Pyongyang, November 26 (KCNA) -- Kimchi pickling is at its height in the DPRK nowadays. - All the families are generally making the traditional whole cabbage Kimchi.
- Depending on local characteristics, there are various kinds of Kimchi such as radish pickled in salt water in Pyongyang, Kimchi wrapped in large cabbage leaves in Kaesong and leaf-mustard Kimchi in the northern mountain areas.
- In relatively cold regions, they sufficiently preserve the taste of vegetables by making Kimchi slightly salted, but in warm regions, they make it salty and hot lest it should be spoiled and decomposed.
- How much pickled fish is added to seasonings is varied in regions.
- Pickled croaker is mainly put into seasonings in the west coastal area and myongtae of cod fish family in the east coastal area. The pickled fish used in North and South Phyongan and North and South Hwanghae provinces is widely varied.
Korean Kimchi is a peculiar national food in nutritive composition and processing method which can not be found in any other countries. It is an important side dish inseparable from the dietary life of the Koreans. |