If you’ve ever had a Korean meal, chances are you’ve seen kimchi right there on the table. Whether it’s breakfast, lunch, or dinner, kimchi is always there—spicy, tangy, crunchy, and full of personality. For Koreans, kimchi isn’t just a side dish. It’s a part of who we are.
I grew up seeing kimchi at every meal. Even when we were eating something simple like ramen or just rice and eggs, there was always a small dish of kimchi on the side. It’s like it belonged there, completing the meal in a way nothing else could.
My favorite memory is from wintertime, when my family would gather for kimjang—the traditional kimchi-making season. Everyone helped out. Grandma prepared the paste, Mom salted the cabbage, and even the kids had a role: stuffing the spicy filling between cabbage leaves. It was messy, spicy, and full of laughter. At the end of the day, we’d store rows of containers full of freshly made kimchi, knowing we’d be enjoying them for months to come.
Kimchi isn’t just one kind either. There are hundreds of varieties—baechu (napa cabbage) kimchi, kkakdugi (cubed radish), chonggak (young radish), and even white kimchi for those who can’t handle the heat. Each one tells a different story, depending on the region, the season, or the family recipe.
Even now, living abroad, I make sure there’s always a jar of kimchi in my fridge. It’s not just for flavor. It’s for comfort. It reminds me of home and brings a little bit of Korea into my everyday life.
So next time you open a jar of kimchi or try it for the first time, know this: you’re tasting history. You’re sharing in a daily tradition that’s been passed down through generations. And trust me, once you start eating kimchi with your meals, you’ll wonder how you ever ate without it!
What kind of kimchi have you tried? Let me know in the comments below!