What’s the purpose of adding scallions or radish to kimchi along with cabbage?

Question

What is the purpose of adding scallions or radish to kimchi? Discover the role these traditional ingredients play in adding flavor and texture.

Answer 1

Scallions and radishes in kimchi add distinct flavors, textures, and nutrients, complementing the cabbage and enhancing the overall complexity of the dish.

Detailed Explanation:

Kimchi is a fermented Korean staple, and while cabbage is a primary ingredient, the addition of other vegetables like scallions and radishes is crucial for achieving its characteristic taste and nutritional profile. Here's a breakdown of their purpose:

1. Flavor Enhancement: Scallions (green onions) contribute a mild oniony and slightly pungent flavor that balances the spiciness of the chili peppers and the sourness of the fermentation process. Radishes, particularly Korean radish (mu), offer a refreshing, slightly sweet, and peppery taste that adds another layer of complexity.
2. Textural Variety: Cabbage provides the main crunchy texture, but scallions and radishes introduce different textures. Scallions offer a slightly softer, more yielding bite, while radishes contribute a crisp and juicy element. This variety makes the kimchi more enjoyable to eat.
3. Nutritional Value: Both scallions and radishes are packed with vitamins and minerals. Scallions are a good source of vitamins A and C, while radishes are rich in vitamin C and fiber. Adding these vegetables boosts the overall nutritional content of the kimchi.
4. Fermentation Support: The natural sugars present in radishes can aid in the fermentation process, providing food for the beneficial bacteria that create the characteristic sour and tangy flavor of kimchi.

Pro Tip:

Don't over-salt your cabbage before adding other ingredients. The fermentation process will naturally draw out moisture and create saltiness. Taste as you go and adjust seasonings accordingly to avoid overly salty kimchi.