The spicy, funky flavour of kimchi is fast becoming a staple on menus and in our homes as Korean cuisine, and flavours continue growing in popularity.
Kimchi is an essential part of everyday Korean meals and is traditionally made by fermenting Napa cabbage, a variety of white radish known as daikon or mooli, garlic, ginger, gochugaru (Korean chilli flakes) paste, sugar and salt.
