Seasonal Kimchi & Spring Kimchi 🏵🌶

Seasonal Kimchi

In Korea, kimchi is traditionally classified into two main categories based on the season in which it is made: seasonal kimchi and winter kimchi. These classifications reflect the ingredients available and the traditional practices of preparing kimchi to suit different times of the year. First, I will talk about Spring Kimchi.

Kimchi in Spring

Spring (봄):

Bomdong Kimchi (봄동 김치): Made with young napa cabbage available in early spring, this kimchi is typically less fermented and enjoyed fresh for its tender and crisp texture.

Yeolmu Kimchi (열무 김치): This is made from young summer radishes and their greens, usually prepared with a light brine and often eaten as a side dish or in cold soups.

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