Kimchi : The Side Dish You’ll Almost Always Find on a Korean Table

 Among the many side dishes Koreans eat with rice, one is more representative than any other : kimchi.

Kimchi is a staple on the Korean table. In fact, for many Koreans, a meal without kimchi can somehow feel incomplete.

But there isn't just one kind of kimchi.

There are countless varieties, because kimchi can be made with almost any vegetable. Cabbage, radish, cucumber, green onion, and many other vegetables can all be turned into kimchi.

Cabbage Kimchi : The Most Familiar Kind

Among all these varieties, cabbage kimchi is probably the most familiar to people outside Korea.

It is made with napa cabbage and seasoned with ingredients such as chili pepper flakes, garlic, ginger, fish sauce, salted seafood, and other seasonings.

But even cabbage kimchi doesn't taste the same everywhere.

Every region and every household can have its own recipe.

Some people use more garlic, some add more seafood, and others prefer a milder or stronger flavor. The taste can change considerably depending on the ingredients and proportions used.

So when Koreans talk about their mother's kimchi, they often mean something very personal.

It isn't simply food.
It can be a taste that reminds them of home.

Radish Kimchi Comes in Many Forms, Too

The next type of kimchi that many Koreans are familiar with is radish kimchi.

There are several varieties made with radishes, including cubed radish kimchi and watery radish kimchi.

This is one of the interesting things about kimchi.

Once you start looking into it, you realize that “kimchi” isn't really one food.
It is a whole family of fermented vegetable dishes.

When I Was Young, Making Kimchi Was a Major Family Event

When I was young, there was a very different tradition surrounding kimchi.

Before winter arrived, families would prepare a large amount of kimchi to last through the cold months.

This was called kimjang, the traditional practice of making and preparing large quantities of kimchi for the winter.

I still remember how making kimchi before winter was one of the biggest events of the year for many families.

It wasn't something one person could easily do alone.
Family members and sometimes relatives or neighbors would gather together. There would be mountains of napa cabbages, large containers of seasoning, and a great deal of work.

Once the kimchi was made, it had to be stored.

When I was young, many Korean families used large earthenware jars called onggi. The jars were traditionally placed in the ground, where the temperature stayed relatively stable, and the kimchi could be stored and enjoyed throughout the winter.

In those days, kimjang was not just about preparing food.
It was also a time when families worked together.

Kimchi Refrigerators Changed the Way Koreans Store Kimchi

Today, life in Korea has changed considerably.

Many people live in apartments, so burying large kimchi jars in the ground is no longer practical.

People also have access to a much greater variety of side dishes and foods throughout the year, so families generally don't need to make enormous quantities of kimchi before winter as they once did.

Instead, many Korean households use a special appliance called a kimchi refrigerator.

It is designed to store kimchi under conditions that help maintain its taste and fermentation.
Kimchi refrigerators have become so common and distinctive that they are almost a part of modern Korean household culture.

Moreover, we no longer have to go through the hassle of making kimchi ourselves, since we can easily buy mass-produced kimchi at the store. 

In a way, they represent how an old Korean tradition has adapted to modern apartment living.

Kimchi Is Still on the Table All Year Round

Even though the way Koreans make and store kimchi has changed, one thing hasn't changed very much.

Kimchi is still a familiar presence on Korean tables, regardless of the season.

And the more you learn about kimchi, the more fascinating it becomes.

There are hundreds of varieties, depending on the vegetables, seasonings, region, and traditional methods used.

If you are curious about the history and culture of kimchi, you can even visit a kimchi museum in Korea, where you can learn about different types of kimchi and the traditions surrounding them.

And if you are visiting Korea, you don't have to simply eat kimchi.

There are places where foreign visitors can actually make kimchi themselves.

Some cultural centers offer kimchi-making experiences, and there are also private classes where you can learn how to prepare it.

You may get your hands messy, but that's part of the fun.

And perhaps after making your own kimchi, you'll understand something that many Koreans have known for generations:

Kimchi isn't just a side dish. It is a small piece of Korean history, family, and everyday life served at the table.