What Is Kimchi? A Simple Guide to Napa Cabbage Kimchi

Kimchi is one of the world's best-known fermented foods. Traditionally associated with Korean cuisine, kimchi is made by seasoning vegetables and allowing them to ferment. Today, different versions of kimchi are enjoyed around the world, and it has become an easy way for people to add bold flavour and fermented foods to everyday meals.

At Gut Friend, our Napa Cabbage Kimchi starts with napa cabbage, a naturally tender cabbage with crisp leaves that work particularly well for fermentation.

What makes napa cabbage special?

Napa cabbage has a softer texture than regular green cabbage and naturally holds seasoning between its leaves. Once prepared with spices and other ingredients, it develops the crunchy, juicy texture that makes kimchi so enjoyable.

The cabbage is seasoned and allowed to undergo fermentation. During fermentation, naturally occurring microorganisms use available sugars and produce acids. This gradually changes the flavour, aroma and texture of the food.

That is why properly fermented kimchi develops its characteristic tangy, savoury and slightly sour taste.

Is kimchi supposed to taste sour?

Yes. The flavour of kimchi can change over time.

A younger kimchi may taste fresher, crunchier and less acidic. As fermentation continues, the flavour generally becomes more tangy and pronounced.

This is one of the interesting things about fermented food: it isn't always meant to taste exactly the same on every day.

How can you eat kimchi?

You don't need a complicated Korean recipe to enjoy kimchi.

Try it with:

• Steamed rice

• Fried rice

• Noodles

• Ramen

• Eggs

• Sandwiches

• Wraps

• Toast

• Rice bowls

You can also simply enjoy a small serving alongside your regular meal.

Kimchi and everyday eating

Fermented foods have been part of traditional food cultures for generations. Kimchi is one example of how preservation, flavour and food preparation come together.

However, kimchi should not be treated as a medicine or a cure for digestive problems. It is simply a flavourful fermented food that can be included as part of a varied diet.

How should kimchi be stored?

Once opened, keep kimchi refrigerated and use clean utensils when serving. Fermentation may continue slowly in the refrigerator, so the flavour can change with time.

At Gut Friend, we make our Napa Cabbage Kimchi in small batches with a focus on ingredients, flavour and careful preparation.

Gut Friend Napa Cabbage Kimchi: naturally fermented, boldly flavoured and made for everyday meals.