Spicy, salty, sweet and sour all at the same time, kimchi is perhaps the perfect condiment. This Korean staple is traditionally made by salting cabbage to preserve it and add crunch, then fermenting it in a pungent paste often made from glutinous rice porridge,gochugaru(Korean chilli flakes), onion and enough garlic to keep a vampire at bay. Fish sauce is another common addition, as is, sometimes, even raw seafood such as crab or squid, but most kimchi sold in the UK is plant-based, and so appeals to a much wider audience.
The magic behind kimchi lies in the lactic acid bacteria naturally present on vegetables. These beneficial microbes are encouraged to thrive during fermentation, creating the complex, tangy flavours and deep umami that make kimchi so distinctive. All kimchi brings bold flavour, but only raw, unpasteurised ones deliver the probiotic benefits that come from live fermentation, so look for the words “raw” and “unpasteurised” on the label. Gochugaru, meanwhile, is what gives kimchi its signature vermilion hue. The brightness of its red-orange colour is a good visual cue as to how much chilli has been used and, as a result, how spicy the kimchi is.
The UK has welcomed kimchi with open arms, and its popularity has soared, with many local home-based producers now crafting freshly fermented, small-batch kimchi alongside those from the classic Korean brands. According to the statistics portal Statista, the value of South Korea’s kimchi exports has more than doubled in the past decade, a sure sign of its growing global appeal. For this review, I tasted a mixture of renowned Korean brands and small, UK-based fermenters, rating them primarily on flavour. A great kimchi should be boldly tangy from the lactic acid fermentation, balanced by a subtle natural sweetness from ingredients such as carrot and rice flour. Texture matters, too – I look for a satisfying crunch throughout – as, of course, does funk: kimchi should have a sweet-sour aroma with depth and character, without veering into raw brassica territory.
£6.50 for 350g at Ollie’s Kimchi£6.50 for 350g at That Fat Cow★★★★★
Bold and punchy, with a bright red colour and chunky cut, this is slow-fermented for extra depth and complexity. It’s vegan and boosted with umami from soy sauce and miso, which add balanced sweetness alongside the carrots. Full and well-rounded: tangy, savoury and umami-rich, with a satisfying, medium-hot heat. Even with the longer fermentation, the texture holds up well, offering a decent bite. This is well seasoned, has big flavour and hits that sweet spot between funk and freshness. A big, full-flavoured jar that delivers. I’ve named it the best all-rounder because it’s the cheapest of the well-fermented local varieties.
£5 for 250g at Ocado★★★★★
A vivid, glossy kimchi with serious crunch and a bright lactic fizz that makes it one of the most satisfying and flavourful out there. This UK-made non-vegan one includes fish sauce and rice flour, lending it a deeper umami complexity and a gentle sweetness that sets it apart. Well-structured and vibrant, with a satisfying bite throughout, especially in the crunchy cabbage stalks. Delivers on flavour, too: medium-to-hot spice, a bold fermented aroma, punchy garlic notes and a well-seasoned balance of salt and tang. A standout jar that’s alive, expressive and deeply moreish.
£1.09 for 80g at Hmart★★★★☆
This classic Korean kimchi brand, founded in 1987, offers a mellow, approachable, gentle heat, soft bite and well-balanced flavour. Brilliant red-orange and glossy, it’s coated in a thick sauce (thanks to thickener E415), with no MSG, high-fructose corn syrup or preservatives (unlike some larger commercial brands). It contains added lactic acid bacteria to support fermentation, and while it’s not the liveliest, it still delivers a pleasant tang, with a clean and savoury flavour, a subtle sweetness and just enough heat to keep things interesting.
£12.90 for 2 x 330g jars at Mr Kimchi£23.80 for 3 x 330g jars at Amazon★★★★★
This is delivered fresh, allowing you to ferment it in your own kitchen – a brilliant way to explore the simplicity and rewards of fermentation. I tried the traditional Korean recipe made with fish sauce and glutinous rice flour, though Mr Kimchi also hasa vegan version. It delivers an authentic Korean experience, freshly made in the UK, allowing for a proper ferment that deepens flavour. Satisfyingly crunchy, with a vivid, red colour, and the generous amount of gochugaru brings a lively medium heat. Vibrant, garlicky and with a well-balanced, tangy acidity. Rice flour adds a mild natural sweetness that rounds things off beautifully.
£8.50 for 450g at Jamie Ferments★★★★★
Bursting with life, quite literally. When I opened the jar, it fizzed and popped with activity, a sign of a raw, unpasteurised ferment at its peak. I tasted the vegan and traditional versions and found them equally delicious. The vegan version swaps fish sauce for a mix of soy sauce, sesame oil and sesame seeds, which brings a lovely, nutty depth. It has a vivid red hue, is glossy, crunchy and well-structured, with a bright, expressive flavour: clean lactic acidity, mellow umami, a medium heat and a gentle natural sweetness from the rice flour. A joyful, fizzy ferment with loads of character – one of the best on the shelf.
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£4.35 for 200g at Ocado★★★☆☆
Fresh, bright and satiating, this vegan kimchi is made with just six wholefood ingredients. While flavour comes first, minimal processing is important, too, because it helps to preserve the beneficial bacteria cultivated through fermentation. Raw and alive, it delivers a gentle fizz, mellow aftertaste and gentle heat. The orange liquor is light, but has good coverage. This kimchi is well-structured, chunky and has a satisfying crunch. It has a mild to medium spice level, soft tang and a hint of natural sweetness from the fermenting veg. Fresh, young – perhaps the result of a short ferment – and a little shy of funk for lovers of bold kimchi, but a great place to start for the uninitiated.
£1.75 for 150g at Sainsbury’s£2 for 150g at Ocado★★★☆☆
Bold, glossy and with great flavour and a satisfying crunch that holds up despite its long shelf life. Made by South Korean brand Bibigo, it’s less lively than some, but still has a slight fizz of fermentation. The thick, orange paste coats the well-structured slices evenly, giving them a polished appearance. The flavour is balanced and punchy – medium-spiced, with a noticeable tang, mellow umami, and just the right level of saltiness to enhance rather than overwhelm. Its more complex ingredients list includes calcium lactate and xanthan gum, which may rule it out for wholefood lovers, but it delivers on taste and texture.
£5.20 for 350g at Ocado£5.20 for 350g at Tesco★★★☆☆
A solid, minimally processed, long-life vegan kimchi made using organic ingredients and without preservatives. Mild yet satisfying, with a yellow-orange hue, medium to mild spice and a very subtle lactic fizz (though I assume it’s pasteurised). For a long-life product, it retains some crunch and a pleasant texture. The mild, tangy sourness and balanced acidity add depth, while the less traditional addition of tomato brings umami and a slight Campbell’s soup aroma.
£3.50 for 400g at Ocado£4.50 for 400g at Tesco★★★☆☆
A bright orange-red, raw vegan kimchi with a fine cut and glossy coating that makes it ideal as a topping – think burger, sandwich or toastie. Has a rounded, mellow umami, a gentle fizz and balanced tang. Mild to medium spice levels and, while it’s on the saltier side, the seasoning enhances rather than overwhelms. It has a medium bite that’s not super-crunchy but is still satisfying, with a subtle sweetness and tomato-like aroma that give it a softer, more accessible character. A solid fridge staple with versatility.
£2.45 for 200g at Morrisons£3.50 for 200g at Sainsbury’s★★☆☆☆
A minimally processed, long-life product that’s perfect for adding a gentle kick to midweek meals. This vegan kimchi has just a whisper of fermentation fizz and a fleeting tang. The flavour is mellow – mildly sour and sweet, low in umami, with understated heat and salt. Its soft orange hue and thin sauce reflect a light touch on the chilli, while its small to medium chopped pieces hold a satisfying bite, though they fall short of a full crunch. Subtle in aroma and softly spoken in character, this is a calm condiment rather than a fiery ferment.