Ingredient
Kimchi
Korean fermented vegetables — tangy, spicy, and very wet, so it needs draining before it meets dough.
By FocacciaRecipe editorial · Updated 2026-07-11
Quick answer
Kimchi is Korean fermented vegetables — most often napa cabbage with chili, garlic, ginger, and salted seafood or its vegan alternatives — sour, spicy, and full of brine. On focaccia its flavor is fantastic but its moisture is the enemy: squeeze it dry, chop it, and add it late (or after baking) so it does not flood the top.
What kimchi contributes to focaccia
Kimchi brings bright acidity, gentle chili heat, garlic, and deep fermented funk — a lively counterpoint to rich, oily bread. Its flavor cuts through cheese and butter and wakes up an otherwise simple loaf.
The catch is water. Kimchi is a wet, brined ferment, and untreated it releases liquid that makes the surface soggy and the dough gummy underneath. Managing that moisture is the whole game.
How to choose and how ripe you want it
Fresh, young kimchi is crunchier and milder; well-fermented, sour kimchi is softer, tangier, and more intense. For focaccia, riper kimchi often tastes better baked, but it is also wetter, so plan to drain it thoroughly.
Check the label if you avoid seafood: traditional kimchi often contains fish sauce or salted shrimp, while many jarred and vegan versions leave them out. Heat and saltiness vary widely by brand.
Varieties beyond napa cabbage
The best-known kimchi is baechu (napa cabbage), but there are many kinds: kkakdugi (cubed radish), oi-sobagi (cucumber), and white or water kimchi that is mild and less spicy. Cabbage kimchi is the most versatile for a savory focaccia.
A kimchi focaccia is a modern Korean-inspired fusion, not a traditional dish, and naming it that way is more honest than implying otherwise. It works because kimchi behaves like a punchy, acidic relish that loves melted cheese and scallions.
How to use it without a soggy top
Lift the kimchi out of its brine, squeeze it firmly to expel liquid, then chop it and, ideally, blot it on paper towel. Add it partway through the bake or scatter it over just after the loaf comes out, so it warms and crisps at the edges without weeping for the whole bake.
Do not waste the flavorful juice — whisk a spoonful into your finishing oil or brush it on after baking for a bright hit that would only turn to steam inside the oven. Scallions, sesame, and a mild melting cheese round out the top.
Storage and shelf life
Kimchi is a living ferment and keeps for weeks to months refrigerated, growing steadily sourer. Keep it submerged in its brine and tightly lidded; it may fizz or push liquid up as it ripens, which is normal. Use a clean utensil each time to keep it good.
Once it is very sour it is ideal for cooking — baking into focaccia, folding into stews — even if it is past its prime for eating raw.
Substitutions and common mistakes
There is no true substitute for kimchi, but sauerkraut with a little chili gives a similar sour-crunchy role if far less complex. If you want the kimchi flavor without the bulk of vegetables, a brush of the juice plus gochujang carries much of it.
The number-one mistake is adding kimchi wet and early — it soaks the crumb and steams the crust. Squeeze it hard, add it late, and use the juice as a glaze, not a puddle.
Where to buy it
Korean and Asian grocers have the freshest, widest kimchi selection; many supermarkets now stock jarred kimchi in the refrigerated section. It is perishable and keeps for weeks to months refrigerated, souring as it goes — buy it chilled and store it cold. Check the label for fish sauce or shrimp if you need a vegan version.
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Frequently asked
- How do I stop kimchi making focaccia soggy?
- Squeeze the kimchi firmly to remove its brine, chop and blot it, then add it partway through the bake or just after. Whisk the drained juice into your finishing oil instead of leaving it on as liquid.
- When should I add kimchi to focaccia?
- Late. Add drained, chopped kimchi in the last part of the bake or scatter it over the hot loaf afterward so it crisps at the edges without releasing water for the whole bake.
- Is kimchi vegetarian or vegan?
- Traditional kimchi often contains fish sauce or salted shrimp, but many jarred and specifically vegan versions omit them. Check the label if that matters to you.
- Does riper kimchi work better on focaccia?
- Often yes — well-fermented, sour kimchi has deeper flavor that stands up to baking, though it is wetter and needs thorough draining. Very sour kimchi that is past its prime for raw eating is excellent cooked.
Sources & notes: Kimchi composition, varieties, and fermentation behavior per common Korean culinary practice; ingredients and heat vary by brand.