Kimchi is a Korean dish made from fermented vegetables, including cabbage, radishes, and scallions. It can also include other vegetables like carrots, turnips, or daikon radishes and is usually served alongside the main meal.
Kimchi can be quite sour and spicy, but the flavors vary depending on the ingredients and fermentation time. Some people describe the flavor as "complex" or "umami.". It is most commonly eaten as a side dish but can also be added to other foods like stews and soups.
The fermented food process gives Kimchi its characteristic tangy flavor and makes it a probiotic food rich in beneficial bacteria. Kimchi can be eaten fresh or cooked and is often used as a condiment or side dish.
What Is The History Of Kimchi
The history of Kimchi is believed to date back over two thousand years. It is thought to have originated in either China or Korea, and it was originally used as a way to preserve food. Kimchi is made from napa cabbage, daikon radish, scallions, garlic, ginger, salt, and pepper.
What Are The Benefits Of Kimchi?
Kimchi is a probiotic food, which means that it contains live bacteria that are beneficial to gut health. The fermentation process also creates vitamins and enzymes that make Kimchi easier to digest than other vegetables. The fermentation process creates lactic acid, which creates a sour flavor and helps preserve it.
Kimchi is a traditional side dish in Korea and is often served with rice and other dishes.
First, fermenting cabbage kimchi (or other vegetables) uses salt to draw out excess water. Then use, various seasonings like garlic, ginger, green onions, and chili peppers are added.
There are many different types of Kimchi recipes; the fermentation process duration is variable and is determined by kimchi type and room temperature. More specifically, the timeframe falls within 24 hours to 48 hours, a few days, or up to a few weeks.
The Most Common Types Of Kimchi:
- Baechu kimchi is made with napa cabbage
- Sobagi (made with cucumber)
- Dongchimi (radish)
- Chonggak Kimchi (made with white radish)
If you're new to Kimchi, start with a milder variety like baechu Kimchi or oi sobagi. Once you've acquired a taste for it, you can try more assertive flavors like chonggak Kimchi or dongchimi.
Kimchi is often eaten as a side dish or condiment but can also be used in recipes like Kimchi fried rice or kimchi soup. It can also be enjoyed simply as a fermented cabbage kimchi snack.
What Is Gochugaru?
Gochugaru is a type of Korean chili powder used in Korean cuisine. It has a deep red color and a spicy, smoky flavor.
Gochugaru is used in many recipes of traditional Korean foods, such as kimchi, bulgogi, and bibimbap. It can also be used to make a spicy paste called gochujang. As well can be ground into a fine powder using good quality flakes.
What Is Kimchi Jjigae?
Kimchi jjigae is a Korean stew made with Kimchi and other vegetables. It is typically made with pork or beef but can also be made with seafood or tofu. Jjigae is usually quite spicy and is often served with rice.
Some variations of kimchi jjigae also include shellfish or dumplings. The stew can be thickened with starch or flour, or it can be left broth-based. Kimchi jjigae is a popular dish in Korea and is often eaten as a main course. It is also a common dish to share among friends or family.
What Is Brassica Juncea?
Brassica juncea, also known as Chinese cabbage, is a type of cabbage that is typically used in Chinese cuisine and an excellent choice for making Kimchi. It has a mild flavor and can be used in salads, soups, or stews. Brassica juncea is available year-round but is most abundant in the fall and winter.
How To Store Kimchi For Fermentation
Kimchi can be stored in the fridge for up to 3 weeks. The fermentation process will continue in the fridge, becoming more sour and spicy over time. If you want to slow down the fermentation process, you can store the Kimchi in the freezer.
How To Freeze Kimchi
Kimchi can last in the fridge for up to two weeks, but it will start to lose its flavor and become more sour over time. If you want to keep your kimchi fresh and flavorful for longer, freezing it is the best way to do so.
To freeze kimchi, place it in a freezer-safe container with a tight-fitting lid. Be sure to leave some headspace in the container, as it will expand as it freezes. You can also portion the kimchi into individual servings before freezing, making it easier to thaw and eat later.
When you're ready to eat the frozen kimchi, thaw it in the fridge overnight or cook it directly from frozen.
Posts To Visit
- Napa Cabbage 1 head
- Daikon Radish (You can add other types of radishes for more flavor) 1 cup
- Onion (Slice into long julianne cuts) ½ large
- Garlic (Sliced and minced (use both)) 2 cloves
- Scallions (Replace with Green Onion if needed) ⅓ cup
- Ginger (minced) 1 tablespoon
- Sea Salt 1 teaspoon
- White Sugar 1 teaspoon
- Fish Sauce ¼ cup
- Gochujang Paste (Use more if needed) ½ cup
- Sriracha Sauce ¼ cup
- Gochugaru (Korean Spice Blend) 1 tablespoon
- Rice Wine Vinegar 1 tablespoon
- Toasted Sesame Oil 1 tablespoon
How To Make Kimchi From Scratch
- Thoroughly rinse the cabbage under cold water and pat dry. Cut into 2-inch pieces and set aside. When making the cuts think about eating the kimchi. Cut it to a reasonable size for your mouth.Peel and slice the onion into julienne (long strip cuts)
- In a large bowl, combine the cabbage, radishes, scallions, ginger, garlic, salt, sugar, fish sauce, gochujang paste, rice vinegar, and toasted sesame oil.
- Mix well and massage the cabbage leaves for a few minutes to soften them up. Wear plastic gloves to protect your skin.Pack the mixture into a jar or container and store it in the fridge for at least 2 days before serving.
- Kimchi will keep in the fridge for up to 3 weeks. Serve as a side dish or add to soups, stews, and other dishes. Enjoy!