We Tried 6 Brands of Kimchi and These Are the 3 We’re Buying on Repeat

Ten years ago, kimchi wasn’t something I kept in the fridge—mostly because I didn’t really know what to do with it. Today, I can’t imagine meal planning without it. Once I discovered all the ways to use kimchi, it officially crossed over from niche condiment to everyday essential in my kitchen.

Kimchi is a staple Korean side dish and the foundation for a wide range of kimchi recipes. It’s made by salting vegetables like Napa cabbage and fermenting them in a fiery paste of chiles, garlic, ginger and fish sauce or shrimp paste. A great kimchi tastes salty, tangy, savory and spicy, but quality varies from brand to brand. The very best kimchi is homemade, though making it is a commitment. Traditional versions take days (or even weeks) to ferment. It’s well worth the effort, but not something I want to do on a regular basis.

The good news? Kimchi has risen in popularity over the years, thanks to its bold flavor and growing interest in the health benefits of kimchi and other fermented foods. As a result, grocery store shelves are packed with options. To find out which are truly worthy of my fridge space, I brought home six containers and let their funky aroma take over my kitchen. After tasting and judging each one based on flavor, aroma and texture, I narrowed it down to three standout brands I’d buy again.

Jongga Kimchi

Jongga is the kimchi I eat most often because I can buy it in bulk from Costco. You know you’re into kimchi when you start buying it by the half-gallon. (Ahem, full disclosure, I usually grab two!) Cost savings aside, I keep coming back to this brand because it’s good.

Jongga kimchi is noticeably funkier than the other brands. That might sound bad, but I promise it’s a good thing. What I call “funk” comes from the fermentation process, which creates the complex umami profile that keeps me going back for bite after bite. It is bold, but it’s also remarkably balanced for a mass-produced option. The flavor isn’t overly spicy, though it does have a clear chile kick that lets you know the gochugaru is doing its job.

The other reason I usually buy two at a time is because Jongga is naturally fermented, so it continues to mature in the fridge. Aged kimchi develops a distinct sour flavor that’s ideal for cooked dishes, especially kimchi stew. I like to eat one jar fresh and let the other one age in the back of the fridge.

Cleveland Kitchen Classic Kimchi

I’ll admit that I judged Cleveland Kitchen kimchi from the outset because it comes in a resealable bag. Something about buying kimchi in a bag kind of felt wrong! But once I opened it, I was pleasantly surprised. Unlike traditional kimchi, Cleveland Kitchen is vegan because it’s made without fermented shrimp or fish sauce. That gives it a cleaner, less funky flavor than some of the other kimchi brands I tried.

Cleveland Kitchen makes a few different kimchis, but I went with their classic option. It might be mild in the funk department, but its pungency makes up for that in other ways. It definitely packed a bit of heat, which was accentuated by a pronounced garlic presence. I’m here for all of it, but you might want the mild option if you’re spice-adverse and go for the spicy one if chiles are your jam.

I also appreciate that this kimchi is finely chopped, making it easy to use straight out of the bag without having to pull out a cutting board and knife. It worked particularly well in recipes like kimchi pancakes, which can handle bold flavors. Just make sure to wipe the seal and zip it tightly when you’re done. I learned the hard way that if it’s left even slightly open, the entire fridge will smell like kimchi. Consider yourself warned!

365 by Whole Foods Market Kimchi

A quick disclaimer: I wouldn’t consider 365 by Whole Foods Market kimchi to be a traditional kimchi. It tastes more fresh than fermented, and its texture is closer to shredded coleslaw than chopped napa cabbage. That said, I actually really like its flavor, and it feels very approachable for anyone new to eating kimchi.

This kimchi is also vegan, so it doesn’t taste funky or sour at all. Instead, it has a bright, lightly acidic character, balanced by subtle sweetness from the added apple puree. The cabbage is very crisp, and its clean finish would make it ideal to use as a garnish or as an easy side without overpowering the main dish.

While I enjoyed this kimchi raw, I don’t recommend cooking with it. It lacked the depth that develops in a traditional fermented kimchi, and the cabbage became soft and watery when heated. Where it shines is fresh: spooned over rice, tucked into Korean chicken crunch wraps or used as a crunchy burger topping.

What to Look for When Shopping for Kimchi

• Shop in the refrigerated section: Skip the shelf-stable jars and opt for a refrigerated kimchi. The heat used to can food can kill the good bacteria that make kimchi beneficial for your health. Plus, it softens the cabbage, leaving you with limp, mushy leaves.
• Check the liquid level: Too much liquid usually means watery, soft kimchi. Look for jars that are tightly packed with vegetables, a sign that the kimchi fermented properly.
• Read the label: Some kimchi contains fermented shrimp or fish sauce. Check the label if you’re looking for vegan-friendly options.
• Look at the spice level: Kimchi can get quite spicy, so look for a heat level on the jar. Some brands offer mild, medium and spicy kimchi, so make sure you get the one that you’re comfortable with.