In a time when grocery store lines were filled with people less than six feet apart, I overheard a conversation behind me between two friends. One claimed they really did not like chicken. The other was a bit confused by the absolute statement of this common protein so they asked how they cooked it: Boiled with no salt. Both paused then laughed out loud. From the tone, I’m guessing one was a bit embarrassed from not knowing there were better ways to cook chicken, and the other excited to help unlock a whole new world of flavor for their friend.
I want to be this friend for you today, but instead, it will be for kimchi. Now, there are a lot of assumptions I’m going to make. First, you did not grow up with kimchi as common food. Secondly, you might’ve tried it once, by itself, and you don’t understand what all the hype is about.
Kimchi, the staple fermented side dish of Korea, is made to accompany a meal. There are hundreds of kimchi types, but with all of them comes a main vegetable housing tang and spice that makes you want to continue eating. This is why I highly recommend your first experience with kimchi being eaten with a fatty steak such as a rib-eye and white rice. If you don’t consume animal protein, a flavorful and earthy equivalent will do. This combination will show you how kimchi cuts through heavier, full-flavored foods while the bowl of rice lands your taste buds into comfortable satisfaction.
Another very important thing you should know is that every kimchi sold in every single grocery store, both Korean and Non-Korean establishments, are wildly different. A lot of companies sell their kimchi in the early stages of fermentation. There are also a lot of companies claiming their product is kimchi when it’s really just slightly spicy sauerkraut, but let’s not focus on that today. This is why if I’ve run out of my homemade batch, I always wait at least another week or two before eating the store-purchased kimchi. If the main vegetable, most commonly napa cabbage, is too forward in taste and there isn’t a sharp tang that you smell, it’s most likely not ready to eat at its maximum flavor potential.
Once you’ve experienced what kimchi can do for your tastebuds, you’ll start to crave it with many meals. This is why I don’t limit myself to Korean food when pairing the spicy side vegetable because it was made for any baritone dish that needs a little bit of melody. Like you wouldn’t want to hear just one instrument, don’t eat kimchi by itself in the beginning. Start your kimchi journey with the fatty steak and white rice first.
