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

FAQs

What is kimchi made of vegetables? ›

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

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.

Kimchi as the identity and pride of Korean people. Kimchi is indeed a unique and famous fermented food in Korea, thus renowned as Korea's representative food. It is the icon of Korea and Koreans take great pride in this culinary culture. Kimchi has become an integral part of Korean food culture for thousands of years.

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.

As we've already established, cabbages and radishes are the most commonly used kimchi vegetables, but other veggies used in kimchi include burdock roots, celery, cilantro, cucumber, eggplant, ginger, garlic chives, garlic scapes, lotus roots, mustard greens, onions, bamboo shoots, pumpkins, radish greens, scallions, ...

Kimchi is a traditional Korean fermented vegetable made from Chinese cabbage (beachu), radish, green onion, red pepper powder, garlic, ginger, and fermented shrimp (jeotgal) and eaten as a side dish at meals (Kim & Chun, 2005).

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.

Here are some suggestions: Use fresh ingredients: Using fresh, high-quality ingredients can make a big difference in the taste of your kimchi. Make sure your cabbage and other vegetables are fresh and ripe, and use high-quality Korean chili flakes (gochugaru) and fish sauce.

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.

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.

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore. What are the health benefits of eating kimchi? People have known about the health benefits of eating kimchi for thousands of years.

For store-bought kimchi, the sealed jar maintains its quality for approximately 6 months after the best-by date. Homemade kimchi, stored in brine and sealed properly, can also last up to 1-2 months in the fridge, with higher concentrations of salt or vinegar extending this period slightly.

Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi. Salted napa cabbage before making kimchi.

Kimchi is a traditional Korean dish made with salted and fermented vegetables. Baechu kimchi is the most iconic and is made with napa cabbage, salt, garlic, ginger, scallions, fish sauce and gochugaru (Korean chili flake), which gives it its trademark spiciness and red color.

Kimchi is a Korean fermented vegetable side dish and has been increasingly recognized as a functional food and gained popularity when listed among the “World's Healthiest Foods” in the magazine “Health”. Health benefit of kimchi is a low-calorie (18 kcal/100 g) and low-fat (0.5 g/100 g) plant-based food.

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.