aged kimchi

A traditional Korean side dish (banchan) of salted and fermented vegetables, most commonly napa cabbage and Korean radishes. It is fermented by lactic acid bacteria in a paste of gochugaru, garlic, ginger, and salted seafood, resulting in a profoundly complex, sour, spicy, and umami-rich flavor. **Selection & Storage:** Kimchi is a living food; it will continue to ferment and sour over time. Keep it tightly sealed in the refrigerator; older, sour kimchi is superior for cooking stews (jjigae).