Anyone who’s ever been to a Korean restaurant would have seen Kimchi on the menu. Kimchi is a traditional Korean side dish that’s a staple on every Korean restaurant menu, and it’s a popular low-carb snack for vegans.

The dish consists of a delicious mix of fermented and salted vegetables (mainly Korean radish and Napa cabbage).

Here’s everything you need to know about kimchi:

There Are Many Varieties

There are about a hundred different recipes for kimchi that use a wide range of ingredients. In the USA, the most popular kimchi recipe uses Napa cabbage flavored with spices and salt―it can be mixed with veggies like garlic, radish, cucumber, etc. Some people also add red pepper flakes into the mix to give it a spicy punch.


It’s Enriched With Nutrients

Woman holding homemade kimchi

Like many other vegetable-based Asian foods, kimchi is packed with essential nutrients. It gets most of its nutrients from the Napa cabbage―the vegetable is filled with vitamins B6, C, and K.

The vegetables in the recipe also develop probiotic properties during the fermentation process, which supports healthy gut bacteria that combat digestive problems and improve gut health.

Kimchi is also rich in potassium, calcium, and iron, and fights inflammation in the body and boosts the immune system.


What Kind Of Meal Is It?

Kimchi can be used as an entrée, a side dish, or just as a healthy snack. It can be served as a side with pancakes, rice, or noodles. It can also be used to spice up pitas and wraps.

How Is It Made?

To make kimchi, you need to peel 2.5 lbs. of Napa cabbage, cut it into strips, rinse it, and put it in a bowl with a ¼ cup of salt. Mix the ingredients and add water to the bowl to cover the cabbage. Place a plate over the bowl and leave it overnight.

The next day, use a strainer to separate the water, rinse the cabbage and leave it to dry for 15 minutes. Get a small bowl, mix a tablespoon of water, ½ a sheet of nori (Japanese seaweed chopped into strips), add Korean red pepper flakes and sugar.  

Mix all the ingredients until you get a paste, then add two cups of water and a tablespoon of salt.

Put the cabbage and the paste in a big bowl, pour in 2 cups of water, add a tablespoon of salt, and then radishes, ginger, and garlic cloves. Mix everything up, put it in a mason jar, and leave it in the sunlight for 24 hours. Once the 24 hours are up, open the jar to let out the gases and close the jar back up.

Your kimchi is ready to be eaten!

Don’t want to make kimchi yourself? You can always buy kimchi online at SF Mart! We’re an online Asian grocery store. We’re the one-stop-shop for Korean, Japanese, and Chinese food items, including kimchi, ramen, tea, and other snacks.