Kimchi is a traditional Korean dish made by fermenting vegetables — usually napa cabbage — with a mixture of salt, garlic, ginger, scallions, etc. It is an ancient recipe that is part of everyday life in Korea, where it is consumed as a side dish with practically every meal.

More than just a food, kimchi is a living culture, full of beneficial microorganisms (probiotics) that are born from the fermentation process. Therefore, it is increasingly valued worldwide not only for its unique flavor—spicy, acidic, intense—but also for its benefits to gut health and immunity.

A fermented beverage with a history.

Kimchi has Korean roots. It is believed that this fermented food was discovered more than two thousand years ago, like other fermented foods, as it was a good way to preserve vegetables during the long and harsh winters. Over time, the recipe evolved and gained new ingredients, such as chili peppers, which only arrived in Korea in the 17th century.

Today, it is one of the symbols of South Korean cuisine and a source of national pride. It's common to have a second refrigerator just to store the different types of homemade kimchi. And there's even a verb for the moment when families gather to prepare it: "kimjang," which is a UNESCO cultural heritage.

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An explosion of flavor and vitality.

The flavor of kimchi is complex and evolves over time. It can be fresher and crunchier in the first few days or more intense and acidic as it ferments. This transformation happens thanks to a natural and wild fermentation process, without the need for vinegar or artificial preservatives. It's nature doing its work.

The many variations of Kimchi

Although the most well-known version is made with Chinese cabbage and gochugaru pepper (a type of Korean pepper), there are hundreds of variations. Kimchi can be made with radish, cucumber, carrot, leek, among others. Each version has its own personality, but they all share the same principle: fermenting vegetables with flavor and life.