Scientific name of vegetables in kimchi

Kimchi is a known fermented vegetables dish in Korean cuisine. The one that I know is made of napa cabbage. I think they also do radish and cucumber. Anyways, I’m not here to tell you the different kinds of kimchi. LOL.

I’m here to dissect the vegetable ingredients of kimchi and learn their scientific names.

Napa cabbage – Brassica rapa subsp. pekinensis

Rice (flour) – Oryza sativa

Gochugaru or korean chili (flakes) – Capsicum anuum

Korean radish – Raphanus sativus var. longipinnatus

Korean chives – Allium tuberosum

Carrots – Daucus carota

Garlic – Allium sativum

Ginger – Zingiber officinale

Onion – Allium cepa

Living alone now in the US where you have to buy stuff in bulk, it is not easy to finish all the vegetables I get. I want to have a healthier lifestyle but my environment gives me a lot of excuses not to. I have to find ways how to store food that are very perishable and I found fermentation as one of the many ways to preserve my veggies. Kimchi is not easy to make but it allows me store vegetables longer. Knowing that I am using the correct ingredients by knowing their scientific names is helpful for me since not all groceries sell napa cabbage. Here’s my version of home-made kimchi: