Here at Cultjar, we love kimchi! We love it so much that we've created 3 fabulously flavourful kimchi recipes for you to try! Each of these has a uniquely delicious combination of ingredients to showcase the versatility of kimchi.
We've combined traditional methods and ingredients, true to the Korean ferment, with our own imagination and expertise in creating recipes you'll love.
What is Kimchi?
Kimchi is a traditional Korean side dish of salted and fermented vegetables. Typically, a mixture of Chinese/Napa cabbage, radish, carrots, spring onion, garlic, ginger, chilli paste and occasionally fish sauce.
Of course, there are hundreds of different types of kimchi, from the traditional winter kimchi to less spicy white kimchi. These are often made in a celebratory community activity called Kimjang, where they are stored in large earthenware dishes (called onggi) that are buried in the ground. Kimchi is a huge part of Korean culture, with each family having their own secret preparation, often passed down through the generations.
Its flavour is typically spicy, slightly sour and tangy, but its taste depends on the ingredients and how long it's fermented.
There's even a Netflix Documentary about Kimchi!
Why should we LOVE it?
Lacto-fermented foods are full of gut-friendly bacteria and can increase the vitamin and enzyme levels of the food. They can also be easier to digest.
Consuming probiotic foods like kimchi might help to improve the diversity of the good bugs in your gut microbiome - the trillions of bacteria that live in your gut -which is essential for good health. ZOE 2024
These 'bugs' or microorganisms have been shown to improve gastrointestinal health, along with lowering the risk of type two diabetes and heart disease.
OUR KIMCHI
Kimchi
True to the traditional Korean recipe and methods of making kimchi, this recipe combines classic ingredients such as Chinese/Napa cabbage, ginger, garlic, gochujang, gochugaru and fish sauce to create a deliciously balanced, sour, spicy and savoury ferment.
Great straight from the jar, you can eat kimchi with almost everything!
From breakfast all the way to late-night toasties with a cold beer. It’s true that it easily partners with strong flavours and more subtle or plain ingredients like rice. Kimchi with roast chicken is a favourite, and we also add to mayo to make a sloppy addition to a burger.
Vegan Kimchi
In season, the daikon radish, hispi cabbage, turnips and carrots for this recipe are all grown at the farm - blended with soy sauce, vegan gochujang, garlic and coriander seeds for a satisfyingly crunchy, savoury and less spicy twist on a classic kimchi.
Great served with eggs, avocado on toast, soups and stews.
Kohlrabi Kimchi
This is a low-waste recipe, as we like to use both the stalks and leaves of the kohlrabi. The sauce is a bit stickier than our other kimchi and the combination of the unique taste (not to mention the sputnik-like shape) of the kohlrabi - something like a mix of broccoli stem, cabbage, turnip and perhaps a hint of water chestnut (the name translates from German as turnip cabbage), together with a gentle crunch in the mouth, all make it a really interesting ferment.
This kimchi adds a great variety of texture as well as punchy flavour, bold enough to be a spicy side for any strongly flavoured food or a punchy seasoning for something a little more plain. We like it with plain or egg-fried rice.
Our Tip: Try it with blue cheese!
What is Gochujang and Gochugaru?
Gochujang is a Korean red chilli paste made up of ingredients such as red peppers, salt, onion, garlic and rice flour. It's a savory, sweet, and spicy fermented condiment popular in Korean cooking.
Gochugaru is a coarsely ground Korean chilli powder, traditionally made from sun-dried peppers without the seeds. Often used in traditional Korean dishes.
THE ULTIMATE
KIMCHI COLLECTION
LOVE KIMCHI? - We have the perfect gift for you!
This collection is a special edition for Valentine's Day 2025. We've bundled together our 3 unique and delicious kimchi with 3 kimchi-themed treats from our website: a creamy & tangy mayonnaise with a kick of kimchi + a spicy kimchi salt seasoning + ketchup with a spring onion kimchi kick.
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