Author
H.D. PARK
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If you know anything about Korean food, chances are you’ve heard the word kimchi. But what is kimchi, really? More than just a side dish, kimchi is one of the most iconic and essential parts of Korean cuisine. It’s served with almost every meal(why?), and did you know there are actually many different kinds?
Whether you’re planning a trip to Korea or simply curious about Korean food culture, this guide will help you understand what kimchi is, why it matters so much to Koreans, and what varieties you should try for yourself.
What Is Kimchi? A Cornerstone of Korean Cuisine and Culture
Kimchi, Explained
If you are familiar with Korean culture, chances are you probably heard about Kimchi. But what is Kimchi exactly? Kimchi (김치) is a cornerstone of Korean cuisine and culture. At its core, kimchi is made by fermenting vegetables, typically napa cabbage or radish, with a flavorful mix of salt, garlic, ginger, red chili flakes (gochugaru), fish sauce, and other seasonings. This fermentation process not only preserves the vegetables but transforms their taste into something into something deeply tasty.
While cabbage kimchi is the most internationally recognized, Koreans enjoy a wide spectrum of kimchi varieties — each offering its own unique flavor, texture, and purpose. From the clean, mild taste of baek kimchi (white kimchi) to the crisp, refreshing bite of oi sobagi (stuffed cucumber kimchi), the diversity is both surprising and impressive.
The taste of kimchi depends on several factors: the ingredients, the fermentation method, the length of fermentation, and the list goes on. What’s more, the ingredients can vary widely by region. For example, coastal areas might use more seafood-based seasoning, while inland regions rely more on salt and fermented grains. Because of this, every kimchi is a little different. In fact, many Koreans will tell you that no two kimchis taste the same.
Beyond its flavor, kimchi is also celebrated for its health benefits. It’s rich in probiotics, thanks to the fermentation, which helps support digestive health and gut flora. It also contains antioxidants, vitamins A and C, and fiber — making it a staple in the Korean diet not just for taste, but for wellness.
Growing Up with Kimchi: A Korean Perspective
As a Korean who grew up in Korea, I’ll admit something: I didn’t like kimchi as a kid. Like many fermented foods, it smelled strange and tasted intense from a child’s point of view. I used to push it aside at the dinner table, not understanding what the fuss was about.
But over time, that changed. As I got older, I started appreciating the balance of flavors — the sourness from fermentation, the heat from chili, the crunch of fresh veggies. Now, it’s hard to live without it. After a long trip abroad, the first thing I crave when I return to Korea is a simple bowl of warm rice topped with freshly made kimchi — or maybe a hot, bubbling bowl of kimchi jjigae (kimchi stew).
I don’t know exactly how kimchi will taste to you the first time you try it — it might be intense, it might be unfamiliar. But I encourage you to give it a chance. Try it more than once. Let your taste buds adjust. You might be surprised by how it grows on you.
And don’t worry — you won’t have to go searching for it. Kimchi is served at nearly every Korean restaurant, usually as part of the complimentary banchan (side dishes) that accompany your meal. It’s a core part of the Korean dining experience — and something you simply can’t skip if you want to understand Korean food culture.
Kimjang: The Tradition and Community Spirit of Kimchi
I’ve heard that in some Italian families, everyone gets together once a year to make tomato sauce — enough to last through the year. It’s not just about the sauce itself, but the gathering, the shared labor, and the passing down of tradition. In Korea, we have something very similar — it’s called kimjang (김장).
Kimjang is the communal kimchi-making season that takes place in late fall, when families and neighbors come together to prepare large batches of kimchi for the winter. For many Koreans, kimjang represents family, community, and resilience — a time when neighbors gather to make large batches of kimchi to last through the year, sharing not just ingredients, but stories, laughter, and connection.
In many households, the taste of kimchi is unique — almost like a culinary fingerprint, shaped by a family’s own recipe, handed down and slightly tweaked over time. Sadly, in today’s busy world, more and more people opt to buy store-bought kimchi instead of making it themselves, and traditional kimjang is becoming less common.
Still, among the older generation, kimjang lives on. Many grandparents continue the tradition, often sending lovingly prepared kimchi to their children and grandchildren. For me personally, the kimchi my grandmother sends is more than just food — it’s a reminder of home, warmth, and care. No matter how good store-bought kimchi gets, it never quite tastes like hers.
Types of Kimchi You Should Know
While baechu kimchi (spicy napa cabbage kimchi) is the most recognized globally, there’s a wide world of kimchi to explore:
- Baechu Kimchi (배추김치): The classic napa cabbage variety with gochugaru (chili flakes), garlic, ginger, and fish sauce.
- Kkakdugi (깍두기): Cubed radish kimchi, crunchy and juicy with a satisfying bite.
- Chonggak Kimchi (총각김치): Made from young ponytail radishes; spicy, earthy, and bold.
- Baek Kimchi (백김치): “White kimchi” made without chili pepper; mild and refreshing, great for those who can’t handle spice.
- Oi Sobagi (오이소박이): Stuffed cucumber kimchi, often eaten in the summer.
- Dongchimi (동치미): A watery radish kimchi served chilled in broth — cool, salty, and perfect in winter.
Each type of kimchi has its own flavor and role in a Korean meal. You might see several types on the table at once!
There is also a variation to Kimchi based on the region in which it is made:
- Jeolla-do (전라도): Known for its generous use of jeotgal (fermented seafood), Jeolla-do’s kimchi is deeply savory and robust
- Gyeongsang-do (경상도): Gyeongsang-do’s kimchi is characterized by its bold flavors, with a pronounced use of garlic and chili powder. The region often incorporates buchu (garlic chives) and favors a spicier profile, making its kimchi particularly vibrant and fiery .
- Gangwon-do (강원도): In the mountainous Gangwon-do region, kimchi tends to be milder, emphasizing the natural flavors of the vegetables. The cooler climate slows fermentation, resulting in a fresher taste.
How Is Kimchi Eaten?
In Korea, kimchi isn’t just a side dish — it’s a staple. It’s served with almost every meal, including breakfast! Here are some common ways people enjoy it:
- As a side dish (banchan): Placed in small portions next to your main dishes.
- In stews (kimchi jjigae): Old, sour kimchi is perfect for making spicy, hearty kimchi stew.
- With fried rice (kimchi bokkeumbap): Stir-fried with rice and sometimes pork or egg.
- Inside pancakes (kimchi jeon): Savory, crispy pancakes made with chopped kimchi.
- Grilled with meat: A common practice at Korean BBQ — kimchi caramelizes beautifully on the grill. Check out my Korean BBQ post here.
Fun fact: Many Koreans have separate refrigerators just for kimchi — that’s how important it is.
Where to Try Kimchi in Korea
You won’t have to look far to find kimchi in Korea—it’s a staple served with nearly every meal. However, if you’re keen to delve deeper into its rich flavors and cultural significance, several spots in Seoul offer immersive experiences.
Gwangjang Market stands out as a must-visit destination. This bustling market is renowned for its array of kimchi stalls, where seasoned vendors, often referred to as “ajummas,” craft and sell various types of kimchi. Visitors can sample different varieties before making a purchase, allowing for a personalized tasting journey. The market’s vibrant atmosphere and authentic offerings make it a favorite among both locals and tourists.
For a more refined and convenient shopping experience, consider visiting the food halls located in major department stores across Seoul. Establishments like Lotte Department Store in Myeongdong and Shinsegae Department Store nearby offer a curated selection of high-quality kimchi, often packaged for easy transport—ideal for travelers looking to bring a taste of Korea home.
For those interested in the history and making of kimchi, Museum Kimchikan in Insa-dong offers an educational experience. The museum provides insights into the cultural importance of kimchi, showcases its evolution over time, and even offers hands-on workshops where visitors can try their hand at making this iconic dish. It’s an excellent spot for both learning and tasting.
Lastly, dining at traditional Korean restaurants that serve hanjeongsik—a full-course Korean meal—provides an opportunity to experience a variety of kimchi types in one sitting. These establishments often present an assortment of side dishes, including multiple kimchi varieties, each offering a unique taste profile. For those sensitive to spice, requesting baek kimchi (white kimchi) is a great option, as it’s milder yet equally flavorful.
If you are thinking of bringing some kimchi back, be sure to check if the packaging is travel-friendly, especially if you’re flying internationally.
Can You Make Kimchi at Home?
Absolutely. Koreans have been making kimchi at home for generations, especially during kimjang season in late fall, when families gather to make huge batches to last through the winter.
You can find plenty of recipes online, or buy ready-made kimchi kits from Korean stores or websites.
To sum up, kimchi is much more than spicy cabbage — it’s a cultural touchstone, a health food, and a culinary adventure. Whether you’re trying it for the first time at a Korean BBQ or sampling 10 varieties in a traditional restaurant, you’re tasting centuries of Korean history in every bite.
Next time you’re in Korea don’t hesitate to pick up some kimchi. Start with the classics, and then explore the more adventurous types. Who knows? You might just become a kimchi lover yourself.
