What Is Kimchi? A Complete Introduction
If you've landed on this page, you're probably curious about kimchi but not entirely sure what it is. Welcome. Let me introduce you to one of the world's great fermented foods.
The Short Answer
Kimchi is fermented vegetables. Most commonly, it's napa cabbage seasoned with chilli, garlic, ginger, and fish sauce, then left to ferment for anywhere from a few days to several months. The result is tangy, spicy, crunchy, and deeply savoury.
The Longer Answer
Kimchi is much more than a simple definition can capture. It's:
- A staple food eaten daily by most Koreans
- A side dish present at virtually every Korean meal
- A cooking ingredient used in countless recipes
- A cultural touchstone with thousands of years of history
- A probiotic-rich health food
- An endlessly variable category with hundreds of varieties
What Does It Taste Like?
Your first bite of kimchi might be surprising. It's complex – sour, spicy, garlicky, umami-rich, and slightly funky. The fermentation gives it a tangy depth that fresh vegetables don't have.
The spice level varies. Traditional Korean kimchi is fairly hot, but milder versions exist. The crunch of the vegetables provides textural contrast to the intense flavours.
Some people love it immediately. Others need a few tries to appreciate it. Both responses are normal. Fermented foods can be an acquired taste.
How Is It Made?
The basic process:
- Salt the vegetables: Cabbage quarters are salted for several hours, drawing out moisture
- Make the paste: Gochugaru (Korean chilli flakes), garlic, ginger, fish sauce, and sometimes other ingredients are blended into a paste
- Combine: The paste is worked into the salted cabbage, between each leaf
- Ferment: The kimchi is packed into jars and left to ferment – initially at room temperature, then refrigerated
Fermentation is where the magic happens. Beneficial bacteria (mainly Lactobacillus) consume the sugars and produce lactic acid, which preserves the vegetables and creates the characteristic tangy flavour.
Why Is It Healthy?
Several reasons:
- Probiotics: The fermentation creates beneficial bacteria good for gut health
- Low calorie: Vegetables remain low calorie while gaining flavour
- Nutrient-rich: Vitamins, minerals, and fibre from the vegetables
- Bioactive compounds: Garlic, ginger, and chilli all have studied health benefits
How Do You Eat It?
Kimchi is versatile:
- As a side dish: A few pieces alongside rice and other dishes
- In fried rice: Chopped and stir-fried with rice, egg, and whatever else you like
- In soups and stews: Kimchi jjigae (kimchi stew) is a Korean comfort classic
- On sandwiches: Grilled cheese, burgers, hot dogs – all improved by kimchi
- With eggs: Fried, scrambled, or in an omelette
- Straight from the jar: No judgement here
Where Can You Buy It?
- Asian supermarkets (widest selection)
- Most major UK supermarkets (limited but improving options)
- Online Korean food retailers
- Farmers' markets (often excellent small-batch producers)
Look for unpasteurised or "live culture" versions for the full probiotic benefits.
Should You Make Your Own?
Eventually, yes. Homemade kimchi is fresher, exactly to your taste, and immensely satisfying to make. But there's no shame in buying good kimchi while you're learning.
Getting Started
If you're new to kimchi, I'd suggest:
- Buy a small jar from a supermarket
- Try it as a side dish with rice
- If you like it, explore Korean supermarket options
- Eventually, try making your own
Kimchi rewards curiosity. The more you explore, the more you discover. Welcome to a wonderful world of fermented flavours.
