Kimchi is a cornerstone of Korean food culture, dating back over a thousand years. It began as a way to preserve vegetables through the harsh winters and evolved into a daily side dish (banchan) that reflects regional flavors and seasonal ingredients.

Regional Korean kimchi varies by main vegetable (napa cabbage in the south, radish in the north), spice level, and inclusion of seafood like fish sauce or fermented shrimp. Some regions add oysters, while others keep it purely vegetable‑based.

Kimchi is served at the table as a banchan alongside rice, soups, and main dishes. It can be eaten raw, stir‑fried, or used as a flavor base for dishes like kimchi jjigae (stew) and kimchi fried rice.

Kimchi making, called "kimjang," is a communal activity in late autumn where families and neighbors prepare large batches for the winter. It’s both a cultural celebration and a practical food‑preservation tradition.

Vegan kimchi replaces fish sauce and fermented shrimp with umami‑rich ingredients like soy sauce, miso and vegetable broth, maintaining the deep savory flavor while keeping the dish plant‑based and suitable for vegans and those with seafood allergies.

Common errors include using too little salt (which prevents proper brining), over‑squeezing the cabbage (leading to mushy texture), and neglecting to burp the jar, which can cause pressure buildup and overflow.

Miso and soy sauce provide the salty, umami backbone that fish sauce normally supplies, allowing a fully plant‑based version while still delivering the deep, savory notes essential to authentic‑tasting kimchi.

Yes. After the initial 24‑48 hour room‑temperature fermentation, transfer the jar to the refrigerator. It will keep for up to three months, developing richer flavor over time.

The cabbage should be bright reddish‑orange, still crisp but slightly softened, and fully submerged in brine. The paste should coat each piece evenly without large pools of liquid.

Pick Up Limes, hosted by Sadia Badiei, focuses on wholesome, plant‑based recipes, nutrition education, and sustainable cooking tips, delivering approachable meals for a healthy lifestyle.

Pick Up Limes adapts traditional Korean dishes into vegan, ingredient‑friendly versions, emphasizing nutrition, minimal waste, and accessibility for home cooks who may not have specialty Korean pantry items.