SPicy, salty, sweet and sour at the same time, Kimchi is probably the perfect spice. This Korea staple is traditionally made by salting cabbage to maintain it and add a crunch, then fermenting it with a deadly i -paste that is often made from sticky rice, Gochugaru (Korean chilli flakes), onion and garlic enough to keep a vampire at bay. Fish sauce is another common addition, such as, at times, even raw seafood like crab or squid, but most kimchi sold in the UK are plant-based, and thus appeal to a wider audience.
Kimchi’s magic behind lies in lactic acid bacteria that is naturally present in vegetables. These beneficial microbes are encouraged to develop during fermentation, creating complex, tangy flavors and deep umami that makes Kimchi unique. All Kimchi brings a hard taste, but raw, unpleasant -delivery benefits probiotic benefits that come from live fermentation, so look for the words “raw” and “immature” on the label. Meanwhile, Gochugaru is what gives Kimchi a Vermilion Hue signature. Its red-orange color is a great visual cue how much the chili is used and, as a result, how big the kimchi is.
The UK has accepted Kimchi with an open weapon, and its popularity has grown, with many local home -based manufacturers now producing fresh ferment, small batch of kimchi along with those from classic Korean brands. According to the Statistics Portal Statista, the cost of exporting Kimchi of South Korea has been more than double in the last decade, a definite sign of growing global appeal. For this review, I tasted a mix of well-known Korea brands and small, UK-based fermenters, rating them especially in taste. A good kimchi should be bravely tangy from lactic acid fermentation, balance a gentle natural sweetness from ingredients such as carrot and rice flour. The texture objects, I also look for a fun crunch in the whole-like, of course, the funk: Kimchi should have a sweet aroma sound with depth and personality, without avoiding the territory of raw copper.
The best kimchi
Best All-Rounder:
Ollie’s Kimchi
£ 6.50 for 350g in Ollie’s Kimchi
£ 6.50 for 350g in fat that cow that
★ ★ ★ ★ ★
Bold and punch, with a bright red color and chunky cut, it is slow-fermented for excess depth and complexity. It is vegan and boosted by Umami from soy sauce and miso, which adds a balanced sweetness next to the carrots. Full and well rounded: tangy, delicious and rich umami, with a pleasant, medium-hot heat. Even with longer fermentation, the texture holds well, offering a decent bite. It is well seasoned, has a great taste and hits the sweet spot between funk and freshness. A large, full-flavored jar delivering. I named it the best all-rounder as it was the cheapest of the great local types.
Best splurge:
The culture collective classic kimchi
£ 5 for 250g in Ocado
★ ★ ★ ★ ★
A vivid, shiny kimchi with severe crunch and a bright lactic fizz that makes one of the most fun and delicious there. The UK made not vegan one includes fish sauce and rice flour, lending it a deeper complexity of umami and a gentle sweetness that sets it. Well-structured and vigorous, with fun bite throughout, especially with crisp cabbage stalks. It also delivers flavors: medium-to-hot spice, a bold ferment aroma, punch garlic note and a well-seasoned salt and tang balance. A standout jar life, expressive and deep.
Best Bargain:
Jongga Mat Kimchi
£ 1.09 for 80g in HMart
★ ★ ★ ★ ☆
The classic brand Kimchi Kimchi, founded in 1987, offers a gentle, approaching, gentle heat, soft bite and good taste. Brilliant red-orange and shiny, it is coated with a thick sauce (thanks to the thickening E415), with no MSG, high-fructose corn syrup or preservatives (unlike some larger commercial brands). It contains the added lactic acid bacteria to support fermentation, and while it is not the most alive, it still delivers a pleasant tang, with a clean and delicious taste, a subtle sweetness and enough heat to keep things interesting.
And the rest …
Mr. Kimchi traditional kimchi
£ 12.90 for 2 x 330g jars in Mr Kimchi
£ 23.80 for 3 x 330g jars on Amazon
★ ★ ★ ★ ★
It has been delivered fresh, allowing you to ferment it in your own kitchen – a brilliant way to explore the simplicity and reward of fermentation. I tried the traditional Korean recipe made with fish sauce and sticky rice flour, even though Mr. Kimchi also had a vegan version. It delivers a real experience in Korea, which is freshly produced in the UK, allowing a proper fermentation that deepens the taste. The fun -of -the -brittle one, with a vivid, red color, and the generous amount of gochugaru carries a living medium heat. Vigorous, garlicky and well -balanced, tangy acidity. Rice flour adds a subtle natural sweetness that rotates things beautifully.
Jamie Ferments Kimchi
£ 8.50 for 450g in Jamie Ferments
★ ★ ★ ★ ★
Bursting in life, quite literally. When I opened the jar, it folk and popped with activity, a sign of a raw, unclean fermentation at its climax. I tasted vegan and traditional versions and found them equally delicious. The vegan version changes fish sauce for a mixture of soy sauce, sesame oil and sesame, carrying a lovely, nutty depth. It has a vivid red color, is shiny, brittle and well -structured, with a bright, expressive taste: clean lactic acidity, mellow umami, a medium heat and a gentle natural sweetness from rice flour. A fun, fierce fermentation with many characters – one of the best on the shelf.
After the Newsletter Promotion
The pickles of the tickle of fresh kimchi
£ 4.35 for 200g in Ocado
★ ★ ★ ☆☆
Fresh, bright and satiating, this vegan kimchi is made using six wholefood ingredients. While the taste is preceded, little processing is important, as it helps to maintain the benefit of the bacteria cultivated by fermentation. Raw and alive, it delivers a gentle fizz, mellow aftertaste and gentle heat. Orange wine is lightweight, but has a good range. This kimchi is well structured, chunky and has a pleasant crunch. It has a mild to medium spice level, soft tang and a hint of natural sweetness from fermenting veg. Fresh, kid – probably the result of a brief fermentation – and a little shy of funk for lovers of bold kimchi, but a great place to start for those who are not educated.
Kimchi sliced Kimchi
£ 1.75 for 150g in Sainsbury’s
£ 2 for 150g in Ocado
★ ★ ★ ☆☆
Bold, shiny and with great taste and a fun crunch that holds beyond the long shelf life. South Korean brand made Mights, not less vibrant than some, but there is still a slight fizz of fermentation. The thick, orange paste coats are well-structured slices evenly, giving them a glossy look. The taste is balanced and punch-medium-spiced, with noticeable tang, mellow umami, and the right salt level to enhance rather than overwhelm. The more complex list of ingredients includes calcium lactate and Xanthan gum, which can rule it for wholefood lovers, but it delivers taste and texture.
Biona Organic Kimchi
£ 5.20 for 350g in Ocado
£ 5.20 for 350g in Tesco
★ ★ ★ ☆☆
A solid, minimally processed, lasting vegan kimchi made with organic ingredients and without preservatives. Mental but enjoyable, with a yellow orange hue, medium to gentle spices and a very gentle lactic fizz (though I assume it is pasteurized). For a long-term product, it maintains a few crunch and a pleasant texture. Light, tangy sourness and balanced acidity add depth, while the less traditional addition of tomatoes carries umami and a slight aroma of Campbell soup.
Vadasz raw kimchi
£ 3.50 for 400g in Ocado
£ 4.50 for 400g in Tesco
★ ★ ★ ☆☆
A bright orange-red, raw vegan kimchi with a great cut and shiny coating that makes it perfect as a topping-imagine burger, sandwich or toastie. Has a rounded, mellow umami, a gentle fizz and balanced tang. Calm to medium spice levels and, while on the saltier side, the seasoning improves rather than overwhelmed. It has a medium bite that is not super crunchy but still enjoyable, with gentle sweetness and like tomatoes that provide a softer, more accessible character. A solid staple of refrigerator flexible.
Yutaka Korean Kimchi
£ 2.45 for 200g in Morrisons
£ 3.50 for 200g in Sainsbury’s
★ ★ ☆imes
A minimally processed, long -term product that is perfect for adding a mild kick to midweek foods. This vegan kimchi has just a whisper of fizzz and a quick tang. The taste is gentle – gentle sour and sweet, low in umami, with understated heat and salt. The soft orange hue and thin sauce reflect a light touch on the peppers, while the small to medium chopped pieces hold a pleasant bite, even as they fall into a whole crunch. Light in the aroma and gently spoken in personality, it is a calm spice rather than a fiery fermentation.
