Saenchae (생채) is the preparation method that uses fresh vegetables or ingredients that are then seasoned with a sauce. You need to prepare and clean the fresh vegetables thoroughly before using them since you eat them raw. Some vegetables may…
What is Namul (나물)?
Namul Breakdown Namul (나물) refers to a specific type of side dish. It can be made from edible leaves, roots, shoots, herbs, seaweed, jelly, mushrooms, and some proteins. Categories of Namul So, if you looked up Korean Namul recipes in…
Vegetables that can be Made into Red Kimchi
Seasons, Boost Fermentation, Time Frame Cucumber Kimchi (오이김치) Green Onion/Garlic Chive Kimchi (파김치/부추김치) Leafy Kimchi Sweet Potato Stems (고구마순김치) Radish Kimchi (깍두기)
Did my kimchi go bad?
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…
Making Red Cabbage Kimchi (Baechu-kimchi (배추김치) Step 4/4
Step #4: Applying the paste, storing, and fermenting kimchi How to sauce the cabbage Now the easy part has come, adding the paste to the cabbage. When you add the paste, you must coat each leaf and layer of the…
Making Red Cabbage Kimchi (Baechu-kimchi (배추김치) Step 3/4
Step #3: Making the Seasoning Paste Now that the cabbage has been prepped and is brining or has been brined. We can make the seasoning paste. A tip is to make this while the cabbage is brining so you can…
