How To Make Kimchi - Mom's Famous Spicy Kimchi Recipe (2024)

FAQs

How to make your kimchi more spicy? ›

If all you want is More Heat, just use finely minced habanero or scotch bonnet peppers. (Use appropriate practices for handling extremely spicy peppers.) After adding the peppers, stir well and let sit for a day or two to let the flavors disperse.

Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.

The bright red color of kimchi's signature seasoning, gochugaru, leaves many asking, "Is kimchi spicy?" The spice level of the kimchi depends on how much gochugaru went into the mix, with different versions available ranging from mild to very spicy.

Add a dollop to cheese toastie fillings, fold it into homemade slaw, parathas and fried rice, or stir it into hearty stews. Expand your pasta repertoire with Lara Lee's cheesy kimchi linguine, or use the pressure cooker in this easy three step pork belly and kimchi stew.

Gochugaru. Gochugaru is a coarsely ground Korean chili powder, or red pepper flakes, that add lots of flavor and spice it up. It is best to use authentic gochugaru, not a substitute.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

Fresh Kimchi starts off salty and gets more sour as it naturally ferments over time. So, the longer you keep your Kimchi, the more it ferments and the more sour it gets. Natural fermentation is what gives Kimchi its sour flavour as it ages.

Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.

Just as Germans made their Sauerkraut, the Koreans made their Kimchi. The two are essentially the same just with minor variations in spices.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Can you eat kimchi straight from the jar? ›

Though it is delicious eaten right from the jar — or as part of a banchan spread — kimchi is also a versatile ingredient to include in other recipes, from savory pancakes to standout burgers.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Directions. Heat a nonstick skillet to medium-high heat. Add kimchi. Saute until fragrant and slightly yellow, about 5 minutes.

White Kimchi (Baek Kimchi) is a non-spicy kimchi variety that tastes mild and refreshing. It's particularly popular amongst kids and spicy food cautious people.

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

Kimchi will always have a high level of acidity. This is caused by gut-healthy bacteria in the kimchi, which create acid during their lifetime, lowering the pH of the kimchi and preserving it naturally. If the kimchi was not acidic, it would go bad!