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Learn how to make napa cabbage kimchi, a popular korean side dish made from fermented napa cabbage It’s flavored with aromatics like garlic, ginger, scallions, and a bit of jeotgal (salted seafood) for that deep umami flavor. Check out my best kimchi recipe and tips!

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Pronounced [kim.tɕʰi]) is a traditional korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or korean radish. It is traditionally served as banchan (side dishes accompanying a meal). This classic kimchi recipe proves just how easy it is to make crunchy, fermented veggies at home

It's delicious on sandwiches and salads, or in fried rice!

Kimchi is a salted, fermented vegetable dish that's a staple in korean cuisine It was invented thousands of years ago as a way to preserve vegetables. Kimchi is a traditional korean staple made from fermented vegetables, which can be enjoyed as part of a banchan assortment—the shared side dishes that customarily accompany a korean meal—or used in main dishes, and even desserts. You can purchase prepared kimchi at korean or asian grocery stores, but it's actually relatively easy to make at home

The key is using a glass jar for the fermentation process, and being patient enough to give the kimchi the proper time to ferment. Learn how to make authentic kimjang kimchi with this traditional korean recipe Kimchi, also spelled kimchee, is a beloved korean dish made from fermented vegetables I’m sharing our recipe for the most common variety of kimchi, which is made using napa cabbage (baechu)