What to try first, what to eat it with, and the mistakes beginners should avoid.
Most people have heard of kimchi by now. Plenty are curious enough to try it. But the gap between “I want to try it” and actually eating it is bigger than it looks.
It’s red. It smells strong. There’s a fermented funk that’s hard to place if you’ve never encountered it before. The first reaction for a lot of people is: “I’m supposed to eat this?”
And yet people all over the world are falling for kimchi right now. There’s a reason for that.
I’m Korean, and I’ve been eating kimchi my entire life. Here’s where to start, what to pair it with, and what not to do.
Kimchi Wasn’t Always Red
Kimchi has a long history — much longer than most people realize.
But the red, spicy kimchi most people picture today is actually a more recent development. Chili peppers reached Korea around the late 16th to early 17th century. Even then, the napa cabbage kimchi we recognize today took much longer to become the standard. Historians generally place the modern form of baechu kimchi closer to the 19th century.
Before chili peppers became common, Korean kimchi was not the red, spicy dish most people know today. Baek kimchi — white kimchi — is one of the best modern ways to understand that older, non-spicy side of kimchi. More on that below.
So why did Koreans make kimchi in the first place?
Korean winters are long. The mountains are beautiful but not exactly abundant with food. Kimchi was a survival food — a way to preserve vegetables through the cold months and keep something nutritious on the table.
One thing worth knowing: kimchi is not the same as pickles.
Many common pickles are preserved in vinegar. Kimchi is different: it is fermented, not simply soaked in vinegar. The vegetables are not cooked or sterilized in the usual sense. Good kimchi keeps its crunch while fermentation creates that tangy, lively flavor.
One thing Koreans notice when watching non-Koreans eat kimchi: people sometimes pile it onto a plate like a salad. That’s not really how it works. Kimchi is a side dish — a small amount eaten alongside rice and other food, not the main event. Though there is one exception to that rule. More on that below.
Most Koreans Buy Their Kimchi. They Don’t Make It.
Making kimchi is hard work. Real hard work.
The process takes hours, requires a lot of ingredients, and produces a smell that will stay in your kitchen for days. For a family of three or four people, it doesn’t make practical sense anymore. Most Koreans — myself included — just buy it.
For beginners outside Korea, Jongga is a practical starting point because it is widely available and tastes close to what many Koreans recognize as standard store-bought kimchi.
3 Types of Kimchi to Try First
Disclosure: Some links below may be affiliate links. If you buy through them, I may earn a small commission at no extra cost to you.
1. Baechu Kimchi (Napa Cabbage Kimchi) — Start Here
When someone says “kimchi,” this is what they mean. Red, fermented napa cabbage. The one in every Korean drama, every Korean BBQ restaurant, every Korean household.
If the spice level worries you, Jongga makes a Mild version alongside the Original and Xtra Spicy. Starting with Mild is a perfectly reasonable move.
The pairing you need to know: eat it with BBQ.
It sounds simple, but it’s genuinely one of those combinations that makes both things better. The clean sharpness of kimchi cuts straight through the richness of grilled meat. Whether it’s American BBQ or Korean samgyeopsal, it works. You’ll find yourself reaching for more of both.
Jongga Kimchi — Shop on Amazon →
Prices change often, so compare Amazon and H Mart before buying.
If kimchi has you curious about Korean drinking culture too — the two go together more than you’d think.
Why Do Koreans Mix Soju and Beer? — A Complete Guide to Korean Drinking Culture
2. Pa Kimchi (Green Onion Kimchi) — For When You Want Something More
Pa kimchi divides Koreans. Some love it, some don’t. It’s made with green onions instead of cabbage, and the flavor is stronger and more pungent than baechu kimchi.
But the right pairing changes everything.
Grilled Spam + pa kimchi + rice.
This sounds strange. It isn’t. The combination is oddly addictive in a way that’s difficult to explain until you’ve tried it. It also works well with BBQ.
Pa kimchi is hard to find on Amazon. H Mart is a much better option — it’s the largest Asian supermarket chain in America, with nearly 100 stores across the United States and online delivery available.
3. Baek Kimchi (White Kimchi) — The Best Starting Point If Spice Is a Concern
This is the kimchi that predates red pepper — or at least the closest thing to it that exists today.
No red color. No heat. But it’s not bland.
Koreans describe the flavor as 시원하다 (siwonhada) — which doesn’t mean cold. It means something closer to clean, refreshing, and clear on the palate. There’s no exact English equivalent. You’ll understand it the moment you taste it.
People sometimes compare it to German sauerkraut. They’re both fermented cabbage, but that’s where the similarity ends. The flavor, texture, and experience are completely different.
This is the kimchi to try first if spice is a concern. It pairs well with Western food in a way that baechu kimchi doesn’t always. And remember the rule about not eating kimchi like a salad? Baek kimchi is the exception. It’s mild enough that eating a larger portion is perfectly fine.
Is Kimchi the Secret to Korean Health?
That would be too simple an answer.
Kimchi is a fermented vegetable dish rich in dietary fiber and lactic acid bacteria — which is why many people connect it with gut health. The catch is sodium. Kimchi is salty, and eating large amounts regularly can be a concern for blood pressure. Koreans typically eat it in small amounts alongside rice and other dishes — not by the bowl.
Koreans don’t eat kimchi because it’s healthy. They eat it because it tastes good, and a meal without it feels incomplete. The possible health benefits are a side effect of a lifelong habit.
Try it once. The first time might be unfamiliar. The second time will be different.
If Korean culture has caught your attention, the drama everyone is watching right now is worth knowing about.
Agent Kim Reactivated: What You Need to Know Before You Watch
Do you have your own way of eating kimchi? As a Korean, I’m genuinely curious how people outside Korea are enjoying it. Leave a comment — I’d love to hear.
