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Side dish
Fish & Seafood
Food Flavour DNA
Nutritional Values
50kcal
2gProtein
8gCarbs
1gFat
4gFibre
200 gServing
* Per serving · 200 g. May vary.
Kimchi
How to order / say it
Say it
김치 — [kim-chee]
Order
I'd like the kimchi, please.
Locally
김치를 주세요.
Say locally
A fermented vegetable dish, primarily made of napa cabbage and Korean radishes.
Why try it?
Kimchi is central to Korean cuisine and culture, representing its deep-rooted tradition in fermentation. It embodies the essence of Korean communal living, as families traditionally prepare it together in large quantities.
How it tastes
Kimchi is a combination of sour, spicy, and umami flavors, with a complex aroma that evolves over fermentation. The crisp texture contrasts with the soft, subtle crunch of the fermented cabbage.
Origin & History — first documented: 1600
Originating as far back as 37 BCE during the Three Kingdoms period, kimchi was originally a means to preserve vegetables during harsh Korean winters. By the 17th century, the introduction of chili peppers from the Americas gave rise to the spicy version known today.
Recipe
Ingredients
- 🥕 500 g napa cabbage
- 🥕 100 g Korean radish
- 🧂 40 g gochugaru
- 🧄 20 g garlic
- 🧂 10 g ginger
- 🧂 50 g salt
- 🥣 50 ml fish sauce
Method
- 1 Slice napa cabbage into quarters and soak in salted water overnight.
- 2 Rinse cabbage and prepare a paste with gochugaru, garlic, ginger, and fish sauce.
- 3 Coat cabbage and radish in the paste, ensuring even distribution.
- 4 Pack into jars and let ferment at room temperature for several days, then refrigerate.
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