Korean · side
Kimchi (김치)
Kimchi (김치) reads umami 7.7, funk & ferment 7.7 and salinity 7.2 on Palate's 0–10 flavor X-ray — a Korean side, about 3 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 9.7 / 10
- Sweet & Fruity — 4.1 / 10
- Sour & Bright — 2.1 / 10
- Bitter & Earthy — 1.1 / 10
- Rich & Fat — 1.4 / 10
- Aromatic & Spice — 5.1 / 10
The measured notes (of 18)
Umami 7.7 · Funk & Ferment 7.7 · Salinity 7.2 · Marine & Briny 5.5 · Allium 4.5 · Sweetness 4.1 · Warm Spice 2.4 · Herbaceous 2.3 · Heat 2.3 · Sourness 2.1 · Richness 1.4 · Floral 1.4 · Smoke 0.9 · Earthy 0.7 · Bitterness 0.7
What's in it (9)
- 1 medium head napa cabbage (about 3 lbs)
- 1/4 cup coarse sea salt
- 1/2 cup gochugaru Korean red pepper flakes
- 8 garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp fish sauce
- 1 cup Korean radish, julienned
- 4 scallions, cut into 1-inch pieces
- 1 tsp sugar
Time & effort: about 3 hr (30 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 27.4 kcal, 1.5 g protein, 0.4 g fat, 5.8 g carbs
How it's cooked (3 steps)
- Quarter cabbage, salt generously, and let wilt for several hours, then rinse and squeeze dry.
- Mix gochugaru, garlic, ginger, fish sauce, radish, and scallions into a paste and coat every cabbage leaf thoroughly.
- Pack tightly into jars, ferment at room temperature for 1 to 2 days, then refrigerate.
Dishes with a similar flavor shape
- Kkakdugi (Cubed Radish Kimchi) — Korean
- Vietnamese Caramel Chicken — Vietnamese
- Bulalo (Beef Bone Marrow Soup) — Filipino
- Spicy Beef Salad — Thai
- Vietnamese Style Shu Mai — Vietnamese
Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.