‘Hits that sweet spot between funk and freshness’: the best kimchi, tasted and rated
Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condimentSpicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another common addition, as is, sometimes, even raw seafood such as crab or squid, but most kimchi sold in the UK is plant-based, and so appeals to a much wider audience.The magic behind kimchi lies in the lactic acid bacteria naturally present on vegetables. These beneficial microbes are encouraged to thrive during fermentation, creating the complex, tangy flavours and deep umami that make kimchi so distinctive. All kimchi brings bold flavour, but only raw, unpasteurised ones deliver the probiotic benefits that come from live fermentation, so look for the words “raw” and “unpasteurised” on the label. Gochugaru, meanwhile, is what gives kimchi its signature vermilion hue. The brightness of its red-orange colour is a good visual cue as to how much chilli has been used and, as a result, how spicy the kimchi is. Continue reading...
Our in-house ferment fanatic Tom Hunt assesses a range of widely available versions of the increasingly popular Korean condiment
Spicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge, gochugaru (Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another common addition, as is, sometimes, even raw seafood such as crab or squid, but most kimchi sold in the UK is plant-based, and so appeals to a much wider audience.
The magic behind kimchi lies in the lactic acid bacteria naturally present on vegetables. These beneficial microbes are encouraged to thrive during fermentation, creating the complex, tangy flavours and deep umami that make kimchi so distinctive. All kimchi brings bold flavour, but only raw, unpasteurised ones deliver the probiotic benefits that come from live fermentation, so look for the words “raw” and “unpasteurised” on the label. Gochugaru, meanwhile, is what gives kimchi its signature vermilion hue. The brightness of its red-orange colour is a good visual cue as to how much chilli has been used and, as a result, how spicy the kimchi is. Continue reading...
