The market · Seasonings and ferments · East Asia

Kimchi

Fermented vegetables, most often napa cabbage with chilli, garlic and salted seafood.

sour · spicy · funky

What to do with it

Kenji Hara's Sourdough, 100% ryeKimchi would give it depthIbu Sari's Beef rendangKimchi would cut through its richnessAna Etxarri's ChawanmushiKimchi would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleKimchi would give it depth
Classics built on it
KoreanKimchi jjigaeA stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.No one here has made it yet

Goes with

pork bellytofurice

Knowing it

Where to buy
Korean grocers, or make it — it's more forgiving than it looks.
Worth knowing
Young kimchi is for eating; old, sour kimchi is for cooking.

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