If you have never tried Kimchi before, then you probably are unaware of its taste.
In this article, we will discuss what Kimchi tastes like and go over its health benefits, cooking methods, and much more.
What Is Kimchi?
Kimchi is a side dish that originated in South Korea and is part of South Korean cuisine.
It is made from fermented and salted vegetables such as Korean radish and Napa cabbage.
A wide array of seasoning is used in Kimchi, such as Korean jeotgal, ginger, gochugaru, garlic, and spring onions.
Kimchi is also used in a variety of stews and soups.
What Does Kimchi Taste Like?
The flavor notes typically present in Kimchi are umami, spicy and sour.
However, usually, the flavor depends on the amount of sugar or salt added, the types of veggies used, and the duration of the fermentation process.
Since Kimchi has a fermentation process, it usually has a sour flavor.
How Is Kimchi Made?
Here is how you can make Kimchi:
- Head Napa Cabbage: 1 Medium Head/2 Pounds
- Kosher or Iodine-free Salt: ¼ Cup
- Water (Filtered or Distilled)
- Grated Garlic: 1 tbsp.
- Grated and Peeled Fresh Ginger: 1 tsp.
- Salted Shrimp Paste or Fish Sauce: 2 tbsp.
- Granulated Sugar: 1 tsp.
- Korean Red Chili Pepper Flakes: 1 to 5 tbsps.
- Medium Scallions (Cut into 1-inch pieces and trimmed): 4
- Daikon or Korean Radish (Cut and Peeled): 8 Ounces
Take the cabbage and make an incision in the vegetable lengthwise.
Cut the vegetable through the stems and in quarters.
From each piece, cut the cores.
Slice every cabbage quarter crosswise into wide strips (2-inch thick).
Then, take a large bowl, and place the cabbage in the bowl.
Sprinkle some salt on the cabbage until it develops a soft texture.
Add water to the bowl, and ensure that the cabbage is fully submerged in the water.
Put a plate on top of the bowl, and weigh it down with a heavy object such as a can of beans or a jar.
Do this for about 60 to 120 minutes (1 to 2 hours).
Then, rinse the water from the bowl, and put the cabbage under cold running water.
Set the cabbage aside to drain in a colander for about 20 minutes.
Now, you should start making the spice paste.
Clean the bowl and dry it; pour water, shrimp paste, sugar, garlic, and ginger in the bowl and add a smooth paste.
Add the gochugaru (for mild Kimchi, use 1 tbsp.; for a spicy version, use 5 tbsps.).
Set the paste aside until the cabbage is ready.
Next, combine the spicy paste and the vegetables.
Gently squeeze all the remaining water from the cabbage, and mix it with the spice paste.
Add the scallions and radish to the mixture.
With the help of your hands, gently mix the paste and vegetables, do this until the mixture coats the veggies.
Pour the Kimchi into a container such as a jar.
Press down on the Kimchi until the brine comes up and covers the veggies.
Let the Kimchi ferment for 1 to 5 days, and place a plate or bowl under the jar to catch the overflow of the Kimchi.
Keep the jar at room temperature, and ensure it is safe from direct sunlight.
During this process, the brine may seep through the lid, and bubbles may appear inside the jar.
Every day, check the Kimchi with your fingers, open the jar, and press down on the Kimchi with a spoon or your fingers.
When you feel the Kimchi is ripe enough, place it in the fridge.
How Do You Cook Kimchi?
Here is how you can cook Kimchi:
Kimchi Fried Rice
- Oil or Unsalted Butter: 1 ½ tbsp.
- Scallion: 1 (Chopped)
- Sweet Onion: ½ (Chopped)
- Kimchi (Made with Napa Cabbage): 1 Cup
- Garlic Cloves: 3 (Large)
- Soy Sauce: 1 tbsp.
- Beef (Thinly Sliced): 4 Ounces
- Kosher Salt: To Taste
- Fried Eggs: 4 (Large)
Gather all the ingredients of the recipe and then heat oil or butter in a large pan and place it over medium heat.
Add sweet onion and Kimchi to the pan and sauté for a few minutes or until the sweet onion has a soft texture.
When you see the veggies becoming transparent, add soy sauce and garlic, and sauté the pan for an additional 2 to 3 minutes.
Add the meat to the mixture, and continue to sauté the mixture until the meat cooks.
Pour the cooked rice in the mixture and the remaining butter or oil, and thoroughly combine the mixture with the rice.
Add salt to taste and serve with scallion and a fried egg.
Check out 5 Best Lasagna Pans.
What Do You Eat Kimchi With?
Here is what you can eat Kimchi with:
The traditional way of consuming Kimchi is by steaming it.
The steaming process enables the dish to be more mature than usual.
To make this dish, boil some water and mix it with butter and salt.
Then, crack open an egg and pour it into the boiling pot of water.
Steam until your desired level of doneness is achieved.
Once the dish is made, serve it with Kimchi and rice.
Breaded Pork Chops
Pork chops are a delicious dish for dinner; however, you can also slice and fry them.
To make pork chops, dip them in an egg white mixture and coat them with bread crumbs.
Next, you will need to fry the pork chops in oil.
The pork chops are fried when they develop a golden brown color.
Once done, serve the pork chops with Kimchi.
Kimchi And Tuna Patties
Tuna patties are irresistible and easy to make, and you can use them as the main course or as an appetizer.
Another benefit of tuna patties is that they are very affordable.
One of the best ways of eating tuna patties is with Kimchi.
The Kimchi will give the fish a spicy flavor.
To make the tuna patties, you will need to make a batter, mix the Kimchi, and then turn the batter into patties.
Then, fry the tuna patties in a pan until they have a golden brown color, and then eat them with Kimchi or rice.
Is Kimchi Good For You?
Here are some health benefits of Kimchi:
Rich In Nutrients
Kimchi is a nutrient-dense food with low-calorie content and a complex flavor profile.
One of the common ingredients of Kimchi, the Chinese cabbage, boasts 10 different minerals, Vitamin C and Vitamin A, and more than 34 amino acids.
Since the ingredients of Kimchi vary, the exact nutrition profile differs between brands and batches.
Kimchi Is A Probiotic Powerhouse
Kimchi goes through a Lacto-fermentation procedure, which gives it an enhanced aroma and taste.
This fermentation process breaks down sugar into lactic acid bacteria with the help of Lactobacillus, also a bacteria.
When Kimchi is consumed as a supplement, the bacterium offers many benefits, such as treating some types of diarrhea and hay fever.
The fermentation process also creates an environment that enables friendly bacteria to live and thrive.
Related Questions About Kimchi?
How To Store Kimchi?
You can store the Kimchi in the fridge for several months.
However, the flavor will intensify when stored for a long time, and the vegetables will lose their crispiness.
Is It Safe To Eat Kimchi Daily?
Yes! Since Kimchi has several health benefits, it is safe to eat daily.
Experts recommend consuming at least 100 grams of Kimchi daily.
In this article, we left no stones unturned, as we discussed different aspects of Kimchi, such as what is the taste of Kimchi? Its health benefits, how it is cooked etc.
Hopefully, this article will inspire you to try Kimchi or make it at home.
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