Dieses „asiatische Sauerkraut“ gilt nicht zu Unrecht als Trendessen, verleiht es vielen Gerichten doch Pep und ergänzt das Repertoire des legeren Hobbykoches. Kimchi besteht aus ganzen Kohlblättern, die mit einer Paste bestehend aus Chili, Ingwer und Zwiebel kombiniert und mit der richtigen Menge Salz milchsauer vergoren werden. Kimchi passt ob seiner Frische, leichten Pikanz und dem kräftigen Umami-Geschmack hervorragend zu Gemüse, in Pfannkuchen, auf Fladenbrote oder die Pizza, in den Burger
oder Ei (Eierspeise, zu pochierten Ei).
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