Deconstructing Kimchi simply reveals spicy fermented vegetables. But the national dish of Korea, like so many foods, has a complex history and many varieties. It is anything but simple.
Kimchi, sometimes spelled kimchee or gimchi, has been in the news recently and has even been labeled a “superfood.” That’s because there is evidence that naturally fermented foods are beneficial for our guts, helping to balance good bacteria with bad. There has been some talk that kimchi is a willing partner in the fight against obesity.
In 2015, kimchi may outstrip kale as the trendiest food on the table.
Most Americans know kimchi as spicy pickled cabbage, seeing it in jars on grocery store shelves as a red-tinged sort of sauerkraut (another food that’s gaining popularity thanks to the pro-fermentation craze). The red is largely the product of red pepper flakes and another other spices that bring the heat. Some of the other ingredients in a typical kimchi are radish, scallions, garlic, ginger, sugar, and fish sauce, among other things. And the cabbage within ranges from napa to red to green to Savoy.
But in Korea, where kimchi has been made for hundreds of years, there are many more varieties, most taking their lead from seasonal ingredients. The kimchi widely available in the states is more of a winter variety, pickled to last for long periods of cold. In spring and summer, kimchi lightens up with spring vegetables and the fermentation period is generally shorter to preserver the bright flavors of delicate produce.
Korean regionality also plays a part in the varieties of kimchi. Some areas use shellfish to flavor the mixture and others use fin fish. In some locales, the kimchi is so hot that one taste is more than enough for the uninitiated. In others, it’s much more mild.
In the early days of Korean kimchi-making, the side dish was not spicy hot. That did not happen until the 1500s when red chili flakes were introduced by the Japanese. Like so many foods, the influence of nearby or far-flung regions aid in their evolution.
So what to do with kimchi besides nibble as a side dish? Add a spoonful to your stir fries. Spice up a grilled cheese sandwich. In potato salad? Why not. Give your hot dog a Korean touch by piling up kimchi instead of sauerkraut. And get this – make a spicy compound butter by processing the butter with kimchi until smooth. It does not always have to be served chunky.
Amy Kim, Sunday Supper’s Creative Communications Director, is an expert on all things kimchi, and she blogs at kimchi MOM. Her recipe for springtime Pink Water Kimchi (Nabak Kimchi) is a good one to get you started. “It’s a refreshing side dish that signals the arrival of spring at the dinner table,” she writes.