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

FAQs

What vegetables can I add to kimchi? ›

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity. That is because kimchi contains a high level of sodium, Jaelin said. “If you're eating three meals a day — maybe you're having kimchi on the side — that's great.

Taste. 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.

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.

Play around with the veggie ratios to your kids' taste! I happen to adore daikon, so a lot of times I'll do half daikon and half cabbage for the base. You can add more carrot if the kids like that too. Shredded apple is another fun addition that can bring a flavor to the kimchi that kids enjoy.

The use of bold seasonings like gochugaru and, in some regions, salted seafood, offer additional layers of complexity to the overall taste of the kimchi.

The chilli pepper is the most important ingredient of kimchi, giving it its typical red colour and spicy taste. It contains a substance called capsaicin. Capsaicin is present in higher concentrations in the white stalk of red chilli pepper, where the seeds are attached, and prevents the growth of pathogenic bacteria.

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.

Men who ate more than three serves a day of cabbage kimchi (baechu) were less likely to have obesity and abdominal obesity (excess fat deposits around their middle). And women who ate two to three serves a day of baechu were less likely to have obesity and abdominal obesity.

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.

What is the side effect of eating too much kimchi? ›

What happens when you eat too much kimchi? Since kimchi is fermented and spicy, you might experience uncomfortable gastric repercussions. Usually those with IBS or other gastrointestinal issues are more prone to sensitivity, especially since kimchi is also spicy.

Mix it all together and make kimchi:

Add the cabbage, radish matchsticks, green onion, chives (if used), and carrot. Add the kimchi paste and mix all together by hand (wear disposable gloves if you like).

Kimchi is a living probiotic food, and will continue to change as it ferments over time. Temperature and exposure to oxygen are the two factors that most greatly impact the progression of fermentation and thus the longevity of kimchi.

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.

Cut the hard vegetables and any stalks into matchsticks, cut brassica florets into bite-sized pieces and rip leafy greens into large pieces. Wash everything in cold water and drain in a colander. Massage the sea salt into the veg, leave to steep for 30 minutes, then pour off any excess liquid.

While the fruit kimchi does have jalapeno chillies, it doesn't include the distinctive Korean red pepper powder that is included in all other kimchi recipes. The recipe involves chopping up some apples, pears, plums and pineapples, and adding some grapes.