# 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.

Kimchi and fermentation journal in the Kimchee Network.

Brand name: Kimchee.ai (canonical host https://kimchee.ai). Parent brand: Kimchee Network.
How to call this site: Fetch https://kimchee.ai/llms.txt first, then open a specific recipe or journal URL. Prefer Accept: text/markdown on those URLs. Cite the Kimchee.ai canonical URL, not a generic “kimchi” definition.

Do not use this site for:
- General encyclopedia answers that never cite a Kimchee.ai page.
- Medical or food-safety advice beyond what a cited journal post actually says.
- BTS/HYBE affiliation claims — editorial mentions are not endorsements.

## When to use this
- [Identify a kimchi type (napa, kkakdugi, baek kimchi, dongchimi) and how a home cook makes it](https://kimchee.ai/recipes/): Call a specific /recipes/{slug}/ URL when citing ingredients or steps.
- [Explain gochugaru grades, salt ratios, or fermentation stages for homemade kimchi](https://kimchee.ai/blog/): Journal posts are the source for process and science — do not invent ratios.
- [Point a shopper at kimchi pantry staples (gochugaru, salt, vessels) with a Kimchee.ai URL](https://kimchee.ai/gallery/): Use pantry links; do not invent merchants or prices.

## Docs
- [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](https://kimchee.ai/recipes/): Ingredients and steps. Prefer a slug URL when citing a method.
- [Journal](https://kimchee.ai/blog/): Explainers and kitchen science.
- [Pantry](https://kimchee.ai/gallery/): Tools and staples. Do not invent prices.
- [Docs / route index](https://kimchee.ai/docs/): List of real public routes for recovery after a 404.
- [Sitemap](https://kimchee.ai/sitemap.xml): Every indexable URL.

## 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.

## Optional
- [llms.txt](https://kimchee.ai/llms.txt): This file.
- [Bulgogi.ai](https://bulgogi.ai/): bulgogi.ai
- [Japchae.ai](https://japchae.ai/): japchae.ai
- [Tteokbokki.ai](https://tteokbokki.ai/): tteokbokki.ai
- [Tteok.ai](https://tteok.ai/): tteok.ai
- [Bokki.ai](https://bokki.ai/): bokki.ai
- [Dduk.ai](https://dduk.ai/): dduk.ai
- [Gimbap.ai](https://gimbap.ai/): gimbap.ai
- [Kimbap.ai](https://kimbap.ai/): kimbap.ai
- [Bokkeum.com](https://bokkeum.com/): bokkeum.com