
“I miss it so much,” Park said, explaining since moving to Hawaii she has not been able to eat as much kimchi as she did in Korea.
She enjoys kimchi because it refreshes her palate and is delicious, she shared. It is a great food to mix and match with different types of food, Park said, and she eats kimchi with “almost every food. If the food is boring, kimchi makes it better.”
Rooted in Korean culture & tradition
The spicy flavors are rooted in Korean culture and tradition, Grandy said. Traditionally, food was prepared in stone bowls to bring out the richer and spicier flavors, she explained. “The more spice and richer the food, the better it tastes, … at least according to Korean tradition it does.”
Park said kimchi is a staple in Korean food. She said she doesn’t know why kimchi is so popular in Korea. “We’re just used to it.”
Grandy said in Korea, food is always linked to culture. She said kimchi takes a long time to make because of the fermenting process. Because of how long it takes to make kimchi, Grandy said it reflects the importance placed on having patience in Korean culture.
Park said while she grew up, she used to make large quantities of kimchi with her mother. “It was a lot of work. We would have so many cabbages and it took so long. It wasn’t my favorite thing. … When we finished, my mother would tell me I barely helped,” Park said with a laugh.