Kimchi

Helpful Tools

A fermented vegetable and fish relish native to Japanese and Korean cultures. It is more synonymous with the Korean culture, in which a little is eaten at every meal as an accompaniment to rice.
Categorized by main ingredients, regions or seasons, the most common variety is made by wilting Chinese cabbage with salt, sandwiching small quantities of ingredients (other vegetables, salted fish, garlic, ginger, chilli peppers, etc) in between the layers, binding it into a bundle and packing it into a jar of brine. The resulting taste is less of salt and spice than tart, and a freshly-uncovered jar can smell pungent.
 
 

Related recipes