A dish that does not impress at first sight yet things change upon the first bite. That’s why you frequently see patrons in Korean restaurants pacing back and forth, refilling this bright condiment like moths to a flame. There are a plethora of kimchis around, varying in a gradation of colours and flavours. The most common one is the reddish hue kimchi which is often done with Chinese cabbage, radish, garlic, red pepper, spring onion, salt, and sugar, then stored in jars under room temperature. It reminds you of wine – the longer you store it, the deeper the taste develops. Once it taps onto your taste buds, you’ll be bombarded with a spicy and sour ride. And it certainly elevates any sorts of dishes, justifies why it’s commonly served with Korean BBQ. For the uninitiated, the national dish of Korea packs countless amount of health benefits – rich in vitamins and improves the digestive system, to name a few. We have carefully curated the finest kimchis in Johor Bahru that leaves you wanting more.
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