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Make kimchi: a korean delicacy which is super tasty and healthy

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Kimchi: The Best Fermented Vegetable On The Planet

Kimchi is a traditional and spicy side dish. It is usually made of vegetables such as napa cabbage, radishes, scallions, cucumber, and garlic, mixed with red chili powder, fish sauce and various other spices. For this article, we provides detailed instructions on how to make Kimchi at home.

What is Kimchi?

Kimchi is a fermented vegetable dish that is traditionally made in Korea. It is typically made with cabbage, but can also be made with other vegetables like radishes or turnips. The vegetables are fermented in a mixture of chili peppers, garlic, ginger, and other spices, and then left to ferment for several weeks.

Kimchi is not only delicious, but it is also incredibly good for you. The fermentation process creates beneficial bacteria that can help improve gut health and boost immunity. Fermented foods are also a great source of vitamins and minerals.

If you haven’t tried kimchi before, We highly recommend giving it a try. It’s one of the most flavorful and healthy fermented foods out there!

Where did it originate?

The word ‘kimchi’ is derived from the Korean words ‘kim’ (김, gim) meaning ‘vegetables’ or ‘seeds’, and ‘chi’ (치, chi), meaning ‘salted vegetables’. Itis also sometimes referred to as kimchee or kim chee.

Kimchi originates from Korea, and it is thought to have first been made over 2,000 years ago. The dish was traditionally made during the winter months, when vegetables were scarce. Today, itis enjoyed year-round and can be found in Korean restaurants and homes all over the world.

Kimchi is a traditional Korean dish that has been around for centuries. It is made by fermenting vegetables, typically cabbage, and it is often spicy and tangy. Kimchi is packed with nutrients and probiotics, making it one of the healthiest fermented foods on the planet.

If you haven’t tried this yet, you’re missing out! This delicious fermented vegetable is not only healthy but also incredibly flavorful. Give it a try today and see for yourself why kimchi is the best fermented vegetable on the planet.

The Benefits of Kimchi

There are many benefits to eating kimchi, a fermented vegetable popular in Korean cuisine. It is packed with nutrients and probiotics that can boost your health in a number of ways.

For one, kimchi is an excellent source of vitamins A, B, and C. It also contains a good amount of iron and calcium. But perhaps most importantly, it is rich in probiotics. Probiotics are live bacteria that are beneficial to gut health. They can help improve digestion and immunity, and may even help fight depression and anxiety.

Kimchi is an excellent source of vitamins, minerals, and probiotics. The fermentation process increases the bioavailability of nutrients and makes them easier for the body to absorb. It is also rich in antioxidants and has been shown to promote gut health, boost immunity, and even help with weight loss.

So if you’re looking for a healthy, delicious way to improve your overall health, look no further than kimchi!

This condiment is always vegan

If you’re new to this pickled vegetable, start with this recipe for simple kimchi. Once you’ve mastered that, try your hand at kimchi pancakes or kimchi fried rice. And if you need some inspiration for what to do with those leftovers, check out our mayonnaise recipe.

If you’ve never tried this before, don’t be scared off by the fermentation process. It’s actually very easy to make at home. Once you’ve tasted the deliciousness of kimchi, you’ll be hooked for life!

It is incredibly flavorful and can be used as a condiment, side dish, or even main course. And the best part? You can easily make it at home with just a few simple ingredients.

To start, you will need:

Add 1 head of napa cabbage
1 daikon radish
1 carrot
1/2 cup of Korean red chili powder
1/4 cup of fish sauce
2 tablespoons of sugar
1 tablespoon of ginger
10 cloves of garlic

First, slice the cabbage and daikon radish into thin strips. Then, mix together the chili powder, fish sauce, sugar, ginger, and garlic in a bowl. Next, toss the cabbage and radish strips with the sauce until they are evenly coated.

After your ingredients are mixed together, it’s time to start the fermentation process. This is where the magic happens! You’ll need to place your kimchi in a jar or other airtight container and let it sit at room temperature for about a week. During this time, the lactobacillus bacteria will work its fermentation magic and transform your kimchi into a delicious, probiotic-rich food.

That’s it! Once it is finished fermenting, you can store it in the fridge for up to several months. Serve it as a condiment or side dish with rice, noodles, or a chowder. Enjoy!

Kimchi seasoning

Once you’ve made your own kimchi, be sure to experiment with the seasoning. You can add more or less chili powder to taste, or even mix in other vegetables like carrots or turnips. The possibilities are endless!

What are the best ingredients to seasoning kimchi?

There is no one answer to this question as everyone may have different preferences. There is no one original kimchi seasoning, as the dish has been adapted and changed over time to suit different tastes.

Some common ingredients used to season kimchi include chili powder, garlic, ginger, and green onions. Some other popular seasonings used in kimchi include fish sauce, soy sauce, and rice vinegar.

What is Red Kimchi?

Red kimchi is a variety made with radishes and characterized by its reddish color. It is typically made with daikon radishes, but other radish varieties may also be used. The radishes are cut into thin slices or matchsticks and mixed with a variety of seasonings such as chili peppers, garlic, ginger, and scallions. The mixture is then fermented for several days to weeks, resulting in a slightly spicy, sour, and crunchy kimchi.

Red kimchi is often served as a side dish or condiment in Korean cuisine. It can be enjoyed on its own or added to other dishes such as fries, noodles, and stews. Red kimchi can also be used in other dishes such as pancakes and fried rice.

Kimchi powder

One great way to enjoy kimchi is to make it into a powder. This powder can be used as a seasoning for soups, stews or stir-fries, or even as a dry rub for meats.

Making kimchi powder is easy and only requires a few simple ingredients. Firstly, you will need some kimchi (of course!). You can either use store-bought or make your own using our easy recipe. Once you have it, simply chop it up into small pieces and spread it out onto a baking tray. Then, all you need to do is dehydrate the kimchi in a dehydrator or in an oven set to the lowest possible temperature.

Once it is completely dried out, simply grind it up into a fine powder using a food processor or coffee grinder. And that’s it! Your kimchi powder is now ready to use. Enjoy!

kimchi juice recipe

There are many different ways to enjoy kimchi, but one of our favorite ways is to turn the pickled cabbage into a refreshing kimchi juice. This recipe is super simple to make, and is the perfect way to enjoy the benefits of it without all the spice.

Just blend up some kimchi (we like to use about 1 cup), add in some water or vegetable broth, and sweeten with a bit of honey or agave nectar. You can also add in a handful of spinach or other greens for an extra nutritional boost.

Enjoy your kimchi juice as is, or use it as a base for a smoothie or soup.

What to eat with kimchi?

There are endless possibilities when it comes to what to eat with kimchi. Here are a few suggestions:

-Soup: Adding a little to your favorite soup will give it an extra kick of flavor.

-Salad: it can be added to a variety of salads for an extra punch of flavor. Try tossing it with greens, nuts, and seeds for a satisfying meal.

-Bread: It can be enjoyed as part of a simple sandwich, or even incorporated into bread dough for a unique and delicious treat.

– Rice: Pairing it with rice is a classic Korean meal that is sure to satisfy. Cook the rice in a lightly salted water before adding in the kimchi.

– Pancakes: Add a dash of it to your favorite pancake recipe for an interesting and flavorful addition.

Other Fermented Foods to Try

In addition to the fermented foods mentioned above, there are plenty of other options to choose from.

Here are a few of our favorites:

-Sourdough bread
Blue cheese

If you’re a fan of German food, chances are you’ve had sauerkraut. This shredded cabbage dish is fermented in a salty brine and has a sour, slightly acidic flavor. You can eat it as a side dish, but you can also use it in recipes like this sauerkraut and sausage skillet.


Kimchi is a delicious, probiotic-rich fermented vegetable that you can enjoy in many different ways. If you haven’t tried it before, we urge you to give it a try — you won’t be disappointed!

If you want to try making it, there are many recipes available online. Once you’ve mastered the basic recipe, you can experiment with different vegetables and seasonings to create your own unique flavor.

So go ahead and give kimchi a shot – it just might be the best fermented vegetable on the planet.

Kimchi FAQ

How long does it last after opening?

After opening the kimchi jar, it is best consumed within 2-3 weeks for optimal taste and freshness. If stored properly in the fridge, kimchi can last up to 6 weeks.

How to eat kimchi?

You can eat it with rice, noodles, or on its own as a side dish. Kimchi is also a popular ingredient in many Korean dishes such as stews and soups.

How long to ferment kimchi?

The length of time to ferment depends on the temperature. In hot weather, it will ferment more quickly and be ready in a few days. In cooler weather, it may take a week or more. You can taste it along the way to see if it’s to your liking.

How to tell if it is bad?

The most important thing to remember when it comes to kimchi is that it should never be eaten straight out of the jar. Always smell it first, and if there is any sign of mold, discard it immediately. If it smells sour or unpleasant, it’s probably past its peak and won’t taste very good. If it smells fine, go ahead and give it a try!

How does kimchi taste?

kimchi has a wide range of flavors, depending on the ingredients used and the fermentation process. Generally, it is slightly sour, salty, and spicy.