Finding the Best Kimchi in the UK

The kimchi scene in the UK has exploded in recent years. Where once you had to make a pilgrimage to a Korean supermarket, now you can find kimchi in most supermarkets. But quality varies enormously. Here's my guide to finding the good stuff.

What to Look For

Live cultures: The word "unpasteurised" or "live cultures" on the label means the beneficial bacteria are still active. Pasteurised kimchi is shelf-stable but lacks probiotics.

Short ingredient list: Good kimchi doesn't need dozens of ingredients. Napa cabbage, salt, gochugaru, garlic, ginger, fish sauce or shrimp paste (or a vegan alternative), and maybe some sugar. That's about it.

Proper fermentation: Look for kimchi that's been naturally fermented, not just pickled in vinegar. Real fermentation takes time; shortcuts don't produce the same flavour.

Date made: Fresher isn't always better with kimchi, but you want to know when it was made so you can gauge its fermentation level.

Supermarket Options

The major supermarkets now stock kimchi, which is brilliant for accessibility. However, most of what you'll find is pasteurised and fairly mild. It's a gateway to the real thing, but don't judge all kimchi by these versions.

Waitrose, M&S, and some larger Tesco and Sainsbury's stores stock decent options. Check the chilled section rather than ambient shelves – chilled is usually less processed.

Korean Supermarkets

For authentic varieties, Korean supermarkets are your best bet:

• H Mart (London)
• Korea Foods (various locations)
• Seoul Plaza (London)
• Wing Yip (Birmingham, Manchester, London)

Here you'll find a massive range: different vegetables, varying heat levels, regional styles. The staff can often recommend their favourites.

Small Producers

The UK has a growing number of small-batch kimchi producers making excellent product. Some to look out for:

• Local farmers' market vendors
• Subscription box options
• Direct-to-consumer online brands

These smaller producers often use higher quality ingredients, traditional methods, and offer the kind of complexity that mass-produced kimchi can't match.

Online Options

Plenty of Korean food websites deliver nationwide:

• Korean grocery stores with delivery
• Specialist fermented food suppliers
• Amazon (though quality varies widely)

Check reviews and look for sellers who ship chilled. Kimchi that's been sitting at room temperature for days in transit won't be at its best.

Or Make Your Own

I'm biased, obviously, but homemade kimchi beats almost anything you can buy. You control the ingredients, the fermentation level, and the flavour profile. It's fresher, it's exactly how you like it, and it's immensely satisfying.

If you've never made kimchi before, it's easier than you think. Salt some cabbage, make a paste, mix them together, wait a few days. That's the basic process.

My Honest Advice

Start with something accessible – a decent supermarket brand or an online order. See if you like kimchi at all. Then, as your palate develops, seek out the small producers and traditional varieties. Eventually, try making your own.

The best kimchi is the one you enjoy eating regularly. Don't let perfect be the enemy of good. Even mediocre kimchi is better than no kimchi.