Fermented Kimchi and Unfermented Kimchi

Fermented Kimchi and Unfermented Kimchi

                Have you heard about unfermented kimchi, Geotjeori? Most people are familiar with fermented cabbage kimchi. However, there are so many kinds of kimchi such as kkakduki (spicy radish), oi sobagi (cucumber), pa kimchi (green onions), bossam (rolled kimchi), nabak kimchi (radish water kimchi) and chonggak kimchi (young radish). Experts say there are hundreds of varieties of kimchi. Both fermented and unfermented kimchi have similar ingredients, but have different brining time and storage.

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                 In traditional fermented kimchi preparation, early Koreans stored kimchi underground in large clay jars to keep it cool during the summer and unfrozen during the winter. To prepare for the long winter, the varieties of kimchi were made during late fall and winter. While people stored kimchi underground to preserve food, the kimchi started to ferment. The kimchi fermentation starts in a day or two at room temperature. If the weather is warmer and more humid, then the kimchi will be fermented faster. Nowadays, people use modern kimchi refrigerators that control the temperature at a steady -3◦C to 0◦C to store delicious kimchi even longer.

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                To make a common fermented cabbage kimchi, cabbages need to be cut and salted. It depends on the temperature and the cabbage condition as to how long it needs brining. Approximately, it requires 3-4 hours in the summer and 7-8 hours in the winter. After the cabbages turn salty and soft, they are mixed with other ingredients like radishes, scallions, and seasonings such as garlic, ginger, red pepper powder, fish sauce, and sugar. Usually people mix the seasonings with a sweet rice flour paste.  Also, some people add fruits like apple or Korean pear to make kimchi more delicious. Others add oysters or small shrimps, but it all depends on the region.

                After a long period of eating fermented cabbage kimchi during winter, early Koreans made Geotjeori when they wanted to eat more of a fresh side dish. Geotjeori means lightly salted. It is popular during the spring and the summer when the newly grown napa cabbages are in season. These days, it can be enjoyed at any time, because cabbage is always available in markets with the development of agriculture. Summer napa cabbages tend to be small with thinner leaves, and they are perfect to make lightly salted kimchi. Unlike common cabbage kimchi, Geotjeori is not fermented. That means it is eaten as soon as it is made. This unfermented kimchi does not have as much depth in flavor, but it is fresher and crunchier. It can be kept in a refrigerator for about one week.

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                Geotjeori kimchi ingredients are as similar to the fermented cabbage kimchi, but the brining time is different. Unlike cabbage kimchi, Geotjeori is brined for about 30 minutes to 1 hour. It mainly depends on the temperature and the cabbage condition. In contrast to fermented kimchi, Geotjeori does not have good bacteria since it is not fermented. However, it is rich in fiber, and it contains vitamin A, thiamin (B1), riboflavin(B2), vitamin C, calcium, and iron.

                Over all, there are many different kinds of kimchi, and they are each made a little bit differently. The fermented cabbage kimchi and the unfermented kimchi, Geotjeori, have similarities and differences. The ingredients of both kimchi are similar, but the major difference between the fermented cabbage kimchi and Geotjeori is the time to be salted and stored. In contrast to the unfermented kimchi, the fermented kimchi has much more good bacteria.  Even though these are different types of kimchi, they are still delicious and healthy Korean foods.