Kimchi at Chay Vegan Restaurant — david's Review (May 16, 2024)

This simple #kimchi #sidedish is a good addition to any meal, offering a burst of tangy, #spicy, and #fermented flavors that complement a wide variety of dishes #kimchilover #koreanfood It’s made from crunchy napa #cabbage, which is traditionally used as the base for kimchi. It’s cute bite-sized pieces and a seasoning mixture is added, which typically includes ingredients like Korean red #pepper flakes (#gochugaru), #garlic, #ginger, and #soysauce for #umami depth. They fermented it for at least a week, according to the menu!