Kimchi

Kimchi is not just one dish but a whole category of Korean fermented vegetables. The best-known type is baechu kimchi (배추김치), made with napa cabbage, but there are many other varieties, including radish kimchi such as kkakdugi and numerous regional and seasonal versions.

The flavor of kimchi changes as it ferments. Young kimchi is usually crisper, fresher, and milder. As it matures, it becomes more complex, tangy, and sour. This natural change is one reason kimchi is so versatile: younger kimchi works well as a side dish, while more fermented kimchi is especially useful for cooking.

Well-aged kimchi is commonly used for dishes such as kimchi jjigae, kimchi fried rice, and kimchi pancakes. The liquid in the kimchi container is useful too. Kimchi juice carries a lot of flavor and can be added to soups, rice dishes, sauces, or savory pancake batter.

The exact seasoning varies between types and producers. Common ingredients include gochugaru, garlic, green onions, and fermented seasonings such as fish sauce or salted shrimp. For this reason, kimchi is not automatically vegetarian or vegan, so it is worth checking the ingredient list when that matters.

Kimchi continues to develop even while refrigerated, so its acidity, aroma, and texture can change over time. This is a normal part of fermentation and is also what makes mature kimchi particularly useful in Korean home cooking.