Kimchi
Fermented napa cabbage — the soul of Korean cuisine. Used in stews, fried rice, pancakes, and dozens of other dishes.
Kimchi is fermented napa cabbage seasoned with gochugaru, garlic, ginger, and fish sauce. It's eaten as a side dish with almost every Korean meal, but it's also a cooking ingredient. The key thing to understand is that kimchi changes over time. Fresh kimchi is crisp and mildly tangy. As it ferments in the fridge, it becomes more sour and pungent. Old, sour kimchi is actually better for cooking — it gives fried rice, stews, and pancakes a depth of flavor that fresh kimchi can't. Store-bought kimchi works perfectly well. Let it sit in your fridge for 2-3 weeks before cooking with it.
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Guides & Tips
How to Store Kimchi — Fridge, Freezer, and Fermentation Tips
Learn how to store kimchi properly in the fridge or freezer, choose the right container, and manage fermentation stages for the best flavor.
Best Kimchi for Cooking — Fresh vs Aged and What to Look For
Fresh or aged kimchi for cooking? Learn when to use each type, what to look for at the store, and how to tell if your kimchi is ready to cook with.
Best Store-Bought Kimchi (2026) — 5 Brands Ranked
We tested 5 popular kimchi brands for eating fresh and cooking. Jongga, Mother in Law's, Sunja's, and more — with pros, cons, and best uses for each.
Easy Korean Recipes with Kimchi — 9 Ways to Use Up a Jar
Nine easy recipes to use up a jar of kimchi — from fried rice and stew to dumplings and pancakes. Make the most of fresh or aged kimchi.
Cook Kimchi In These Collections
Korean Recipes with Kimchi — Beyond Eating It Straight
10+ Korean recipes that use kimchi as a main ingredient — fried rice, stews, pancakes, dumplings, and more.
Korean Recipes for Beginners
Start your Korean cooking journey with these beginner-friendly recipes. Simple ingredients, clear instructions, no prior experience needed.
