Kimchi (Kimchi) — and Kimchi is also an ingredient

🔍 What is it? A national Korean side dish made by salting napa cabbage, mixing it with a seasoning of chili powder, garlic, and fermented seafood, and then fermenting it. Besides napa cabbage kimchi, there are hundreds of varieties like Kkakdugi (radish), Pa Kimchi (green onion), Yeolmu Kimchi (young radish), etc. 👅 Taste and Aroma Freshly made kimchi is crunchy and spicy, and as it ferments, it turns sour and develops a deep flavor. This 'sour kimchi' is exactly what you use for cooking. 🍳 How to use it Kimchi Jjigae (stew) made with sour kimchi, Kimchi Bokkeumbap (fried rice), and Kimchi Jeon (pancake) are the three main ways to use it. The more fermented the kimchi, the deeper the flavor when cooked. 🛒 Buying/Substitution Tips It's becoming increasingly common in overseas supermarkets too. The key for cooking is to use 'well-fermented (sour) kimchi' — if you make stew with freshly made kimchi, the flavor won't be right.