How To Make Kimchi - Mom's Famous Spicy Kimchi Recipe (2024)

FAQs

How to make your kimchi more spicy? ›

If all you want is More Heat, just use finely minced habanero or scotch bonnet peppers. (Use appropriate practices for handling extremely spicy peppers.) After adding the peppers, stir well and let sit for a day or two to let the flavors disperse.

The easiest way to further ripen or ferment kimchi is to transfer the contents of the kimchi jar to a bowl. Add some fresh ingredients like chopped scallions and garlic. We personally like to add a dash of fish sauce to store-bought kimchi. Give it a stir, with clean hands, and re-jar the kimchi.

What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You'll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

This spice mix delivers the holy trinity of spice blends - garlic, ginger and chilli pepper. Add to red or white cabbage and leave the spice to do all the work for perfectly fermented Kimchi. "Garlic, salt, ginger, chilli pepper."

Gochugaru. Gochugaru is a coarsely ground Korean chili powder, or red pepper flakes, that add lots of flavor and spice it up. It is best to use authentic gochugaru, not a substitute.

If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore. What are the health benefits of eating kimchi?

You cannot do kimchi without garlic and ginger. They add spiciness and fragrance and help mellow out the fish sauce and salted shrimp. Use just a little bit of ginger; too much as it can add bitterness. If you intend on keeping and eating the kimchi for longer period, add less ginger.

Kimchi, an ancient staple of Korean cuisine, is traditionally fermented in handmade earthenware jars called onggi. But when it comes to mass production, companies use jars made of glass and other materials to ferment kimchi in large quantities.

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.

What is a common mistake in kimchi? ›

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

So do you eat kimchi hot or cold? If you are eating kimchi because of the amazing live cultures and nutrient availability it offers, we recommend eating it cold. Try some of our own favorite cold kimchi recipes to get started: Cold noodles with kimchi.

Directions. Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes.

Baek-kimchi literally translates as “white kimchi” in English, because it's not made with Korean hot pepper flakes (gochugaru), which makes it whitish. It's not spicy at all, but that doesn't mean it's bland!

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

Why is the kimchi so sour tasting? Kimchi will always have a high level of acidity. This is caused by gut-healthy bacteria in the kimchi, which create acid during their lifetime, lowering the pH of the kimchi and preserving it naturally. If the kimchi was not acidic (read: sour) it would go bad!