Kimchi Isn’t Always Spicy – Exploring the Many Faces of Korea’s Favorite Fermented Food
No, it’s not pottery display.
This is how our grandmas stored kimchi—before
“Kimchi Fridge” became a thing.
“Oh, I tried that once. It was super spicy... and really red.”
I usually smile and say, “Well, that’s just one kind of kimchi.”
Kimchi isn’t one single dish—it’s a whole category of food.
And the best part? Not all of it is spicy. Some are tangy, others are sweet, and many are just… comforting.
As someone who grew up in a Korean home and now lives in the U.S., I keep kimchi in my fridge year-round.
Actually, I have a fridge just for it—but I’ll get to that later.
🥬 Not All Kimchi Is Red (Or Spicy)
Let me introduce you to the gentler side of kimchi—the kinds that don’t make you reach for a glass of water.
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| Image source: Pixabay |
1. Baek-kimchi (White Cabbage Kimchi)
Made with napa cabbage, pear, garlic, and ginger—but no chili flakes.
It’s mildly salty, slightly sweet, and beautifully refreshing.
If you’ve ever been curious about kimchi but worried about the heat, this is the perfect place to start.
2. Oi-so-bagi (Stuffed Cucumber Kimchi)
Crisp cucumbers filled with chopped green onions, garlic, and carrots.
Depending on the recipe, it can be mildly spicy or completely chili-free.
You can use small Persian cucumbers or even English cucumbers from any American grocery store.
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| Image source: Pixabay |
3. Kkakdugi (Cubed Radish Kimchi)
Made from daikon (or Korean mu, if you can find it).
This kimchi is crunchy and juicy—an absolute favorite with soups and stews.
You can make a milder version using less or no chili powder.
4. Tomato Kimchi (Yes, it’s a thing!)
A modern twist: cherry tomatoes, onions, basil, sesame oil, and rice vinegar.
This isn’t traditional, but it’s perfect for beginners and uses ingredients you already have.
5. Apple Kimchi or Pear Slaw-style Kimchi
Made with shredded cabbage (or coleslaw mix), apple or pear, a touch of fish sauce or soy sauce, garlic, and lemon juice.
It’s more like a fresh salad, and surprisingly addicting.
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| Image source: Pixabay |
6. Green Onion Kimchi (Pa-kimchi)
Scallions marinated in a light sauce. This one can be spicy, but you can adjust the level or skip the chili altogether.
Most of these can be made with ingredients found at Whole Foods, Trader Joe’s, or even your local Walmart if you’re lucky. And if you live near an Asian grocery store like H-Mart? Jackpot!
❄️ So… Why Do Koreans Have a Kimchi Fridge?
Yup—an entire appliance dedicated to fermented vegetables.
Why? Because kimchi is alive. It ferments, matures, and changes in flavor over time.
To keep it fresh and at its best, it needs a consistent, cool temperature.
Plus, let’s be honest—kimchi has a strong smell.
The kimchi fridge keeps that beautiful funk contained (and out of your cheesecake).
My kimchi fridge has jars of different batches—some homemade, some store-bought, some gifted.
Each container is like a time capsule from someone’s kitchen.
Sometimes, I open the fridge just to smell that familiar scent—it reminds me of home.
💡 For Kimchi Newbies
If you’re new to kimchi, here are a few tips:
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Start with white kimchi or tomato kimchi—they’re easy on the palate.
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Try it with rice, scrambled eggs, sandwiches, or even tacos.
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Kimchi tastes different depending on how long it’s been sitting. Fresher kimchi is crisp and bright; older kimchi is deep and tangy—great for cooking.
And don’t worry if your first try doesn’t go perfectly. Like sourdough or yogurt, kimchi has its moods.
🥢 More Than Just Food
Kimchi is more than just a side dish. It’s a part of my story.
It connects me to my roots, to my mom’s kitchen, and to generations of women who turned humble vegetables into magic.
Now, even from my Michigan kitchen, I can take one bite and be transported.
So next time someone tells you they don’t like kimchi, ask them which kind they tried.
Because there are so many more waiting to be discovered.
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