14th September 2016
To any of you guys that follow us on Twitter, you’ll know how much we love kimchi. It might seem like a weird dish to get excited about but it really is the side dish that keeps on giving. Think kimchi fries, kimchi mayo, kimchi mac and cheese… the list goes on and they all have one thing in common: they taste incredible.
So now we are all on the same page, (kimchi haters to the left plz), let’s talk about how to make it. There are loads of great kimchi recipes out there. The great thing about it is, once you’ve nailed the basic process you can mix up the ingredients depending what you fancy.
Traditionally, Korean Kimchi is predominantly cabbage, but I prefer my homemade kimchi with a bit of carrot and seaweed to give it a bit of extra colour and texture. There are over 200 types of kimchi out there so there’s nothing wrong with mixing things up a bit to suit your tastes.
There are two elements to kimchi. First, you prepare your liquid. This is made up of rice wine vinegar, fish sauce and lemon juice, which is heated with palm sugar and Korean chilli powder.
While that’s warming, chop up your veg! Remember, slice your cabbage super thin and when it comes to the carrots, use a peeler. That way you get really long thin strips twisting around the edge of the jar which makes it look real fancy.
The most important things to remember at this point is to pick the jar carefully. This is the prime opportunity to use that super hipster jar you’ve undoubtedly got kicking around.
Once you’ve prepped your veg, stuff it into the jar. You want to pack it pretty tight as it will reduce in size as it ferments. Then pour over your mixture and seal. It’s as simple as that!
Remember to keep the Kimchi sealed while it ferments, this takes at least a week. When you’ve opened it up again to use, keep it in the fridge and use within a week.
Someone Told me once that in the same way that brits say ‘cheese’ when someone is taking a picture, Koreans say ‘kimchi.’ If this is true, please tell us on Twitter because this might be my new favourite fact of all time.
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