Kimchi.

It's a word that's often uttered with a sense of mystery, or even fear. But what is kimchi, really?

Is it a type of food? A condiment? A seasoning? Kimchi is all of those things - and more. Kimchi is a traditional Korean dish that has been around for centuries, and it's gaining popularity worldwide as people discover its amazing flavor and health benefits.

In this guide, we're exploring everything you need to know about kimchi: what it is, how it's made, why it's so special, and some tips on enjoying it properly! Basically, we're covering everything kimchi, so by the end of this post, you'll be a kimchi expert and can enjoy it just as it was intended to be enjoyed.

Let's get into it.

What is Kimchi?

Kimchi is a traditional Korean food that is made by fermenting vegetables with helpful probiotic bacteria. Kimchi dates back centuries in Korea, and the exact origin of kimchi has been lost in time.

But one thing we do know is that kimchi was born out of necessity: the ancient Koreans used kimchi to preserve food during the long, cold winters. Kimchi gave them the essential vitamins and minerals from the vegetables, as well as a way to store food and ward off hunger during harsher times.

Today, kimchi is prepared with many different types of vegetables, including cabbage, daikon radish, cucumber, carrot, onion, ginger root, and garlic. It's then seasoned with fish sauce, chili flakes, and other spices to give kimchi its unique flavor. Kimchi is usually served cooked or raw with meals.

It's incredible to think about, but the traditional way of making kimchi is actually registered on the UNESCO Intangible Cultural Heritage of Humanity. That's because it's believed worldwide that the making of kimchi is a fantastic example of how the culture of Korea still stands strong to this day and what kimchi represents in terms of the Korean spirit and attitude.

Kimchi is more than just food - it's a way of life.

The History of Kimchi

Kimchi has a long history in Korean culture, dating back centuries before refrigerators were invented. The exact origin of kimchi isn't known, but the earliest record of kimchi dates back over 3,000 years, during a time when the ancient Koreans were using kimchi as a way to store food and preserve it for long periods of time.

The Korean climate was and still is, brutal.

It's perhaps overlooked these days thanks to the modern world we live in, but in the summer, when the temperature can reach over 30 degrees, life was good.

However, it was in the winter, when temperatures dropped to -18 degrees Celsius (0°F), and Koreans would die of starvation with barely any food. Kimchi was a way for the Koreans to preserve their food over the harsh winter months by fermenting it and keeping it in jars. Kimchi was also believed to have medicinal properties, which is why kimchi has been so popular for centuries.

Kimchi also played an important role in Korean culture and religion.

Kimchi was often served at celebrations, festivals, and religious ceremonies as a symbol of good luck and prosperity.

Over time, kimchi became more than just a way to store food: it became an integral part of the culture of Korea and its cuisine. Kimchi is now one of the most popular dishes in Korea, and it's enjoyed all over the world!

How is Kimchi Made?

Kimchi is made by fermenting vegetables with helpful probiotics and lactic acid bacteria. The exact ingredients used to depend on the region and what's available, but traditional kimchi usually contains cabbage, daikon radish, cucumber, carrot, onion, ginger root, and garlic.

The vegetables are first salted to remove any bitterness and then mixed with a spicy seasoning made from fish sauce, chili flakes, and other spices.

The kimchi is then packed into jars or containers and left to ferment for several days or weeks at room temperature. Kimchi is made in large batches in the fall and stored throughout the year.

The idea of fermented cabbage may sound a little off, especially in the Western world where we live where fresh veggies and fast foods like pizzas and burgers are commonplace, but kimchi is an excellent source of probiotic bacteria and vitamins.

The best bit is that there are plenty of variations of the kimchi recipe out there, and there's no hard and fast way to make it. You can enjoy the pogi kimchi recipe, which is a low-salt, mild kimchi that uses cabbage and cucumber as the primary ingredients.

You can try a Baechu Kimchi recipe, a classic Kimchi recipe made from salted and spiced napa cabbage. You can try Kimchi soup, napa cabbage kimchi, whole cabbage kimchi (cabbage seems to be the most popular Kimchi taste, for sure), radish Kimchi, medium spicy kimchi, Umami flavor Kimchi, or basically whatever you want.

You can enjoy kimchi as a side dish, main course, condiment to your snack, a thick paste for your cooking, or for adding more flavor to your favorite meals from another culture.

The taste, recipes, or fermentation process you use are never set in stone. Instead,

Kimchi is a food that you can make your own, and it's what makes kimchi so special.

What Makes Kimchi Special?

Kimchi is special for many reasons, but mostly because it's incredibly flavorful and packed with beneficial probiotics! Kimchi is also unique because it can be enjoyed cooked or raw, stored for long periods, and has a long, rich history in Korea.

Kimchi is also incredibly versatile: you can use kimchi as an ingredient in stir-fries, soups, stews, or even just eat it on its own!

What are the Benefits of Eating Kimchi?

Being an essential part of Korean cuisine, you know that kimchi has a lot of health benefits. After all, Koreans see their food as medicine and will even define that they eat in a bid to help themselves when they're feeling ill before even going to a doctor. Let's dive into some of the benefits eating kimchi can bring into your life.

Packed with Good Stuff

Kimchi is packed with beneficial probiotic bacteria that help to promote a healthy gut and improve digestion. Kimchi also provides essential vitamins and minerals like vitamins A, B6, and C, fiber, and antioxidants.

Good for Your Body

Kimchi contains caprylic acid, which helps to boost immunity, fight inflammation and even prevent cancer. Kimchi can also help to improve your skin health and reduce cholesterol levels.

A Social Activity with Friends or Family

One of the best things about kimchi is that it's a great way to get together with friends and family. Kimchi-making is a traditional activity that's been passed down through generations of Korean families. Gather around, share a recipe, and then work together to make kimchi!

There are few better ways to bring people together than kimchi.

How to Make Kimchi at Home

Interestingly, there are literally thousands of ways you can make kimchi, and no matter how 'authentic' a recipe says it is, bear in mind that kimchi has been around for centuries and evolves with local ingredients.

The basic kimchi is made of salted vegetables mixed with a spicy seasoning, but you can also add other ingredients such as pork, seafood, or even fresh fruit to make it your own!

Do You Need to Salt and Ferment Your Own Vegetables Before Making Kimchi?

No, you don't need to salt and ferment your own vegetables before making kimchi. Kimchi can be made from various fresh or canned vegetables, but it is best to use salted and fermented vegetables for the most flavourful kimchi. Kimchi recipes often call for the addition of fish or salted shrimp sauce and seasonings, which helps to add some fermented flavors.

If you want to forgo the fermenting process, you can buy pre-made Kimchi paste from most Asian supermarkets.

However, it's recommended for the best experience that you opt for homemade kimchi. It's a ton of fun to make, and the end results are worth it!

Here's an easy Kimchi recipe that's easy to make at home:

Ingredients

• 1 napa cabbage, cut into quarters and cored (about 900 grams)
• 2 tablespoons kosher salt (not table salt)
• 2 tablespoons fish sauce
• 4 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons of glutinous rice flour
• 2 teaspoons of Korean chili flakes (season to your taste!)
• 3 tablespoons sugar
• 1 daikon radish, diced
• 2 carrots, julienned

You'll also need a big bowl, a jar, or a Kimchi container with an airtight seal.

Again, it's important to remember that kimchi is incredibly versatile and can be made with many different ingredients depending on what's available. Most Koreans like spicy food and will use a chili paste and a special Kimchi-making process that may have been handed down through the generations by their family.

Some Koreans like a complex flavor with rice flour, whereas others will add their ingredients to a small bowl and add some soy sauce, regular cabbage, and chili peppers before mixing it all in a food processor.

There's no right or wrong way to go about it (unless you add too much ginger or coarse salt or something 😉), so don't be afraid to get creative.

For the best taste, only buy homegrown or organic vegetables that are available on your own, and then use them as freshly as possible.

Instructions

1. Cut the napa cabbage in a large bowl so that the cores are still attached, but the leaves are loose. Wash and dunk the napa cabbage leaves in mild water to wash them and keep them wet.

Sprinkle the napa cabbage leaves with salt. Massage the salt into the cabbage for 10 minutes. This will help draw out any excess water from the cabbage to absorb the Kimchi flavors. Make sure as much of the leaves are as covered as possible. Leave for two hours while turning the leaves over every 30 minutes.

2. Rinse the cabbage with cold water and drain the excess liquid.
3. In a separate bowl, mix together fish sauce, rice flour, garlic, ginger, chili flakes (red pepper flakes work, too), and sugar until combined. Heat for about ten minutes when it should start to buddle, then remove from the heat and let it cool.

Mix until everything becomes a thin paste.

4. Add in the radish and carrots to the drained cabbage and other Kimchi ingredients and stir until everything is evenly combined.
5. Place the Kimchi mixture in a large jar, pressing it down and packing it tightly so that the kimchi is submerged in its own liquid (this will help with the fermentation process).
6. Secure the lid on the jar and leave your kimchi to ferment at room temperature. The fermentation process takes about 3-7 days (or to desired taste). After this time has passed, kimchi is ready to be enjoyed! Just drain the salty brine and store kimchi in the refrigerator.
7. This recipe is a dish best served cold. Enjoy!

Tricks and Tips for Kimchi-Lovers

Making kimchi at home can be intimidating, but here are a few tricks and tips that will help you get the most out of your Kimchi experience:

1. Eat kimchi or serve it cooked or raw. If you want to enjoy kimchi in its most authentic form, try it raw!
2. Kimchi will keep for up to 6 months when stored in the refrigerator. You can also freeze kimchi for longer storage periods.
3. The best kimchi recipe is one that's incredibly versatile since there are plenty of ways to make the recipe: you can use it to make fried rice, pancakes, kimchi stew, and more!
4. Kimchi is also a great topping for burgers and hot dogs. Don't be afraid to experiment with a spicy version if you're looking for a kick.
5. Kimchi can be used as a marinade for meats or fish before cooking. The flavor will become even more intense with heating! For a medium heat, use a Kimchi paste.
6. Kimchi is best enjoyed with steamed rice and other Korean side dishes like bean sprouts, seaweed salad, and soup. It's encouraged to experiment with your recipe to find a good fit for other foods.
7. Kimchi can also be enjoyed non-traditionally in salads, sandwiches, or wraps, or even as a side dish in other meals!

Getting Started with Kimchi

Here at ManduMarket, we pride ourselves on helping Korean food lovers make kimchi at home with the best recipes and ingredients. We've got a great selection of Kimchi-making kits and Kimchi ingredients, like Kimchi paste, salted shrimp paste, Korean chili flakes, red pepper powder, Korean chili powder, and many more, for you to get started with your Kimchi-making journey.

Whatever recipe you want to make, we've got what you need.

Sure, you'll have to get pretty hands-on to make your fermented food yourself, sourcing the fresher ingredients like regular cabbage, spring onions, and sweet rice flour yourself, but for everything else, we've got you covered.

So, check out our store to see what Kimchi-making supplies we've got in stock and get Kimchi-ing! You won't find cabbage, but you will discover the wonders of kimchi and give your taste buds something to talk about.

Happy Kimchi-ing! 🌶