A buying and serving guide for kimchi — the essential Korean fermented cabbage that sits alongside bulgogi and ssam wraps. While making kimchi from scratch is a rewarding project, a good shop-bought version paired with a simple dressing can bring that distinctive tang and crunch to your everyday BBQ without the fuss. This recipe leans on cabbage as the base, enhanced with toasted sesame seeds and a drizzle of sesame oil to add warmth and depth, making it an effortless side that complements grilled meats and vegetables alike.

Fermentation is where kimchi finds its character, but here we focus on bringing those flavours into your fire-cooked meals with minimal preparation. The clean, whole-food approach aligns with Smoke & Soil’s ethos — using seasonal, homegrown ingredients and letting the natural qualities shine through over fire. Sesame oil and seeds provide a subtle nuttiness that balances the sharpness of the fermented cabbage, creating a dish that feels both fresh and grounded.

This kimchi accompaniment works because it’s simple, versatile, and rooted in tradition, yet adapted for everyday cooking. It’s not about elaborate technique or exotic ingredients but about enhancing your BBQ with something that cuts through richness and brings a lively, textural contrast to the plate. Whether you’re plating it alongside charred meats or mixing it into a wrap, it’s a dependable, flavourful addition that elevates the meal without demanding extra time or effort.