What is kimchi and where does it come from?

Kimchi is a traditional Korean dish made from fermented vegetables, primarily wombok cabbage and Korean radishes.

It is seasoned with a variety of spices such as red chilli pepper, garlic, ginger, and fish sauce. It is a staple in Korean cuisine and can be eaten on its own or as a side dish with almost any meal. 

Kimchi mostly refers to the process of preserving rather than the set of ingredients. 

You can kimchi almost anything!

Key Ingredients:

Typically wombok cabbage or radishes, but there are many regional and seasonal variations.

Red chilli flakes (gochugaru), garlic, ginger, green onion, and fermented seafood like salted shrimp or fish sauce for umami flavour. We use kelp and shiitake mushroom to flavour our Vegan Kimchi.

Kimchi is left to ferment in a cool place, which allows beneficial bacteria, particularly lactobacillus, to grow. This fermentation process gives it a tangy flavour and contributes to its probiotic qualities.

Origins of kimchi:

Kimchi has been made in Korea for thousands of years, with its origins dating back to around the 7th century. The method of fermenting vegetables allowed Koreans to preserve food during the cold winter months when fresh produce was scarce. Over time, different versions of kimchi developed, and the addition of chilli pepper (introduced to Korea in the 16th century) gave rise to the spicy kimchi we commonly know today.

Kimchi is deeply rooted in Korean culture and is considered a national dish of South Korea. It’s not just a food, but an important part of Korean identity and traditional practices. There are hundreds of varieties of kimchi, depending on region, ingredients, and season.