Ingredients
Fresh napa cabbage, daikon radish, spring onions, ginger, garlic, apples, pears, celery stalks, kohlrabi, onion, oriental fish sauce, Korean red chili flakes (gochugaru), cooked rice flour, seaweed, coarse non-iodized sea salt, and a small amount of fermented salted shrimp for depth of flavor. All ingredients are natural, with no added vinegar or any preservatives, allowing the flavor to develop solely through natural fermentation.

How to make kimchi
The cabbage is first salted to remove excess moisture and achieve a crisp texture. After rinsing and draining, it’s coated with a flavorful chili paste and combined with fresh vegetables. The kimchi is then packed into glass jars and fermented at a cool temperature for 3–4 days, resulting in a fresh, lightly tangy kimchi with lively cultures and vibrant taste.

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How to use Korean kimchi in kitchen

• Kimchi is usually served as a side dish with rice and soup in everyday Korean meals.

• When kimchi gets a little older, it becomes perfect for cooking because the flavor gets deeper and richer.

• Kimchi is the main ingredient in kimchi jjigae, a hearty Korean stew with tofu and pork or tuna.

• Kimchi fried rice is a simple favorite, made by stir-frying kimchi with rice and a bit of sesame oil.

• Kimchi is often mixed into pancakes, called kimchi jeon, for a crispy and spicy snack.

• Adding chopped kimchi to noodles or ramyeon is an easy way to boost flavor and spice.

• Kimchi can be used as a filling for dumplings, giving them a bold, savory taste.

• At Korean barbecue, kimchi is often grilled with the meat to make it softer and slightly smoky.

• Stir-fried kimchi with pork belly is a quick and flavorful main dish.

• Kimchi is commonly added to soups and broths to bring extra depth and umami.

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Here are 10 important points to be careful about when making Korean kimchi,

• Use fresh, high-quality vegetables, as kimchi relies heavily on the natural flavor of its ingredients.

• Salt the cabbage properly to remove excess water while keeping it crisp and flexible.

• Rinse the salted cabbage thoroughly to avoid kimchi becoming overly salty.

• Maintain clean hands, tools, and containers to prevent unwanted bacteria during fermentation.

• Balance the seasoning carefully, as too much chili, garlic, or fish sauce can overpower the final taste.

• Use non-iodized salt, since iodine can interfere with the fermentation process.

• Pack the kimchi tightly in containers to reduce air pockets that can cause spoilage.

• Leave enough space in the container for gases released during fermentation.

• Control fermentation temperature, as warmer conditions speed up fermentation and cooler conditions slow it down.

• Taste and monitor the kimchi regularly to decide when it has reached your preferred level of fermentation.

 

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