Kimchi, available in the refrigerated section of many large grocery stores, is a flavor powerhouse. Often made with napa cabbage, the fermented Korean staple instantly adds layers of complex spice and tang to anything it touches. (Note that it often contains fish sauce or shrimp, so look for vegan versions if those ingredients don’t fit your dietary needs.) On top of its delicious taste, kimchi also provides nutritional benefits because “as a fermented food, it is a source of gut-friendly probiotics — good bacteria that are not only good for digestive health but also help the immune system in general,” Nourish columnist Ellie Krieger wrote.
I love to keep it in my kitchen to top bowls of grains and noodles, stir into soups and stews, and toss with stir fries. But its big, bold flavor can go into just about anything. If you’re looking for ways to put kimchi to good use, these recipes from our database are a good place to get started.
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2023-08-21 17:49:18Z
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