Kimchi
Mention Korean food, and most people think of Kimchi immediately, with its distinct red colour and typically sharp taste. Our food correspondent, Ling, tells us more about this dish, which is synonymous with Korea.
What is Kimchi?
Kimchi is a traditional Korean fermented dish made from a variety of vegetables (cabbages, radish, cucumber, carrots and many more) with garlic, salt, rice flour, sugar, ginger, onions, leek and hot pepper flakes. These vegetables are seasoned and then packed into jars for fermentation at room temperature.
What are the benefits of eating Kimchi?
During fermentation, Kimchi produces healthy bacteria known as lactobacilli which aids in digestion. It is high in fiber, low in calorie, lowers cholesterol level, assists in weight loss and improves your immune system. Some articles mentioned that eating Kimchi helps to slow down the ageing process while giving you healthy hair and skin.
What can Kimchi be used for?
Kimchi can be used to cook a variety of dishes such as Kimchi fried rice, Kimchi pancake, stir-fried Kimchi with pork/chicken, Kimchi ramen, Kimchi stew and many more other dishes your mind can conjure up.
How long does it take to ferment Kimchi?
It usually takes about 2-3 days at room temperature to ferment the Kimchi. If you put the Kimchi in the fridge, it may take you 4-7 days to ferment the Kimchi. Typically, Kimchi ferments faster in warm environments.
The longer you ferment the Kimchi, the more sour it gets.
How would I know whether my kimchi has gone bad?
Kimchi generally has a long shelf-life when refrigerated, but if you’ve got a tub of Kimchi and you can’t remember when you last bought it, check the Kimchi for mold. If there is mold in the Kimchi, throw the Kimchi away.
How does Kimchi taste like?
If you have not tried Kimchi before, it is typically sour and a little spicy.
Is Kimchi suitable for vegetarians?
It depends on the ingredients that you have added during the fermentation process. Some types of Kimchi contain fish sauce and other seafood, so if you choose to have it at a Korean restaurant, make sure that you ask for Kimchi without meat ingredients.
Kimchi is a traditional Korean fermented dish made from a variety of vegetables (cabbages, radish, cucumber, carrots and many more) with garlic, salt, rice flour, sugar, ginger, onions, leek and hot pepper flakes. These vegetables are seasoned and then packed into jars for fermentation at room temperature.
What are the benefits of eating Kimchi?
During fermentation, Kimchi produces healthy bacteria known as lactobacilli which aids in digestion. It is high in fiber, low in calorie, lowers cholesterol level, assists in weight loss and improves your immune system. Some articles mentioned that eating Kimchi helps to slow down the ageing process while giving you healthy hair and skin.
What can Kimchi be used for?
Kimchi can be used to cook a variety of dishes such as Kimchi fried rice, Kimchi pancake, stir-fried Kimchi with pork/chicken, Kimchi ramen, Kimchi stew and many more other dishes your mind can conjure up.
How long does it take to ferment Kimchi?
It usually takes about 2-3 days at room temperature to ferment the Kimchi. If you put the Kimchi in the fridge, it may take you 4-7 days to ferment the Kimchi. Typically, Kimchi ferments faster in warm environments.
The longer you ferment the Kimchi, the more sour it gets.
How would I know whether my kimchi has gone bad?
Kimchi generally has a long shelf-life when refrigerated, but if you’ve got a tub of Kimchi and you can’t remember when you last bought it, check the Kimchi for mold. If there is mold in the Kimchi, throw the Kimchi away.
How does Kimchi taste like?
If you have not tried Kimchi before, it is typically sour and a little spicy.
Is Kimchi suitable for vegetarians?
It depends on the ingredients that you have added during the fermentation process. Some types of Kimchi contain fish sauce and other seafood, so if you choose to have it at a Korean restaurant, make sure that you ask for Kimchi without meat ingredients.