Korean Kimchi Recipe (2024)

FAQs

What is Korean kimchi made of? ›

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

Geotjeori (겉절이) is a traditional Korean side dish known as Fresh Kimchi. Unlike Fermented Kimchi, Geotjeori is normally made to consume within 1-2 days without any necessary fermentation.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

The fiber and probiotics in kimchi can help you maintain a healthy digestive system. The probiotics in fermented food can help reduce the negative symptoms of many gastrointestinal disorders, such as irritable bowel syndrome and colon inflammation.

Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.

In 2010, the price of kimchi rose greatly due to heavy rainfall shortening the harvesting time for cabbage and other main ingredients for kimchi. Korean and international media described such a phenomenon as a national crisis. Kimchi became scarce to find, expensive and unavailable in many Korean restaurants.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Can you buy kimchi in the grocery store? ›

You can buy kimchi at most grocery stores. It's typically hanging out in the refrigerated produce section or near the sauerkraut and refrigerated pickles. If you can't find it at your local grocery store, try a specialty Asian market or restaurant.

Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.

Jongga Kimchi, 52.9 oz | Costco.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.

According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

The fermentation process gives kimchi its sour, salty and umami flavors as well as a sharp acidity. Other tastes such as sweetness and tanginess come through while chewing the vegetables.