Kimchi at Korean restaurants arrives neatly sliced and beautifully presented — yet the same result can be surprisingly hard to achieve at home.
The secret to a clean, attractive cut lies entirely in the slicing technique, and it is easier to replicate than most people think.
At home, most people simply run the knife straight through the kimchi along the grain. A small change in direction is all it takes to match a restaurant's presentation.
Start by placing a whole head of kimchi on a cutting board and trimming off the top. Cut it lengthwise into four equal strips. Flip each strip so the inner leaves face upward, then arrange them so that the first and third pieces have their trimmed ends pointing downward. Slice across the strips and transfer them directly to a plate — that is all there is to it.
Kimchi is a nutrient-dense superfood: the United States included it this year as a recommended food for gut health in its 2025–2030 Dietary Guidelines for Americans. US health authorities noted that vegetables, fruits, fermented foods and high-fiber foods support a healthy gut microbiome, which in turn has a beneficial effect on overall health.
Source: Woori's Table
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