What Is Kimchi?

Kimchi isn’t just one recipe; it’s a method. In Korea, there are over 160 traditional styles of kimchi, each with unique ingredients and techniques. At its core, kimchi is fermenting vegetables with salt and seasonings. The Chinese characters for kimchi translate to “salted vegetables,” which is a good starting point for understanding its versatility.

While Napa cabbage is the most common base, you can kimchi just about any type of cabbage—or any vegetable, for that matter. Green cabbage, Savoy cabbage, or even red cabbage work beautifully. Kimchi at any time of year with what’s fresh and available, and once you learn the basic technique, you can mix and match ingredients to create your own signature batches.

Endless Possibilities

The joy of making kimchi is its adaptability. I’ve experimented with Napa cabbage, bok choy, mustard greens, carrots, beets, parsnips, apples, and even cranberries. The possibilities are as wide as your imagination.

The flavoring paste is another area where you can get creative. Traditional Korean recipes often include garlic, ginger, Korean chili powder, and fish sauce. But don’t stop there—try substituting dill, tarragon, fennel, or even caraway seeds to give your kimchi some personality.

Why Make Kimchi?

Making kimchi at home is fun and rewarding. It’s a laid-back process that allows you to work with what you have on hand. The vegetables soak in a salt brine overnight, giving you time to think about the flavor profile you want. Fermenting jars can sit on your countertop, letting you check on them and taste-test as they develop.

Kimchi isn’t just delicious—it’s also packed with health benefits. It’s a natural probiotic that supports gut health, and the fermentation process increases the availability of vitamins and minerals in the vegetables. Koreans eat kimchi at nearly every meal, and it’s easy to see why. It’s a versatile ingredient enjoyed on its own or used in recipes like pancakes, stews, and stir-fries.

Hand Taste

The Korean term often associated with putting good energy and love into food, including kimchi, is son-mat.

Literally translated, son-mat means “hand taste,” but it goes beyond the physical act of using your hands. It conveys the idea that the cook’s personal touch, care, and love are infused into the food during its preparation. When making kimchi, this concept is especially important, as massaging the ingredients by hand transfers positive energy and intention into the dish. So, when you’re making kimchi, think of son-mat as your secret ingredient—your love and care will make it taste even better!

Resources for Exploration

If you’re ready to step into the world of fermentation, check out The Joy of Pickling by Linda Ziedrich for a wealth of pickling ideas. For a traditional and modern take on Korean kimchi, The Kimchi Cookbook by Lauryn Chun is a fantastic resource.

So why not try it? Whether you’re using Napa cabbage in the spring or green cabbage in the fall, kimchi is a year-round adventure. Who knows? You might just eat kimchi at every meal—breakfast included!

Sidonie Maroon is the culinary educator for the Port Townsend Food Co-op. For more recipes on this topic and others, please visit our website www.foodcoop.coop. Extra Recipes: Spicy Vietnamese Cabbage and Carrot Slaw, Sweet and Sour Red Cabbage Quick Pickle with Thyme, Lacto-Fermented Mixed Pickles in the Armenian Style.

A simple kimchi recipe to get you started

If you’re ready, here’s a basic cabbage kimchi recipe to try. It makes about 1½ quarts and uses simple ingredients you can find at most grocery stores. Remember, you can substitute any type of cabbage—green, Savoy, or red—and adapt this recipe to the season.

Ingredients

3 tablespoons plus 1 teaspoon sea salt (I use Utah’s “Real Salt”)

6 cups filtered water (chlorine-free)

2 pounds Napa cabbage (or any variety of cabbage), cored and cut into 2-inch pieces (reserve two whole outer leaves)

6 scallions, cut into 2-inch pieces

1½ tablespoons minced fresh ginger

1½ tablespoons minced fresh garlic

2 tablespoons Korean chili powder (or another mildly hot ground chili)

Step 1: Brine

Dissolve 3 tablespoons of salt in 6 cups of water. Submerge the cabbage in the brine, weigh it down with a plate, and let it sit at room temperature for 12 hours.

Step 2: Flavor

Drain the cabbage and reserve the brine. Mix the cabbage with the scallions, garlic, ginger, chili powder, and 1 teaspoon of salt. Massage the mixture with your hands, infusing it with your care and energy.

Step 3: Ferment

Pack the mixture tightly into a 2-quart jar, covering it with the reserved brine. Lay the reserved cabbage leaves on top and weigh everything down with a smaller jar or weight to keep it submerged. Set the jars in a glass casserole dish to catch any spills during fermentation. Let it ferment in a cool spot (below 68°F) for 3–6 days, tasting as you go.

Step 4: Store

Once the flavor is to your liking, remove the weight and transfer the kimchi to smaller jars if desired. Store it in the refrigerator, where it will continue to develop flavor and keep for up to a year.