Kimchi

Kimchi

What it is

Kimjang, the communal making of winter kimchi, is on the UNESCO intangible heritage list — whole neighbourhoods still gather in late autumn to salt and pack hundreds of cabbages at once. Korean households often keep a second refrigerator for it alone.

In the kitchen

Old, sour kimchi is not spoiled — it is the cooking grade. Young kimchi is for eating raw; the sour one is for stews and pancakes.

Goes with

Pork Rice Toasted sesame oil Spring onion Egg Garlic Gochujang Soy sauce

Also used with

Lactic acid Cheonggukjang Natto Saeujeot

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