The Life Cycle of Kimchi
The flavor and texture of kimchi changes dramatically as it ferments, making it more or less appropriate for different applications. The following are commonly recognized (but not industry-regulated) stages of fermentation; telling them apart is a matter of smelling or tasting them.
Geotjeori (fresh, unfermented)
Flavor and Texture: crunchy, sweet, salad-like
Traditional uses: with rice, kalguksu (knife-cut noodle soup), juk (porridge), bossam (boiled pork belly), Korean barbecue, raw oysters
Other suggested uses: with rich meats or seafood, cold noodles, or grain bowls
Kimchi (about 2 days–3 months)
Flavor and Texture: tangy, crisp-tender
Traditional uses: banchan (small side dishes essential to every Korean meal); with rice
Other suggested uses: condiment for tacos, hot dogs, burgers, or sandwiches; blended into creamy dips
Shin Kimchi (at least 3 months)
Flavor and Texture: sour, tender
Traditional uses: kimchi jjigae (kimchi stew), kimchi bokkeumbap (kimchi fried rice), kimchi jeon (kimchi pancakes)
Other suggested uses: braised and stir-fried dishes, tacos, burger topping
Mugeunji (at least a year)
Flavor and Texture: extremely tender, sour, deeply complex
Traditional uses: kimchi jjigae, kimchi bokkeumbap, kimchi jeon, kimchi jjim (braised kimchi and pork)
Other suggested uses: braises, stews, stir-fries
