10 Kimchi Recipes with Different Vegetables (Part II) (2024)

FAQs

What veggies can be used for kimchi? ›

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

I like to add kimchi to soups to give it a tart tangy spicy flavour. You can add it to tofu rolls, to fried rice, to grilled cheese sandwiches. You can replace sauerkraut with kimchi in hot dogs, mix it up in potato salad and stir fried veggies.

Abstract. Kimchi, the traditional fermented vegetable dish from Korea, has been an integral part of the Korean food culture for thousands of years. Today, it is considered as a symbol of identity for Korean people and is globally appraised as a healthy food.

tɕʰi]) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including gochugaru (Korean chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc.

Making Kimchi in Korean culture is more of making fermented cabbages (or other vegitables) using all kinds of different ingredients where the most common and basic ingredients include salt, garlic, red pepper, fish sauce and fermented salted shrimps. Vinegar is never included in the process of making Kimchi.

If it's not seasoned / savory when you taste it, you probably need to add more salt. Of course. Kimchi can be made pretty much with any vegetables like regular cabbage, cucumber, green onions, radish and etcetera. The texture maybe different but made right, they are great pickled vegetables.

In general, kimchi is made using Chinese leaves (Napa cabbage) or radish as the primary ingredient, with red chilli pepper powder, garlic and spring onions used as supplementary ingredients.

Fresh Cabbage Kimchi

The finishing touch? A flavorful combination of garlic, ginger, red pepper flakes, fish sauce, and sesame oil.

You can enhance kimchi with a bunch of seasonings and add-ins, traditional or otherwise. These give a distinct flavor to the final product. Love lots of deep, umami, flavor? Try adding salted shrimp, oysters, or mushrooms.

The kimchi is allowed to ferment for a period of time, usually outdoors in a large kimchi pot. It is also quite common for these pots to be buried under ground. Kimchi can be kept for a long time and does not go bad.

Can kimchi go bad? ›

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. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

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When napa cabbages are not in their prime season during the warm months, green cabbages (called yangbaechu in Korean, 양배추) come in handy for making kimchi. Great for kimchi beginners, this yangbaechu kimchi recipe is a good alternative if you can't find napa cabbages at your local groceries or need a quick kimchi.

Kimchi is a Korean side dish typically consisting of salted and fermented vegetables, including napa cabbage, onion, radishes and seasoning.

However, kimchi refers to a fermentation technique, not a specific dish, which means that you can use almost any kind of vegetable and omit ingredients to your liking. For example, if you want to make a vegan-friendly batch of kimchi, feel free to leave out the fish sauce.

Kimchi is a traditional spicy pickled vegetable dish in Korea. While it's usually made with cabbage, there are more than a hundred kimchi varieties, using everything from cucumbers and radishes to eggplants and pumpkin blossoms. Most kimchi recipes are based on three essential steps: First, the vegetable is salted.

Actually, though, baechu (napa, or Chinese, cabbage) kimchi is only one of an estimated 200 existing types of the traditional side dish. Kimchi can be made with many different kinds of vegetables and can also include fish or meat. Some kinds don't even have pepper flakes (gochugaru) as an ingredient.