Kimchi
Lacto-fermented napa cabbage with chilli, garlic, ginger and usually fish sauce, sour, spicy and savoury.
Kimchi is sold chilled in Asian grocers, organic shops and increasingly in supermarkets; for cooking, in stews or fried rice for instance, well-aged, distinctly sour kimchi works better than fresh. Many kinds contain fish sauce or salted shrimp, and vegan versions are labelled as such.
Substitute:
There is no true substitute: sauerkraut with chilli flakes, garlic and a dash of fish sauce matches the sourness, but neither the depth of flavour nor the crisp bite. With some time to spare, making your own kimchi is the better route.
Used in
BibimbapA colourful rice bowl with beef, vegetable namul, fried egg and gochujang60 minBudae JjigaeKorean army stew with kimchi, luncheon meat and sausages, eaten straight from the pot40 minKimchi BokkeumStir-fried kimchi with pork belly — on the table in 20 minutes20 minKimchi-JjimBraised pork belly with long-aged kimchi90 min