A staple of Korean households for decades, Kimchi has achieved kitchen superstar status, and it's easy to see why. The appeal of kimchi is wide and deep, with a complex taste, a range of uses, and an all-star nutritional scorecard. Made from vegetables, garlic, ginger, and fish sauce, it has a variety of sweet, sour, and spicy flavors and functions on its own as a condiment, an ingredient, a dip, and a side dish.
Uses of Kimchi
In Korean culture, almost every meal, including breakfast, is served with kimchi. Kimchi is not only eaten on its own as a side dish or appetizer, but is also used in a number of recipes as an ingredient. One of its most common uses, perhaps, is kimchi jjigae, a traditional stew made with kimchi. Fried rice, stir-fry dishes, pasta, sandwiches, and even pizza are often used to spice the fermented food.
What it tastes like?
The flavor of Kimchi is complicated and varies greatly depending on the recipe. In kimchi, the main flavour notes you can find include sour, spicy, and umami. Depending on the vegetables you select, the fermentation duration, and the amount of salt or sugar used, the flavor can also vary.
Since kimchi is a fermented dish, it is usually sour with its most prominent flavor. A tangy, pungent taste similar to that of sauerkraut is formed by lactic acid produced by bacteria during fermentation. During fermentation, garlic, if present in kimchi, intensifies its taste. Depending on how much pepper is used and what kind, kimchi may also be spicy, and may have ingredients such as fish paste, fish sauce, or anchovies; it will be given a heavy umami note by anything fish-oriented. Kimchi made without fish, particularly if it is made with radishes or cucumbers, will have a lighter, fresher taste.
Recipe
As kimchi lends itself quite readily to creativity, the possibilities are very endless. An ingredient such as tofu, which is a culinary blank slate that takes on the flavors of everything you cook with it, provides a perfect textural and flavor counterpoint. Even kimchi eggs can be pickled, made into a savory pancake for an appetizer or a light lunch, or doused with some sriracha for warmth. It's so utilitarian, it's going to take almost every culinary assignment you put up with. Only leave the fish-related ingredients off, or look for recipes without them, if you want to make them vegetarian.
Where to Buy Kimchi
The popularity of Kimchi has been growing gradually around the world and it can now be found in many grocery stores. In the refrigerated food segment or near refrigerated pickles and sauerkraut, Kimchi is typically sold. At Asian markets, restaurants, and sushi bars, kimchi can also be purchased. Most restaurants make their own kimchi and will sell it on the side occasionally.
Storage
For many months, Kimchi will be well stored in the fridge. After that point, it will still be healthy to eat, but the taste may intensify and become more pungent, and some of its crispness will be lost by the veggies.
Nutrition and benefits
For its nutritional benefits, Kimchi is coveted. It contains sufficient fiber, vitamins, and minerals, and is low in calories since kimchi is a vegetable-based dish.
1 Lactobacillus, the same bacteria used to produce yogurt, is used in kimchi fermentation, and is appreciated for its ability to help digestion and maintain a safe bacterial balance in the gut.
2 The average Korean eats approximately 40 pounds of kimchi each year, and several attributes the good health of Korea's citizens to the many benefits of kimchi