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Kimchi

A traditional Korean fermented vegetable dish made by salting vegetables such as napa cabbage or radish, then mixing them with red chili powder, garlic, ginger, and salted seafood to ferment.

Flavor

Freshly made Kimchi is spicy and fresh, but as it ferments, lactobacilli increase, creating a harmony of tangy sourness(Sour), deep umami from the salted seafood, and a crunchy texture.

Brands

Jongga(Jongga), Bibigo(Bibigo) — These are the brands with the most extensive global distribution.

Where to buy

Asian markets, Costco(Costco), Trader Joe's(Trader Joe's), Whole Foods(Whole Foods).

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Substitutes

For cooking (stews, etc.), you can mix German sauerkraut(Sauerkraut) with red chili powder and minced garlic as a temporary substitute.

Storage

Always store refrigerated (0~4°C). Because fermentation produces gas that can cause the liquid to overflow, fill airtight containers to only 70-80% capacity.

Used in

Kimchi Jjigae(Kimchi Jjigae), Kimchi Fried Rice(Kimchi Fried Rice), Kimchi Pancake(Kimchi Pancake).

FAQ

Q. My Kimchi has become too sour, should I throw it away?
A. Never throw it away! Sour Kimchi becomes the best natural seasoning for soup or stir-fried dishes.