What does kimchi taste like?

If you’ve been to a trendy restaurant in recent years, chances are you’ve seen something called kimchi on the menu, whether you’re at a Korean restaurant or not.

This spicy and delicious condiment is taking the Western food world by storm because it’s so… good.

There is hardly any food that would not be made better by adding a pinch (or more) of kimchi. You can add it to soups, toss 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 incredible spiciness of this fermented food is something very special.

And while in Korea it’s typical to enjoy kimchi with virtually every meal, here in the US we may 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, such as the length of fermentation and the recipe, but in general, the kimchi will taste sour, salty, slightly sweet, spicy, and with strong umami notes coming from the fish sauce or shrimp. salty.

What is kimchi?

Kimchi is a type of fermented food originating in Korea that has many variations depending on the region, time of year, preferences, and can even vary from family to family in the same area.

If you’ve never tried kimchi, it’s a dish worth exploring!

This dish is usually made with napa cabbage and a combination of vegetables such as cucumber, radish, green onion, carrots, garlic, chili peppers, and ginger.

Many recipes also include fish sauce or salted prawns and salt to give it flavor and help the fermentation process.

If you want to make your kimchi plant-based, you can omit the fish sauce and/or salty prawns, although it can affect the final umami flavor of the dish.

You can enjoy it as is and it will be lighter and fresher, or you can try adding soy sauce or tamari for that rich depth of flavor.

Because kimchi is a fermented food, most of its flavor develops during the fermentation process, so you shouldn’t eat the mixture right away.

Before refrigerators existed, kimchi was stored underground in containers to maintain a stable temperature.

Now, most people ferment in their kitchens and then store the end result in their fridge, but if you want to get really authentic, you can try digging a hole in your backyard to see if there is any difference in taste or process. .

I like to ferment my kimchi for at least a couple of weeks to really develop the flavors.

The longer you let it ferment, the funnier and more complex the flavors will be. Although it may take some time to prepare all the vegetables, the end result is truly worth every minute.

Fermented foods are an incredible addition to any meal because they are so complex, intriguing, and unique.

You can’t get that same flavor with a quick pickle or canned. Now that you know what kimchi is, let’s dig 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 crops. The resulting preserved foods were rich in probiotics, beneficial acids, vitamins and minerals.

In the case of kimchi, the type of fermentation is called lactic acid fermentation and it is anaerobic (does not 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, foul taste.

The process is super easy for us, since we just have to mix everything, seal it and let the bacteria do their job. Adding salt to the mix prevents the growth of pathogenic bacteria and adds a layer of salty flavor to the kimchi.

Fermented foods have long been a part of traditional cultures because they are a great way to help inoculate the digestive tract with the types of beneficial bacteria that support healthy digestion and increased immunity.

While it would be impossible to list fermented foods from ALL cultures, here are a few different types you might see on your 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 (from goat, cow, sheep), yogurt, vinegar
• Kombucha – Found in China, Russia, Ukraine, Vietnam, Korea, and Japan and now popular in the West.

This is just a small sample of fermented foods from around the world. If you’ve never tried any, I suggest you explore this tasty and amazing style of food preparation. It is unlike anything your taste buds have ever come across.

What does kimchi taste like?

Now that we know what kimchi is and a bit more about fermented foods, let’s see what kimchi tastes like.

It truly is one of my favorite seasonings thanks to its funky unique delicious flavor. I suggest you start with a small amount if you have never eaten fermented foods before.

The thing about kimchi is that the flavor can vary quite a bit depending on the recipe, fermentation time, and provenance.

The main taste you may experience with kimchi is sour, thanks to the lactic acid that is produced as part of the fermentation process.

If sourness is the base note of your kimchi, allow the other flavors to come through.

There will be a bit of sweetness from the sugar and vegetables, salty from the fish sauce or salty prawns, spiciness from the chillies, and a rich umami flavor that permeates the entire dish.

The types of vegetables you use can also influence the flavor.

Kimchi tends to have a lot of ginger and garlic, so you’ll likely taste it in the final product, although it will change a bit with the fermentation process, and the garlic flavor may be stronger.

Cabbage and radish are other typical ingredients, so you can notice a slight similarity to sauerkraut (very slight) thanks to the cabbage.

Lastly, some sort of onion (usually green onion/onion) is often included, so you might be able to taste a little onion note in your batch.

The end result of fermenting kimchi is incredibly complex and flavorful, hitting many of the flavors on our palates: 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 the palate.

As for the texture of the kimchi, it can also depend on a few things, such as the ingredients and their preparation, the duration of the fermentation process, and the overall recipe.

I have tried my fair share of kimchi styles and there are a few characteristics that characterize them.

Typically, kimchi will be slightly softer in texture than napa cabbage sauerkraut (it’s not as tough and stringy as green or purple cabbage).

However, the radish and other vegetables add a satisfying crunch, and the cabbage is still somewhat crunchy.

Overall, it has a nice balance between crunchy and soft, making this fermented food a real crowd pleaser. It’s certainly satisfying, but it won’t have you chewing for minutes trying to break down all the roughage.

I also encourage people who don’t usually digest cabbage to give it a try.

As the fermentation process begins to break down the fiber in the cabbage, it is much easier to digest. It also contains beneficial bacteria and lactic acid that can ease digestion in general.

What is kimchi eaten with?

In Korea, kimchi is served with basically every meal, often even breakfast. If that sounds a bit strange to you, remember that many cultures around the world don’t typically start the day with a sweet meal, so kimchi would fit the bill.

There are also dishes, such as the traditional Korean stew Kimchi jjigae, that are made with kimchi as the main ingredient.

There really is no limit to the foods you can enjoy kimchi with. My advice is to add it to your food and see what you think.

You may find some flavor combinations that surprise you. However, there are some dishes that really sing with the addition of kimchi:

• Fried rice
• stir fry
• noodle dishes
• sandwiches
• Meatballs (as a filling or as a garnish)
• kimchi pancakes
• soups
• Pizza
• Burgers
• Salad
• sauces
• Braised meats (the acidity of the kimchi will help tenderize the meat)

Easy homemade kimchi recipe

Although many Korean families have their own recipes and techniques for making their kimchi, the following recipe is a good starting point.

Feel free to start customizing and changing the recipe based on your own taste buds, preferences, and product availability.

A quick note : make sure the kimchi is totally submerged in the brine made with the paste and vegetables. Anything not submerged could end up moldy, since the salty liquid is what prevents the growth of pathogenic bacteria.

Ingredients

• • 1 large head of Napa cabbage, finely shredded
  • ~1 tablespoon sea salt
  • 1 garlic bulb, cloves separated and peeled
  • 1 piece of ginger root 5 cm long

• 1/4 cup Korean salted shrimp or fish sauce
• 1 Asian radish (daikon), peeled and grated
• 1 bunch green onions, cut into 1-inch pieces
• 1 carrot, grated
• ½ cup Korean chili powder
• 1 teaspoon coconut palm sugar

Instructions

1. Add the shredded cabbage to a large bowl and sprinkle with sea salt. Toss the cabbage to cover it completely in salt, then gently squeeze it. Set aside so that the salt draws the moisture out of the cabbage.
2. Combine the garlic, ginger, and fish sauce or shrimp in a food processor or blender. The final consistency should be paste-like with a few small pieces.
3. In another large bowl, combine the daikon radish, green onions, carrots, garlic mixture, chili powder, and coconut palm sugar . Mix gently but thoroughly. If you mix by hand, be sure to wear rubber gloves to prevent the chili from burning you.
4. Add the spice mixture to the cabbage and massage gently so that the cabbage is completely covered in the mixture.
5. Scoop the cabbage mixture into 1-2 1-quart mason jars, pressing the mixture firmly into the jar. Make sure all the ingredients are submerged in the brine created by massaging the cabbage and vegetables.
6. Cover the opening with a small piece of parchment paper and seal well with a lid.
7. Let your kimchi sit for 7-28 days in a cool, dry place, out of direct sunlight . You may want to burp (gently open the lid) and stir (be sure to press it again!) the kimchi every other day.
8. After 7-28 days, store it in the fridge . Always make sure to use a clean utensil when removing the kimchi from the jar to avoid contamination.