17. Kimchi...cabbage kimchi

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North Korean kimchi adds fish or meat fish instead of salted fish, or even whole pollack or pork, so it has a lot of ingredients. Kimchi in Gyeonggi-do is characterized by a light and clean taste with raw shrimp. Kimchi in Jeolla-do and Gyeongsang-do is relatively strong as it is in the southern part of the country, and it is made with a lot of salted fish. Even in the same southern part of the country, oysters, corvina, and hairtail are added to the coastal region, and if you add seafood like this, the cool taste is excellent. However, the seafood inside is so fishy  that people in the region tend to like and dislike it.

The taste also varies depending on the level of fermentation. Kimchi, which has just been made, is a rice thief with salty cabbage and spicy seasoning, and it is the icing on the cake when boiled pork is added to it.

Moderately ripe kimchi goes well with greasy food because it has a sweet and savory taste. And a food type called tofu kimchi was created because it boasts a fantastic combination with tofu

Shin Kimchi is delicious when eaten with ramen, fried, or boiled.

Until 2000, the concept of purchasing and eating kimchi was very unfamiliar because kimchi culture was common, but as urbanization and nuclear family became increasingly common, the concept of buying kimchi occurred and eating kimchi became common now.

As it is a representative type of kimchi, it is sold in numerous brands, and it is easy to purchase in units of 3kg, 5kg, and 10kg through Internet shopping malls, focusing on 1-3kg small packaging.

In general, one cabbage kimchi is about 2.5 to 3kg including seasoning and soup, so if you purchase 10kg, you will have 4 cabbage and 8 to 12 pages.

One thing to note when purchasing is the country of origin, but imported from overseas factories such as China is easily distinguished because the price based on 10kg is around 10,000 won, while those marked as "domestic" should be checked first whether red pepper powder is domestic.

There are as many as the default in the military (if this doesn't come out, stir-fried cabbage kimchi or kkakdugi comes out), but there are cases where they only give kkakdugi for a few months in the event of a cabbage-wave incident, such as in 2010. It's a food that everyone doesn't pay much attention to because it's always there, but if you fast  cabbage kimchi for a few months like this, you can see soldiers receiving a mountain of kimchi at a time when cabbage kimchi is resupplied.

I want to make kimchi, but there is a lot of pickled cabbage products that sell it instead of pickled cabbage, which is the most difficult step. I can make a lot of kimchi I want by simply buying this pickled cabbage and making it with the seasoning I want. The problem is that it produces an enormous amount of water while it is pickled, which increases the difficulty of delivery. Due to the nature of the Korean delivery industry, which has become so natural that 'arrival the next day of order' is treated as a quick fix even if it is rough, so there is a risk of bursting in the process. And it is better if you die alone. However, few consumers are willing to pay a high delivery fee to prevent it, so if you are thinking of ordering pickled cabbage, keep in mind that delivery may be delayed due to a handling accident.