Kimchi
VegetarianFermented, spicy kimchi adds a funky, tangy heat with probiotic depth to fusion-style pizza.
Kimchi brings a bold, funky, tangy-spicy flavor to pizza that has made it a star of the Korean-Italian fusion movement. Chopped and scattered across the pizza, its fermented cabbage adds a unique crunch, deep umami from lacto-fermentation, and a gochugaru-driven heat that no other topping can replicate.
Flavor Profile
Season: all year
Best Sauces
Pairs Well With
Pizzas with Kimchi
Korean BBQ
Gochujang Cream Sauce
“Korean BBQ night meets pizza night in a spicy, tangy, utterly addictive mashup.”
Gochujang Mushroom Miso
Gochujang Cream Sauce
“A double-fermented umami explosion with mushrooms, kimchi, and a runny egg.”
Gochujang Pulled Pork
Gochujang Cream Sauce
“A carnivore-worthy, boundary-pushing creation that pairs Gochujang Cream sauce with Pulled Pork, Pickled Onion, Kimchi, and Scallion. Best enjoyed during any occasion.”
Frequently Asked Questions
Does kimchi work on pizza?
Kimchi is an excellent pizza topping that adds tangy, spicy, fermented depth. Its popularity on pizza has grown enormously with the rise of Korean-Italian fusion cuisine at restaurants worldwide.
Should kimchi be cooked before adding to pizza?
Kimchi can go on pizza before or after baking. Baking mellows its tanginess and softens its texture, while adding it after preserves the crunchy, punchy, raw fermented character.