Different Recipes for Eating Kimchi

Kimchi has a place at every meal on the Korean table. The fermented blend of cabbage, chili peppers, garlic, scallions and other spices ranges from sour to salty, funky to fiery and mellow to smelly. It’s rich in vitamins A and C and, due to its fermentation process, is also a natural probiotic aiding in the process of digestion.
Kimchi is turning up all over the menus of trendy restaurants Korean and not — making it probably one of the most popular fermented foods. The spicy Korean condiment is similar to sauerkraut but spicier and made with more veggies than just cabbage. It can be added to salads, sandwiches or just on the side of any dish.

Here are a few ways to eat kimchi.

Kimchi Burger

Ground pork and chopped kimchi are mixed together in a spicy patty then topped with sesame soy mayonnaise in this burger recipe.

Kimchi Spring Rolls

Flavors of cilantro, green onions, snow crab and kimchi come together in these crisp and golden spring rolls. Serve with a ginger soy dipping sauce.

Basic Napa Cabbage Kimchi

This is your standard cabbage kimchi recipe, seasoned with pepper flakes and given a slightly funky edge from the addition of shrimp. Eat it on its own or incorporate it into stews, fried rice and tacos.

Brussels Sprouts Kimchi

Brussels sprouts may not be traditional Korean cuisine, but they are a natural fit for being kimchied. The snappy inner cores and frilly outer leaves become tender and juicy when left to ferment in a strongly-seasoned brine.

Quick Cucumber Kimchi

If you’re in a hurry, this kimchi dish can be made in no time! Allow your veggies to sit and marinate for a couple of hours. This cucumber version stays crisp while soaking in garlic and ginger.

Kimchi Pancakes

Mix kimchi with flour, eggs and spices and cook the mixture into spicy hot pancakes. Called Kimchi Jun in Korean, the pancakes are not only a welcome change from the usual sweet pancakes, but also healthier than the regular ones.