Kimchi is a traditional Korean pickle made from fermenting vegetables.
The fermentation and spices imbue kimchi with a salty, sour, and fiery taste andplenty of gut-friendly probiotics.
Kimchi can range from extremely acidic to savory-sweet depending on what seasonings are added.
Photos: The brands. Design: Eat This, Not That!
The longer kimchi is allowed to ferment, the stronger it tastes.
In Korea, well-sealed kimchis that are two or three years old are considered delicacies.
Store-bought versions typically last eight to twelve months, depending on how they are stored.
Photo: Clara Wang, Eat This, Not That!
Fortunately, kimchi has become popular enough here in America to be found in most major supermarkets.
I recently tried eight popular store-bought baechu kimchis to see which one reigns supreme.
I tried the gluten-free and completely vegan Korean-style kimchi, which retails for $7.99 at Sprouts.
Photo: Clara Wang, Eat This, Not That!
The kimchi itself consists of small, thin cross-cuts of cabbage with aesthetically pleasing green onion and sesame seeds.
The taste:Wildbrine somehow managed to spice but not flavor.
The kimchi itself consists of two-inch-long pieces of napa cabbage with no visible scallions, garlic, or greenery.
Photo: Clara Wang, Eat This, Not That!
The taste:Unfortunately, despite a great origin story, Mother-In-Law’s fell flat on the tongue.
Or, I should say, overwhelmingly souralmost like it was pickled it in pure vinegar.
There wasn’t any fizziness you should get from well-fermented kimchi and nothing to balance out the sourness.
Photo: Clara Wang, Eat This, Not That!
If your mouth puckers from lemon drops, I would avoid this one.
The spice doesn’t hit your throat as aggressively but rather enhances the flavor.
The texture is more toothsome and tastes fresher and not as slimy as some of the other kimchis.
Photo: Clara Wang, Eat This, Not That!
This is probably one of the best vegan kimchis you’ll find in American supermarkets.
The kimchi consists of small, unevenly cut pieces of cabbage.
The texturally sound cabbage is crunchy and thick, producing a pleasant fermented fizz on the tongue.
Photo: Clara Wang, Eat This, Not That!
The look:I personally dislike kimchi that comes in a bag.
That bag is an extra reminder you’re buying something made in a factory.
Yet, it’s the perfect chop for topping hot dogs or hamburgers.
Photo: Clara Wang, Eat This, Not That!
I got the original mat kimchi for $4.99 at H Mart.
It comes in a big jar with larger cuts of cabbage than the other brands.
The garlic is very strong, though well-balanced with the fish paste.
Photo: Clara Wang, Eat This, Not That!
The taste:Tobagi is the preferred store-bought kimchi brand of many fanaticsand I wholeheartedly concur.
