Kimchi is an acquired taste. There isn’t much like it in Western diets and it’s like marmite you either love it or hate it.
Kimchi is a popular Korean side dish and can be served with all manner of different dishes. From rice to noodles or even on its own. It has a strong scent and a spicy sour flavour. For this version I’ve tweaked the recipe to make it Vegan!
I like Kimchi best when I serve it with a large pile of spicy, fried rice. It even makes a great breakfast option when you serve it on toasted sourdough with mashed avocado.
What is kimchi?
Kimchi is a staple of Korean cuisine, it is a side dish made of salted and fermented vegetables, usually cabbage and daikon radish, and can be made with a variety of seasonings.
What is Kimchi made of?
Kimchi is commonly made from cabbage, daikon radish, garlic, red pepper and salt. The cabbage is soaked in salted water for 1-2 hours.
Is Kimchi good or bad for you?
Kimchi is a healthy food in moderation, the high amount of salt means you should watch your quantities. The lactic acid bacteria helps aid digestion and can boost immunity.
What does kimchi taste like?
Kimchi is a sour, spicy, and umami flavoured dish. The flavour is affected by the vegetables used and the length of the fermentation process.
Do you eat kimchi hot or cold?
You can eat kimchi hot or cold. Cold is best as a snack, straight from the jar or added to a salad, I usually heat it up when serving it with hot dishes.
Can you use ordinary cabbage like savoy?
No, ordinary cabbage doesn’t make good kimchi.
Can I use gochujang (red pepper paste) instead of the red pepper powder?
No you need to use the powder as stated for the best results.
Can I use table salt?
No. The additives in table salt can affect fermentation negatively.