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Fermented dishes have been a part of the Asian culinary landscape for aeons. They are considered good for gut bacteria because they are rich in probiotics and taste delicious. Some of these spiced delights are also prepared in large batches and served as condiments with large meals.
Indian pickles, Korean kimchi, and Japanese tsukemono are examples of fermented dishes that take the flavour profile of a meal up a notch without a person putting in effort. With Korean and Japanese cuisines gaining traction in India, many people often confuse kimchi and tsukemono. This guide will walk you through the differences.
Korean Kimchi vs Japanese Tsukemono: Spices
Korean cuisine fans will tell you that kimchi is a spicier dish. It has a lot of red chilli powder added to it that not only adds heat but also makes the dish compatible with other slightly milder delicacies. However, Japanese tsukemono is a milder fermented condiment. It follows the “less is more” theory by bringing out the natural flavours of the vegetables added to it. You can enjoy it with rice and noodle recipes.
Korean Kimchi vs Japanese Tsukemono: Cultural Significance
Kimchi is quintessential in every Korean household. It is the cornerstone of regional cuisine and features in almost every K-drama. It also enjoys popularity across the world. Japanese tsukemono is a staple of the country's local cuisine, and it is served as a side dish with elaborate meals. Unlike kimchi, tsukemono does not share the same limelight among culinary enthusiasts.
Korean Kimchi vs Japanese Tsukemono: Fermentation Process
When it comes to fermenting kimchi, is an arduous process. It starts with soaking napa cabbage in salt and water for a long time followed by keeping the dish aside and undisturbed for a few days before it is ready for consumption. This process delivers it with a more complex flavour and deeper notes. However, Japanese tsukemono is lightly fermented so that the flavours of vegetables shine through the meals. People make sure that it is not over-fermented, or else the vegetables lose their texture, colour, and taste.
Korean Kimchi vs Japanese Tsukemono: Flavour
Korean kimchi is not only spicy but also salty and tangy. There is a hint of sweetness to the fermented dish but you will taste it more in Japanese tsukemono. It is mildly spicy, tangy, and salty. It complements the Japanese delicacies quite well.
Korean Kimchi vs Japanese Tsukemono: Ingredients
Japanese tsukemono is prepared with a variety of vegetables. Its ingredient list can vary depending on the season. People add eggplants, cucumbers, radishes, and cabbage. These veggies are usually fermented in vinegar, salt, and soy sauce. However, Korean kimchi comprises garlic, onion, fish sauce, napa cabbage, pepper paste (gochugaru), and sometimes fermented shrimp too.
Korean Kimchi vs Japanese Tsukemono: Varieties
There are 100 varieties of kimchi, although the most popular one is prepared using napa cabbage and called Baechu kimchi. Some instant recipes of kimchi include fermenting cucumber or radish in the spiced blend for a few hours before serving on the side of the main meal. Among a handful of recipes of Japanese tsukemono include salt pickles, pickled plums, and rice bran pickles.
