What is kimchi?
Kimchi (Korean: 김치) is fermented vegetables, and in Korea it appears at almost every meal – breakfast, lunch and dinner. It is more than a side dish; it is part of Korean identity. Families make it together, recipes are passed down through generations, and every region – almost every household – has its own version.
Today there are more than 200 kinds of kimchi, made from napa cabbage, radish, cucumber, spring onion and many other vegetables. The best known is baechu kimchi, made from napa cabbage – just like the kimchi we make at KJ Market.
years of history
kinds of kimchi
kimjang listed by UNESCO
Kimchi Day in Korea
History of kimchi
Korean winters are long, cold and dry, and for many months almost nothing grows in the fields. To survive until spring, people on the Korean Peninsula had to find a way to store the vegetables they harvested in summer and autumn. The simplest and most reliable method was salt. Salt draws water out of vegetables and creates a natural brine in which harmful microbes struggle to survive, while beneficial lactic acid bacteria thrive. These bacteria slowly turn the natural sugars in the vegetables into lactic acid, which gives the food its pleasant sour taste and protects it from spoiling.
Historians trace this practice back to the Three Kingdoms period (roughly the 1st century BC to the 7th century AD), when the kingdoms of Goguryeo, Baekje and Silla ruled the peninsula. An ancient Chinese chronicle from the 3rd century already describes the people of Goguryeo as skilled at making fermented foods. In those days the dish was called "ji" (지) and was made mainly from radish, cucumber and wild greens. The vegetables were packed into large earthenware jars called onggi, which were often buried in the ground. The soil kept the temperature cool and stable all winter, so the vegetables fermented slowly and evenly. Onggi jars are slightly porous and "breathe", which is why they are still used for kimchi today. This early kimchi had neither chili nor napa cabbage – it was simple, salty and sour, but it brought vitamins and flavour to the winter table.
During the Goryeo dynasty, Buddhism was the state religion, and Buddhist teaching discouraged eating meat. Vegetables therefore became even more important in the Korean diet, and the art of preserving them developed quickly. Recipes became more varied, and kimchi was no longer just vegetables in salt. People began adding garlic, ginger, spring onion and other aromatic plants, which made kimchi richer and more fragrant.
New kinds of kimchi appeared in this period, among them dongchimi – radish kimchi in a light, refreshing brine – and nabak kimchi, thinly sliced radish and cabbage in lightly seasoned water. Both are still popular in Korea today, especially in winter. The famous Goryeo poet Yi Gyu-bo (1168–1241) wrote a poem about his vegetable garden in which he mentions radish pickled in summer and salted for winter – one of the oldest written records of kimchi-making. The word kimchi itself is believed to come from "chimchae" (沈菜), meaning "vegetables soaked in brine". Over the centuries the pronunciation changed – to dimchae and then gimchi – until it became the word the whole world knows today. In this way kimchi grew from a simple means of surviving winter into a true part of Korean cuisine.
Chili peppers originally come from the Americas, and after the voyages of Columbus they spread around the world through European trade. They reached Korea in the late 16th century, most likely via Japan, around the time of the Imjin War (1592–1598). At first Koreans did not use chili in kimchi; it was seen as a curiosity and sometimes even as a medicinal plant. More than a hundred years passed before chili became a common kimchi ingredient. Cookbooks from the 18th century, such as Jeungbo Sallim Gyeongje (1766), already describe kimchi seasoned with chili.
Chili changed kimchi forever. It gave the dish its famous bright red colour and the warm spiciness we know today. Some historians believe chili became popular partly because salt was expensive – chili added flavour and helped with preservation, so less salt was needed. Around the same time, cooks began adding jeotgal – salted, fermented seafood such as tiny shrimp or anchovies – which gave kimchi a deep, savoury taste. Korean chili flakes, gochugaru, are made from sun-dried peppers and are milder, sweeter and fruitier than many other chili powders. That is why kimchi is spicy in a rounded, pleasant way rather than burning.
Although cabbage was known in Korea earlier, the old local varieties had loose, open leaves and did not form firm heads. In the 19th century, napa cabbage varieties with large, dense heads arrived from China, and Korean farmers began growing them widely. This cabbage turned out to be perfect for kimchi: its leaves are tender and juicy, and its thick white stems stay crunchy even after weeks of fermentation. That is how baechu kimchi was born – whole or halved cabbages that are first salted and then filled, leaf by leaf, with seasoning paste.
The paste, called "sok", is made from strips of radish, spring onion, garlic, ginger, gochugaru, fish sauce or jeotgal, and often pear or apple for natural sweetness. A porridge of rice flour is added to bind the paste so that it clings to every leaf. Every family has its own balance of ingredients, so no two kimchis taste exactly the same. In the 20th century, Korean scientist Woo Jang-choon bred new cabbage varieties suited to the Korean climate, making cabbage even more widely available. Today baechu kimchi is by far the most common type in Korea, and when Koreans simply say "kimchi", they usually mean this one. Our kimchi at KJ Market is made in exactly this traditional way, from napa cabbage and hand-made seasoning paste.
Kimjang is the traditional autumn custom of making large amounts of kimchi to last the whole winter. It usually takes place in late November or early December, after the first frosts, when cabbages are at their sweetest and the cold weather helps the kimchi ferment slowly. In the past, a family might prepare dozens or even hundreds of cabbages at once, so the work was far too much for one household. Neighbours, relatives and friends would gather to help each other, moving from house to house until everyone's kimchi was ready. The women of the village shared recipes, tips and stories, and the day often ended with a shared meal of fresh kimchi and boiled pork.
Kimjang was so important that the Korean weather service traditionally published a "kimjang forecast" telling people the best time to start. Even today, many families travel back to their parents' homes for kimjang, and companies and charities organise kimjang events where volunteers make kimchi for people in need. In 2013 UNESCO inscribed "Kimjang, making and sharing kimchi in the Republic of Korea" on its list of the Intangible Cultural Heritage of Humanity. UNESCO recognised it not just as a way of making food, but as a tradition that strengthens cooperation, sharing and a sense of belonging. In 2015 North Korea's tradition of kimchi-making was added to the list as well, showing that kimchi is the shared heritage of the whole Korean Peninsula.
In the 20th and 21st centuries, kimchi travelled from Korean homes out into the world. Korea even has a special appliance, the kimchi refrigerator, first sold in the 1990s, which keeps kimchi at the ideal temperature – much like the buried onggi jars of the past. In 2001 the international food standards body Codex Alimentarius adopted an official standard for kimchi. In 2008 kimchi went to space: Korean scientists developed a special "space kimchi" for Yi So-yeon, Korea's first astronaut, for her mission to the International Space Station.
Since 2020 South Korea has celebrated an official Kimchi Day on 22 November, and several US states have since declared a Kimchi Day of their own. In Seoul, the Museum Kimchikan tells the story of kimchi and its place in Korean culture. Interest in fermented food is growing all over the world, and kimchi has become one of its best-known examples. Top chefs use it in modern dishes, and you can find it on burgers, in tacos, on pizza and in sandwiches. In Korea, though, it remains above all a simple everyday food that is on the table at almost every meal. From a humble way of storing vegetables for winter, kimchi has become a symbol of Korea and a dish loved around the world.
Benefits of kimchi
Kimchi is made by lactic acid fermentation, one of the oldest natural ways of preserving food. During fermentation, lactic acid bacteria that are naturally present on the vegetables and spices multiply and turn sugars into lactic acid. In the early stage, bacteria such as Leuconostoc dominate and give kimchi a fresh, slightly fizzy taste; later, Lactobacillus species take over and the flavour becomes more sour. Research shows that well-fermented kimchi can contain hundreds of millions of lactic acid bacteria per gram.
Our kimchi is unpasteurised, which means these cultures stay alive. Many shop-bought fermented products are heat-treated for a longer shelf life, but heat also kills the bacteria. To keep the cultures alive, store kimchi in the fridge and eat it raw – as a side dish or a topping. When you cook kimchi, for example in soup or fried rice, it is still delicious, but most of the bacteria will not survive the heat. Fermented foods such as kimchi, yoghurt, kefir and sauerkraut have been part of traditional diets around the world for centuries. Eating a range of fermented foods is an easy way to add more variety to your diet.
Kimchi is made mostly from vegetables: napa cabbage, radish, spring onion, onion and garlic. All of them contain dietary fibre – the part of plant food that our body cannot digest. Kimchi contains roughly 2 grams of fibre per 100 grams. Nutrition experts recommend that adults eat at least 25 grams of fibre a day, yet many people in Europe eat less than that.
A portion of kimchi with a meal is a simple and tasty way to put more vegetables on your plate. Fibre is an important part of a healthy diet and helps you feel full for longer. Some types of fibre, found for example in garlic and onion, also serve as food for the bacteria that live in our gut. Because kimchi is crunchy and full of flavour, it makes vegetables easier to enjoy, even for people who don't usually like them. Together with whole grains, legumes and fresh fruit, kimchi fits perfectly into a fibre-rich diet. In Korea kimchi is eaten with almost every meal, so it is a steady part of the daily vegetable intake.
Because kimchi is made from fresh vegetables and is not cooked, it keeps many of their natural nutrients. Napa cabbage and chili contain vitamin C, while green leaves and spring onion provide vitamin K. The red colour of gochugaru comes from carotenoids, including beta-carotene, which the body can convert into vitamin A. Kimchi also contains minerals such as potassium, calcium and iron from the vegetables and seafood.
Fermentation adds something extra: studies show that lactic acid bacteria can increase the levels of some B vitamins, such as riboflavin (B2), during fermentation. In the past this was very important – in winter, when there were no fresh vegetables, kimchi was one of the few sources of vitamin C in the Korean diet. The vitamin content changes as kimchi matures: vitamin C is highest in fresh and medium-ripe kimchi and slowly decreases in very old kimchi. Keeping kimchi in the fridge in a closed jar helps preserve its nutrients for longer. Of course, kimchi does not replace a varied diet, but it is a good addition to one. A few spoonfuls a day add colour, flavour and nutrients to any meal.
Kimchi is naturally very light: 100 grams contain only about 15 to 30 kcal, depending on the recipe. It has almost no fat, because no oil is used in making it. The small amount of natural sugar from the cabbage, radish and fruit is partly used up by the bacteria during fermentation. That is why kimchi has very few calories but lots of flavour.
This makes kimchi an excellent side dish for anyone who wants to eat lighter without giving up taste. A few spoonfuls add a bold, spicy and tangy flavour to plain dishes such as rice, eggs, potatoes or grilled meat. In Korea a traditional meal consists of rice, soup and several small side dishes (banchan), and kimchi is always among them. Because its taste is so strong, you only need a little to make a meal more satisfying. Kimchi can also replace heavier sauces and dressings, for example in sandwiches or salads. Just remember that kimchi contains salt, so it is best enjoyed in normal portions as part of a balanced meal.
The seasoning paste of kimchi brings together some of the most valued ingredients in world cuisine. Garlic has been used in cooking and folk tradition for thousands of years; when it is crushed or chopped, a compound called allicin forms, which is responsible for its sharp aroma. Ginger brings freshness and a gentle heat, thanks to substances called gingerols. Korean chili, gochugaru, contains capsaicin, which creates the warm, spicy sensation, as well as red carotenoid pigments.
Scientists around the world study these natural plant compounds and their properties with great interest. In kimchi they work together with spring onion, radish and fruit to create a complex, layered flavour. During fermentation garlic becomes milder and loses some of its raw sharpness, so even people who dislike raw garlic often enjoy it in kimchi. Gochugaru is gentler and fruitier than many other chili powders, so the heat of kimchi warms rather than burns. We use real Korean gochugaru, which gives our kimchi its typical colour and taste. Together, these spices are the heart of kimchi – without them it would be just salted cabbage.
Umami is the fifth basic taste, alongside sweet, salty, sour and bitter – a deep, savoury taste that makes food satisfying. Kimchi is rich in umami for several reasons. Fish sauce and fermented seafood naturally contain glutamate, the substance responsible for the umami taste. During fermentation, enzymes and bacteria break proteins down into free amino acids, which deepen the flavour even further. Lactic acid adds a fresh sourness, and in young kimchi the bacteria also produce a little carbon dioxide, which gives a pleasant, slight fizz.
This mix of spicy, sour, salty and savoury makes kimchi incredibly versatile in the kitchen. In Korea it is eaten as a side dish, cooked into kimchi jjigae (stew), stir-fried with rice (kimchi bokkeumbap) or baked into crispy kimchi pancakes (kimchijeon). It is also delicious with grilled pork belly, in ramen, with fried eggs, in a toasted cheese sandwich, on burgers or in tacos. Fresh kimchi is best as a crunchy side dish, while older, more sour kimchi is ideal for cooking. Just a few spoonfuls can turn a simple meal into something special.
Kimchi over time
Kimchi is a living food – it keeps slowly maturing even in the fridge. That is why it tastes a little different every time you open the jar. Choose the stage you like best.
Crunchy, fresh and spicy, with only a mild sourness. Great as a salad-style side dish.
Balanced, pleasantly tangy and full-flavoured. Many people like it best at this stage.
Distinctly sour and softer – ideal for cooking: kimchi jjigae (stew), kimchi fried rice or kimchi pancakes.
Our kimchi is unpasteurised and handmade in small batches to a traditional recipe – just as it is made in Korean homes.
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