Kimchi, a longstanding staple in Korean households have always been the star of Korean food around the world. For real, are you even a Korean food fan if you have not tried Kimchi? However recently, bottled Kimchi has been popping up in Asian stores and they're not the regular Korean Kimchi that we know. This is Chinese Kimchi, Pao Cai or Xinqi, and it's getting trendy around the world.
It's nothing new for the Chinese and has been around for the longest time. The curious cat that I am, I decided to dig deep to find out what makes Chinese Kimchi different from Korean Kimchi. Or are they the same thing? Who made the first Kimchi? Did the Koreans steal it just like they did with Tangulu?
Let's find out!
Firstly,
What is Kimchi?
Kimchi is a spicy fermented Korean vegetable side dish made with Chinese cabbage (napa cabbage) and radish. It's similar to Sauerkraut found in the West. It's often eaten as a pickle with a main rice dish or even noodles along with a fatty protein which compliments the intensity of flavour. Korean food is somewhat bland so Kimchi gives it that perfect punch of hot and saltiness.
History of Kimchi
Koreans have been enjoying kimchi since as early as 37 BC. It first appeared in the Silla Dynasty by the Goguryeo people. Back then, fermenting food was a common practice in the East Asian region because they had plenty of fresh ingredients during summer and a pleasant climate but no way to refrigerate them.
Not only in Korea, this was quite common in China as well where they pickled various produce including shellfish to use as side dishes during winter. Similar methods were used, all the way in the Anatolian region of Turkey as well where the unique Şalgam Suyu was born.
Anyhow, when the harsh winters arrived in East Asia, the spicy fermented cabbages helped bring flavour and spiciness to the food.
What is Korean Kimchi?
Korean Kimchi (the most famous kimchi out there) is made with Napa Cabbage and Gochagaru Peppers (which is in Gochujang Sauce), along with onions fermented together. It has a very strong spiciness to it as well as the concentrated saltiness. Chinese Kimchi (Pao Cai) or Chinese leaf kimchi on the other hand is made by soaking a variety of vegetables like Radishes, Celery, Cabbages and Carrots in a special brine water along with Sichuan Peppercorns. It too has a strong flavour. But the taste of fermentation is more pungent.
What does Kimchi Taste like?
Korean and Chinese Kimchi both taste different. Korean Kimchi has a stronger salt flavour followed by a hit of spiciness. It's a unique taste which is why it's adored around the world. The Chinese version is not that spicy but it's salty and has a very strong flavour. It's very similar to the flavoured, jarred gerkins in the West.
Can I eat Kimchi cold?
You can eat kimchi cold. I usually keep my kimchi in the fridge to extend its shelf life, and I eat it cold. Sometimes I pop it in the microwave and it tastes just the same. If you're heating up in a pan, make sure to add some oil to retain the flavour and not roast the cabbages.
Is Kimchi Chinese or Korean?
As we know, the Chinese have invented many East Asian delicacies, including ramen and zongzi, the latter being traditionally eaten during the Dragon Boat Festival.
This is where the confusion comes in. Kimchi has been eaten by the Chinese for a very long time. Almost the same, or even before Koreans discovered Kimchi. Some say that it was Chinese merchants who carried the vegetable pickle culture over to Korea. But nowhere in their historical records mentions anything about 'Kimchi'. It originated in the Sichuan Province, China hence it was called Sichuanese Pao Cai for a long time. Today, Chinese Kimchi has gained the name of Xinqi (辛奇) which literally means 'Spicy Curiosity' which doesn't make sense.
But fermenting edibles in chillies and salt brine has been a century-long practice in China, similar to Hairy Tofu.
Can I use Chinese Cabbage for Kimchi?
Yes, Chinese cabbage is a crucial ingredient in Chinese Kimchi and a Primary ingredient in Korean Kimchi. Chinese cabbage gives a crunchy texture even after the fermentation process, which makes the flavour even more desirable.
Do Chinese eat Kimchi?
Yes, the Chinese eat a lot of Kimchi. Almost the same as Koreans. While Koreans are more picky about what they eat with Kimchi, Chinese practically eat it with anything. Some even sandwich Kimchi in between Rougamo bread.
Is Chinese Kimchi Spicy?
Not as much as Korean Kimchi. While it does contain the infamous Sichuan peppercorns, the Kimchi itself is not very spicy compared to Korean Kimchi. I, of course, love the jarred Chinese Kimchi found in the Asian store. It's super crunchy and goes well with instant ramen. I even found it to be delicious paired with fresh bread. It does have an acquired taste though, so don't expect paradise at first bite.
Is Chinese Kimchi actually good for the body?
Kimchi on its own is good for the body as long as it's consumed moderately. Chinese Kimchi (if you're making it from scratch) is healthy as it is all vegetables and salt. But if you are buying from a store, make sure you read the ingredients listed. Most store-Kimchi contains so many preservatives it kills almost all the nutrients just to retain the taste. But it tastes good.
Best way to eat Chinese Kimchi
The best way to eat any Kimchi is with rice or noodles, coupled with protein. The fattier the protein, the better. Some Reddit users mentioned how amazing Kimchi scrambled eggs with scallions taste and I tried it but I wasn't a fan of it. If you don't like the eggy taste of eggs, you can add a bit of Kimchi to the mix and create a killer dish.
Chinese Kimchi is so versatile if the flavour hits, you can practically eat it with any savoury dish.
When we were in Good Noodle Bangkok (the biggest Ramen Collection in the World), we found Korean Kimchi in the sides section and let me tell you, it's so good!
How long can I keep Kimchi?
You can store your Kimchi for about a week without refrigeration and up to 3 or 6 months in the refrigerator, and up to 8 months or even a year if the insides aren't contaminated. Over time you'll feel the taste becoming sour gradually, this is the fermentation taking place. But if your Kimchi smells like alcohol or you see mould patches, throw it away.
Is Chinese Kimchi Halal?
While authentic Kimchi doesn't contain any pork, lard or gelatine, it's somewhat of a grey area when it comes to Chinese Kimchi. It contains salt brine which ferments and creates an alcohol-like environment for the vegetables. If you're buying from a store, make sure to check whether it has salt brine, some may just come with salt and peppers only. If that's the case, there's no problem.
Is Kimchi Vegan?
Not always. Most store-bought ones contain some type of seafood flavouring to enhance the taste. But both authentic Korean Kimchi and Chinese Kimchi are Vegan as it doesn't contain any meat or animal produce. But Kimchi is generally eaten with fatty proteins. The high sodium levels need to combat something. If you're eating Kimchi, make sure you substitute similar to avoid consuming too much sodium unless, of course, you're sweating it out.
Where to buy Chinese Kimchi?
You can easily find Chinese kimchi at your local Asian store or in Chinatown. Many of the brands available there aren’t easy to find online unless you have access to Baidu. If you have allergies, be sure to use Google Translate to read the labels and check the ingredients.
Looking to try Chinese Kimchi? Let us know what you think about it in the comments below!