Your ultimate guide to kimchi

Tangy, spicy and rich in umami flavour, kimchi is the Korean staple you need to know about. Find out how to make and eat kimchi, and try some seriously tasty recipes using your new go-to ingredient.

Food Editor

Olivia Ferguson

What is kimchi and what does it taste like?

A traditional Korean staple, kimchi is made by fermenting vegetables – like cabbage, radish and carrots – with chilli, garlic, ginger and soy sauce. The result? A bold, tangy, and gently spicy pickle with a savoury, umami-rich flavour.

Try it for yourself by picking up our Naturally Fermented Classic Kimchi and Naturally Fermented Golden Kimchi – blended with miso soybean paste and aromatic spices - in store. Keep reading for tasty ways to use kimchi, and our easy-to-follow kimchi recipe.

Korean-inspired recipes

Is kimchi good for your gut?

Because kimchi is fermented, it naturally contains live cultures created during the fermentation process. These beneficial bacteria can help support a healthy gut microbiome, which plays an important role in digestion and overall wellness.

Kimchi is also rich in fibre, thanks to the vegetables used, which nourish good bacteria and support digestive balance. Alongside this, ingredients such as garlic and ginger are traditionally valued for their digestive benefits, adding another layer of goodness.

As with all fermented foods, it’s best enjoyed as part of a varied, balanced diet. A small spoonful alongside meals can be an easy, flavour-packed way to introduce fermented foods into everyday eating – while adding depth, heat and freshness at the same time.

More about gut health

How to eat kimchi

With rice
- Spoon over steamed rice for instant flavour.
- Mix into fried rice for a tangy, spicy twist.
In noodle and ramen dishes
- Add directly to ramen or udon bowls for extra depth.
- Stir into broth-based soups to enhance umami.
With breakfast
- Pair with fried or scrambled eggs.
- Add to omelettes or shakshuka-style dishes.
- Serve with avocado toast for a punchy upgrade.
With sandwiches and toasties
- Layer into grilled cheese toasties for an oozy, spicy crunch.
- Add to wraps, burritos, quesadillas, or paninis.
With burgers
- Pile kimchi onto beef, chicken, or veggie burgers.
- Use it to replace gherkins for a bolder flavour.
In salads
- Add to grain bowls with quinoa, bulgur or brown rice.
- Mix into cabbage slaws for extra tang.

More recipe ideas

How to make kimchi

Kimchi is made by salting vegetables, coating them in a spicy, savoury seasoning, and letting them ferment until tangy. It’s simple, flexible, and easy to adapt to your taste and what's in your fridge. The Basic Steps

Salt your veg to draw out moisture and improve texture.
Mix a seasoning paste of garlic, ginger, chilli and soy.
Combine and pack everything tightly into a jar.
Ferment at room temperature briefly, then chill to develop flavour.

Vegetables You Can Use Any firm or leafy vegetables can work, so it's a great way to use up any leftover vegetables lurking in the fridge. Think cabbage, radish, carrots, pak choi, and spring onions.

Flavourings and Variations Garlic, ginger, chilli flakes, salt and fish sauce are traditionally used. But apple and pear can be added for sweetness. Can't handle the heat? Skip the chilli for a lighter, crisper kimchi.

Try our recipe

Published 20/03/2026