“1, 2, 3, Kimchi!”

No, this is not the dramatic entrance of the now-famous Korean kimchi, but instead a countdown to taking a selfie in Korea.

Kimchi, the fiery banchan (side dish) almost always accompanies a main dish in Korean cuisine and has become the K-superstar in the culinary world and in pop-culture as well. It’s a small side dish that packs a whole lot of flavour, comfort and even nostalgia. But what exactly is it?

Made primarily with cabbage or radish, kimchi is renowned for its vibrant shade of red and funky, fermented vegetables.

Back in the day, Korean food was not about just focusing on the ingredients but also on creating, storing and fermenting their ingredients as well. This means that Korean cooking style is very much enmeshed with their lifestyle and traditions. Kimchi was originally made and stored in onggi, traditional earthenware jars, which allowed for the good microbes to give kimchi its signature sour flavour.

Interestingly, “kimchi” refers to the fermentation process rather than the dish itself. So technically, you can ‘kimchi’ anything! As our F&B Strategist Chef Swasti Agarwal shared, “Kimchi’s been an old favourite. It’s a very healthy, fermented food that is umami in taste. It has gochugaru, fermented cabbage, and brown sugar that’s extremely healthy for the gut.

I’ve been making kimchi for a very long time at home, where I’d mix all the sauces, spices and cabbage together and let it ferment naturally as per the weather and as soon as it reaches its correct tartness, I’d start refrigerating it and using it.

I’ve used the same inspiration for Foodstories' house-made kimchi with a mix of Napa Cabbage and local cabbage for texture. We use it across the board for dishes ranging from pizza to rice, or even making kimchi croissants like we’ve made in the past. It’s a very very versatile, healthy, fermented condiment in Korean cuisine that’s wonderful, tart, spicy and perfectly umami!”

Whether you want something with heat to warm you up or refreshing and cool, there's kimchi for every season.

Once you’ve crafted your best kimchi, indulge in tradition with Korean dishes like kimchi jjigae (kimchi stew) and kimchi fried rice, or zig-zag your way through new explorations like Kimchi Grilled Cheese or Nori Kimchi Quesadillas.

So next time you indulge in a hearty Korean meal, don’t forget this trusty, gut-friendly companion.

Eager to try it out? Explore our house-made kimchi

맛있게 드세요 (masitge deuseyo), Have a good meal!

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