Kimchi

Kimchi is Korea's signature fermented dish, made by salting vegetables such as napa cabbage or radish and seasoning them with chili flakes, garlic, ginger, scallions and often fermented seafood. It appears at nearly every Korean meal as a side dish and is also cooked into stews, fried rice and pancakes.

The count depends on how you classify them; Gwangju's Kimchi Town, for example, lists 187 types by ingredient. Well-known types include napa cabbage kimchi, cubed radish kkakdugi, ponytail radish chonggak kimchi, stuffed cucumber kimchi, green onion kimchi, mustard leaf kimchi, white kimchi and dongchimi. Every household and region has its own taste.

No. White kimchi (baek-kimchi), dongchimi and nabak-kimchi are made without chili flakes, so they taste refreshing rather than hot. Even red kimchi varies in heat from mild to fiery. If spice is a concern, ask whether the restaurant has white kimchi.

Many kimchi recipes include fermented shrimp or anchovy fish sauce, and some regional styles add oysters or fish. That means standard kimchi may not suit vegans or people with shellfish allergies. Vegan kimchi does exist, so check labels or ask the seller about ingredients.

Kimjang is the Korean tradition of families and neighbors gathering in late autumn to make large batches of kimchi to last through winter. The culture of making and sharing kimchi was inscribed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity. During kimjang season, markets fill with salted cabbage.

It depends on your preference. Freshly made kimchi, including quick geotjeori, is crisp and bright, while aged kimchi becomes tangy and sour. Very ripe sour kimchi is considered ideal for cooking kimchi stew, kimchi fried rice and kimchi pancakes. Many Koreans have strong opinions on which they prefer.

Kkakdugi is kimchi made from radish cut into cubes and seasoned with chili flakes and other ingredients. It is crunchy and juicy, and it pairs especially well with milky beef bone soups such as seolleongtang and gomtang. Some people even add a splash of its brine to their soup.

Taking kimchi on a flight depends on airline rules and the destination country's customs regulations. Kimchi with brine may fall under liquid limits in carry-on bags, and some countries restrict food imports. Check your airline and the destination's official customs guidance before you go, and seal it well to prevent leaks.

Sourness and a little fizz are normal signs of fermentation, and lids may bulge from gas. However, if you see mold, notice an unpleasant smell or the texture turns mushy, it is better not to eat it. Keeping kimchi refrigerated slows the fermentation.

A kimchi refrigerator is a Korean home appliance designed to store kimchi at a steady, suitable temperature for a long time. It keeps temperature swings smaller than a regular fridge, slowing fermentation so kimchi does not sour too quickly. Many Korean households own one in addition to a standard refrigerator.

Kimchi is the base for many dishes, including kimchi stew (kimchi-jjigae), kimchi fried rice, kimchi pancakes, stir-fried kimchi with tofu and kimchi dumplings. Well-fermented kimchi gives these dishes a deeper flavor. People also add it to instant noodles or stir-fry it with pork.

Kimchi is easy to find in supermarkets, convenience stores, traditional markets and side dish shops. Convenience stores sell small packs that are handy for travelers. If you plan to take some home, sealed packaged products are easier, and some airport shops and souvenir stores stock them too.

Baek-kimchi is made without chili flakes and is often flavored with ingredients such as pear, chestnut, jujube, garlic and ginger. It tastes refreshing and gently tangy-sweet rather than spicy. It is a good option for children and anyone sensitive to heat.

Geotjeori is a fresh, quick kimchi made by lightly salting vegetables and seasoning them right away, without fermenting. It is crisp and bright tasting and often served with knife-cut noodle soup or boiled pork wraps. It is best eaten soon after it is made.

Yes, kimchi has a fairly strong aroma from garlic and fermentation. When keeping it in a hotel room or luggage, use airtight containers or double-bag it in zip bags. The smell grows stronger as it ripens, so keep it refrigerated whenever possible.

Yes, kimchi-making experiences for visitors are offered in Seoul and other cities through cooking classes, cultural centers and some tour packages. You typically season cabbage yourself and take some home. Check each program's official information for schedules and booking. Some programs pack your batch to take home.

Kimchi is made from vegetables and contains lactic acid bacteria produced by fermentation, which is why it is often described as a healthy food. Its sodium content is not low, though it varies a lot by product and type, so check nutrition labels and eat it in moderation. If you have a medical condition, follow advice from a health professional about your diet.

Chili peppers are generally believed to have reached Korea during the Joseon period, and earlier kimchi was mostly salted vegetables without chili flakes. The red, chili-seasoned kimchi familiar today spread gradually after that. Historians offer differing views on the exact timing.

In most restaurants kimchi is a basic side dish, so asking for more is normal and usually free. Many places keep it at a self-service station where you can refill it yourself. Otherwise, ask the staff: "kimchi jom deo juseyo" means "a bit more kimchi, please."

Yes, using scissors to cut large pieces of kimchi is perfectly normal in Korean restaurants. Many tables have kitchen scissors, or staff will bring them if you ask. Scissors are also commonly used to cut grilled meat and long noodles.