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.
