Kimchi has always been my favorite side dish. There’s something about its perfect balance of spiciness, tang, and crunch that I can’t resist. I can eat it with rice all week long and never get tired of it. It’s the kind of dish that just complements any meal, transforming even the simplest plate of rice into something exciting and flavorful. For me, kimchi is more than just a side—it’s an essential part of any meal.
One of the biggest reasons I want to visit South Korea is to taste authentic, Korean-made kimchi. I’ve heard that nothing compares to the kimchi made in Korea, and I can’t wait to experience it for myself. There’s something special about the way it’s prepared there, with generations of expertise passed down to create that perfect flavor. While I can find kimchi in many places, I know that trying it fresh from the source will be a whole new level of delicious.
In Germany, I also find myself heading to Japanese restaurants, not just for sushi or ramen, but because many of them offer kimchi as part of their menu. It’s one of the reasons I go back to places like Sumo Bielefeld. The kimchi they serve there is my favorite—its flavor hits just right. The mix of garlic, chili, and the fermented tang is so well-balanced that it’s hard to resist. I’ve tried to make my own kimchi at home, hoping to replicate that same taste, but it never quite measures up. No matter what I try, it just doesn’t have that same depth and complexity that I get from Sumo Bielefeld.
I know that making kimchi is an art, and it’s not easy to recreate the exact flavor and texture at home. The right ingredients, the right fermentation time, and the right balance of spices are all key to getting it just right. While my attempts have been tasty, they haven’t quite captured the magic that comes from professionally made kimchi. But that doesn’t stop me from trying.
Kimchi isn’t just food to me—it’s a reminder of the rich culture and tradition behind Korean cuisine. It’s a dish I could eat endlessly and never get bored of, and I can’t wait for the day when I can finally travel to South Korea and taste it straight from its roots. Until then, I’ll keep enjoying the kimchi I find here, always in search of that perfect bite.
