Fermentedfoods may give off a scary vibe, but they’re really nothing to be scared of. Think about your favorite homemade kombucha. That’s fermented and you drink it on the daily! Kimchi is no different than any other pickled recipe, except it’s full of belly-happy probiotics, of course. If you’re feeling lost on how to use that jar you have sitting in the fridge, keep reading for 17 recipes that will make you a full-on kimchi fan.
Newsflash: Pizza without cheese and sauce is totally a thing, and it’s delicious. Season your crust simply with garlic, herbs and olive oil and scatter chopped kimchi all over the top to create the perfect pre-dinner snack. (via My Korean Kitchen)
These tangy eggs are the definition of devilish. They also feature spicy gochujang so your eggs can be super on-trend. (via The Kitchn)
Kimchi and ramen are a natural match-up for a chilly evening at home. Try making your own kimchi from scratch to get outrageous flavor that you’ll obsess over. (via Divine Healthy Food)
There’s just no match for homemade dumplings — yes, EVEN from your fave takeout spot. Fill them with ground pork, ginger and kimchi and you’ll be giving your chopsticks a major workout. (via Rasa Malaysia)
If you’ve never indulged in kimchi fries, you don’t know what you’re missing. The fries are buttery, the sauce is creamy and the fermented veggies add tang and crunch. Prepare for culinary sensory overload. (via Kelley and Cricket)
Kimchi and cheese sound so wrong, but guys, it’s so right. Pile the two between slices of sourdough and serve with a bowl of soup for dipping. (via Honestly YUM)
This ain’t yo’ momma’s meatloaf. A slice or two of this would make an epic sandwich for lunch on day two. Beware of co-worker jealousy, though. (via Five and Spice)
They’re not kidding when they say these steamed buns are addicting. With soft and pillowy dough surrounding a mound of kimchi, pork and soy sauce, how could they not be? (via Omnivore’s Cookbook)
Kimchi Slaw
Talk about a refreshing side dish. This crunchy slaw is light, sweet and spicy. Use it to top a beefy burger or enjoy it as a quick and easy lunch. (via Kimchi Chick)
Kimchi Vinaigrette
It’s a shame to waste the delicious juice in your jar of kimchi. Instead, use it to make this tangy vinaigrette that you can use in salads, with other sauces or to marinate meat. (via Kimchi Chick)
You won’t miss the meat in this hearty pasta dish. Try serving it hot OR cold with a generous sprinkling of Parmesan. (via XLBCR)
Cauliflower fried rice is obvi greater than regular fried rice, especially when it has kimchi running through it. Wait until the last minute to add it to the pan, so that it doesn’t lose its amazing probiotic properties. (via In Sonnet’s Kitchen)
How can so much flavor be packed inside one flour tortilla? Just ask this Korean burrito. It may take some time to perfect the sweet and spicy BBQ, but it’s *well* worth the wait. (via Pinch of Yum)
Burgers may be an American tradition, but this Korean burger might just beat most of them out. The acidic kimchi cuts through the fat of the beef while adding crunch and texture to each bite. (via The Cozy Apron)
Oh hey, taco Tuesday, we thought you’d never come. Shake up the status quo and go for these fantastic fusion tacos that’ll light up your taste buds. (via Platings and Pairings)
You already know that salmon is great for you, but eventually it gets a bit boring. Spice things up by topping it with this easy compound kimchi butter. (via Everyday Maven)
Whether you eat these bowls for breakfast, lunch or dinner, your satisfaction level will be at an all-time high. Don’t forget to top with an egg over-medium and plenty of scallions before chowing down. (via Simply Quinoa)
Paige Johnson
Paige is a blogger, food writer and culinary master from Louisville, Ky. She's a newlywed who's obsessed with dogs and renovating her 117 year old home. When she's not working on her blog — My Modern Cookery — you can find her binge watching F.R.I.E.N.D.S with a triple shot latte in-hand.
FAQs
Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables. The formation of organic acids (primarily lactic and acetic acid) results in an optimum kimchi pH of 4.2. The kimchi fermentation process is very short in comparison to making sauerkraut.
What is the mistake in making kimchi? ›
Let us guide you through making your crunchiest, funkiest, spiciest, and most delicious batch yet.
- Using store-bought kimchi paste. ...
- Buying low-quality ingredients for your kimchi paste. ...
- Forgetting to taste your kimchi paste. ...
- Settling for low-quality produce. ...
- Not brining your produce. ...
- Over-salting your produce.
The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.
What are the fundamentals of kimchi? ›
The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.
What is real kimchi made of? ›
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.
Why is kimchi not fermenting? ›
Temperature and exposure to oxygen are the two factors that most greatly impact the progression of fermentation and thus the longevity of kimchi.
What happens if I eat bad kimchi? ›
Warnings. Keep your refrigerator at or below 40ºF (4ºC) for storing all foods to prevent or slow down the growth of harmful bacteria such as E. coli and Salmonella. Eating spoiled kimchi can cause nausea, vomiting, diarrhea, and other symptoms of food poisoning.
How do you know if kimchi is fermented enough? ›
At room temperature (18℃ – 21℃) kimchi ferments quickly. It is recommended to ferment kimchi at room temperature for 1 – 3 days before placing it in the fridge to get that sour and tangy flavor. When you see bubbles forming, your kimchi is on the way to being fermented properly.
Why is my kimchi fizzy on my tongue? ›
Fizzling Kimchi, similar to a can of carbonated soda, is perfectly normal. The fizzing sound and effervescent taste is a product of fermentation. This means your Kimchi is nicely fermented, enjoy!
Can fermented kimchi go bad? ›
The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it. If the smell changes from the usual expected sourness and pungency, to the point of being unpleasant, it may be time to get rid of it and buy more or start a new batch.
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.
Why is my kimchi not crunchy? ›
My kimchi is mushy, not crunchy like it should be, what went wrong? It's possible your kimchi fermented in a room that was too hot. Higher temperatures can lead to the bacteria becoming a bit overactive, breaking down the structure of the vegetables.
Why do Koreans love kimchi so much? ›
Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.
What does kimchi mean in English? ›
The Korean term "Kimchi" refers to fermented vegetables, and encompasses salt and seasoned vegetables. It is mainly served as a side dish with every meal, but also can be served as a main dish. Kimchi is mainly recognized as a spicy fermented cabbage dish globally.
Why do Koreans eat kimchi every day? ›
For Korean people, kimchi is not only regarded as food, but also as the symbol of the nation's pride and identity. Kimchi has been an integral part in the Korean food culture for thousands of years. Kimchi is rich in ancient historical values that reflect the Korean way of life.
What controls the fermentation of kimchi? ›
To control kimchi fermentation, it is important to understand intrinsic and extrinsic factors that affect the growth of LAB and other microorganisms. Growth is affected by the type of major vegetable ingredient, salt concentration, oxygen availability, temperature, and pH (Cheigh and Park, 1994; Shin et al., 1996).
What makes kimchi ferment faster? ›
“I put that higher-than-usual [temperature] to accelerate the fermentation process,” Kim says. While kimchi can be fermented at much lower temperatures, such as five degrees C, Kim notes that he and Hu assumed that the only change resulting from the higher temperature “is the speed of the process.”
How do you keep kimchi from fermenting? ›
Kimchi Storage Tips
- Store in fridge at below 4 degrees Celcius. I.e not at the door and generally in the upper shelves of the fridge where it's usually colder. ...
- The lesser the exposure to air, the better. ...
- The white spots are yeast, not mould. ...
- Always use clean utensils. ...
- Wash before eating very aged kimchi.
Cap with an airlock lid and place in a cool, dark place. Ferment for 5-10 days, remove lid, weight and follower. If it has a pH of 4 and/or tastes tangy it is done. Add a solid storage lid and store in the refrigerator.
Newsflash: Pizza without cheese and sauce is totally a thing, and it’s delicious. Season your crust simply with garlic, herbs and olive oil and scatter chopped kimchi all over the top to create the perfect pre-dinner snack. (via My Korean Kitchen)
These tangy eggs are the definition of devilish. They also feature spicy gochujang so your eggs can be super on-trend. (via The Kitchn)
Kimchi and ramen are a natural match-up for a chilly evening at home. Try making your own kimchi from scratch to get outrageous flavor that you’ll obsess over. (via Divine Healthy Food)
There’s just no match for homemade dumplings — yes, EVEN from your fave takeout spot. Fill them with ground pork, ginger and kimchi and you’ll be giving your chopsticks a major workout. (via Rasa Malaysia)
If you’ve never indulged in kimchi fries, you don’t know what you’re missing. The fries are buttery, the sauce is creamy and the fermented veggies add tang and crunch. Prepare for culinary sensory overload. (via Kelley and Cricket)
Kimchi and cheese sound so wrong, but guys, it’s so right. Pile the two between slices of sourdough and serve with a bowl of soup for dipping. (via Honestly YUM)
This ain’t yo’ momma’s meatloaf. A slice or two of this would make an epic sandwich for lunch on day two. Beware of co-worker jealousy, though. (via Five and Spice)
They’re not kidding when they say these steamed buns are addicting. With soft and pillowy dough surrounding a mound of kimchi, pork and soy sauce, how could they not be? (via Omnivore’s Cookbook)
Talk about a refreshing side dish. This crunchy slaw is light, sweet and spicy. Use it to top a beefy burger or enjoy it as a quick and easy lunch. (via Kimchi Chick)
It’s a shame to waste the delicious juice in your jar of kimchi. Instead, use it to make this tangy vinaigrette that you can use in salads, with other sauces or to marinate meat. (via Kimchi Chick)
You won’t miss the meat in this hearty pasta dish. Try serving it hot OR cold with a generous sprinkling of Parmesan. (via XLBCR)
Cauliflower fried rice is obvi greater than regular fried rice, especially when it has kimchi running through it. Wait until the last minute to add it to the pan, so that it doesn’t lose its amazing probiotic properties. (via In Sonnet’s Kitchen)
How can so much flavor be packed inside one flour tortilla? Just ask this Korean burrito. It may take some time to perfect the sweet and spicy BBQ, but it’s *well* worth the wait. (via Pinch of Yum)
Burgers may be an American tradition, but this Korean burger might just beat most of them out. The acidic kimchi cuts through the fat of the beef while adding crunch and texture to each bite. (via The Cozy Apron)
Oh hey, taco Tuesday, we thought you’d never come. Shake up the status quo and go for these fantastic fusion tacos that’ll light up your taste buds. (via Platings and Pairings)
You already know that salmon is great for you, but eventually it gets a bit boring. Spice things up by topping it with this easy compound kimchi butter. (via Everyday Maven)
Whether you eat these bowls for breakfast, lunch or dinner, your satisfaction level will be at an all-time high. Don’t forget to top with an egg over-medium and plenty of scallions before chowing down. (via Simply Quinoa)