Kimchi

There may be thousands of types of kimchi in Korea varying by region and recipe, but when you drop by your local Hmart, you will likely see less than 10 (if you’re lucky). This one is the most basic, made out of Napa cabbage that’s already been cut into bite-sized pieces. It’ll usually be labelled … Read more

Once you master the art of kimchi paste making, you can kimchify any and all of your favourite vegetables. Case in point, what we did here in a flurry of night activity. However, I would like to add that this particular example is atypical and I don’t suggest you do the same unless you enjoy … Read more

A study done in ‘95 (sorry, it’s in Korean) records the number of variety in kimchi at 336. Koreans define “kimchi” as being salt-fermented vegetables (cabbage, radish and cucumber being most common) mixed with various seasonings (like red pepper powder, garlic, ginger). However, there are kimchi types that are not fermented and merely preserved in … Read more

Kimchi is a salty and spicy side dish that complements a simple bowl of rice to providing a refreshing break from a stack of greasy BBQ ribs. It also has a subtly sweet aftertaste that can be from completely natural sources if made in a traditional way. Kimchi is enjoying a Superfood reputation worldwide because … Read more

Kimchi is the primary side dish in Korea and makes up a large part of Korean cultural food identity. In most cases, it begins with salted Napa Cabbage that is fermented with Gochugaru (Korean red pepper powder), fish sauce and garlic but there are hundreds of varieties. UNESCO has declared Kimchi-making an Intangible Cultural Heritage … Read more

Should I burp my kimchi? Store-bought kimchi has already gone through the initial fermentation process. If you put it in the fridge right away, and consume it regularly (which means you’d be opening it regularly), you may find you never have to intentionally “burp” it. However, whether you forgot to put it back in the … Read more