A staple in Korean cuisine, kimchi is a fermented cabbage dish seasoned with chili peppers, garlic, ginger, and other spices. Packed with probiotics, it promotes gut health and boosts the immune system.
This pickle involves stuffing cucumbers with a flavorful mixture of garlic, ginger, and chili paste. It's low in calories, high in vitamins, and offers a refreshing crunch.
A winter radish kimchi, dongchimi is a light and refreshing pickle made with radishes, Korean pear, and a slightly sweet brine. It's known for its hydrating properties and aids digestion.
Featuring julienned radishes, mu saengchae is a crunchy and vibrant pickle seasoned with garlic, ginger, and a touch of vinegar. It's low in calories and rich in antioxidants.
This kimchi variation consists of cubed radishes, providing a different texture and flavor. It's a good source of fiber, vitamins, and minerals, contributing to digestive health.
Similar to traditional kimchi but made with green cabbage, this pickle is rich in antioxidants and offers a milder flavor. It's a versatile side dish that complements various Korean meals.
Made with mustard greens, this kimchi variation is a spicy and tangy pickle that adds diversity to the kimchi family. Mustard greens bring unique health benefits, including being rich in vitamins A and C.
Sesame leaves are coated in a flavorful paste of garlic, ginger, and chili, creating a savory and aromatic pickle. These leaves are a good source of calcium and iron, contributing to bone health.