Is Fresh or Fermented Kimchi Better?

There are mainly two types of Kimchi in Korea: Fresh & Fermented Kimchi. If you're not sure what Kimchi is be sure to check out this blogpost: What is Fresh Kimchi? What is Fermented Kimchi? Kimchi is a traditional Korean side dish made by salting and fermenting vegetables (usually cabbage) - This is the one we're all probably familiar with. Fermented Kimchi is usually soft and tangy. What is Geotjeori (Fresh Kimchi)? Geotjeori (겉절이) is a traditional Korean side dish known as Fresh Kimchi. Unlike Fermented Kimchi, Geotjeori is normally made to consume within 1-2 days without any necessary fermentation. Unlike fermented Kimchi, Geotjeori is fresh, crunchy and savoury. Is Fresh (Geotjeori) or Fermented Kimchi Better? Now that we've introduced to you the different types of Kimchi. Let's get to the answer everyone is burning to know! ❤️ Taste The biggest difference between
There are mainly two types of Kimchi in Korea: Fresh & Fermented Kimchi. If you're not sure what Kimchi is be sure to check out