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

FAQs

How can I make my kimchi more spicy? ›

You can add hot pepper flakes. Some advice on what brand from My Aunt's Homemade Kimchi with a Vegan Kimchi Option: We're also pretty particular about the brand of Korean red pepper powder (or hot pepper flakes), gochugaru that we use. We recommend buying Wang Korean gochugaru.

Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.

Traditional Korean Gochugaru

This chili powder is an essential ingredient in making Kimchi, a traditional Korean side dish, but it is also used in other traditional dishes such as soups and stews.

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

The process, called lactic acid fermentation, is what gives kimchi and sauerkraut their nutritional superpowers. This is the crucial difference between kimchi and sauerkraut; fermentation time. They both undergo lactic acid fermentation, but sauerkraut tends to ferment for a significantly longer period of time.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found. Results varied somewhat based on gender: Women who ate two to three servings daily saw their odds for obesity fall by 8%, the study found.

How to make store-bought kimchi taste better? ›

Add radish: You can add Korean radish, daikon radish or red radish into the kimchi jar to help draw out the salt. Taste the next day and your kimchi should be less salty. Since the kimchi is fermented, the radish will have a different texture than the kimchi but I love the added crunch! . . . . . . .

Sometimes, you may open a kimchi jar and no reaction will occur. Other times, you may hear a pop from gas release with juice fizzing/kimchi overflowing out the jar, similarly to a bottle of sparkling wine. Either way, your kimchi is still deliciously safe to eat!

The fiber and probiotics in kimchi can help you maintain a healthy digestive system. The probiotics in fermented food can help reduce the negative symptoms of many gastrointestinal disorders, such as irritable bowel syndrome and colon inflammation.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Furthermore, “kimchi is a low-calorie food, and eating it may help you reduce your calorie intake and lead to weight loss. Since it's rich in fiber, it may help keep you full without adding many calories to a meal,” Rizzo added.

Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.

The method (if you can even call it that) is as simple as it gets: Drain the kimchi juice, chop up any large pieces, lightly coat a nonstick pan with oil or butter, and fry the kimchi for 5 to 7 minutes over high heat, stirring occasionally.

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.

Baek kimchi (백김치) is a variety of kimchi that's made without gochugaru (red chili pepper flakes). Baek means white. Kimchi is obviously much more popular in its red spicy form, but we enjoy white kimchi for its mild, refreshing taste. It's child-friendly and great for people who have issues with spicy food!