Dish

Pa kimchi

Pa kimchi is made by salting napa cabbage and scallions, then mixing them with a paste made from red pepper flakes, garlic, ginger, fish sauce, and sugar. The mixture is then left to ferment for several days, which gives it its distinctive sour and spicy flavor. Pa kimchi is a popular side dish in Korea and is often served with rice and other Korean dishes.

Asian cuisine› East Asian cuisine› Korean cuisine

Pickling

Origins and history

Pa kimchi has been a staple in Korean cuisine for centuries. It is believed to have originated in the Gyeongsang Province of Korea, but it is now enjoyed throughout the country and around the world. Pa kimchi is often made in large batches and stored in earthenware jars for long periods of time.

Dietary considerations

Pa kimchi is a vegetarian dish, but it does contain fish sauce, so it is not vegan. It is also spicy, so it may not be suitable for people with sensitive stomachs or digestive issues.

Variations

There are many variations of pa kimchi, including ones made with radish, cucumber, and other vegetables. Some recipes also call for the addition of oysters or other seafood.

Presentation and garnishing

Pa kimchi is typically served in a small dish or bowl, garnished with sesame seeds and sliced scallions.

Tips & Tricks

To make pa kimchi, be sure to use fresh, high-quality ingredients. It is also important to let the mixture ferment for the proper amount of time to achieve the desired flavor and texture.