Kimchi is a spicy fermented side dish traditionally made as a way to preserve vegetables for harsh Korean winters. These days, its significant health benefits have made it popular in many other cultures.
The history of kimchi goes back 3000 years and it still remains an essential item on any Korean table. In Korea, it is served as a side dish with every meal or, by adding extra ingredients, is often turned into a delicious meal in its own right.
Most commonly made using wombok cabbage, there are more than 200 existing modern varieties. Freshly made kimchi has a strong and unique flavour: tangy, spicy and salty with a crunchy texture. Over time, the flavour develops into mature, sour and sweeter tones and its texture softens, making it perfect to use in savoury pancakes, fried rice, soups, stews and dumplings.