Kimchi
Kimchi: what every chef needs to know
Kimchi (김치) is fermented Chinese cabbage (baechu) rubbed with a paste of gochugaru, garlic, ginger, spring onion, fish paste (jeotgal) and rice porridge. There are more than 200 regional variants: alongside baechu-kimchi also kkakdugi (daikon), oi-sobagi (cucumber), nabak-kimchi (water soup kimchi) and baek-kimchi (white kimchi without gochugaru).\n\nThe fermentation process is lactic (lactic acid bacteria): the bacteria Leuconostoc, Lactobacillus and Weissella ferment the sugars in the cabbage into lactic acid, which lowers pH, suppresses pathogens and gives the characteristic sour freshness. Fresh kimchi (geotjeori) has not yet fermented; well-ripened kimchi (익은 김치) 1–4 weeks; over-ripe kimchi (aged kimchi) is used for kimchi-jjigae and kimchi-bokkeumbap.\n\nProfessional application: as banchan (side dish) with every Korean dinner, as flavour base in kimchi-jjigae (stew), as base for kimchi-bokkeumbap (fried rice), as topping for tacos and fusion dishes. Store in a dedicated kimchi refrigerator (4–6°C/39–43°F) for optimal ripening; or regular refrigerator up to 4 weeks fresh.
Kimchi: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central #169902; RIVM NEVO 2021 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central #169902; RIVM NEVO 2021.
Kimchi: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
The original kimchi of quartered napa cabbage rubbed with gochugaru paste. The foundation of every Korean dinner. Every region, every season, every family has its own recipe, but the structure is always the same.
Stew of well-aged kimchi, pork belly and tofu in a rich dashi broth. The quintessential winter dish. The older and more sour the kimchi, the more intense and flavourful the stew.
Fried rice with finely chopped kimchi, pork belly or spam, sesame oil and gochujang. Topped with a fried egg and nori. The perfect destination for well-aged kimchi that is too sour to eat on its own.
Kimchi: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Wear latex gloves when applying — gochugaru permanently stains fingers and nails dark red.
Always use cold, at least 1-day-old rice — freshly cooked rice produces a mushy texture when stir-fried.
Kimchi-jjigae improves the next day — always make a large batch and store refrigerated.
Kimchi: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Kimchi: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Kimchi: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Kimchi: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The effervescence and lactic acidity of makgeolli match the fermentation flavours of kimchi; a classic Korean combination.
- Seoul makgeolli
- Andong makgeolli
The lychee and rose aromatics of Gewürztraminer complement the complex fermentation flavours of kimchi without being overwhelmed by the heat.
- asace
- Südtirol
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Kimchi
How do you prepare Kimchi professionally?
The primary professional technique for Kimchi is Kimchi fermenting (baechu-kimchi) at 20°C (ripen) → 4°C (store) for 3 hours actief + 24–48 hours ripen. Always verify core temperature with a calibrated probe thermometer.
Does Kimchi contain allergens?
Kimchi is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Kimchi?
Kimchi provides 15 kcal, 1.1g protein and 0.5g fat per 100g raw product. Source: USDA FoodData Central #169902; RIVM NEVO 2021.
When is Kimchi in season?
Kimchi is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
