Kimchi is a popular Korean dish that has been gaining popularity in the West. It’s made from napa cabbage, radish, and red pepper paste, with a variety of other vegetables added for flavor. The ingredients are mixed together and left to ferment for at least two weeks before eating. This process gives it its distinctive sour taste and pungent smell – what many people would call an acquired taste! But don’t let this put you off just yet; there are plenty of different types of Kimchi to try out, as well as some delicious recipes below…
The classic type of Kimchi is made from napa cabbage, red pepper paste (gochujang), and salt. It has a sour taste and pungent smell that many people say it’s an acquired taste! There are plenty of different types to try out for those who don’t like the original flavor. For example, kimchi can also be made with cucumber or apple – these will result in sweeter flavors than what you’re used to.
There are loads of recipes online if you want to make your own at home too; some may take longer but they’ll have better flavor profiles as well…
Potaegi: Potatoes chopped into small pieces mixed together with Napa cabbage leaves, cabbages, and other vegetables;
White Kimchi: a type of kimchi that is usually made with Chinese cabbage or Korean radish. Unlike the red variety, it has no chili peppers in it so it’s less spicy but still packs plenty of flavor and crunch!
Spicy Bean Sprouts: The bean sprout will have been soaked in water for around 30 minutes before you cook them to remove any bitterness. Then put them in a pan with some garlic salt, soy sauce, sugar, and ginger powder.
Kimchi Pancake: this is a dish that has been made famous in Korea over the last few years, but it’s not traditionally Korean. It just so happens to be one of those dishes that are popular all around Asia from Japan to Thailand and China! The pancakes themselves usually have Kimchi placed on them before they’re cooked or served with kimchi mixed into their batter.
Sauerkraut: This is yet another type of fermented cabbage that might sound similar but tastes very different too because it doesn’t have any chili peppers in it as traditional types do. Sauerkrauts can range from light and vinegary flavors to dark and syrupy ones depending on how long you ferment them; most recipes call for a couple of pounds of cabbage, but it’s easy to adjust the recipe depending on what kind you want resulting in many variations!
Kimchi Jjigae – this dish means ‘kimchi stew’ or soup which includes kimchi with other ingredients such as pork belly strips (or bacon), tofu, onion, and garlic.
Jjigae is a very versatile dish because you can add other ingredients such as meat or seafood to the broth while boiling it for a few minutes (or hours) depending on what you’re adding in before serving!
Duk Mandu Guk – this Korean soup is made with dumplings that have been boiled until cooked through so they become soft and chewy. It’s perfect for cold winter days when all of your family members come together to eat around one large table sharing a hot pot full of these delicious little morsels!
Kimchi Fried Rice: Kimchi fried rice is another dish where kimchi takes center stage but instead of being used alone as it would be on top of a bowl of noodles, it’s incorporated into the dish along with other ingredients that usually include rice.
The main difference between kimchi and sauerkraut is that while both are fermented vegetables, sauerkraut does not contain red pepper powder like it would in Korea where the most popular type of kimchi is used to spice up dishes!
Kimchi can be marinated for use as a topping on meat or seafood or even more traditionally eaten raw (called “bokkeum”) which adds an extra crunchy texture before you bite down into what will surely become your new favorite food if you give it just one try!
what are the key ingredients of kimchi? and everything about its recipe.
Kimchi is the national dish of Korea, and it’s easy to see why: this tangy mix of fermented vegetables has a spicy kick that will awaken your tastebuds. But what exactly is kimchi? The main ingredient in kimchi recipes is napa cabbage (also known as Chinese or celery cabbage). It’s mixed with salt, garlic, ginger powder, red pepper flakes, and chili peppers! There are many types of Korean kimchi! Each type uses different ingredients for flavor variations such as radish greens when making baechu-kimchi (cabbage), green onions in jangajji-kimchi (radishes), and fish sauce along with sugar when making oi-sobagi (cucumbers).
As a fermented food, kimchi’s flavor intensifies the longer it ages. It can be stored in jars with an airtight seal for up to six months. Kimchi is often served as a side dish alongside Korean barbecue and steamed rice at home or at restaurants like Haejangguk-tong in Seoul that specialize solely in this spicy staple.