I’ve eaten kimchi in more forms than I can count — homemade, restaurant, and a fair number of jars off this list — and the version you get depends entirely on how long it’s been fermented. I earn a commission if you buy through the Amazon links below, at no extra cost to you.

Originating in ancient China before spreading across Asia, with some variants coming from Japan and Vietnam, kimchi is a spicy vegetable dish made of salted and fermented vegetables, usually cabbage and radishes. Known to be high in probiotics, kimchi is also a staple in Korean cuisine – and is the perfect side dish to go with your favorite Korean BBQ. Capable of transforming even the most mundane dish into something flavorful and exciting, these pickled vegetables make any meal a delight to the senses. But what if you have never had kimchi before? You want to experience the zesty, crunchy flavor this dish is known for, but you’re not sure how to go about it. So, what does kimchi taste like?

There are many different types of Kimchi, with the most popular having a primarily spicy flavor with a slightly sour taste due to the fermentation process. The texture is softer on the outside and crunchy on the inside.

The answer is complicated, but it’s worth the journey. In the following sections, I’ll discuss the many unspoken secrets behind this fermented dish and what makes it so delicious. So, let’s get to it! 

Where Does Kimchi Come From 

As one of the most traditional Korean dishes, kimchi has its roots in the history of the country. Dating back to the Silla dynasty, which lasted from 57 BC until AD 935, kimchi first originated in China. But Koreans took this dish and made it their own – and it has been a part of their culture ever since. In fact, Koreans have been preserving cabbage and other vegetables in salt and spices for as long as recorded history can tell. Most historians trace the history of kimchi back to the 13th-century, to a Korean poem written by Yi Gyubo. This poem described radish kimchi as a common food at the time.

And even though people were fermenting cabbage in salty water during the Silla period, it wasn’t until the 17th century, when kimchi started to evolve and officially became a spicy dish. Throughout the centuries, kimchi became a Korean national dish. A necessary component of any meal, kimchi was served as the side dish to grilled meat and rice. But as Korea came into contact with other cultures and embraced new culinary traditions, kimchi transformed yet again, this time to become a more varied and colorful dish, while still retaining its spicy flavor. 

Health Benefits of Kimchi

Kimchi is an age-old Korean dish that has been used for centuries to provide an endless array of flavorful and health-benefiting properties. Not only is it a perfect pick-me-up for those of me who have a sensitive stomach, but it’s also a powerful source of many vitamins and minerals. Its rich, spicy flavor comes from the addition of chili pepper, red pepper, garlic, ginger, and fermented vegetables like cabbage, cucumber, daikon radish, radish, scallion, etc. And these ingredients have a lot to offer – from boosting the immune system to lowering blood pressure and cholesterol. If you are still wondering if kimchi is worth the hype, here are 10 health benefits worth knowing before you write it off as just a spicy side dish. 

1. Contains Probiotics:

I all have had the pleasure of probiotics, but many of me don’t know what they do. Probiotics are simply live bacteria that produce lactic acid and help with the digestion process. One tablespoon of kimchi contains 400-500 billion probiotics. The bacteria found in kimchi help balance the level of good and bad bacteria in your digestive system, promote colon health, protect against bad breath, prevent many gut-related problems, relieve gas, and promote bowel movements. All these combined with a healthy diet lead to a healthy gut that for sure aids in your overall health. 

2. Stronger Immunity:

Kimchi has been eaten for centuries to boost immunity and get over common illnesses. Studies have shown that kimchi has the ability to stimulate your immune system, which is why it can be used as a natural remedy for treating allergies, respiratory infections, skin infections, and digestive problems. So what are you waiting for? Make yourself some kimchi and enjoy it as a 100% chemical-free, organic and proven cold treatment! 

3. Helps Lower Your Cholesterol:

You probably know that cruciferous vegetables like bok choy and broccoli are good for your heart. But if you’re looking to lower your cholesterol levels, then you might want to keep kimchi in mind, too. There’s a growing body of research that suggests that regularly consuming this Korean-style fermented cabbage can significantly lower your “bad” LDL cholesterol and help maintain healthy cholesterol levels already within a normal range. 

4. Supports Your Liver:

Kimchi is a nutritional powerhouse and an excellent source of liver-protective antioxidants. Research indicates that it’s rich in vitamins B6, B2, C, and E and other nutrients that can nourish the liver and help it function at peak levels. Kimchi also contains a wide range of beneficial vitamins and minerals that can enhance the body’s natural detoxification process. It contains calcium, which is needed for bone formation, as well as potassium, magnesium, sulfur, zinc, and manganese – all of which can improve liver function. 

5. Can Help with Inflammation: 

Inflammation is the body’s natural response to tissue damage, infection, or irritation of any kind. It helps protect me by drawing blood vessels to the affected area, creating heat, and increasing blood flow so that my immune system can deal with what’s happening. However, inflammation is also painful and can lead to several different issues. Kimchi has been used for centuries to reduce gut inflammation and support liver function. How does it do this? Kimchi is rich in good bacteria, which can help with reducing the level of “bad” bacteria in the digestive system and promote a healthy digestive tract. Plus, it’s high in glutamine, which can help heal inflamed tissue and reduce inflammation as well. 

6. Helps Prevent Yeast Infections:

Numerous factors cause yeast infections and they are often difficult to treat. Yeast infections are a very common occurrence, affecting an estimated 70 percent of women at some point in their lives. Many people don’t know that yeast infections, also known as candidiasis, can be caused by taking antibiotics or birth control pills. They can also be caused by stress, pregnancy, or diabetes. Yeast infections affect the vagina, the throat, skin folds (like under the breasts), and the mouth and are often characterized by itching and pain when urinating, or vaginal discharge in the case of candidiasis. But have no fear! This spicy Korean delight contains lactic acid bacteria, which will balance your vaginal flora and help reduce your risk of getting a yeast infection. So next time you feel something off down there – grab some kimchi! 

7. Supports Eye Health:

The high level of lutein in kimchi can help protect your eyes against age-related macular degeneration, glaucoma, and cataracts. It’s also a very good source of Vitamin A, which aids in the prevention of macular degeneration – a condition that can lead to blindness. Vitamin A is an antioxidant that can help to remove free radicals from the body, which can lead to the slowing of the growth of cancer cells and other diseases.  

8. Can Help Lower Your Blood Sugar:

Kimchi is a great source of vitamins, minerals, and dietary fiber. All of these things are important for maintaining a healthy blood sugar level. This is because they help regulate the digestion process and release sugar into the bloodstream at a more constant rate. This in turn keeps your blood sugar level stable and helps prevent insulin resistance. Eating kimchi with your meal also helps you feel fuller longer, which makes you less likely to reach for unhealthy snacks later on. 

9. May Aid Weight Loss:

Kimchi contains a good amount of probiotics, which help digest food better and promote regular bowel movements. This is one of the main reasons why it’s used for weight loss. When combined with a healthy diet and exercise, it is used as a great way to shed pounds as well as regulate digestion and bowel movements. Moreover, the red pepper and spicy flavor of kimchi can help burn fat and kick-start your metabolism, making you burn more calories. So next time you plan on having a big meal, be sure to have some kimchi as well, it may just help you lose weight and feel more full. 

10. May Support Heart Health:

Your gut plays a major role in your overall heart health. Inflammation can lead to cardiovascular problems, and kimchi contains healthy bacteria that can help reduce inflammation. Also, kimchi contains isoflavones, which can promote the production of good cholesterol and improve blood flow, keeping your heart healthy and strong. Further being fermented kimchi which is rich in lactic acid helps balance blood sugar levels, which keeps cholesterol levels under control – all of which help prevent plaque formation and protect against cardiovascular issues. 

How to Eat Kimchi

 

Koreans consume kimchi in many different ways, but the most popular way is in a dish called Kimchi Jjigae. Made of kimchi, broth, and tofu, it is a popular dish among Koreans that is sometimes served as an appetizer, sometimes as a side dish, and sometimes as a main course. Kimchi is also eaten with grilled meat or used as a side dish to sandwiches or burgers. Often used as a garnish, it can be added to almost any meal to create a unique taste that only kimchi can deliver. Even if you’ve never had it before, you can try it today! 

Koreans often eat kimchi every day, and the majority of Koreans enjoy eating kimchi at least once a day. In addition to being used as a side dish, kimchi can be eaten for breakfast, lunch, or dinner. Kimchi is even often eaten alone or served on its own as a snack. But although it can be eaten at any time of the day, it is usually served in a small amount, because it is quite spicy. To get a real taste of what does kimchi taste like, make sure to eat kimchi slowly, taking your time to fully taste the tang and funk that comes from real fermentation. 

Is Kimchi the Same as Sauerkraut?

Though the ingredients may be similar, sauerkraut and kimchi are two different fermented products. While sauerkraut originated in China, kimchi has its roots in ancient Korea and remains an integral part of Korean cuisine. A traditional Korean dish made of fermented vegetables, cabbage, radish, and hot peppers, kimchi is known for its unique and spicy flavor. Sauerkraut, on the other hand, consists of similar ingredients (cabbage, coriander, and caraway seeds) but takes on a different flavor profile thanks to extended Lacto-fermentation. 

What Is the Best Store-Bought Kimchi 

The market is flooded with different kinds of kimchi so it’s hard to find the best store-bought kimchi. There are many different types, flavors, and qualities of kimchi. Check the label for live active cultures and a short ingredient list — that’s a better signal than the brand name. 

Here is my list of the Best store-bought kimchi: 

1. Madge’s Mild Vegan Kimchi:

This is a vegan, non-fermented Kimchi. Made of a blend of cabbage, red pepper, radish, onions, ginger, and garlic. Bringing you unique Korean flavors without a strong spicy taste this kimchi offers you a great alternative to every other offering on the market. 

2. Lucky Food Seoul Spicy Red Napa Cabbage Kimchi:

Lucky Food’s kimchi is a healthy mix of Napa Cabbage and red pepper. It contains no animal products or MSG, making it an all-natural recipe perfect for vegans, vegetarians, and those with food allergies. 

Lucky Food Seoul is no longer sold on Amazon — swapped in Mother in Law’s vegan Napa cabbage kimchi below, a very similar profile.

3. Jongg Mat Kimchi:

Korean Kimchi is made from cabbage, a bit of radish, and various spices. It is a great source of fiber and is chock full of probiotics. This variety is milder than other types but that does not mean it doesn’t have a great flavor. It is the perfect addition to any meal. 

4. MotherInLaw’s Kimchi: 

Mother In Law’s also makes a more traditional version alongside their vegan one. This kimchi is made with cabbage, carrot, cucumber, ginger, onion, garlic, and chili. This product is an all-natural food, so it is vegan and vegetarian friendly. It does not contain any artificial colors or flavors and has that great traditional Kimchi taste. 

How to Make Kimchi At Home

Most things taste much better when you make them yourself and Kimchi is no exception. Have a look at this great video on how to make Kimchi at home.

Conclusion 

In summary, kimchi is a spicy, delicious food with a long history. And it has lots of secrets to go along with it. These pickled vegetables are a great way to add some extra nutrition and flavor to your favorite dishes. While simultaneously improving the general health of your body. 

If you’ve enjoyed this article please have a look at my guides on some other unexplored delicacies like Rabbit, Cottage Cheese, and Scallops.

Frequently Asked Questions

What does kimchi taste like if you’ve never had it?

Sour, salty, and spicy all at once, with a crunchy texture similar to sauerkraut but with more depth from the garlic, ginger, and chili. It’s an acquired taste for some, but most people who like pickled or fermented foods take to it quickly.

Is store-bought kimchi as good as homemade?

Good store-bought kimchi gets close, but homemade lets you control the fermentation time and spice level exactly. For a first try, store-bought is the easier starting point.

Does kimchi go bad, and how do you know?

Kimchi keeps fermenting in the fridge and gets more sour over time, which is normal. It’s actually gone bad if you see mold on top or it develops a slimy texture rather than just extra tang.

Can you cook with kimchi instead of eating it cold?

Yes — older, more sour kimchi is actually better for cooking than fresh. It’s a common base for kimchi fried rice, kimchi jjigae (stew), and pancakes.

Artichokes are a delicious and very underused vegetable that works well in a wide range of meals. They’re also very good for you. To try and inspire some of you budding home chefs I’ve created a taste guide where I answer the question – What do Artichokes taste like?  Although artichokes have been around for a while, they’re not the most popular dinner accompaniment and at the first look, they might not even resemble food!

Their taste remains a mystery for lots of people. At first sight, you would wonder whether it is a flower or a vegetable. In this post, I will brief you on the taste of artichokes prepared a number of different ways. Hopefully after this you might give them a try. If you do, I guarantee you will find yourself finding ways to include them in your favorite meals.

What Are Artichokes?

Artichokes are a new type of vegetable, believed to have been found in the Mediterranean region first. Some people believe that the plant originated from Northern Africa. These are actually thistle buds that are yet to mature. People consume them as food before they blossom fully into purple flowers. Irrespective of their origin and taste, they are presently found in different parts of the world. Currently, there are more than 100 varieties of artichokes.

Artichokes contain a high amount of minerals and essential vitamins. Along with this, they contain antioxidants, folic acid, and dietary fiber. This makes them a valuable ingredient for healthy diets.

What Do Artichokes Taste Like?

Now that you know that there’s a new vegetable on the market, you would want to know what do artichokes taste like. Most people who enjoy artichokes love the powerful earthy flavor of this vegetable. This is somewhat similar to the flavor that you find in asparagus and celery.

Some people also find a resemblance between artichokes and turnips in terms of taste. Since this vegetable comes in different variations, the opinions seem to be greatly varied. Some of the popular variants are the green globe, oblong Siena, and petite mercury.

Make sure to consume fresh artichokes to get an idea of their actual taste. The reason is, the flavor and texture of these vegetables start changing with time. Therefore, cook these artichokes immediately after purchasing them from the market. Alternatively, freeze them properly to maintain the flavor.

The taste of artichokes largely depends on the preparation you go for, just like with other food items. Besides, their freshness goes a long way in determining the taste. Ultimately, you can’t compare the flavor of uncooked artichokes to the steamed, roasted, or fried ones.

To give you a broader idea, I have discussed what do artichokes taste like in different preparations.

Steamed Artichokes

This is a relatively common way to consume artichokes. The process is effective, easy, and fast. Most importantly, the vegetables retain most of their nutritional value when you consume them in the steamed form. In raw form, artichokes often appear tasteless or have a mild flavor. Once you steam them, they appear juicier, softer, and sweeter.

The process of steaming artichokes is similar to the one through which you cook rice. Therefore, you might use a rice cooker to prepare artichokes in steamed form.

Fresh Artichokes

Fresh artichokes refer to uncooked vegetables. Like carrots, you can consume raw artichokes. However, this is not a common way to eat artichokes. The advantage of consuming artichokes raw is that the nutritional value, including vitamins, antioxidants, and minerals would benefit your health.

Raw artichokes taste nutty, crunchy, and light. Besides, the taste is not bitter, and often fits any salad!

Fried Artichokes

Frying artichokes is one of the best ways to prepare them. This happens to be a more flexible way of preparing them. The reason is, you would love the flavor and texture in fried form. Moreover, you would have better combinations and options when you consume them in fried format.

While cooking, simply stir-fry or pan-fry the artichokes. However, they would not be as nutritious as the steamed or boiled ones. You would be losing a part of the nutrients due to heat exposure when you fry them. However, you can make this up with the taste factor!

When fried, artichokes taste like asparagus to some extent. However, the flavor of artichokes is nuttier and sweeter, as compared to asparagus. Besides, some people find a similarity between the fried egg white and fried artichokes. When you stir-fry or deep-fry these vegetables, use a high-quality pot or pan. This would ensure zero loss of flavor.

Boiled Artichokes

Steamed and boiled artichokes taste almost the same. In boiled form, you would love the nutty and sweet taste. However, if your taste buds expect something spicy, this form would not suit you. To enhance the taste, make sure to add salt when you boil the vegetable in a vessel.

You can serve boiled artichokes with mayonnaise, butter, or any sauce. This goes on to enhance the flavor.

Besides, there’s a lot of room for experimentation, so you can always come up with an innovative recipe with these vegetables in boiled form.

Grilled Artichokes

Well, if you love experimenting with food, or have a fascination with unorthodox methods of cooking, you might like grilled artichokes. You would certainly love the tasty dish that comes up after spreading some artichokes over a grill.

When you grill this vegetable, that enhances its flavor. Grilled artichokes are among the tastiest preparations you can make using this vegetable. You would admire the intensified and distinct taste, which is generally nutty or mild. Grilling it would make it smoky and sweeter. You would also find it similar to asparagus in grilled form.

 

How To Cook Artichokes

Scallops Taste Profile

Mostly, you will come across bay scallops and sea scallops at the stores. Since sea scallops come in larger sizes, you can sear them. On the other hand, you need to quickly fry bay scallops, or toss them in sauces before serving. In case you are wondering what do scallops taste like, have a look at the taste profile of scallops.

Sweet

The sweet quality of seared scallops can be expressed as 9/10. When properly prepared, the shellfishes taste awesome. In a typical serving, you would require three sea scallops of large sizes.

Salty

Scallops are not naturally salty. Therefore, they fare 2/10 on saltiness. During the searing process, the flesh gets sweetened. However, if you love salted food, you may add a bit of table salt. It is recommended not to carry out any heavy seasoning with these morsels.

Sour

When uncooked, scallops generally smell of the ocean or sea. They may remain slightly salty and fresh. Therefore, they rate 0/10 on sourness. In case the scallops smell sour, it’s advisable to avoid them.

Bitter

Scallops rate 0/10 on bitterness. Also, they tend to become flavorless and dense in case you overcook them.

Conclusion

Now that you know what scallops taste like, you should be interested in purchasing these tasty shellfishes. Scallops can be wet or dry-packed when you purchase them from the market. To extend the shelf life, a phosphate solution is used to treat wet-packed scallops.

They may turn white after absorbing water from this solution. However, if you want naturally preserved scallops devoid of any extra preservatives, you should buy dry-packed scallops.

These scallops come with an ivory-beige hue and may be slightly sticky. You should make any purchases depending on your preferences. Bon appetit!

Read also: What Does Crab Taste Like?

Frequently Asked Questions

What’s the difference between bay and sea scallops in taste?

Bay scallops are smaller and slightly sweeter, sea scallops are larger and have a firmer, meatier bite. Most restaurant “seared scallop” dishes use sea scallops because they hold up better to high heat.

How do you know if scallops have gone bad?

Fresh scallops smell faintly of the ocean, not fishy or sour. A strong fishy smell, a slimy texture, or a grayish color are all signs to toss them.

Why do some scallops taste sweet and others don’t?

Diver-caught, dry-packed scallops tend to taste sweeter because they haven’t been soaked in the preservative solution (STP) that wet-packed scallops sit in, which dilutes flavor and adds water weight.

Do scallops taste like other shellfish?

They’re closer to lobster and crab than to fish, but firmer and less “briny” than either. If you like those two, scallops are a safe next thing to try.