Kimchi
Also called napa cabbage kimchi, baechu kimchi
Salted vegetables, usually napa cabbage, fermented with chili, garlic and ginger. Lactic acid bacteria make it tangy and fizzy, and the flavor keeps changing as it ages.
Kimchi is Korea's famous fermented vegetable dish, most often napa cabbage salted and packed with chilli flakes, garlic, ginger, scallion and usually some fish sauce or salted shrimp. It tastes sour, spicy, garlicky and deeply savoury, with a funky depth and a gentle fizz, and it never stops changing: crisp and bright when young, softer and much sourer as it ages.
Cooks love it because it is a whole seasoning in a jar. Young kimchi is a crunchy side dish or topping; well-fermented kimchi is the secret to kimchi stew, kimchi fried rice, pancakes and noodles. It also crosses over brilliantly into grilled cheese, tacos and burgers, where its acid cuts straight through fat.
Flavor profile
Aroma: sour, garlicky, spicy, funky
Good to know
Origin: Korea
Forms: whole leaf, chopped, juice
Season: Available year-round; in Korea, big batches are traditionally made in late autumn, a custom called kimjang.
Nutrition: Usually eaten in small amounts as a side, it adds flavour and some fibre; it can be high in salt.
Storage: Keep kimchi in the fridge in a tightly sealed jar, pressed down so the vegetables stay under their brine. It keeps for several months, getting softer and sourer over time; that sour stage is perfect for cooking. Open the jar slowly, because fermentation gases can make it bubble over. Always use a clean utensil. Throw it out if you see fuzzy mould, pink or white slime on top, or it smells rotten rather than sour. Kimchi can be frozen for cooking, but it loses its crunch.
How to use kimchi
Eat It Fresh or Cook It Old
Young kimchi is crisp and bright, best eaten as a side. Older, sourer kimchi is better cooked, because heat and fat mellow the sharpness.
Save the Brine
The red liquid in the jar is full of flavor. Splash it into fried rice, stews or a salad dressing.
The science of kimchi
- Kimchi is made by lactic acid fermentation. Salt draws water from the cabbage by osmosis and holds back spoilage microbes, while salt-tolerant lactic acid bacteria such as Leuconostoc and Lactobacillus turn the vegetables' sugars into lactic acid, which makes kimchi sour.
- Early in fermentation, Leuconostoc bacteria also produce carbon dioxide, which gives young kimchi its light fizz and makes a sealed jar build pressure. Later, more acid-tolerant Lactobacillus species take over and the kimchi gets steadily sourer.
- Fermentation and the fish sauce or salted shrimp in many recipes add free glutamate and other savoury compounds, which is why kimchi adds so much umami depth to stews and fried rice.
- Cold slows fermentation dramatically. In the fridge, kimchi changes over weeks rather than days, which is why it is usually left at room temperature for a day or two to start, then chilled.
- Cooking kills most of the live bacteria and softens the cabbage, but the acid, chilli and savoury flavours stay. Frying very sour kimchi in fat mellows its sharpness and caramelises its edges.
How to choose kimchi
Read the label: traditional kimchi often contains fish sauce or shrimp, so look for a vegan version if needed. Refrigerated, unpasteurised kimchi is still alive and will keep souring; shelf-stable jars are usually pasteurised and stay the same. Choose crisp, bright red kimchi for eating fresh and older, sourer kimchi for stews and fried rice.
Substitutes for kimchi
| Swap | Amount | What changes |
|---|---|---|
| Sauerkraut + gochugaru or chilli flake | 1:1, plus a pinch of chilli | Similar fermented sourness; add garlic and a splash of fish sauce to get closer. |
| Quick-pickled napa cabbage with gochujang | 1:1 | Gets the heat and tang without the long ferment; best for fresh uses. |
| Gochujang + vinegar | 1 tbsp gochujang + 1 tsp vinegar per 1/2 cup kimchi | Not a texture match, but brings the sour-spicy flavour to stews and fried rice. |
What goes with kimchi
- Pork Belly. Rich pork belly mellows kimchi's sourness, a classic pairing in stews and stir-fries.
- Rice. Plain rice balances kimchi's sour, spicy punch.
- Gochujang. Both are fermented and chili-red, and together they make deep, sour-spicy stews and fried rice.
- Egg. Fried or scrambled egg softens kimchi's sour heat, as in kimchi fried rice.
- Tofu. Mild tofu mellows kimchi's sourness, as in warm tofu with stir-fried kimchi.
- Sesame Oil. Sesame oil's nutty richness rounds out kimchi's acid in fried rice and dumpling fillings.
- Scallion. Scallion adds a fresh, mild bite that sits easily next to kimchi's funk.
- Bacon. Smoky, salty bacon fat softens kimchi's sourness in fried rice and pancakes.
- Cheddar. Sharp cheddar and kimchi in a grilled cheese: fat and salt rein in the funk.
- Mozzarella. Melted mozzarella cools kimchi's heat in pizza, pancakes and toasties.
Mistakes to avoid
- Cooking young kimchi to mush when its crunch was the point.
- Throwing out a very sour jar. That sourness is what makes the best stews.
Ideas for tonight
- Kimchi fried rice topped with a fried egg
- Kimchi and tofu stew
- Kimchi grilled cheese with sharp cheddar
Kimchi: questions
What does kimchi taste like?
Kimchi tastes sour, spicy, salty and garlicky, with savoury depth and a slight fizz. Young kimchi is fresh and crunchy; older kimchi is softer, sharper and funkier.
How long does kimchi last in the fridge?
Sealed and kept under its brine, kimchi lasts several months in the fridge. It keeps getting sourer, which is not a sign of spoilage; mould, slime or a rotten smell is.
Is kimchi vegan?
Traditional kimchi often contains fish sauce, salted shrimp or anchovy, so it is not always vegan. Many brands make vegan versions using soy sauce, seaweed or miso instead.
Can you cook with kimchi?
Yes, and very sour kimchi is best for it. Fry it in butter or oil for kimchi fried rice, simmer it with pork and tofu for jjigae, or fold it into pancake batter.
Why is my kimchi fizzy?
The bubbles are carbon dioxide made by the lactic acid bacteria as they ferment. It is normal, especially in young kimchi, which is why jars should be opened gently.
Is kimchi supposed to smell strong?
Yes, kimchi naturally smells sour, garlicky and funky. It should smell clean and tangy, though, not putrid or like rotten eggs.
What do you eat kimchi with?
Steamed rice is the classic partner. It is also great with fried eggs, pork belly, tofu, noodles, grilled cheese and rice bowls with avocado.
What goes well with kimchi?
Kimchi pairs best with pork belly, rice, gochujang, egg, tofu. Rich pork belly mellows kimchi's sourness, a classic pairing in stews and stir-fries.
How do you use kimchi in cooking?
Eat It Fresh or Cook It Old: young kimchi is crisp and bright, best eaten as a side. Older, sourer kimchi is better cooked, because heat and fat mellow the sharpness.
How should you store kimchi?
Keep it in the refrigerator in a sealed jar. It keeps getting sourer, and the jar may build up gas, so open it gently.
What is the most common mistake with kimchi?
Cooking young kimchi to mush when its crunch was the point.
Pork Belly
Rice
Tofu
Egg
Sesame Oil
Scallion
Cabbage