Kimchi

What is it?

Fermented cabbage and vegetables, Korean-style, packed into a sharp, crunchy side. It usually brings chilli heat, garlic, and the tang you get from lactic fermentation, with plenty of texture left in the leaves and stems. Served cold, it’s the sort of condiment that can sit beside rice, noodles, or a sandwich, or be spooned into a bowl for extra acidity. In LEON’s lineup, it sits alongside other small sides and pickles rather than the main dishes, so you’re looking at a supporting ingredient rather than a meal on its own.