What is kimchi?

What is kimchi?

Kimchi, a staple of Korean families for ages, has acquired genius status in the kitchen, and seeing why is simple. With a perplexing flavor and different purposes, kimchi’s allure is wide and profound. Produced using vegetables, garlic, ginger, and fish sauce, it hits a scope of flavors — sweet, sharp, and fiery — and works as a topping, an ingredient, a dip, and a side dish completely all alone.

Kimchi is a sort of conventional, somewhat spicy Korean sauerkraut produced using fermented vegetables.

Its essential vegetables are normally napa cabbage, daikon radish, and carrots. Garlic, ginger, and Korean chili (gochugaru) are added for some extra zing.

This blend is then Lacto-fermented so it fosters a lovely acidity and keeps longer.

In Korea, kimchi is presented with pretty much every dinner. It is utilized as both a side dish and a fixing. With its perplexing flavors and heat, it will upgrade any dull dish.

What it tastes like?

Kimchi has rich and complex flavors.

During the maturation cycle, the vegetables become somewhat gentler, while keeping their crunchiness.
They likewise secure a decent acidity offering a lovely freshness in the mouth.

Moreover, most kimchis contain Korean stew. Otherwise called gochugaru pepper, this chilli is medium hot, however has a sensitive, fruity, marginally smoky flavor.

Gochugaru is normally sun-dried and sold as a powder. It gives kimchi its hotness and wonderful red tone.

The stew is joined with different spices, like garlic and ginger. A few recipes likewise incorporate fish or fish sauce. These increases give kimchi a complex “umami” flavor.

In outline, kimchi is a tart, zesty, and fragrant fix. You can’t get enough of it!

Kimchi is consumed all over the planet for its extraordinary taste, yet additionally for its advantages.

Benefits of Kimchi

Nutritious Vegetables

One of the benefits of fermentation is that it saves the goodness of the vegetables. Also, a few microbes incorporate new supplements, like vitamins C and B.

Kimchi is in this manner a good source of nutrients and minerals.

Kimchi was initially created to save the supplements in vegetables during the long Korean winters.

During aging, the starches normally present in vegetables are consumed by the microbes. Kimchi is subsequently low in calories and high in fiber.

A Healthy Microbiota

During fermentation, kimchi grows great probiotic bacteria. As these bacteria develop, they ‘pre-digest’ the vegetables, accordingly expanding the stock of supplements.

Kimchi is viewed as both a probiotic and a prebiotic. The two sorts of supplements can, according to a logical point of view, support our microbiota. Since stomach well-being is significant for our general well-being!

Without a doubt, studies have shown an association between kimchi utilization and better diabetes the executives. The great lactic microscopic organisms found in kimchi are accepted to assist with lessening insulin opposition.

Different investigations are taking a gander at the association among microbiota and stoutness. Kimchi utilization has been contemplated to assist with losing weight and further develop digestion in obese people.

How to make kimchi at home


  • 1 medium head napa cabbage (about 2 pounds)
  • 1/4 cup iodine-free sea salt or kosher salt (see Recipe Notes)
  • Water, preferably distilled or filtered
  • 1 tablespoon grated garlic (5 to 6 cloves)
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon granulated sugar
  • 2 tablespoons fish sauce or salted shrimp paste, or 3 tablespoons water
  • 1 to 5 tablespoons Korean red pepper flakes
  • 8 ounces Korean radish or daikon radish, peeled and cut into matchsticks
  • 4 medium scallions, trimmed and cut into 1-inch pieces


  1. Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
  2. Salt the cabbage. Place the cabbage in a large bowl and sprinkle with salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
  3. Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
  4. Make the spice paste. Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, fish sauce, shrimp paste, or water and stir into a smooth paste. Stir in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy (I like about 3 1/2 tablespoons); set aside until the cabbage is ready.
  5. Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
  6. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
  7. Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine (the liquid that comes out) rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.
  8. Let it ferment for 1 to 5 days. Place a bowl or plate under the jar to help catch any overflow. Let the jar stand at cool room temperature, out of direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may seep out of the lid.
  9. Check it daily and refrigerate when ready. Check the kimchi once a day, opening the jar and pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.

about the author

Rakhi S

I am Rakhi Sharma. I have done Master’s in English literature and language from IGNOU. I love to read about different cultures, places, and things from around the world. Writing about different topics is what I love the most.

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