Kimchi

Korean food · fermented · vegetables · tasty tradition

Cabbage & Radish Base. Kimchi is usually made from napa cabbage or Korean radish that gets salted and fermented. The fermenting process gives it that special tangy, fizzy flavor that people love.

Spicy Seasoning Mix. Kimchi gets its kick from gochugaru (Korean red chili flakes), plus garlic, ginger, and spring onions. These ingredients make each bite flavorful and a little bit spicy.

Not Just a Side Dish. While kimchi is served alongside almost every Korean meal, it also stars in soups and stews where it adds amazing flavor. Koreans use it in lots of different dishes, not just by itself.

Magic of Fermentation. The fermentation process is what makes kimchi special, beneficial bacteria break down the vegetables over time, creating that distinctive tangy taste and making it easier to digest.