What is Kimchi? A Guide to Korea’s Favourite Dish

Kimchi is an absolute staple in South Korean cuisine, so much so that it’s considered the country's national dish. As well as being a mealtime essential in Korea, this distinctive fermented dish has gained quite a reputation across the world, with more and more people incorporating it into their diets.

But what exactly is kimchi, and what are the best ways to enjoy it?

What is Kimchi?

Kimchi is a traditional side dish made with salted and fermented vegetables. One of the most common kimchi bases is napa cabbage, although radish and cucumber are often used too.

The primary vegetable is fermented with several other fragrant ingredients, such as fish sauce, fermented shrimp, gochugaru, garlic and ginger. The resulting dish is sometimes likened to sauerkraut because of its pickled quality, but it has a uniquely Korean flavour profile.

Kimchi is Korea’s favourite side dish and can be enjoyed on its own, as a condiment/flavouring agent or alongside other dishes. It can be enjoyed with almost any other dish or meal, including breakfast.

What Does Kimchi Taste Like?

Kimchi offers a complex and unique flavour profile, combining sweet, spicy, tangy, umami, sour and salty notes for a powerful taste experience. The fermentation process gives it that very tangy, rich, savoury taste.

The exact flavour will depend on what kind of kimchi you’re trying and what other ingredients are incorporated – some may lean more spicy, while others may be sweeter.

Is Kimchi Good For You?

Aside from being a tasty addition to other foods, kimchi is also favoured for its health benefits. Kimchi is often considered a health food because it contains probiotic bacteria, which can be good for your gut and help with things like digestion, reduced inflammation and blood sugar regulation.

The various vegetables used when making kimchi also provide a range of vitamins and good fibre content.

Find out more about the health benefits of eating kimchi.

What Do You Eat Kimchi With?

Kimchi is a staple banchan (small Korean side dishes), so it is eaten with lots of other dishes. It is a common accompaniment to rice and noodles/ramen, either as a side or as a transformative element, like with kimchi fried rice.

It is the key ingredient in kimchi jjigae, a kimchi-based stew that’s often enjoyed as a hearty comfort food. Kimchi can also be used as a condiment or filling for dumplings and savoury pancakes.

Essentially, if you feel like adding kimchi to a meal, go for it! The staple is diverse enough to pair well with almost any other Korean dish, as well as other countries’ traditional cuisines if you’re up for a bit of fusion food. Kimchi toasties are becoming increasingly popular.

How to Make Kimchi

To make kimchi at home, you will need:

• 1 large napa or Chinese cabbage, cut into 2.5cm slices
• 8 daikon radishes, peeled and chopped into matchsticks
• 2 carrots, also peeled and chopped into matchsticks
• 4 spring onions, cut into small chunks
• 4 garlic cloves, crushed
• 1 tsp of fresh ginger, peeled and grated
• 2 tbsps of fish sauce
• 1/4 cup salt
• 2 tbsps of Korean-style red chilli flakes (gochugaru)
• 3 tbsp of rice vinegar
• 1 tbsp of golden caster sugar

1. Slice the cabbage into 2.5cm strips and mix in a bowl with the salt and enough water to submerge everything. Cover the bowl and leave to soak for at least 6 hours.
2. After you have left it to soak, rinse the cabbage, drain and blot it dry. Place it back in the bowl along with the chopped radishes, carrots and scallions.
3. Combine the garlic, ginger, fish sauce, chilli, sugar and vinegar in another bowl to make a paste.
4. Massage the paste into the cabbage and other vegetables until everything is covered liberally. It’s best to wear gloves!
5. Pack your mixture into a large jar, pressing your mixture down until a layer of brine covers it. Make sure to leave an inch of space at the top for more brine to release and seal the jar.
6. Let your kimchi ferment for between one and five days.
7. Check it daily to make sure the mixture is always submerged under the brine. Taste it every now and then until it is to your liking.
8. When you are happy with it, transfer the jar to the fridge and enjoy! It can be kept in your fridge for a couple of months.

How Long Does Kimchi Last?

When stored in the fridge, kimchi can generally last around 6 months to a year, although it will continue to ferment, so it may start tasting more sour. In reality, you probably won’t end up storing it for that long, as you’ll have eaten it long before then!

Buy Authentic Kimchi in the UK

If you don’t want to make your own kimchi or want a ready-made jar to set you off in the right direction, we stock an array of authentic kimchi options at our online Korean supermarket.

Browse our selection of Korean kimchi from top brands and get it delivered straight to your door.

You’ll also find various kimchi-flavoured delights, including ramen, dumplings and sauces for that irresistible kimchi kick.