Categories How spicy is kimchi?

Kimchi is a traditional Korean dish made by fermentation - usually from Chinese cabbage, spices and garlic. It is considered a superfood and is both a taste explosion and cultural history in a jar. But how spicy is it really? That depends entirely on which variety you get!

Oh yes, and how! Not every kimchi will blow your tongue away. The spiciness depends on how much and which chilies were used. There is mild kimchi, which is barely spicy, through to extra spicy varieties, which are really fiery. If you prefer to take it easy, try a mild white cabbage kimchi (baek kimchi) first, which doesn't need any chili at all.

The spiciness usually comes from Korean chili powder (gochugaru). This has a warm, slightly smoky aroma - quite different from cayenne or fresh chili. Together with garlic, ginger and spring onions, it produces a typical, rounded flavor in which the heat is not just burning, but is really deliciously embedded.

You can usually tell whether you like it with the first bite. Kimchi has a persistent spiciness that builds up slowly. If you feel a tingling sensation on your tongue or your forehead gets warm when you taste it - then you've landed on a spicier variety. Tip: Eat it with rice, it takes away a lot of the spiciness!

Of course! When making your own, you have full control: you can play with the amount of gochugaru or leave it out completely. The fermentation time also influences the taste - the longer it ferments, the deeper the flavor becomes, but not necessarily spicier. Ideal if you want to develop your personal favorite version!

Kimchi is a real team player. It goes particularly well with:

- Steamed rice (takes the heat out, brings balance)
- Fried tofu or crispy meat
- Ramen or udon noodles
- Kimchi pancakes or kimchi fried rice
- And even with a fried egg on toast - give it a try, you'll be surprised!