Grocery · 16 oz
Fermented Cabbage Side Dish
What it is
This is a traditional Korean fermented dish made primarily from napa cabbage and a variety of seasonings. The fermentation process, which involves lactic acid bacteria, gives it a distinctive sour, spicy, and umami flavor profile. It is a staple in Korean cuisine, often served as a condiment or a side dish with almost any meal. The ingredients can vary, but common additions include garlic, ginger, chili powder, and scallions, all contributing to its complex taste and aroma.
How people cook with it
Kimchi is incredibly versatile and can be enjoyed in many ways, both as a standalone accompaniment and as an ingredient in cooked dishes.
- As a spicy side dish
- In fried rice
- In stews
- On top of noodles
You can eat kimchi straight from the container as a zesty accompaniment to rice, grilled meats, or sandwiches. For a deeper flavor, it's excellent when cooked. It can be added to stir-fries, incorporated into pancake batters, or simmered into hearty stews like kimchi jjigae. The fermentation continues even after opening, so the flavor will become more intense over time. Some people enjoy the tangy liquid from the jar as a flavorful addition to dressings or marinades.
How it differs from similar foods
Unlike fresh pickled vegetables, kimchi undergoes a fermentation process that develops a unique sourness and depth of flavor. The specific blend of spices, particularly the gochugaru (Korean chili flakes), also sets it apart from other fermented cabbage preparations.
Who it is for
Home cooks and food enthusiasts looking to explore Korean flavors or add a pungent element to their meals.
How to keep the rest
Once opened, kimchi should be stored in an airtight container in the refrigerator. This helps to slow down the fermentation process and maintain its freshness. It will continue to ferment slowly, becoming more sour and complex over time, which many people find desirable.