Kimchi is Korea's national dish and one of the world's best-known fermented foods – tangy, spicy and full of umami. Here is everything you need to know: what kimchi is, what it tastes like, and how to use it in everything from fried rice to ramen.
What is kimchi?
Kimchi is vegetables – most often napa cabbage – fermented with Korean chilli powder (gochugaru), garlic, ginger and spring onion. The fermentation gives it its signature tangy flavour and keeps kimchi good for months. In Korea it is eaten with almost every single meal, and the tradition is on UNESCO's list of intangible cultural heritage.
What does kimchi taste like?
Think tangy, salty, spicy and umami all at once – with a fresh crunch from the cabbage. Fresh kimchi is mild and crunchy, while well-matured kimchi is deeper, more sour and perfect for cooking. The heat varies from mild to a proper kick.
How to use kimchi
- As a side – straight from the jar with barbecue, rice and Korean dishes.
- Kimchi fried rice (kimchi bokkeumbap) – fry day-old rice with chopped kimchi, a little of the kimchi brine and a fried egg on top.
- Kimchi jjigae – the classic Korean stew with kimchi, tofu and pork or seafood.
- In ramen – a handful of kimchi lifts any noodle soup.
- On toast and in burgers – kimchi + melted cheese is a modern classic.
Kimchi is also wonderful together with gochujang – the Korean chilli paste – in marinades and stir-fries.
Is kimchi healthy?
Kimchi is made from vegetables, is low in calories and contains live lactic acid bacteria from the fermentation, along with fibre and vitamins. Like all fermented food, it is best enjoyed as a natural part of a varied diet.
Storage
Kimchi should be stored cold and continues to mature slowly in the fridge – the flavour grows more sour over time. Unopened, it keeps for months; always use clean utensils in the jar. If it gets too mature to eat as it is, it is perfect in stews and fried rice.
Frequently asked questions about kimchi
Is kimchi hot? It varies – most store-bought varieties are medium spicy. The tanginess is often more noticeable than the heat.
How long does kimchi keep? Months in the fridge – it just gets more sour with time. Check the date on the pack.
Is kimchi vegan? Not always – traditional kimchi often contains fish sauce or shrimp paste. Check the ingredient list, or choose a variety labelled vegan.
What is the difference between kimchi and sauerkraut? Both are fermented cabbage, but kimchi is seasoned with chilli, garlic and ginger and has a far more complex flavour.
Get started with FUDI
At FUDI you'll find kimchi from Korean brands like Bibigo and Jongga – and everything else you need from the Korean kitchen. Want to make your own from scratch? Follow our step-by-step kimchi recipe.
