Kimchi (Northern Style)
The northern kimchi: kimchi made in the colder, plainer northern style — lighter on chile, heavier on brine (mul-kimchi water kimchis are prized) — reflecting the peninsula's northern palate. Ingredients: napa cabbage or radish, salt, garlic, ginger, scallions, chile (restrained), brine.
What it is
The northern kimchi: kimchi made in the colder, plainer northern style — lighter on chile, heavier on brine (mul-kimchi water kimchis are prized) — reflecting the peninsula's northern palate. Ingredients: napa cabbage or radish, salt, garlic, ginger, scallions, chile (restrained), brine. Recipe: 1) Salt the vegetables; rest. 2) Season with garlic and ginger. 3) Pack in brine for water kimchi styles. 4) Ferment cool. Serve: with every meal; the brine is drunk as a tonic. Flavor: clean, briny, crisp. History: kimchi is pan-Korean (UNESCO-listed for both Koreas' kimjang traditions); northern styles are documented as milder and more delicate. See also: Pyongyang Naengmyeon, Pyongyang Onban.
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