Learn how to make napa cabbage kimchi, a popular korean side dish made from fermented napa cabbage Kimchi is korea’s most iconic fermented food—and it's more than just a spicy side dish Check out my best kimchi recipe and tips!
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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.
This classic kimchi recipe proves just how easy it is to make crunchy, fermented veggies at home
It's delicious on sandwiches and salads, or in fried rice! You can purchase prepared kimchi at korean or asian grocery stores, but it's actually relatively easy to make at home The key is using a glass jar for the fermentation process, and being patient enough to give the kimchi the proper time to ferment. Kimchi, also spelled kimchee, is a beloved korean dish made from fermented vegetables
I’m sharing our recipe for the most common variety of kimchi, which is made using napa cabbage (baechu) It is traditionally served as banchan (side dishes accompanying a meal). It’s flavored with aromatics like garlic, ginger, scallions, and a bit of jeotgal (salted seafood) for that deep umami flavor. Learn how to make authentic kimjang kimchi with this traditional korean recipe
Kimchi (김치) is a cornerstone of korean cuisine and culture
At its core, kimchi is made by fermenting vegetables, typically napa cabbage or radish, with a flavorful mix of salt, garlic, ginger, red chili flakes (gochugaru), fish sauce, and other seasonings.
