Kimchi is the primary side dish in Korea and makes up a large part of Korean cultural food identity. In most cases, it begins with salted Napa Cabbage that is fermented with Gochugaru (Korean red pepper powder), fish sauce and garlic but there are hundreds of varieties. UNESCO has declared Kimchi-making an Intangible Cultural Heritage Item of Humanity in 2013.

Although people who come to love it will eat it in any form, if you’ve never had it before it’s easier to understand it as a palate cleanser. However, due to its inherently strong taste profile, it functions mostly as an appetite stimulant, digestion aid and helps clear the mouth of residual flavours.

For the sake of simplicity, the kimchi referred to in this article will be the ubiquitous spicy, red type.

What country is kimchi made from?

Kimchi uniquely Korean and like pickling or fermentation techniques used around the world, originated from a need to preserve foods. It’s been recorded that kimchi was consumed thousands of years ago (“Historical records showed that Kimchi was invented around 4,000 years ago”, source) The classic red kimchi made from napa cabbage is distinctive with its vibrant colour and punchy flavour.

There has been some confusion with the Chinese Paocai which in its authentic form is pickled vegetables. The look and taste resembles pickles more than Korean kimchi. In China, Kimchi is sometimes referred to as Paocai but people recognize them to be completely different dishes. Lost in translation and a simple misunderstanding.

What is kimchi called in English?

Kimchi is now known around the world by its Korean name as it is quite easy to say and remember.

How to pronouce it: “KIM-CHEE”

Like a person’s name that cannot be translated, it’s not called anything else except for when people try to make it descriptive. “Fermented Korean Cabbage Side Dish” would be more descriptive in English but it would be like calling Ketchup “Vinegary Tomato Condiment Paste”.

What does kimchi taste like?

Kimchi has a very distinctive and peculiar taste for the uinitiated. It is a balance of tangy, sweet, salty and spicy. It’s very difficult to try to explain when there is nothing to compare it to.

Napa Cabbage is brined until soft, but will still retain some crunch. It is salty which is why it’s consumed most often with carbohydrates like rice. Fermenting will eke out the sweetness of cabbage and if the recipe uses rice powder slurry, this will make the batch sweeter as well.

Fermentation causes carbon dioxide which imparts a delightful tang and fizz. How spicy it is depends on the recipe or the store-bought brand’s formula and is dictated by the amount and quality of Gochugaru (Korean Red Pepper Powder).

Korean children will be introduced to kimchi with most of the gochugaru rinsed off from a young age. A simple tip that works well for those feeling apprehensive. Although there are some that love kimchi at first taste, it’s definitely an acquired taste for most.

What does fresh kimchi taste like?

Fresh kimchi or recently made kimchi that hasn’t gone through much fermentation will taste more like an overly seasoned salad. Don’t eat kimchi like a salad though, it’s meant to prop up a meal anchored by rice.

It will taste quite salty as the flavours haven’t had a chance to meld much, but it will also be the crunchiest it will ever be. This is the way many people prefer kimchi rather than the more complex but undeniably funkier flavour it develops into.

What does kimchi smell like?

Fish sauce is the main culprit behind the beloved pungent funk and can be a bit shocking to the olfactory system. Cabbage, garlic and fish sauce are all commonly agreed to smell far from pleasant, add to that fermentation and you’ve got quite a powerful aroma that difficult to describe.

Most recipes use a rice powder slurry which sweetens and tames the sauce. If you do develop a love for kimchi, this smell will make your mouth water.

However, those with sensitive noses will appreciate the upward trend of vegan kimchi. This product is being aggressively pursued in Korea because (cha-ching) of the overseas market demand for plant-based foods. This type of kimchi will not contain any animal products (read: fish sauce) and although it will still be pungent from garlic and Gochugaru (compared to the mostly scentless Paprika powder), it will be pleasant compared to the traditional stuff.

It was concluded that kimchi ferments just fine without fish sauce as studies showed garlic will promote the growth of lactic acid bacteria (key for fermentation and also key for health benefits) just fine.

Vegan and Traditional Kimchi have same Microbes (Brown University)

Why does kimchi taste bad?

There is really only 1 reason kimchi would taste bad: This particular person just doesn’t enjoy kimchi.

Once kimchi has reached a desired level of “ripeness” (you enjoy the flavour), it should be stored in the fridge to slow down fermentation. Fermentation will never stop, but will slow down enough for it to be enjoyed and hopefully finished in a timely manner.

Once it crosses many months to years in the fridge uneaten, it will begin its journey into aged kimchi territory. There are many Koreans who don’t particularly enjoy kimchi overripe, but those who do are pretty steadfast in their love for it. Referred to as “Mugeun-Ji” (pronounced Moo-Gun-Gee), it’s said to make the absolute best-tasting kimchi-jjigae (Kimchi stew).

A friend’s mom proudly made a dish with a treasured 2-year old kimchi that was very delicious. Very old Mugeun-Ji will be kept for cooking purposes- just give it a light rinse and it does exceptionally well in meat-based dishes.

If it’s homemade kimchi, it is possible to spoil it by adding too little or too much salt. Too little will allow harmful bacteria to grow and too much will kill off the beneficial bacteria required for fermentation. If it’s not just a strange, unfamiliar smell but a horrible attack on your senses, play safe and toss it.

If you are the type of person that has tried kimchi many times and just doesn’t enjoy it, don’t force it! There are some native Koreans who just don’t like it as well. If all you’ve had was store-bought or restaurant kimchi, try making some yourself and taste-testing the seasoning paste throughout the process until you get it the way you like.

Otherwise, know that there are over 200 varieties of kimchi you can try as well. Summer kimchi (a simple, white, pickled napa cabbage) called “Baek Kimchi” (White Kimchi) is light and refreshing and may do the trick.