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Kimchi & Fermented

Fermented foods like kimchi, miso, gochujang, kefir and tempeh add deep savory or tangy flavor. This guide explains each one and how to store them.

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Fermented foods like kimchi, miso, gochujang, kefir and tempeh add deep savory or tangy flavor. This guide explains each one and how to store them.

What are fermented foods?

Fermentation uses microbes (bacteria, yeasts or molds) to transform food. Kimchi is Korean fermented cabbage or radish seasoned with chili, garlic and ginger; gochujang is a fermented Korean chili paste; miso is a Japanese paste of soybeans fermented with koji; sauerkraut is fermented cabbage; kefir is a fermented milk or water drink; and tempeh is an Indonesian cake of fermented soybeans.

Rice koji, the mold-cultured rice used to make miso and sake, and kefir grains are also available for fermenting at home.

How to choose

  • Live or shelf-stable: refrigerated, unpasteurized products usually contain live cultures; shelf-stable jars are typically heat-treated, which keeps the flavor but leaves few or no live microbes.
  • Miso color: white miso is milder and sweeter; red and darker misos are saltier and stronger.
  • Kimchi: traditional recipes often use fish sauce or salted shrimp, so check the label if you eat vegan.
  • Gochujang heat: many tubs show a heat level from mild to very hot.

Brands and prices

Brands in this collection include Hikari Miso, YAMASAN KYOTO UJI, Chung Jung One, Tsubi Soup, Frank's and Marukome. Most products are priced between $19 and $43. You'll also find items labeled gluten-free, vegan, organic and sugar-free by their makers.

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How to use and store them

Kimchi goes into fried rice, pancakes, grilled cheese and ramen. Miso works in soup, glazes and salad dressings. Gochujang makes marinades, stews and bibimbap sauce.

Refrigerate kimchi, miso and gochujang after opening. Kimchi keeps fermenting and grows more sour over time. When making miso soup, stir the miso in at the end rather than boiling it hard.

Frequently asked questions

Does shelf-stable kimchi contain probiotics?

Usually few or none, because it's heat-treated. Refrigerated, unpasteurized kimchi contains live cultures.

How long does opened kimchi last?

Refrigerated, weeks to months, growing more sour. Use a clean utensil each time.

What's the difference between miso and gochujang?

Miso is a savory, salty Japanese soybean paste. Gochujang is a sweet, spicy and savory Korean chili paste made with fermented soybeans and rice.

Is kimchi vegan?

Traditional kimchi often isn't, but vegan versions exist. Check the label.

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