Fermented Vegetables
Kimchi Mari
김치말이
Pyongan, North Korea
Cold kimchi broth with rice, a Pyongan province representative dish; old kimchi is chopped and simmered in water to make a tangy broth, then served over rice; a refreshing summer dish that uses aged kimchi; a homely, everyday food of the Pyongan region; light, tangy, and cooling.
Original eatfuls sticker artwork
What it is
A closer look at Kimchi Mari.
Cold kimchi broth with rice, a Pyongan province representative dish; old kimchi is chopped and simmered in water to make a tangy broth, then served over rice; a refreshing summer dish that uses aged kimchi; a homely, everyday food of the Pyongan region; light, tangy, and cooling.
What to look for
Know it when you find it.
The broth should be tangy from aged kimchi, served cold over rice; a Pyongan province specialty; a refreshing summer dish; uses old kimchi; a homely, everyday food; light and cooling; found at home kitchens and local eateries; the taste of Pyongan summer.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kimchi Mari.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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배추김치
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백김치
A non-spicy kimchi made without gochugaru, with napa cabbage, radish, pear, jujube, and pine nuts in a clear, refreshing brine.
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Bossam Kimchi
보쌈김치
A Kaesong specialty: spiced napa cabbage leaves folded around a filling of sliced pine nuts, apples, pears, chestnuts, and jujubes; elaborately wrapped and fermented; at the table the top is cut in a cross so the bundle opens like a flower; a celebratory and ceremonial dish from the historic city of Kaesong.
Marshall Islands
Bwiro
Bwiro is breadfruit fermented with saltwater, kneaded, baked in an earth oven, and stored as a tart preservation paste that can last through lean seasons.
South Korea
Fast-Fermented Soybean Paste
청국장
A quick-fermented soybean paste with a strong, pungent aroma and a stringy texture from Bacillus subtilis, used in stews.
South Korea
Ponytail Radish Kimchi
총각김치
Small whole radishes with their greens attached, fermented in a spicy chili paste, known for an extra-crunchy texture.