Category: Kimchi (김치)

Seasons, Boost Fermentation, Time Frame Cucumber Kimchi (오이김치) Green Onion/Garlic Chive Kimchi (파김치/부추김치) Leafy Kimchi Sweet Potato Stems (고구마순김치) Radish Kimchi (깍두기)

There are ways that your kimchi will go bad. As I mentioned the temperature, air, and sunlight are very important to consider. There are other factors though that can cause your kimchi to grow mold and that is water. You need to make sure the container and your hands are NOT at all wet. If…

What does this mean? I have discussed a variety of kimchi, but for your reference, I refer to red pepper-based kimchi as regular kimchi. This is the kimchi you probably see most often. It is most popularly made from cabbage and fermented with a red pepper-based paste. Tools Needed to Make Kimchi Before we get into…

Did you know that kimchi does not have to be spicy? Let me introduce you to white/water kimchi. This variety of kimchi is actually one of the first types of kimchi that was made in Korean history. It was made even before the red-pepper-based kimchi variety. What is White Kimchi (백김치) & Water Kimchi (물김치)…

Kimchi can vary based on the amount of fermentation. Kimchi can vary from not fermented to very fermented. That is why I defined kimchi earlier as just a seasoned vegetable because kimchi is not always fermented. Kimchi is an abstract category because all kinds of Kimchi are made differently. Some are brined with salt, some…

Kimchi can vary based on how it is prepared. It can vary based on how it is cut, brined, and or seasoned. How is it cut: Kimchi can be called different things based on how it is cut before it is seasoned. The same exact recipe for cabbage kimchi can be called different things based…