While pickling preserves food with vinegar, kimchi owes its acidity to natural bacteria - the same agent responsible for the tanginess of yogurt and sourdough bread.
The zinginess of this recipe lends itself to all kinds of dishes. Look beyond rice and stews, trying it on sandwiches or tossed over fried eggs.
You can use our classic homemade kimchi recipe as a starting point. There's no cooking required since the fermentation process will do the work for you.
From a scientific standpoint, the pH level of fermented foods is typically around 3.5, while harmful bacteria can grow in a pH range of 4.6 to 7.0.
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