Cooking with kimchi
Kimchi works as the perfect accompaniment to a whole variety of dishes. With it’s crunchy and sour taste one of our favourite ways to serve it is on top of meat. For example adding a generous spoonful to your burger or roll or serve it on the side of absolutely everything from fried rice, to dumplings and curries.
Here are two of our favourite dishes featuring kimchi.
Sweet & Sour Chicken Drumsticks
A quick and easy meal to satisfy the whole family. Get the full recipe.
Kimchi is a food that goes really well with other cuisines. Burgers and sandwiches can be perked up with a spoonful. This trend is fast becoming mainstream. Get the full recipe.
So what does kimchi taste like? It is hard to generalise as depending on what you pickle and how long you pickle it for the flavours do change. Kimchi is best known for its salty and acidic flavours that is the perfect accompaniment to rich dishes.
Nutritional benefits of kimchi
In need of another reason why you should be adding a crunchy spoonful of kimchi to your next meal? South Koreans consume on average 18kg of kimchi per person, each year! So let’s talk about the nutritional benefits of kimchi.
Like many fermented foods kimchi is loaded with good probiotics which help aid gut health and digestion it is also a great source of fibre, calcium, iron and potassium. Not only that but just one serving provides over 50% of the daily recommended vitamin C and carotene intake.
The napa cabbage is a great source of vitamins K, C and B6.
As it is made mostly of cabbage (depending on the recipe) kimchi has very few calories and if no fish sauce or shrimps are added is vegan as well.
How to make your own kimchi
Try this recipe from our friends at Better Homes and Gardens for a punchy refresh on the Korean delicacy.
- 1⁄2 wombok
- 1⁄4 cup fine salt
- 1 Tbsp caster sugar
- 2 cloves garlic, crushed
- 2 tsp finely grated ginger
- 1 Tbsp gochujang or chilli sauce
- 1 Tbsp rice vinegar
- 1 Tbsp fish sauce
- 2 green shallots, thinly sliced
- Cut half wombok in half again, lengthways. Cut out the white core and discard. Cut leaves into 4cm pieces and
put in a large bowl. Sprinkle with salt and sugar, tossing to combine. Set aside for 15 minutes, then rinse under cold water and drain well.
- Meanwhile, combine ginger, garlic, gochujang or chilli sauce, vinegar and fish sauce in a large bowl. Add shallots and drained wombok, mixing well to combine. Serve.
We recommend adding the gochujang or chilli sauce gradually to suit your tastebuds.
History of kimchi
First documented in 37BC-7AD, kimchi was used as the primary way of storing vegetables before refrigerators. Earthenware dishes are used to help extend the lifetime of vegetables but also to keep them from being frozen in winter. prolonged lifetime, but these days the preservation process requires a minimum of two weeks.
Historically speaking, kimchi wasn’t a spicy dish, it is believed that chillies weren’t added until at least the 17th century. When after the war it travelled the world and became popular in Western society.
Where to buy kimchi?
You can purchase kimchi from your local supermarket, but if you are after authentic kimchi try your local Asian grocer.
How to store kimchi?
Kimchi must be kept at a cool temperature, you can leave it to ferment in a cool, dark place but once opened it is best to keep it in the fridge. If looked after properly you can store kimchi for over one year.