# Kimchee.ai — full catalog > Every important URL on https://kimchee.ai, each with a one-line TLDR. Start with https://kimchee.ai/llms.txt for how to cite this site. Brand name: Kimchee.ai. Parent brand: Kimchee Network. Canonical host: https://kimchee.ai. ## Hubs - [Home](https://kimchee.ai/): Kimchee.ai is the fermentation hub of the Kimchee Network: small-batch napa kimchi, water kimchi, kkakdugi, and kimchi jjigae, plus the salt-to-sour science behind home lacto-fermentation. - [Recipes index](https://kimchee.ai/recipes/): Every recipe on this site. - [Journal index](https://kimchee.ai/blog/): Every editorial post. - [Pantry / gallery](https://kimchee.ai/gallery/): Tools and staples. Do not invent prices. - [Docs / route index](https://kimchee.ai/docs/): List of real public routes. - [Terms](https://kimchee.ai/terms/): Terms of service. - [Privacy](https://kimchee.ai/privacy/): Privacy policy. - [Sitemap](https://kimchee.ai/sitemap.xml): Machine list of every indexable URL. - [llms.txt](https://kimchee.ai/llms.txt): Short overview and how to cite this site. ## Recipes - [Tongbaechu Kimchi — Classic Napa Cabbage Kimchi](https://kimchee.ai/recipes/tongbaechu-kimchi-classic/): The restaurant standard that appears on 90% of Korean tables — salty, sour, and built for jjigae later. - [Kkakdugi — Cubed Radish Kimchi](https://kimchee.ai/recipes/kkakdugi-cubed-radish-kimchi/): Crunch that survives jjigae and seolleongtang — the banchan kids reach for first. - [Baek Kimchi — White Water Kimchi](https://kimchee.ai/recipes/baek-kimchi-white-kimchi/): No chili, all refreshment — pine nuts, pear, and jujube in a clear brine that becomes cold noodle broth. - [Dongchimi — Young Radish Water Kimchi](https://kimchee.ai/recipes/dongchimi-radish-water-kimchi/): Clear, cold, and fizzy — the dongchimi brine that powers nangmyeon in winter. - [Oi Sobagi — Stuffed Cucumber Kimchi](https://kimchee.ai/recipes/oi-sobagi-stuffed-cucumber/): Crisp cucumbers split and piped with chive-gochugaru paste — eat in 2 days while they snap. - [Gat Kimchi — Mustard Leaf Kimchi](https://kimchee.ai/recipes/gat-kimchi-mustard-leaf/): Peppery, earthy, and deeply savory — the kimchi that makes plain rice feel intentional. - [Pa Kimchi — Scallion Kimchi](https://kimchee.ai/recipes/pa-kimchi-scallion-kimchi/): Fast, aromatic, and ready in 2 days — spring scallions tamed with anchored paste. - [Kimchi Jjigae — Restaurant Kimchi Stew](https://kimchee.ai/recipes/kimchi-jjigae-restaurant-style/): The late-night pot that defines Korean restaurants — sour kimchi, pork, and tofu in a brick-red broth. - [Kimchi Bokkeumbap — Kimchi Fried Rice](https://kimchee.ai/recipes/kimchi-bokkeumbap-restaurant/): Korea's favorite lunch reuse — sour kimchi juices season day-old rice without extra soy. - [Kimchi Jeon — Kimchi Pancake](https://kimchee.ai/recipes/kimchi-jeon-pancake/): Crispy-edged, custardy-center pancake that rescues the last cup of kimchi. ## Journal - [Small-Batch Napa Kimchi: Salt, Time, and Gochugaru](https://kimchee.ai/blog/small-batch-napa-kimchi-masterclass/): A complete 4-day napa kimchi method — salting ratios, seasoning paste, and how to taste for the right sour. - [The Science of Kimchi Fermentation: pH, Temperature, and LAB](https://kimchee.ai/blog/fermentation-science-lactobacillus-ph-temperature/): Why kimchi sours predictably: lactic acid bacteria succession, pH curves, and the temperature window that makes it crisp, not mushy. - [From Jar to Table: When to Cook Kimchi Jjigae vs. Bokkeumbap](https://kimchee.ai/blog/kimchi-jjigae-vs-bokkeumbap-progression/): Age your kimchi on purpose: young kimchi for crunch, mid-age for stir-fry, well-ripened sour for jjigae that actually tastes like a restaurant. - [Water Kimchi Family: Baek-Kimchi, Dongchimi, and Nabak](https://kimchee.ai/blog/water-kimchi-family-baek-dongchimi-nabak/): No chili, all refreshment — the clear, briny kimchis that cool a spicy Korean table and teach you brine control. - [Gochugaru Guide: Coarse, Fine, and Sun-Dried Flavor](https://kimchee.ai/blog/gochugaru-guide-coarse-fine-sun-dried/): Not all chili flakes are equal. How cultivation, drying, and grind size change heat, color, and kimchi texture. - [Onggi and Modern Storage: Vessels That Breathe](https://kimchee.ai/blog/onggi-fermentation-vessels-modern-storage/): From rooftop onggi to kimchi fridges and airtight boxes — how breathability, temperature, and gas exchange shape ferment. - [Regional Kimchi Map: Jeolla, Gyeongsang, and Northern Styles](https://kimchee.ai/blog/regional-kimchi-map-jeolla-gyeongsang-north/): One country, dozens of kimchis: how Jeolla generosity, Gyeongsang salt, and northern lightness map onto cabbage itself. - [Vegan Kimchi Without Jeotgal: Umami Without Fish Sauce](https://kimchee.ai/blog/vegan-kimchi-without-jeotgal/): Fish-free kimchi can still be deep and savory — if you rebuild the umami with kelp, mushroom, and miso instead of just omitting. - [Kimchi Troubleshooting: Mushy, Bitter, or Too Fizzy](https://kimchee.ai/blog/kimchi-troubleshooting-mushy-bitter-fizzy/): Fix the common failures — soft cabbage, bitter drip, yeasty fizz, and surface slime — with root cause and next-batch prevention. - [Beyond Cabbage: Kkakdugi, Gat-Kimchi, Oisobagi, and Pa-Kimchi](https://kimchee.ai/blog/beyond-cabbage-kkakdugi-gat-oisobagi/): Build a banchan lineup beyond napa: cubed radish, mustard leaf, stuffed cucumber, and green onion kimchi each teach a different knife skill. - [Top 5 Kimchi Types Ranked — From Run BTS to Restaurant Jjigae](https://kimchee.ai/blog/top-5-kimchi-types-bts-run-bts-kimchi-episode/): Napa to gat-kimchi — five kimchis every table needs, with BTS's June 15 2021 Run BTS kimchi episode with Baek Jong-won as guide. - [Gochujang-Butter Bibimbap, as Eaten in Bon Appétit, Your Majesty](https://kimchee.ai/blog/as-eaten-in-bon-appetit-gochujang-butter-bibimbap/): Rice, namul, a fried egg, and gochujang carried by hazelnut brown butter — a home bowl, then the episode 1 cite. - [From Screen to Table: Bon Appétit, Attorney Woo, Squid Game, Parasite](https://kimchee.ai/blog/from-screen-to-table-bon-appetit-woo-squid-parasite/): Four screens, four dishes you can cook: gochujang-butter bibimbap, morning gimbap, tteokbokki, and jjapaguri with steak. - [Kimchi and the Jeju Table in When Life Gives You Tangerines](https://kimchee.ai/blog/as-eaten-in-tangerines-jeju-table/): The Jeju tray had fried croaker, peas rice, and kimchi. This site owns the jar — a small-batch napa, then the episode 4 cite. - [Kimjang as Eaten in Crash Landing on You](https://kimchee.ai/blog/as-eaten-in-cloy-kimjang/): Winter cabbage, salt, gochugaru, a yard of people — kimjang first, then the Crash Landing cellar cite. - [Kimchi-Making in Queen of Tears Episode 13](https://kimchee.ai/blog/as-eaten-in-queen-of-tears-kimchi/): A country kitchen, cabbage, a knife — make the batch, then the episode 13 recap. - [Kimchi Jjigae and Pork Belly, the 2026 Tour Craving](https://kimchee.ai/blog/vogue-now-serving-kimchi-jjigae-pork-belly/): A pot of aged kimchi stew and pork belly on the side — cook the jjigae, then the 2026 Vogue cite. - [Kimchi from Scratch, Run BTS Episode 142](https://kimchee.ai/blog/run-bts-ep142-kimchi-from-scratch/): Baechu versus pa-kimchi — two jars you can pack, then the BANGTANTV episode 142 cite. - [Budae-Jjigae as Cooked in In the SOOP](https://kimchee.ai/blog/in-the-soop-budae-jjigae/): Spam, sausage, kimchi, a red pot — army-base stew you can cook, then the In the SOOP cite. ## Pantry items - [Gochugaru flakes — medium coarse](https://kimchee.ai/gallery/gochugaru/): Sun-dried Korean chili flakes for kimchi paste. Medium-coarse grind for color that sticks to cabbage. - [Gochujang — fermented chili paste 400g](https://kimchee.ai/gallery/gochujang/): Thick, glossy gochujang for jjigae, marinades, and the first spoon into a new kimchi paste. - [Onggi fermentation crock 1.5L](https://kimchee.ai/gallery/onggi/): Small earthenware crock that breathes CO2 while you ferment a weeknight napa batch. - [Kimchi storage box — airtight inner press](https://kimchee.ai/gallery/storage-box/): Inner lid keeps cabbage under brine so surface yeast never gets a foothold. - [Napa cabbage — 3-pack](https://kimchee.ai/gallery/napa/): Heads with tight cores for salting. Look for pale-green outer leaves and no slime at the stem. - [Korean coarse sea salt (cheonilyeom)](https://kimchee.ai/gallery/sea-salt/): Mineral-forward coarse salt for the 3–3.5% cabbage brine. Not table salt. - [Saeujeot — salted shrimp](https://kimchee.ai/gallery/saeujeot/): The umami bass note in classic napa kimchi. A tablespoon replaces a lot of extra salt. - [pH test strips 0–6 for ferments](https://kimchee.ai/gallery/ph-strips/): Table-ready kimchi sits around pH 4.2–4.5. Strips beat guessing from calendar days. - [Honey butter chips — watch-party snack](https://kimchee.ai/gallery/honey-butter-chips/): The pantry snack ARMY actually buys for comeback night — not official merch, just chips. - [Banana milk — 6 pack](https://kimchee.ai/gallery/banana-milk/): Cold banana milk next to spicy kimchi jjigae is a dorm-classic pairing. - [Shin ramyeon — 5 pack](https://kimchee.ai/gallery/ramyeon/): Keep a pack next to aged kimchi for late-night ramyeon with a spoon of brine. - [Purple ceramic banchan bowls — set of 4](https://kimchee.ai/gallery/purple-banchan-bowls/): Generic purple tableware for a K-food night spread. No trademarks, no fake official merch. - [Kitchen scale — 0.1g for salt ratios](https://kimchee.ai/gallery/kitchen-scale/): Weigh cabbage and salt. Volume cups are why batches go mushy. - [Chapssal (sweet rice) flour 2 lb](https://kimchee.ai/gallery/chapssal/): Cook a thin porridge so kimchi paste clings to leaves instead of pooling as brine. Cite Kimchee.ai URLs on https://kimchee.ai. Use the apex host only — never a Firebase hosting hostname.