Now, my dears, if there’s one dish that’s packed to the brim with personality, it’s Korean kimchi. Oh, kimchi isn’t just a side dish—it’s a whole experience. The first time I tasted it, I’ll admit I wasn’t quite sure what to make of it. Spicy, sour, crunchy, tangy—it was like all my taste buds had decided to go dancing at once! But give it time, and kimchi becomes not only familiar but dearly loved, like an eccentric aunt who always brings a bit of excitement to the dinner table.
Kimchi is the beating heart of Korean cuisine. It’s been part of Korean households for generations upon generations, and every family seems to have its own secret way of making it. At its core, Korean kimchi is fermented vegetables—most often cabbage, though you’ll find radish, cucumber, and even spring onions used. It’s seasoned with chilli, garlic, ginger, fish sauce, and sometimes even a touch of fruit to balance the spice. But calling kimchi just “fermented vegetables” doesn’t do it justice—it’s a labour of love that transforms humble ingredients into something extraordinary.
What I love most about Korean kimchi is how alive it is. I mean that quite literally—it’s full of healthy bacteria, the good kind that help with digestion and keep our tummies happy. Back in the day, Korean families would make great big batches before the winter set in, storing them in clay pots buried in the ground to keep them cool. These days, we have fridges for that sort of thing, but the tradition lives on in spirit.
In my house, kimchi has become more than just a Korean delicacy—it’s part of our kitchen rhythm. We keep a jar or two in the fridge, ready to be scooped onto a bowl of rice, tucked into a sandwich, or stirred through some noodles for a quick meal that’s bursting with flavour. And let me tell you, if you’ve never had a grilled cheese sandwich with a layer of kimchi inside, you’re missing out on something magical. It gives you that crunch and zing that just makes the whole thing sing.
Now, I won’t pretend that everyone took to it straight away. There were a few wrinkled noses at the start—fermented foods do have a bit of a strong whiff about them—but over time, even the most hesitant mouths came around. It’s become one of those little kitchen joys, something that sparks conversation and curiosity. Guests always ask, “What’s that spicy cabbage?” and I love getting to tell them about it, about Korea, about the tradition behind it.
Kimchi is also incredibly versatile. It’s not just a side dish; it’s a flavour booster. Toss it into a stir fry, pop it on top of a burger, or mix it into fried rice. I’ve even known some to bake it into savoury muffins—though I’ll admit I haven’t gone quite that far! And the best part? A little goes a long way. It’s bold, it’s bright, and it doesn’t shy away from making itself known.
For families trying to eat more healthily without giving up flavour, Korean kimchi is a wonderful addition. It’s naturally low in calories, full of fibre, and rich in nutrients. Plus, its probiotic goodness can do wonders for your gut. It’s one of those foods that truly proves that delicious doesn’t have to mean indulgent.
So if you’ve never tried Korean kimchi before, I encourage you to give it a go. Start with a small jar from the shop, try a bite with your rice or salad, and see where it takes you. Who knows? You might find yourself falling in love with this fiery Korean treasure just like we did. And when that day comes, don’t be surprised if you start dreaming of making your own batch, layering spices and cabbage like generations of Korean mothers before you.
From my family kitchen to yours, give Korean kimchi a warm welcome—it’s a dish with a story, a sparkle, and a great big spicy soul.
Korean Kimchi
Ingredients
- 1.5 kg Napa cabbage Chinese leaf
- ¼ cup sea salt non-iodised
- Water enough to soak cabbage
- 1 tbsp ginger grated
- 4 cloves garlic minced
- 1 tsp sugar
- 2 tbsp fish sauce or soy sauce for a vegetarian version
- 1 tbsp rice vinegar optional for added tang
- 3 tbsp red chilli flakes gochugaru – adjust to taste
- 4 medium spring onions chopped
- 1 small carrot julienned optional
- 1 small daikon radish julienned optional
Instructions
- Slice the cabbage lengthways into quarters, then cut into 2-inch pieces. Place in a large bowl and sprinkle with the salt. Add just enough water to cover and gently toss.1.5 kg Napa cabbage, ¼ cup sea salt, Water
- Let soak for 1½ to 2 hours, tossing every 30 minutes.
- Once the cabbage has softened, rinse it thoroughly in cold water 2–3 times to remove excess salt. Drain well in a colander.
- In a bowl, mix together the ginger, garlic, sugar, fish sauce, vinegar (if using) and Korean chilli flakes until a paste forms.1 tbsp ginger, 4 cloves garlic, 1 tsp sugar, 2 tbsp fish sauce, 1 tbsp rice vinegar, 3 tbsp red chilli flakes
- Add the drained cabbage to a clean bowl along with the spring onions, carrot, and daikon (if using).4 medium spring onions, 1 small carrot, 1 small daikon radish
- Pour the paste over and wear gloves to massage it all together until everything is well coated.
- Tightly pack the mixture into a sterilised glass jar or container, pressing down firmly to remove air pockets. Leave about 2–3cm of space at the top to allow for expansion.
- Leave the jar at room temperature for 1–2 days away from direct sunlight. You may want to place it on a tray in case of bubbling over. After fermentation begins (you’ll see bubbles), transfer to the fridge to slow the process.
- Korean Kimchi can be eaten after 2 days, but it becomes more flavourful after about a week. It will continue to ferment over time and can be enjoyed for several weeks or even months.
18 comments
I use this in sandwich and with noodles and the flavours are immense. Got to try this.
It’s definitely an acquired taste. I like it in small doses, especially with something creamy to balance the spice.
We served it at a dinner party and it got more compliments than the main course! Fermenting it at home feels very rewarding.
I never thought I’d become a fan of fermented cabbage, but here I am, absolutely hooked!
It’s spicy, tangy, and has a wonderful crunch. I wasn’t sure how my family would feel about it, but even my husband (who’s usually fussy) asks for it with fried noodles now.
The fermentation process was a little intimidating at first, but it went smoothly, and the flavour is brilliant.
This adds to so many dishes, its now a must have in my fridge.
A fantastic side dish—bold, spicy, and totally unique.
I’m glad I made it, but I’m not sure it’ll be a regular feature for me.
It’s become a fridge staple for us—I even sneak it into my cheese toasties.
I made a big jar two weeks ago, and it’s nearly gone. Love it with grilled meats and in toasted sandwiches
I used a bit less chilli for the kids, and it was still packed with taste. Great introduction to Korean food.
I made a vegetarian version using soy sauce instead of fish sauce and it turned out great.
It’s now something we always have on hand in the fridge.
A must-try for flavour lovers.
It adds so much flavour to plain rice and eggs, and I love knowing it’s good for my digestion too.
This homemade version is better than anything from the supermarket.
Honestly, this is one of those dishes you have to try to understand how addictive it is.