What Does Kimchi Taste Like?
If you’ve been to a trendy restaurant in the last few years you’ve likely seen something called kimchi make its way onto the menu, whether you’re at a Korean restaurant or not.
This spicy, delicious condiment is taking the Western food world by storm because it’s just so. damn. good.
There is almost no meal that isn’t enhanced by adding a little dash (or more!) of kimchi to it. You can add it to soups, throw it on your burger, mix it into fried rice or noodle bowls, add it to eggs, or even use it as a pizza topping.
The unique flavor and amazing spiciness of this fermented food is something that is so special.
And while it is typical to enjoy kimchi with virtually every meal in Korea, here in the US we might not be as familiar with what it is and what it tastes like.
So, what does kimchi taste like? The final product depends on a few things like the length of fermentation and recipe, but generally, kimchi will taste sour, salty, slightly sweet, spicy, and have great umami notes from the fish sauce or salted shrimp.
Read on to learn what kimchi is, more about fermented foods, what kimchi tastes like, how it’s made, what to serve kimchi with, and a simple recipe for making your own kimchi right at home!
What Is Kimchi?
Kimchi is a kind of fermented food from Korea that has many variations depending on region, time of year, preference, and can even vary family-by-family in the same area.
If you’ve never tried kimchi before, it is a dish worth exploring!
This dish is often made with napa cabbage and a combination of vegetables such as cucumber, radish, green onion, carrots, garlic, chilies, and ginger.
Many recipes also include fish sauce or salted shrimps and salt for flavor and to aid the fermentation process.
If you want to make your kimchi plant-based, then you could leave out the fish sauce and/or salted shrimps, though it may impact the final umami flavor of the dish.
You could enjoy it as-is and it will be lighter and fresher or you could try adding soy sauce or tamari for that rich depth of flavor.
Since kimchi is a fermented food, most of its flavor is developed during the fermentation process, so you don’t want to eat your mixture right away.
Before there were refrigerators, kimchi was stored underground in containers to maintain a stable temperature.
Now, most people ferment in their kitchens and then store the final result in their fridge, but if you want to get really authentic, you can try digging a hole in the yard to see if it makes a difference in the flavor or process!
I like to ferment my kimchi for at least a couple of weeks to allow the flavors to really develop.
The longer you let it ferment, the funkier and more complex the flavors will be. While it may take some time to prep all the vegetables, the final result really is worth every minute.
Fermented foods are an incredible addition to any meal because they are so complex, funky, and unique.
You just can’t get that same flavor from quick pickling or canning. Now that you know what kimchi is, let’s look a little deeper into fermented foods.
What Are Fermented Foods?
Before the advent of refrigeration, fermented foods were one of the few safe ways to preserve summer harvests. The resulting preserved foods were rich in probiotics, beneficial acids, vitamins, and minerals.
When it comes to kimchi, the type of fermentation is called lactic acid fermentation and it is anaerobic (doesn’t use oxygen).
The lactic acid fermentation process converts glucose (or sugar) into lactic acid. This acid is what gives fermented foods like kimchi their sour, funky taste.
The process is super simple for us since we just need to mix everything together, seal it up, and let the bacteria do their job. Adding salt to the mixture prevents the growth of pathogenic bacteria and adds a layer of salty flavor to the kimchi.
Fermented foods have long been part of traditional cultures because they’re a great way to help inoculate the digestive tract with the types of beneficial bacteria that promote healthy digestion and heightened immunity.
While it would be impossible to list EVERY culture’s fermented food, below are some different types you might see on plates if you travel the world:
- Korea: kimchi, chongkukjang, doenjang, ganjang, and gochujang
- Japan: natto, soy sauce, tamari, miso, pickled ginger, umeboshi, and tempeh
- China: red rice, vinegar, soy sauce, and fermented bean curd
- Europe: sauerkraut, kvass (often made with beets), kefir (goat, cow, sheep), yogurt, vinegar
- Kombucha: found in China, Russia, Ukraine, Vietnam, Korea, & Japan and now popular in the West.
This is just a small taste of the fermented foods from around the world. If you’ve never tried any, I suggest exploring this flavorful, amazing style of food preparation. It’s unlike anything else your taste buds have ever encountered!
What Does Kimchi Taste Like?
Now that we know what kimchi is and a little more about fermented foods, let’s take a look at what kimchi tastes like.
It’s truly one of my favorite condiments thanks to its unique and funky delicious flavor. I suggest starting with a small amount if you’ve never eaten fermented foods before.
The thing about kimchi is that the flavor can vary quite a bit depending on the recipe, how long it was fermented for, and where it came from.
The main flavor you’re likely to experience with kimchi is sourness thanks to the lactic acid that is produced as part of the fermentation process.
If sourness is the base note in your kimchi, then it allows the other flavors to really sing.
There is going to be a bit of sweetness from sugar and veggies, saltiness from the fish sauce or salted shrimp, spiciness from the chilies, and a rich umami flavor that permeates the whole dish.
The types of veggies you use can also impact the flavor.
There is typically a lot of ginger and garlic in kimchi, so you will likely taste them in the final product, though they will be changed a bit from the fermentation process, with the garlic flavor potentially becoming stronger.
Cabbage and radish are other typical ingredients, so you might notice a slight similarity to sauerkraut (very slight) thanks to the cabbage.
Finally, some sort of onion (generally green onions/scallion) are often included, so you might taste a little note of onion in your batch.
The final result of fermenting kimchi is incredibly complex and flavorful and hits so many of the tastes on our palate: sweet, salty, sour, spicy, and umami.
Adding a small amount of kimchi to your meals is a great way to enhance the dish and awaken your palate.
When it comes to the texture of kimchi, again this can depend on a few things such as the ingredients and how they’re prepared, how long the fermentation process is, and the overall recipe.
I’ve tried my fair share of kimchi styles and there are a few characteristics that run through them.
Typically, kimchi will have a slightly softer texture than sauerkraut from the napa cabbage (it’s not as tough and fibrous as green or purple cabbage).
However, there is still a satisfying crunch from the radish and other veggies and the cabbage does still have some crunch to it.
Overall, it’s got a pleasing balance between crunchy and soft which makes this fermented food a real crowd-pleaser. It’s definitely satisfying, but won’t have you chewing away for minutes trying to break down all the roughage.
I also encourage people who can’t generally digest cabbage to give it a try.
Since the fermentation process starts breaking down the fiber in the cabbage, it is a lot easier to digest. It also contains beneficial bacteria and lactic acid that can aid digestion overall.
What Do You Eat Kimchi With?
In Korea, kimchi is served with basically every meal, often even breakfast. If that sounds a little odd, remember that many cultures around the world don’t often start their days with a sweet meal, so kimchi would fit right in!
There are also dishes, like the traditional Korean stew, Kimchi jjigae that are made with kimchi as a main ingredient.
There really is no limit to the foods you can enjoy kimchi with. My advice is to just add it to your meal and see what you think.
You might find some flavor combinations that surprise you! However, there are some dishes that truly sing with the addition of kimchi:
- Fried rice
- Stir-fries
- Noodle dishes
- Sandwiches
- Dumplings (as a filling or a side dish)
- Kimchi pancakes
- Soups
- Pizza
- Burgers
- Salad
- Dips
- Braised meats (the acidity in the kimchi will help tenderize your meat)
Easy Homemade Kimchi Recipe
While many Korean families will have their own recipes and techniques for making their kimchi, the recipe below is a great place to start!
Feel free to start customizing and changing your recipe depending on your own taste buds, preferences, and product availability.
A quick note: Make sure that the kimchi is fully submerged in the brine made from the paste and veggies. Anything that isn’t submerged could end up getting moldy since the salty liquid is what prevents pathogenic bacteria from growing.
Ingredients
- 1 large head of Napa cabbage, finely shredded
- ~1 tbsp. sea salt
- 1 bulb garlic, cloves separated and peeled
- 1 2-inch long piece of ginger root
- 1/4 cup fish sauce or Korean salted shrimp
- 1 Asian (daikon) radish, peeled, and grated
- 1 bunch of green onions, cut into 1-inch lengths
- 1 carrot, shredded
- ½ cup Korean chili powder
- 1 tsp. coconut palm sugar
Directions
- Add shredded cabbage to a large mixing bowl and sprinkle with sea salt. Toss the cabbage together to fully coat in salt and then give a gentle squeeze. Set aside to allow the salt to draw the moisture out of the cabbage.
- Combine garlic, ginger, and fish sauce or shrimp in a food processor or blender. The final consistency should be paste-like with some small chunks.
- In another large bowl, combine the daikon radish, green onions, carrots, garlic mixture, chili powder, and coconut palm sugar. Toss gently but thoroughly. If you’re mixing by hand, be sure to wear rubber gloves to avoid chili burn!!
- Add the spice mixture to the cabbage and gently massage so that the cabbage is completely coated in the mixture.
- Stuff the cabbage mixture into 1 or 2 1-liter mason jars, pressing the mixture firmly down into the jar. Make sure that all your ingredients are submerged in the brine created from massaging the cabbage and veggies together.
- Cover the opening with a small piece of parchment paper and then seal tightly with a lid.
- Let your kimchi sit for 7-28 days in a cool, dry place out of the sunlight. You may want to burp (gently open the lid) and stir (make sure you press it back down!) the kimchi every couple of days.
- After 7-28 days store in the fridge. Always make sure you use a clean utensil when removing kimchi from the jar to prevent contamination.
Kimchi
Kimchi is a delicious side, topping, or filling that features fermented cabbage as its main component!
Ingredients
- 1 large head of Napa cabbage, finely shredded
- ~1 tbsp. sea salt
- 1 bulb garlic, cloves separated and peeled
- 1 2-inch long piece of ginger root
- 1/4 cup fish sauce or Korean salted shrimp
- 1 Asian (daikon) radish, peeled and grated
- 1 bunch of green onions, cut into 1-inch lengths
- 1 carrot, shredded
- ½ cup Korean chili powder
- 1 tsp. coconut palm sugar
Instructions
- Add shredded cabbage to a large mixing bowl and sprinkle with sea salt. Toss the cabbage together to fully coat in salt and then give a gentle squeeze. Set aside to allow the salt to draw the moisture out of the cabbage.
- Combine garlic, ginger, and fish sauce or shrimp in a food processor or blender. The final consistency should be paste-like with some small chunks.
- In another large bowl, combine the daikon radish, green onions, carrots, garlic mixture, chili powder, and coconut palm sugar. Toss gently but thoroughly. If you’re mixing by hand, be sure to wear rubber gloves to avoid chili burn!!
- Add the spice mixture to the cabbage and gently massage so that the cabbage is completely coated in the mixture.
- Stuff the cabbage mixture into 1 or 2 1-liter mason jars, pressing the mixture firmly down into the jar. Make sure that all your ingredients are submerged in the brine created from massaging the cabbage and veggies together.
- Cover the opening with a small piece of parchment paper and then seal tightly with a lid.
- Let your kimchi sit for 7-28 days in a cool, dry place out of the sunlight. You may want to burp (gently open the lid) and stir (make sure you press it back down!) the kimchi every couple of days.
- After 7-28 days store in the fridge. Always make sure you use a clean utensil when removing kimchi from the jar to prevent contamination.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 23Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 24mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 1g
If you’re more of a visual learner, here’s a great video from the folks over at Bon Appétit covering how to make kimchi!
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