Ingredient · Ingredients
Ginger
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A pungent rhizome used as a seasoning in kimchi and many other kitchens — heat and aroma, not a fermentation culture.
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Ginger is a rhizome. In kimchi it is a seasoning, listed with garlic, radish, and Gochugaru on UGA’s kimchi circular 1. It is not the lactic acid bacteria; those live on the salted vegetable.
Raw ginger smells citrus-resin and heat; cooked ginger smells rounder. A slice in a kimchi paste should still read as ginger, not as dirt. Seasoning is the portable skill: taste it apart from salt and chili.
Application: Kimchi and Garlic as the other allium heat in that paste. Medicinal dosing and candy making require separate guidance.
At a glance
- Also called
- ginger root
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Cited in this article
- Homemade Kimchi: A Science-Based Guide to Safe Fermentation — Mallika Mahida, Sitara Cullinan, Kris Ingmundson, Ines Beltran, Cecilia Tran, Sarah Henes, Carla Luisa Schwan. University of Georgia Cooperative Extension. 2025 — Science-based home kimchi: napa cabbage, salt rest, 48 h room temperature, then 41 °F storage, pH below 4.6 after about two weeks. Not a canning process.
Updated 2026-08-27. gg:ingredient:ginger · CC BY 4.0
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Gourmet Gastronomer. "Ginger." Updated 2026-08-27. https://gourmetgastronomer.com/ingredients/ginger/ gg:ingredient:ginger.
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Gourmet Gastronomer. "Ginger." Gourmet Gastronomer. Updated August 27, 2026. https://gourmetgastronomer.com/ingredients/ginger/.
APA
Gourmet Gastronomer. (2026, August 27). Ginger. https://gourmetgastronomer.com/ingredients/ginger/
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