Kimchi & Prosecco. At first glance an absurd combination, sharp fermented cabbage alongside Italian sparkling wine. And yet it is precisely this pairing that has become the foundation of our Prague workshops and repeatedly surprises even the most confident gastronomic establishments. Why does it work? Science has the answer.
During kimchi fermentation, complex biochemical processes occur: lactic acid bacteria (Lactobacillus) break down sugars into lactic acid while simultaneously releasing amino acids that form glutamate: the foundation of umami taste. The result is kimchi that is not only sour and spicy but also deeply savoury with layers of flavour that linger.
And here comes the prosecco. The carbon dioxide in the bubbles has a dual effect: it mechanically "washes" the tongue and taste buds, while the wine's acidity (prosecco typically has a pH of 3.0-3.4) creates a contrast to the fats and sharp flavour components of kimchi. Every sip of prosecco literally resets your taste perception and prepares you for the next bite.
Scientific background: Studies published in the magazine Food Research International confirm that the acidity of the drink (pH below 3.5) significantly reduces the perception of capsaicin (the substance responsible for the spiciness of chilli) on taste receptors. Prosecco with a low pH literally dampens the heat of kimchi and allows its more complex flavour layers to be perceived.
Traditional kimchi contains millions of live probiotic bacteria per gram of food. These bacteria produce lactic acid, which preserves the kimchi and gives it its characteristic sour taste. Lactic acid has a pH of approximately 3.5, similar to vinegar or lemon juice.
When the natural acidity of kimchi meets the acidity and bubbles of prosecco, it creates an effect sommeliers call "palate cleansing". Instead of flavours overlapping or interfering with each other, they complement and enhance one another.
Young kimchi is crunchy, mildly sour and intensely fresh. It pairs excellently with classic Brut Prosecco (residual sugar 0-12 g/l), its dry style complements the freshness of the cabbage without overpowering it with other flavours. Ideal as a starter or aperitif.
Mature kimchi is intensely sour, features more complex umami notes and a pronounced fermentation aroma. Extra Dry Prosecco (residual sugar 12-17 g/l) brings a light sweetness that balances the intensity of mature kimchi to create a harmonious whole.
Kkakdugi, kimchi made from diced radish, has an earthy, sharp taste with a pleasant sweetness. Prosecco Rosé, with its light fruity notes and longer finish, complements this earthiness nicely. An unexpected yet distinctive combination.
Kimchi is not just a pairing with prosecco. It is a versatile ingredient that works with a surprisingly wide range of dishes:
In recent years, the combination of fermented foods and sparkling wines has become a regular feature at leading gastronomy festivals: from Berlin to London and Toronto. The reason is simple: it is a pairing that meets three key trends in contemporary gastronomy all at once.
Firstly, fermented foods are experiencing a boom due to interest in probiotics and the gut microbiome. Secondly, prosecco is a more affordable and less formal alternative to champagne, which has been embraced by the millennial and Gen Z generations. Thirdly, the combination of Eastern and Western cuisines (fusion) remains an increasingly strong trend in urban gastronomy.
The result is a pairing that is scientifically grounded, culturally interesting and convincingly tasty. For precisely this reason we at Kimchi & Prosecco have built an entire workshop around this concept, and the participants' reactions repeatedly surprise us.
At our workshops you will make your own kimchi and taste it immediately with a selection of prosecco. Small group, friendly atmosphere, Prague.
Reserve a place at the workshop