What Is Kimchi? The Korean Fermented Superfood Explained

Kimchi is Korea’s most iconic fermented food—and it's more than just a spicy side dish. Made from salted and seasoned vegetables like napa cabbage or radish, kimchi is a powerful superfood known for its bold flavor and probiotic benefits.

If you've ever wondered, "What is kimchi?" or whether it's healthy, this guide will explain everything you need to know—from the types of kimchi to how it's traditionally eaten in Korean culture.

Baechu kimchi - Korean fermented napa cabbage with red pepper flakes

 

Types of Kimchi

There are over 200 different types of kimchi in Korea, each varying by region, season, and main ingredient. Some of the most well-known types include:

• Baechu Kimchi: Napa cabbage kimchi, the most traditional version.
• Kkakdugi: Crunchy cubed radish kimchi with bold seasoning.
• Chonggak Kimchi: Made from young ponytail radish, chewy and spicy.
• Baek Kimchi: Non-spicy white kimchi, great for kids and beginners.

Baechu kimchi - spicy fermented napa cabbage & Kkakdugi - Korean spicy cubed radish kimchi

Chonggak kimchi – fermented ponytail radish kimchi with spicy seasoning & "Baek kimchi – white napa cabbage kimchi without red pepper

 

Each kimchi offers a unique texture and taste—some are spicy, some sour, some crisp. This variety makes kimchi easy to pair with everything from Korean BBQ to rice and soups.

Kimchi Health Benefits

Kimchi is considered one of the world’s best fermented foods. It’s loaded with lactobacillus probiotics, which help improve gut health and digestion. It’s also rich in vitamins A, B, and C, plus antioxidants that support immunity.

“Koreans eat kimchi with every meal. It’s more than food—it’s history, health, and culture on a plate.”

Some research even links regular kimchi consumption to lower cholesterol and anti-inflammatory effects. If you're exploring fermented foods for better wellness, kimchi is a must-try.

Cultural Roots of Kimchi

Kimchi has deep roots in Korean life. Every year, families participate in Kimjang—a traditional winter kimchi-making event that turns food prep into a community ritual.

Today, store-bought kimchi is common, but many Korean families still follow generational recipes to make homemade versions. Whether in Seoul or abroad, kimchi connects Koreans to their heritage.

Kimjang —a traditional winter kimchi-making event [ⓒPhoto Korea - Kim Jiho]

What's Next?

Now that you know what kimchi is, let’s dive into how to enjoy it! From BBQ wraps to stews and fried rice, kimchi plays many roles on the Korean table.

👉 Next up: How to Eat Kimchi: From BBQ to Stew

FAQs About Kimchi

Is kimchi really healthy?
Yes! Kimchi is packed with probiotics that support digestion and gut health. It also contains vitamins and antioxidants.

What does kimchi taste like?
It’s a mix of tangy, spicy, sour, and umami flavors—complex but addictive.

How long does kimchi last in the fridge?
Store-bought kimchi can last several months. Homemade kimchi continues fermenting and may get more sour over time, which is perfect for cooking.

Is kimchi vegetarian?
Traditional kimchi uses fish sauce or salted shrimp, but vegetarian versions are available or easy to make.