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Kimchi is becoming increasingly popular. Whether as a spicy side dish, an ingredient in stews, or a probiotic snack—the variety of this fermented vegetable is vast. But the selection can be overwhelming: Which product is right for my needs? Should I choose a traditional, vegan, or a specialty variety?
This guide is designed to help you navigate the options. We'll introduce different types of kimchi and explain their characteristics to help you find the perfect product when you're looking to buy kimchi.
The decision for a specific kimchi depends on personal preference and its intended use. Here are three points to help you choose.
The most classic and well-known Korean kimchi is made from Napa cabbage (Baechu-kimchi). It has a tender yet crisp texture and absorbs the flavours of the spice paste exceptionally well. A popular alternative is radish kimchi (Kkakdugi), which consists of diced Korean radish. It is known for its particularly crisp and juicy texture. The choice of the main ingredient significantly influences the mouthfeel and the overall flavour experience.
Traditionally made kimchi often contains ingredients like fish sauce (Jeotgal) or shrimp paste, which provide a deep, complex umami note. For those on a plant-based diet or who wish to avoid fish products, there are now numerous options for vegan kimchi. These use alternative ingredients like soy sauce or miso paste to create a rich flavour. A look at the ingredient list is therefore crucial to find a product that meets your dietary requirements.
Kimchi is a living, fermented food whose flavour evolves over time. Fresh kimchi is crisp, refreshing, and less sour. It is excellent as a side dish or in salads. As it matures, the fermented cabbage becomes softer and develops a more pronounced, tangy flavour. This more mature kimchi is the ideal base for Kimchi Jjigae (a hearty Korean stew) or for kimchi pancakes (Kimchijeon), as its intense flavours shine through particularly well during cooking.
Based on different ingredients and flavour profiles, we have curated a selection of various kimchi products.
What makes this product stand out This kimchi from the renowned Jongga Kimchi brand is made according to a traditional recipe and packaged in a convenient can. The recipe includes fish sauce, which provides the characteristic deep umami flavour. Thanks to its canned packaging, it has a long shelf life and is a practical pantry staple.
Key Features
Who is it for? For lovers of authentic, robust kimchi flavour who are looking for a shelf-stable product for spontaneous use. Due to the fish sauce, it is not suitable for a vegan or vegetarian diet.
What makes this product stand out The bibigo Kimchi is a purely plant-based version that is made without fish sauce, making it suitable for a vegan diet. According to the manufacturer, it is also Halal-certified. The special packaging allows it to be stored at room temperature before opening, which is particularly convenient for on-the-go or for those with limited fridge space.
Key Features
Who is it for? For vegans, vegetarians, and anyone looking for a plant-based alternative to classic kimchi. The handy pack size is ideal for single servings or for trying it out.
What makes this product stand out This product is a classic radish kimchi (Kkakdugi). The main ingredients are radish and cabbage, which give the product a crisp and refreshing texture. It offers a flavourful change of pace from the more common Napa cabbage kimchi and works well as a side dish for rice and noodle dishes.
Key Features
Who is it for? For those curious to try a different type of kimchi and for anyone who prefers a crisp, juicy texture. Due to the seafood ingredients, it is not suitable for vegans or individuals with shellfish allergies.
The world of fermented specialties is vast and diverse. If you haven't found the right fit in our selection or simply want to browse further, you can find more options in our broader product category.
Explore our full range of pickled vegetables and discover other Korean and Asian delicacies.
Kimchi is a traditional Korean dish made from fermented vegetables, usually napa cabbage or radish, and a variety of seasonings such as chili powder, spring onions, garlic, and ginger. Through the process of lactic acid fermentation, it acquires its characteristic sour and spicy taste and contains probiotic cultures.
Once opened, kimchi should always be stored in the refrigerator. It typically lasts for several weeks there. During this time, the fermentation process continues, causing the kimchi to become more sour over time. For precise details, always refer to the storage instructions on the product packaging.
In principle, any type of kimchi can be used for a stew (Jjigae). However, for a deep and complex flavour, well-fermented, sour kimchi is often recommended. The pronounced sourness of more mature kimchi forms an ideal flavour base for the stew's broth.