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Kimchi is more than just a side dish in South Korea; it’s a cornerstone of Korean culture and cuisine. This vibrant, fermented vegetable dish is renowned for its bold flavours and health benefits, embodying the perfect balance of spice, tang, and umami.
With a history that stretches back centuries, Kimchi has evolved into a symbol of Korean identity, gracing tables worldwide with its unique taste and versatility.
Want to dive deeper into Korean Cuisine? Don’t miss our post on 17 Traditional Korean Foods to Try
What Is Kimchi?
Kimchi is a traditional South Korean dish made by fermenting vegetables, most commonly Napa cabbage and radishes, with a flavourful paste of chili powder, garlic, ginger, and salted seafood or soy sauce.
The fermentation process gives Kimchi its signature tangy flavours and complex aroma, transforming humble ingredients into a culinary treasure.
Its versatility is one of its greatest strengths. Kimchi can be enjoyed as a standalone side dish or incorporated into countless recipes, from stews and stir fries to pancakes and fried rice.
There are also numerous varieties of Kimchi, with regional and seasonal variations showcasing the creativity and resourcefulness of Korean cooks. Whether spicy and fiery or mild and slightly sweet, there’s a version of Kimchi to suit every palate.
Ingredients and Taste
The ingredients in Kimchi are simple yet powerful. Napa cabbage is the most iconic base, but radishes, cucumbers, and even green onions are common alternatives.
The flavours packed paste that coats the vegetables is made from red chili powder, garlic, ginger, and salted shrimp or anchovy sauce, though vegan versions often substitute soy sauce or miso for the seafood.
The taste of Kimchi is as bold as its vibrant red colour. The fermentation process creates a tangy, slightly sour flavours that is balanced by the heat of the chili powder and the savoury depth of the garlic and seafood.
The vegetables retain their crunch, adding a satisfying texture to every bite. As it ferments, the flavours deepens, becoming more complex over time. Freshly made Kimchi is crisp and bright, while older Kimchi develops a pronounced tang that works wonderfully in cooked dishes like Kimchi jjigae (stew).
A Taste of History
Kimchi’s origins date back over 2,000 years, rooted in Korea’s tradition of preserving vegetables for the winter months. Early versions were simple pickled vegetables, but as chili peppers were introduced to Korea in the 16th century through global trade, the spicy, red hued Kimchi we know today began to take shape.
Over the centuries, Kimchi became an integral part of Korean households, with each family often having their own recipe passed down through generations.
The process of making Kimchi, known as “Kimjang,” is a communal event steeped in tradition. Families and neighbours come together in late autumn to prepare large batches of Kimchi, ensuring enough to last through the winter.
This practice, recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlights the role of Kimchi in fostering community bonds and preserving cultural identity.
How to Make Kimchi (Fermented Vegetables)
Kimchi is Korea’s signature fermented dish, known for its bold flavour and deep tang. Made primarily with napa cabbage and seasoned with garlic, chilli, and fish sauce, it develops its characteristic sharpness as it ferments. Expect a balance of spice, salt, and savoury depth that intensifies over time. See the recipe card at the bottom for printable directions
Ingredients
- 1 large napa cabbage (about 1.2 kg)
- 100 g coarse sea salt (for salting cabbage)
- 1 litre water (for brine)
- 1 medium carrot, julienned
- 4 spring onions, sliced into 3 cm lengths
- 1 daikon radish (about 200 g), julienned
- 6 garlic cloves, finely minced
- 2.5 cm piece of ginger, grated
- 2 tbsp Korean red pepper flakes (gochugaru)
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp salted shrimp (optional, for authenticity)
- 2 tbsp water (for seasoning paste)
Cooking Instructions
Step 1: Prepare the cabbage
To begin, cut the napa cabbage lengthwise into quarters and remove the cores. Cut each quarter into 5 cm wide pieces. In a large bowl, dissolve sea salt in water to create a brine. Submerge the cabbage and leave it to soak for 2 hours, turning every 30 minutes for even salting.
Step 2: Rinse and drain
After soaking, rinse the cabbage thoroughly under cold running water three times to remove excess salt. Drain well in a colander for 20 to 30 minutes while preparing the seasoning mixture.
Step 3: Prepare the seasoning paste
In a separate bowl, combine minced garlic, grated ginger, sugar, fish sauce, salted shrimp (if using), and gochugaru. Mix in 2 tablespoons of water to form a thick, spreadable paste. The paste should have a strong aroma and vibrant colour.
Step 4: Prepare the vegetables
Add the julienned carrot, sliced spring onions, and daikon radish to the seasoning paste. Mix thoroughly until all the vegetables are evenly coated.
Step 5: Combine cabbage with seasoning
Gently add the drained cabbage to the bowl. Using your hands (wearing gloves to protect from chilli), work the paste evenly between the cabbage leaves. Massage gently to ensure every piece is well coated with seasoning.
Step 6: Pack into jars
Pack the seasoned cabbage tightly into a clean glass jar or airtight container. Press down firmly to remove air pockets, leaving about 2.5 cm of space at the top to allow for expansion during fermentation.
Step 7: Start fermentation
Leave the jar at room temperature (around 20°C) for 1 to 2 days. Check daily to ensure the cabbage remains submerged in its brine. The mixture will start to bubble slightly as fermentation begins.
Step 8: Taste and store
Taste the kimchi after 24 to 48 hours. When it has reached your preferred tanginess, transfer the jar to the refrigerator to slow down fermentation. The flavour will continue to mature over the following days.
Step 9: Serve and enjoy
Serve kimchi chilled as a side dish with rice, noodles, or Korean BBQ. Its bold, spicy-sour flavour enhances almost any meal and can also be used in stews or pancakes.
Step 10: Preserve for later use
Keep refrigerated in a sealed container. Properly fermented kimchi can last for several weeks, growing more complex in flavour over time.
Variations and Substitutions
- Vegetables: Substitute napa cabbage with green cabbage or pak choi if unavailable.
- Gochugaru substitute: Use Korean chilli powder flakes only; regular chilli powder will alter the flavour. If unavailable, blend mild paprika with a touch of cayenne.
- Fish sauce alternative: For a vegetarian version, replace fish sauce with soy sauce or miso paste.
- Salted shrimp: Can be omitted or replaced with a small amount of anchovy paste for similar depth.
Cooking Tips for Perfect Kimchi
- Use Korean gochugaru for authentic colour and balanced heat.
- Always wear gloves when mixing to protect your skin from chilli and salt.
- Keep all tools and jars clean to prevent unwanted bacteria during fermentation.
- Adjust fermentation time based on temperature; warmer rooms ferment faster.
- Store finished kimchi in the coldest part of the fridge to maintain flavour.
Korean Kimchi (Fermented Vegetables)
Equipment
- Large bowl
- Small saucepan.
- Colander
- Knife and cutting board
- Measuring spoons
- Glass jar or fermentation container
- Gloves (recommended)
Ingredients
- 1 large napa cabbage about 1.2 kg
- 100 g coarse sea salt for salting cabbage
- 1 litre water for brine
- 1 medium carrot julienned
- 4 spring onions sliced into 3 cm lengths
- 1 daikon radish about 200 g, julienned
- 6 garlic cloves finely minced
- 2.5 cm piece of ginger grated
- 2 tbsp Korean red pepper flakes gochugaru
- 1 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp salted shrimp optional, for authenticity
- 2 tbsp water for seasoning paste
Instructions
- To begin, cut the napa cabbage lengthwise into quarters and remove the cores. Cut each quarter into 5 cm wide pieces. In a large bowl, dissolve sea salt in water to create a brine. Submerge the cabbage and leave it to soak for 2 hours, turning every 30 minutes for even salting.
- After soaking, rinse the cabbage thoroughly under cold running water three times to remove excess salt. Drain well in a colander for 20 to 30 minutes while preparing the seasoning mixture.
- In a separate bowl, combine minced garlic, grated ginger, sugar, fish sauce, salted shrimp (if using), and gochugaru. Mix in 2 tablespoons of water to form a thick, spreadable paste. The paste should have a strong aroma and vibrant colour.
- Add the julienned carrot, sliced spring onions, and daikon radish to the seasoning paste. Mix thoroughly until all the vegetables are evenly coated.
- Gently add the drained cabbage to the bowl. Using your hands (wearing gloves to protect from chilli), work the paste evenly between the cabbage leaves. Massage gently to ensure every piece is well coated with seasoning.
- Pack the seasoned cabbage tightly into a clean glass jar or airtight container. Press down firmly to remove air pockets, leaving about 2.5 cm of space at the top to allow for expansion during fermentation.
- Leave the jar at room temperature (around 20°C) for 1 to 2 days. Check daily to ensure the cabbage remains submerged in its brine. The mixture will start to bubble slightly as fermentation begins.
- Taste the kimchi after 24 to 48 hours. When it has reached your preferred tanginess, transfer the jar to the refrigerator to slow down fermentation. The flavour will continue to mature over the following days.
- Serve kimchi chilled as a side dish with rice, noodles, or Korean BBQ. Its bold, spicy-sour flavour enhances almost any meal and can also be used in stews or pancakes.
- Keep refrigerated in a sealed container. Properly fermented kimchi can last for several weeks, growing more complex in flavour over time.
