Mom's Kimchi Recipe | Korean Food 김치 (2024)

FAQs

What is the difference between sauerkraut and kimchi? ›

Vegetables: You can make kimchi in many different ways, whereas sauerkraut has more defined limits. Baechu-kimchi is the closest to sauerkraut in that it has a simple cabbage base without any additional veggies. Sauerkraut is always cabbage, whereas kimchi can encompass a panoply of fermented vegetables.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

If you don't have glutinous rice flour, you can also use cornstarch instead! But do not use all purpose flour.

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.

Eating up to three servings of kimchi a day is associated with a lower risk of obesity compared to eating one serving or less or more than five servings daily, according to a new study.

The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

Kimchi can be found in almost every Korean household. It is possible to buy kimchi jars in most supermarkets and online sites. Kimchi offers multiple health benefits and maintains the overall health of the body. It is often recommended to include kimchi in your daily diet.

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.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

In Korea, fish sauce is called eojang (어장). Across the Korean Peninsula, aekjeot (액젓, literally "liquid jeotgal"), a type of fish sauce usually made from fermented anchovies or sand lances, is used as a crucial ingredient in many types of kimchi, both for taste and fermentation.

Why add rice flour to kimchi? ›

Rice flour and water - These two ingredients are cooked into paste that makes the marinade stickier so that the marinade can adhere to the napa cabbage. You can use either regular rice flour (red bag) or glutinous rice flour (green bag). Gochugaru - Also known as Korean red pepper flakes.

Generally, kimchi is safe for most people unless you have a specific allergy to any of the ingredients. It may also cause some unpleasant side effects such as gas and bloating if you're not used to fermented or high-fibre food.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Make kimchi and use it to make fried rice, hot dogs, pancakes, co*cktails, braises — basically any dish — even better. As the national dish of South Korea, kimchi is a staple in kitchens around the world.

How Is Kimchi Made? Cabbage kimchi is made by lacto-fermentation: Stage one: Nappa cabbage is soaked in a salty brine that kills harmful bacteria. Stage two: the remaining good bacteria (Lactobacillus) convert sugars into lactic acid, preserving the vegetables and giving them their tangy flavor.

Not only does Sauerkraut contains probiotics, It also contains prebiotics (to feed the probiotics) and postbiotics (the beneficial by-products of probiotic production. Probiotic capsules don't have prebiotics or postbiotics, although you can.

Kimchi is a traditional, slightly spicy Korean sauerkraut made from lacto-fermented vegetables like napa cabbage, daikon radish, carrots, garlic, ginger, and Korean chili (gochugaru).

Generations ago, the Germans likely felt better after eating their beloved fermented cabbage and recognized sauerkraut's digestive and immune-boosting properties.