What Is Kimchi? Here's How to Use This Umami-Packed Superfood

With fermented foods like kombucha and kefir gaining ground in our daily diets, now may be the time to add kimchi, another gut-friendly treasure, to your repertoire. What is kimchi, exactly? It's a Korean staple that's not only delicious and nutritious—it's also astoundingly versatile. We caught up with culinary experts to learn more about this probiotic concoction and the best ways to enjoy its pungent flavors.

What Is Kimchi?

Kimchi is a traditional Korean staple made from fermented vegetables, which can be enjoyed as part of a banchan assortment—the shared side dishes that customarily accompany a Korean meal—or used in main dishes, and even desserts. "Having kimchi served amongst a banchan spread at a family table or a restaurant is definitely common, as it's one of the staples of Korean eating, typically had with rice," says Caroline Choe, chef and author of Banchan, 60 Korean American Recipes for Delicious, Shareable Sides.

Kimchi Ingredients

Store-bought or homemade, kimchi generally brings the heat, ranging from slightly spicy to fiery. It spotlights vegetables like napa cabbage and Korean radish, which are brined and fermented. The cut-up vegetables are generally coated in a paste. Some versions, however, are anchored by a mix of seasonings or miso, while others use a watery broth.

 "The common ingredients people use to make kimchi include gochugaru (Korean red pepper flakes), garlic, ginger, Korean pear, scallions, salt, soy sauce, fish sauce, shrimp paste, and other salted seafood," says Kat Lieu, founder of the Subtle Asian Baking site and author of Modern Asian Cooking.

Kimchi is not always vegan, notes Choe. In addition to or instead of the seafood Lieu mentioned, some households might see fit to use fermented shrimp or oysters. (Vegan versions may nix the fish for mushroom powder.)

Another ingredient often used in kimchi is glutinous rice paste, says Changki Kang, owner-chef of Odre, a Korean restaurant in Manhattan. The rice paste acts as a thickener and accelerates fermentation.

Seasonal Varieties

In Korea, kimchi is made with seasonal vegetables and fruits, says Kang. "There are many variations—such as fresh spring cabbage kimchi in spring, young radish kimchi in summer, seokbakji (radish kimchi) in autumn, and dongchimi (water-based kimchi) in winter," he explains.

Making Kimchi

Brining and fermentation are crucial steps in making kimchi. "Kimchi was created as a preserved vegetable dish to have during wintertime when vegetables would be scarce, so salting /brining definitely does help make kimchi what it is," Choe says.

Brining: Vegetable pieces are soaked in salted water for a few hours to soften them and preserve the kimchi. The volume shrinks as the salt extracts moisture. "Brining makes the vegetable optimal for gut-friendly bacteria to thrive," Lieu says.

Fermentation:  Next, the chosen paste ingredients are massaged into the vegetables. "The sauce will help draw in more complexities and depth of flavor, while lacto-fermentation takes over in a cold set-up (about 35 degrees Fahrenheit or so)," Choe says.

Flavor bomb: "Salting, fermentation time, and how you cut the cabbage all affect the final flavor and texture," Kang points out. 

Umami Nuances

Given the scores of variations, it's impossible to peg kimchi to one flavor, like spicy, salty, or sour, he says. "I often describe it by its umami, well-developed fermented depth, and even a pleasant, tangy fizz when it’s nicely aged," Kang says.

Nutritional Benefits

Kimchi is loaded with fiber, vitamins A, C, B6, and K, minerals including calcium, potassium, and iron, and probiotics. During fermentation, live microorganisms or probiotics flourish. "Fermented vegetables are always beneficial for your gut bacteria, so that goes hand in hand with great antioxidant properties and can help restore and maintain microbiome balance. Plus, hey, it tastes great!" Choe says.

How to Enjoy Kimchi

Lieu uses kimchi in salads, ramen, grilled cheese, and pasta. "It adds depth of flavor, umami, texture, and heat," she says. Here are more ways to embrace kimchi’s versatility:

Pork: At Odre, Kang serves seokbakji (radish kimchi) as part of his banchan assortment, and uses napa cabbage kimchi jam as a component in his jeyuk (pork dish). Our Pork Bulgogi is also kimchi-compatible. Tuck it all into a corn tortilla for a Korean-style taco.

Fried rice: "I love making a quick and easy kimchi fried rice," Lieu says. Choe leans into it, too. "My Dad's kimchi bokkeumbap (kimchi fried rice) with an egg on top is one of my best comforts," she says. Try it in our Pork Fried Rice.

Bibimbap: Kang is developing a young radish kimchi bibimbap to serve this summer. Create your bibimbap with rice, sautéed vegetables, our Sesame Marinated Tofu, gochujang, a sunny-side-up egg, and kimchi.

Stews: "I love sharing a good jjigae with folks: kimchi jjigae (kimchi stew), budae jjigae (army stew), or a haemul sundubu jjigae (seafood tofu stew)," says Choe.

Pancakes: Kimchi jeon, Kang says, is a delicious way to enjoy kimchi at home. Pair these savory pancakes with our Korean Fried Chicken Wings.

Potatoes: Kimchi mashed potatoes are one of Choe's favorites. Adding kimchi will take our Luxurious Mashed Potatoes over the top.

Mac and cheese: "Kimchi mac and cheese is a fantastic, funky marriage of fermented love," Choe says. The recipe in Banchan uses a "beginner's portion" of kimchi, but if you want to go all in, she suggests adding at least two cups of kimchi. Our Mac and Cheese is calling.

Scones: Lieu takes kimchi over to the sweet side. "I’ve made sweet-savory scones glazed with gochujang syrup and topped with baked kimchi," she says.

Cookies: Lieu uses kimchi as a final flourish in cookie recipes as well. "Usually, it's baked first, to a crisp, and added like flaky salt. It adds depth, heat, and funk!"

Ice cream: If you're adventurous, Lieu suggests mixing it into vanilla ice cream. Give it a go with our Old-Fashioned Vanilla Ice Cream.