Kimchi

Kimchi is a traditional Korean fermented side dish made from vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili pepper, garlic, ginger, and scallions. It is enjoyed year-round but is traditionally made in late autumn during the kimjang season when cabbages are at their peak and prepared to last through the winter months. Kimchi is a staple in Korean cuisine and has gained international popularity for its bold, tangy, and sometimes spicy flavor profile. It can be eaten on its own or used as an ingredient in numerous dishes such as stews, fried rice, and pancakes.

Kimchi Synonyms

Kimchee
Gimchi

Kimchi Substitutes

Sauerkraut

Different Forms/Types of Kimchi

Whole Kimchi

Traditional Kimchi is often found in its whole form, typically as whole napa cabbage leaves or chunks that have been fermented with a mix of seasonings, including chili pepper, garlic, ginger, and fish sauce.

Canned Kimchi

Similar to jarred, but less common, canned Kimchi offers convenience and a long shelf life but may have a slightly different taste due to the canning process.

Jarred Kimchi

The most common form found in markets, jarred Kimchi is fermented and stored in its own juices, providing a long shelf life and ease of use.

Pureed Kimchi

A less common form, pureed Kimchi can be used as a bold, spicy base for sauces, dips, or marinades.

Sliced Kimchi

This form of Kimchi is pre-cut into bite-sized pieces, making it convenient for serving as a side dish or for use in recipes.

How to Choose Kimchi

When selecting Kimchi, look for jars or packages with a visible expiration date and choose the freshest option available. The Kimchi should have a vibrant color and no signs of excessive bubbles or off odors, which can indicate over-fermentation. If possible, opt for brands that use traditional ingredients without unnecessary preservatives or additives.

Cooking/Prep Tips for Kimchi

Kimchi, a staple in Korean cuisine, is a fermented vegetable dish, usually made with napa cabbage and Korean radishes, and seasoned with a variety of spices including gochugaru (Korean chili powder), garlic, ginger, and jeotgal (salted seafood). For intermediate and expert home cooks, it's important to note that kimchi can be used both as a side dish and as a flavorful ingredient in cooking. When using kimchi in recipes, consider the level of fermentation; older, more fermented kimchi is sourer and better suited for cooking, while fresher kimchi is crunchier and ideal for serving as a side. To prevent kimchi from becoming too soggy when added to hot dishes, consider stirring it in at the end of cooking to maintain some of its texture.

Shelf Life of Kimchi

Kimchi should be stored in the refrigerator, where the cold temperature slows down the fermentation process. Keep it in its original jar or container, ensuring that the lid is sealed tightly after each use to prevent the Kimchi from drying out and to maintain its flavor. If you have homemade or bulk Kimchi, store it in an airtight container. Kimchi can continue to ferment over time, so it will become more sour as it ages. It's generally best consumed within a few weeks to a few months, depending on personal taste preferences for the level of fermentation.

Recommended Brands for Kimchi

whole Kimchi: Chongga Mat Kimchi

jarred Kimchi: Mother-in-Law's Kimchi (MILKimchi)

sliced Kimchi: Jongga Sliced Kimchi

Cooking Techniques for Kimchi

Baking: Incorporating kimchi into baked goods, such as kimchi pancakes or kimchi-stuffed bread, can add a unique and spicy twist to traditional recipes. The fermentation of the kimchi can also interact with the baking process, contributing to the texture and rise of the dough.

Stewing: Kimchi jjigae is a popular stew that features kimchi as a main ingredient. The stewing process allows the flavors of the kimchi to meld with other ingredients, such as tofu, pork, and onions, creating a rich, complex broth.

Stir-Frying: Kimchi can be quickly stir-fried with other ingredients such as pork belly, tofu, or vegetables. The high heat caramelizes the kimchi's sugars, adding depth to its flavor.