A few years ago, kimchi used to be the kind of ingredient you could only find at Korean grocers. If your local supermarket carried any brand at all, you were happy. But these days, kimchi and other fermented foods like kombucha, artisanal pickles, and small-batch sauerkraut practically have an aisle all to themselves—so you can afford to be discerning. We happen to think you should choose Mrs. Kim's.
In the BA test kitchen, Mrs. Kim's is tops. Photo: Alex Lau
The key to a good kimchi is the balance of salt, heat, and the lactic tang that results from fermentation, similar to the acidic bite in sauerkraut or pickles. Napa cabbage is the standard veg used to make kimchi, and it also happens to be the only kind Mrs. Kim’s makes—which is fine by us, since they've figured out how to create the richest, fullest-flavored stuff we've ever tasted from a store-bought brand. The secret: anchovies and grass-fed beef broth. It's not uncommon for a batch of kimchi to include anchovies or oysters for a boost of umami, though many widespread brands exclude them to create a milder product. The really special ingredient in Mrs. Kim's is the beef broth; although you can't taste it, it helps to build a savory richness that's the perfect counterbalance to the kimchi's inherent tanginess.
Kimchi-Braised Chicken with Bacon. Photo: Michael Graydon & Nikole Herriott
