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.
Flavor profile
Aroma: sour, garlicky, spicy, funky
Good to know
Origin: Korea
Forms: whole leaf, chopped, juice
Storage: Keep it in the refrigerator in a sealed jar. It keeps getting sourer, and the jar may build up gas, so open it gently.
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.
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?
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. Its strongest notes are pungent, with an aroma that is sour, garlicky, spicy, funky.
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.
