How To
A guide to the versatile, tangy Korean cabbage dish that has hundreds of guises and goes with everything!
A guide to the versatile, tangy Korean fermented cabbage dish that has hundreds of guises and goes with everything!
Kimchi is Korea’s undisputed national dish, with a staggering two million tonnes of it consumed every year. With a flavour that’s simultaneously described as sour, pungent, salty, spicy, and even umami, it’s not surprising for kimchi to appear in any meal in its home country and today, it intrigues the taste buds of diners all around the world. But what is kimchi and what exactly is the appeal?
Kimchi originated in Korea during the country’s Three Kingdoms period between the first century AD and the sixth century AD. Families had long used preservation methods to make fresh vegetables last during the long, harsh Korean winters and when cabbages first arrived in the country in around 2030 BC, they were, of course, duly fermented. This preserved cabbage dish took on various guises until the arrival of chilli peppers and various spices from the Americas in the 16th century, which paved the way for the hot and tangy recipe we know today.
Given this journey, it’s unsurprising that there are hundreds of kimchi recipes that have evolved as new spices came to prominence, ingredients grew in popularity, different countries adapted the recipe and households passed their own recipes down the generations. Sweeteners and sugar are added by some, vegetables like bamboo shoots, cucumbers, carrots and water chestnuts often feature and the dish is easily adapted to different dietary requirements.
Kimchi a fermented vegetable dish traditionally made with napa cabbage, Korean radish, garlic, ginger, and chilli peppers. If you’ve seen kimchi in a jar, it might be hard to pinpoint the individual ingredients as it’s packed tight with vegetables immersed in a vibrant red briny paste. But the soul of the dish is the humble cabbage.
The vegetables are salted and brined, then fermented with a lactic acid bacteria culture. The fermentation process gives kimchi its unique flavour, with the fermentation process adding the unmistakable sourness. Kimchi is also a good source of vitamins, minerals, and fibre.
Kimchi’s taste is a complex combination of sour, spicy, savoury, and umami. The specific taste can vary depending on the type of kimchi, the ingredients used, and the fermentation process but generally, it is normally quite spicy and salty. Some kimchi is milder than others and if you make it at home using your favourite kimchi recipe, you can choose how spicy you’d like it to be.
Besides being packed with vegetables, kimchi has many health benefits. The main ones are due to the probiotics, or healthy bacteria, grown during the natural fermentation process. These are known to help boost immunity, energise the body and aid digestion as well as help lower cholesterol and regulate blood sugar. Kimchi is also nutrient-dense, low in calories, gluten-free and can be made vegan too.
Given the popularity of kimchi today, there are many excellent options available from supermarkets and speciality stores, but if you want to benefit from the probiotics, you need to purchase it ready-made from the chilled section.
The benefits of homemade are that you can add the ingredients you like, then ferment your kimchi until it tastes just right and it’s also very simple and inexpensive to make. Once the vegetables are prepared, the fermentation process (1-5 days) takes care of the rest.
Kimchi flavours can vary between cultures and countries, but in fact, you may find that no two batches are the same, even from your own kitchen! The vegetables and spices influence the final flavour, but so too can the age and origin of each ingredient, how long it’s been allowed to ferment and the age of the batch, as kimchi will continue to ferment until it’s eaten up.
As kimchi has become more commonplace outside of Korea, the recipes have been adapted to local palates, different climates and the freshness or seasonality of ingredients. But before we see how other countries have made their mark on this simple dish, Korea has many of its own ideas too!
Baechu kimchi – offers a different texture by using a whole uncut salted cabbage Kkakdugi kimchi – uses large cubes of radish to replace the cabbage for a crunchier texture Nabak kimchi – a “water kimchi” with more stock, plus sliced apple and pear for a sweeter tang Yeolmu kimchi – a fresh dish of summer radishes for when cabbages are not ready for harvest Oi sobagi – a refreshing stuffed cucumber kimchi popular in summertime Baek kimchi – white in colour and mild in flavour, replacing the hot pepper with chestnuts and fruit Bossam kimchi – a mix of seafood, fruit, chestnuts and pine nuts fermented in whole cabbage leaves
The most common comparison made to Korean kimchi is sauerkraut; a fermented cabbage dish from Germany. It’s made using the same process, but is distinctly sour, without the spice. In India, Bangladesh and Pakistan, achaar is made in a similar way to kimchi and features a medley of vegetables and fruits with a blend of Indian spices. Atsara from the Philippines creates a sweet and sour flavour with papaya and peppercorns and brovada from northern Italy is a fermented turnip dish in a grape pomace. The Spanish curtido is a lightly fermented relish with lime juice, while Nicaraguan encurtido is a colourful dish with jalapeno and crunchy veg. In north-eastern China, they enjoy suan cai, little parcels of pickled cabbage, while Japan’s Tsukemono is an assortment of bite-sized, fragrant packages of lightly pickled vegetables.
Although kimchi can be enjoyed immediately, fermentation gives the dish its distinctive flavour and unique nutritional profile. In fact, many decisions made throughout the production are reflected in the final taste.
First, the cabbage is soaked in water and salt to kill off bad bacteria while preserving the kind required for fermentation. Then, vegetables and spices are chosen and prepared – this will have a major impact on the final flavour, as well as the amount of salt used and if sugar is added or not.
Once all the ingredients have been combined, the kimchi is left to ferment – this is the important bit! Once it’s had a few days, it’s ready to eat, and will keep for a few months if refrigerated.
Top Tip: It will keep for a few months in the fridge as long as you press the vegetables back down below the brine (to avoid them going mouldy). If you prefer your kimchi cool rather than cold, it’ll keep for a week if left at room temperature.
Yes, you can freeze kimchi, but it will change the texture. The cabbage will become much softer once thawed. Frozen kimchi is best used in cooked dishes like soups or stews rather than eaten fresh as a side dish.
Absolutely. Reheating kimchi, especially by stir-frying it, mellows the sourness and intensifies the savoury umami flavours. It is the secret to a perfect kimchi fried rice.
Kimchi pairs perfectly with steamed Basmati or Jasmine rice, grilled meats (like Bulgogi), fried eggs, and even grilled cheese sandwiches.
This versatile dish can be used as an ingredient, a condiment, side dish, dip, starter or sauce and eaten on its own or added to any meal. It’s the heart and soul of Korean cooking, enjoyed cold from the jar, layered up in sandwiches or thrown into the pan to pep up fried rice to make kimchi fried rice, stews, stir-fries, noodles, pizzas, pasta sauce and soups.
Once the jar is empty, keep the brine to give a kick to mayonnaise or sour cream, or add to the liquid of a pan of steamed rice for an instant depth of flavour.
The initial preparation takes about 1 to 2 hours (including the cabbage salting time). However, the fermentation process takes anywhere from 21 to 5 days at room temperature, or a few weeks in the fridge, to develop its full flavour.
When kept in an airtight container in the fridge, kimchi can last for 3 to 6 months. It doesn’t necessarily go bad quickly, but it will continue to ferment and become increasingly sour over time.
Most traditional kimchi has a kick due to the gochugaru (red chili flakes). However, the spice level is adjustable. You can also find white kimchi (baek-kimchi), which is made without chili flakes and is mild and refreshing.
Kimchi originates from Korea, with records of salted vegetables dating back thousands of years. The spicy red version we recognizse today developed later, around the 18th century, after chili peppers were introduced to East Asia.
Kimchi’s versatility goes far beyond a side dish! Explore a world of flavour with these kimchi recipes, from traditional Korean favourites to exciting new creations, you’ll be sure to find dishes that showcase the depth and deliciousness of this fermented wonder. Dive in and discover how kimchi can transform your meals!
Kimchi fried rice – A popular Korean dish that is both delicious and quick for midweek meals. Best served with Tilda Premium USA Long Grain rice and topped with a slightly runny fried egg!