kimchi in a bowl

Kimchi is one of Korea’s most well-known dishes, and for good reason, too. Most commonly made with fermented cabbage, it’s a great way to preserve vegetables. It’s often spiced up with garlic, ginger and shrimp paste, so it’s packed full of incredible flavour.

What’s more, it’s good for your gut! When the cabbage is mixed with salt, it starts off the lacto-fermentation process, where naturally occurring bacteria convert the vegetable sugars into lactic acid, a natural preservative. And, as beneficial bacteria thrive, eating it aids digestion. 

It’s so easy to make your own, you can adjust the ingredients to suit your own tastes, and it will last for up to three months in the fridge in a sterilised airtight jar – if you can wait that long! It’s delicious with a bowl of steaming rice, sensational in stews or stir-fries, and is a terrific addition to a cheese toastie. Here are six fantastic variations so you can get cracking.

 

Just 8 ingredients and totally tasty, this easy kimchi recipe ticks all the boxes. Source gochugaru (red pepper powder) and daikon (a white radish, also called mooli) at Asian supermarkets, or online.

 

A delicious take on classic coleslaw, minus the mayo and with more of a kick! It pairs beautifully with a piece of grilled fish or meat; in a sandwich or a simple salad.

 

Eating this everyday cabbage kimchi at a less-fermented stage is very different to what you might be used to – it’s fresh, crisp and similar to a spicy salad. Or, leave it for a few weeks to ferment and develop that characteristic tangy flavour.

 

The mango in this recipe provides a delicate sweetness that complements the spicy kimchi ingredients. It’s the perfect side for a flavour-packed Korean barbecue with a difference.

 

Carrots are the star of the show in this spicy side dish, which takes 10 days to reach perfection. It can also be eaten without leaving the carrots to ferment, and you’ll get a whole different flavour, of course.

 

Beautifully crisp, cooling and satisfying, this radish water kimchi doesn’t have a hint of spice in sight. In fact, this refreshing kimchi recipe is the ideal antidote to other fiery Korean dishes.

Looking for more inspiration? Check out our 8 trusty chutney recipes