How well do you know kimchi?
Kimchi is far more than spicy cabbage. These six questions explore the science of fermentation, the dish's history, its many varieties and a journey into space.
Did you know?
- When Koreans pose for photos, they often say 'kimchi' instead of 'cheese'. The word ends with a sound that pulls the mouth into a smile, and it has become such a habit that many children learn it before they learn the English version.
- Salted shrimp, called saeujeot, is a key seasoning in many kimchi recipes. The most prized kind, yukjeot, is made from shrimp caught in June, when they are said to be at their best, and it is bought in large amounts ahead of the autumn kimchi-making season.
- Seoul has a museum devoted entirely to kimchi, Museum Kimchikan, founded in 1986. Visitors can learn how different kinds are made, see how fermentation works under the microscope and join classes where they prepare and season their own kimchi to take home.
The science and story of kimchi
Kimchi is the Korean name for vegetables that are salted, seasoned and left to ferment. There are around 200 recognised kinds, made from napa cabbage, radish, cucumber, spring onion, mustard leaves and much more. It appears at almost every Korean meal as a side dish and as an ingredient in stews, pancakes and fried rice. Kimchi began as a way to keep vegetables through long, cold winters, when fresh produce was scarce, and it remains central to Korean identity.
How fermentation works
Making kimchi starts with salting the vegetables, which draws out water and slows down harmful microbes. Then a seasoning paste is added, and naturally present lactic acid bacteria take over. In the early days of fermentation, species of Leuconostoc produce a fresh, lightly fizzy taste; later, more acid-tolerant Lactobacillus species make it sharper and more sour. Temperature controls the pace, which is why kimchi kept in a cold place can last for months while its flavour slowly deepens.
Many kinds of kimchi
Baechu-kimchi, made from whole napa cabbage, is the best-known type, but it is only one of many. Baek-kimchi, or white kimchi, contains no chilli and has a mild, refreshing taste. Nabak-kimchi is a 'water kimchi' served in a cool, slightly pink brine, while chonggak-kimchi uses small radishes with their leaves. Regional styles differ as well: kimchi from the colder north tends to be milder and less salty, while southern kimchi is often saltier and spicier, helping it keep in the warmer climate.
From home kitchens to the world
Families traditionally make large batches of kimchi together in late autumn, a custom called kimjang. Relatives and neighbours gather to salt and season hundreds of cabbages, sharing work, recipes and food. Kimjang was added to UNESCO's list of intangible cultural heritage in 2013. Today kimchi is sold in supermarkets worldwide, and chefs outside Korea add it to burgers, tacos and pasta, though many Koreans still prefer the taste of their family's own recipe.