What is Kimchi?

Discover Kimchi

Kimchi is a traditional Korean condiment made from fermented vegetables, typically cabbage. It’s infused with spicy flavors, often using Gochugaru, a red pepper flake unique to Korea. Additional ingredients like fish sauce, dried shrimp, garlic, and ginger enhance its bold taste.

Kimchi can also be crafted from radishes, bok choy, or other leafy greens. Its recipes vary widely, with each family adding their own twist, influenced by regional traditions and the ingredients available locally.

The Art of Making Kimchi

Kimchi can be made with a variety of ingredients, but the basic process remains consistent. Like many fermented foods, the first step involves a salt brine, which protects against harmful bacteria and encourages proper fermentation. This ensures a tasty result rather than spoilage. After that, only beneficial bacteria remain.

The bacteria thrive on sugars, producing lactic acid as a by-product—this is the same acid responsible for the tang in yogurt. A flavorful spice paste is then massaged into the vegetables, and once fully mixed, the kimchi is packed into jars. The lactic acid starts breaking down the veggies, unlocking those signature kimchi flavors.

Some people prefer to ferment their kimchi for just a few days, while others let it sit longer for a more intense sour taste. One of the greatest perks of making kimchi at home is the ability to tailor it to your personal taste. Want it spicier? Add more chili paste. Cooking for vegetarians? Skip the fish sauce. Got extra carrots? Toss them in!

With over 100 different varieties of kimchi, you'll easily find a recipe that suits your tastes. If you're new to making kimchi at home, starting with a basic recipe that allows for customization is the perfect way to dive in.

What Is Kimchi's Flavor Profile?

If you're a fan of pickled or fermented foods, you're likely to enjoy kimchi's unique tang. Some varieties are spicy, while others are milder, but all have a bold fermented taste that pairs well with rich, fatty, or salty foods.

The texture varies depending on the vegetables used. Radishes or daikon provide a satisfying crunch, while cabbage offers a more delicate crispness. If you come across different types of kimchi at the store, grab a few to experiment and find your favorite. Having several varieties on hand can be perfect for pairing with different dishes.

Creative Ways to Enjoy Kimchi

Kimchi is a staple in Korean cuisine, often eaten multiple times a day. It's a perfect side dish for many Korean meals, especially dishes like pork belly or Bibimbap. Savory kimchi pancakes are another great way to feature kimchi, perfect for any time of day, particularly when dipped in a salty sauce or drizzled with spicy mayo.

Get the recipe: Corned Beef Kimchi Fried Rice

Kimchi can elevate a simple grilled cheese sandwich—just pile it on with some sharp cheddar for a delicious twist on a comfort food classic. If you're new to cooking with kimchi, a great introduction is placing it on top of a steaming bowl of rice, topped with a crispy fried egg. Once you’ve tasted that, dive into kimchi fried rice—you won’t regret it.

Where to Buy Kimchi

Depending on your location, you might find at least one brand of kimchi in your local grocery store. The shelf-stable version is typically located in the international foods section or with pickled items. Fresh kimchi, which isn’t canned or sealed, is usually found in the produce section, often near the tofu.

If there's a Korean or Asian grocery store nearby, it's definitely worth a visit. These stores typically carry a wide range of kimchi varieties, including unique local or regional options that may not be available elsewhere. It's a great way to discover new flavors.

Proper Kimchi Storage

Some shelf-stable kimchi can be kept in a cabinet or pantry until opened. However, if it's fresh or homemade, it must be stored in the fridge to prevent spoilage and harmful bacteria growth. As long as the kimchi is fully submerged in liquid, it can stay fresh for months.