As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is. Here's what to know about kimchi, how to make kimchi, and some of our favorite recipes using it as a deeply flavorful ingredient.
What is kimchi?
While many families have their own proprietary blend of ingredients, a traditional batch of kimchi will likely be made with napa cabbage, fish sauce, gochugaru (Korean coarse red pepper powder), sugar, ginger, garlic, scallions, radishes, and carrots. However, kimchi refers to a fermentation technique, not a specific dish, which means that you can use almost any kind of vegetable and omit ingredients to your liking. For example, if you want to make a vegan-friendly batch of kimchi, feel free to leave out the fish sauce. Or for a variation on traditional kimchi, try making baek kimchi, or white kimchi, which omits the gochugaru for a milder, refreshing flavor.
How to make kimchi
The process of making kimchi is not dictated by a rigid set of rules, giving you options to personalize it to your tastes. You can even skip the long fermentation process and make a quick cucumber kimchi that's ready in just two hours.
If you want to go the route of making a traditional napa cabbage kimchi, the most important step is the first one: brining sliced cabbage in salt (or salt water). This not only flavors the vegetable, but also removes some of the water content from the cabbage, which will allow it to be safely preserved for months to come. Generously sprinkle the cabbage with a few tablespoons of kosher salt and allow it to absorb the salt for at least two hours, and up to overnight. Once the cabbage is brined, thoroughly rinse the cabbage leaves in cold water to remove the salt and create a more neutral base for the kimchi.
Next grab a big bowl (like the biggest you can find), and add the cabbage, along with sliced daikon radish, gochugaru, garlic cloves, scallions, onions, carrots, ginger, gochugaru, fish sauce, and sugar. Using gloved hands, toss all of the ingredients together until the cabbage leaves are coated and everything is evenly dispersed. Transfer the mixture to quart containers (or any sort of airtight jar) and let it rest at room temperature for 24 hours before transferring it to the refrigerator to chill for at least three to four days before using.
Though it is delicious eaten right from the jar — or as part of a banchan spread — kimchi is also a versatile ingredient to include in other recipes, from savory pancakes to standout burgers. Here are some of our favorite ways to incorporate kimchi into our cooking.
Kimchi Fried Rice with Spicy Shrimp and Sesame Sauce
When chef Rachel Yang finishes a long shift at her Seattle restaurant Joule, this fried rice is her go-to quick snack. It's a great use for leftover takeout rice and relies mostly on pantry staples.
Fresh Cabbage Kimchi
Want to make homemade kimchi but don't want to wait for it to ferment? This speedy recipe only requires 15 minutes of prep work and comes together in just over an hour. Mix napa cabbage and bok choy in a large bowl, then cover the duo with salt, sugar, and water to quickly brine. The finishing touch? A flavorful combination of garlic, ginger, red pepper flakes, fish sauce, and sesame oil.
Chorizo and Kimchi Dogs
Kimchi is the perfect, spicy-tart counterpoint to sausages and hot dogs. San Diego-based chef Claudette Zepeda created this dish as an homage to the Sonoran hot dog.
Crispy Rice Cake Lasagna
For chef Christine Lau's creative take on lasagna, she coats chewy, tender Korean rice cakes with a spicy sauce of sweet Italian sausage, fennel seeds, crushed red pepper flakes, gochujang, ssamjang, and kimchi. A caramelized, bubbly, stringy provolone topping tempers the heat.
Hanger Steak with Kimchi Glaze and Miso Butter–Grilled Vegetables
For this Hawaiian-inspired summer cookout showstopper, 2016 F&W Best New Chef Ravi Kapur combines kimchi with pineapple juice, ketchup, and brown sugar to glaze grilled hanger steaks.
Kimchi Bloody Mary
This clever Bloody Mary variation gets its heat and flavor from pureed kimchi, along with a dash of sriracha chile sauce.
Soy-Braised Short Ribs
Traditional Korean cooking meets French technique in the elegant take on kalbi jim from chef Sohui Kim of The Good Fork Pub in Brooklyn. Kim braises the short ribs slowly in red wine, instead of boiling them, for extra-tender meat and a rich, flavorful sauce. Kimchi adds extra depth to the braising liquid, and a satisfying crunch as a condiment when served.
Kimchi Cheese Jeon (Kimchi Cheese Pancake)
One of chef Rachel Yang's favorite ways to use kimchi is in this irresistible pancake: the tangy, spicy ferment is balanced with plenty of creamy mozzarella and cheddar cheese.
Quick Cucumber Kimchi
While kimchi is traditionally a cabbage-based dish, any vegetable goes. Here, chef Bill Kim gives cucumbers a chance to shine in the spotlight with support from a few standout players including sesame oil, Thai basil, and lime zest.
Kogi Dogs
In 2018, Food & Wine named this recipe one of our 40 best: Roy Choi's mission to bring great food to the streets via his Kogi Korean BBQ food truck represented a seismic shift in the way food was delivered and consumed around America. Soon after Kogi's first truck tweeted its stops, lines were endless, and these smoky Kogi dogs, piled high with cabbage, kimchi, and cheddar, became a cult favorite. A drizzle of sriracha finishes them off.
Spicy Kimchi Tofu Stew
This warming pork and tofu stew isn't just packed with flavor — it comes together in around 30 minutes and heats up easily for lunch or dinner the next day.
Sparkling White Kimchi
Chef David Chang learned how to make kimchi from his mother. Her secret ingredient? Ginger ale, which adds a sweet bubbly note to the spicy cabbage, and large red chile peppers for heat.
Short Rib Stew with Caramelized Kimchi
Kay Chun's beef stew is hearty, soothing, and packed with flavor. Adding caramelized kimchi as a condiment makes it even more complex and satisfying.
Easy Braised Chicken with Kimchi
Cookbook author Julia Turshen uses only five main ingredients — chicken, kimchi, garlic, scallions, and oil — to make one of the tastiest and simplest braises.
Stir-Fried Pork Belly with Kimchi
The now-shuttered Izakaya Ten in New York added kimchi to its popular pork stir-fry. Fresh pork belly, available at Japanese markets, has the ideal fat-to-lean-meat ratio to complement the kimchi's intensity.
Tater Tot Nachos with Kimchi Cheese Sauce
Tater Tots on their own are good. Tater Tots dipped in cheese sauce are even better. Tater Tots turned into nachos with kimchi cheese sauce are on a whole other level.
French Fries with Bulgogi and Caramelized Kimchi
Jae Kim, chef-owner of Austin's Chi'Lantro, tops fries with caramelized kimchi, grilled Korean-style beef, and a sriracha-spiked mayonnaise.
Grilled Jumbo Shrimp with Kimchi-Miso Butter
Cooking jumbo shrimp in the shell helps keep them from drying out in the heat of the grill pan and broiler; so does drizzling them with butter. Here, they’re grilled with kimchi-miso butter.
Kimchi-Creamed Collard Greens
In 2018, Food & Wine named this recipe from chef Hugh Acheson as one of our 40 Best. This savory side dish of collards simmered with onion, bacon, chicken stock, vinegar, and sorghum is laced with a spicy kimchi cream sauce that gives the dish a fun, funky kick.
Pork-Kimchi Dumpling Pancakes
Kimchi is a fantastic addition to the rich pork filling of these dumplings. San Francisco chef Corey Lee likes to add a batter at the end of pan-frying the dumplings, turning them into one round, crisp pancake.
Bacon and Kimchi Burgers
Chef Wesley Genovart makes this over the top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy sauce.
Kimchi Pork Burgers
Chef Edward Lee was inspired by the classic Korean pairing of pork and spicy fermented kimchi when he created this crunchy, pork-rind-topped burger. "The buttermilk sauce brings it all together and cools down the heat," he says.