Korean Kimchi usually uses a lot of red pepper. Red is considered a lucky color, it is considered to be healthy, and it acts as a preservative. But it is not required to make the Kimchi turn out well, and in fact “White Kimchi” has no red pepper. You can use any spices you like, or no spices at all. Some people prefer the taste of dill (then the Kimchi tastes like dill pickles), or coriander, or juniper berries, or rosemary.

Really, experiment and see what you like the best!

Keep in mind that the red pepper used in Kimchi is somewhat milder than a lot of red pepper you might buy in the store. It more like paprika than like cayenne. Be careful to moderate the amount of pepper based on how hot you want the finished product. Also keep in mind that using ginger and garlic contributes to the “bite” of the finished product. Ginger in particular is rather spicy! I like the taste of it, and it helps digestion, but start out with just a little bit.

If you don't like spicy food, in fact, delete the red pepper, onions, daikon, and ginger for your first batch. Add them back one by one, depending on what you like. The only spices you really need are a bit of salt and maybe some acid. The rest is just according to what you like.

 

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