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

FAQs

How do I make my kimchi spicier? ›

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

RED CHILI PEPPER FOR KIMCHI - Coarse gochugaru flakes used for making kimchi and cooking Korean dishes such as Spicy stir-fried pork, BBQ, etc.

Unlike regular kimchi (spicy kinds) made with Korean chili flakes (gochugaru), Baek Kimchi doesn't use any chili flakes. Instead, it is submerged in fruity salty brine.

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.

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.

If you would like to speed this up, then you can either raise the temperature slightly to speed up the process, or take even more care and time to remove any excess salt from your cabbage. This will lower your overall salt content, and should allow the Kimchi to ferment faster.

Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity. That is because kimchi contains a high level of sodium, Jaelin said. “If you're eating three meals a day — maybe you're having kimchi on the side — that's great.

Enjoy plain kimchi cold or warmed up.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

Is it OK to eat kimchi on its own? ›

Kimchi can be eaten on its own, as a side dish, or as an ingredient in other foods. Its spicy, tangy flavor is an excellent complement to savory foods, and it's often paired with rice dishes to add contrast to a meal.

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.

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.

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.

Mix Kimchi Paste with Cabbage

Next, add the kimchi paste and gochugaru to the bowl then mix well. I like mixing with my hands but wearing gloves as the kimchi paste can stain your skin. Give the kimchi a taste and adjust spiciness by adding more gochugaru if desired!

In addition, most kimchis contain Korean chili. Also known as gochugaru pepper, this chili is medium hot, but has a delicate, fruity, slightly smoky flavour. Gochugaru is usually sun-dried and sold as a powder. It gives kimchi its spiciness and beautiful red colour.

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!