Kimchi is Korea's national side dish, dating back over a thousand years. It was originally a way to preserve cabbage through winter, evolving into a staple that reflects regional flavors and seasonal ingredients.

In the south, kimchi often includes more seafood like shrimp paste and fish sauce, while northern styles may be milder and use less chili. Some regions add radish, cucumber, or even fermented beans for unique textures.

Kimchi is served in small bowls alongside every Korean meal, from breakfast to dinner. It can be eaten plain, used in soups like kimchi jjigae, or stir‑fried with pork for kimchi bokkeum.

Kimchi making, called "kimjang," is a communal activity in late autumn, preparing enough for the winter months. It is also featured during holidays such as Seollal (Lunar New Year) and Chuseok (harvest festival).

Kimchi provides a tangy, probiotic component that balances the rich, savory flavors of Korean dishes. Its fermented acidity cuts through fatty meats and oily sauces, making it essential for palate balance.

Traditional kimchi uses napa cabbage, Korean radish, gochugaru, Korean sea salt, fermented shrimp paste (saeujeot), and fish sauce. Substitutes can include regular red pepper flakes, miso for shrimp paste, or soy sauce for fish sauce, though flavor will differ.

Kimchi pairs beautifully with bibimbap, Korean barbecue (bulgogi, galbi), kimchi jjigaum (stew), and as a topping for Korean fried rice or noodle dishes like japchae.

Chef Chris Cho’s recipe emphasizes a sweet‑spicy balance by adding Korean pear and apple, and uses a quick‑cook rice‑flour thickened sauce that coats the cabbage evenly, speeding up flavor absorption.

Common errors include under‑soaking the cabbage, not rinsing enough salt, over‑cooking the paste which can lose bright flavor, and packing the jar loosely, which creates air pockets and uneven fermentation.

The YouTube channel Chef Chris Cho focuses on Korean home cooking, offering clear, step‑by‑step tutorials for traditional dishes, modern twists, and fermentation techniques.