Kimchi
Korean fermented cabbage seasoned with chili paste, garlic, ginger, and fish sauce. Deeply savory, spicy, and tangy. Eaten as a banchan (side dish) and used as an ingredient in fried rice, pancakes, and soups. The flavour intensifies as it ferments.
Used for
- fried rice
- kimchi jjigae
- Korean pancakes
- tacos
- grain bowls
In the kitchen
- Chop.
- Stir in.
- Cook to wilt.
Picking it at the store
- Refrigerated kimchi in the produce aisle is live-culture and better quality than shelf-stable.
- Older, more fermented kimchi is better for cooking; fresh is better for eating as-is.
Related terms
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