Kimchi

The tradition of crafting kimchi in Korea traces its roots back to ancient times when this fermented dish was a crucial source of sustenance during the unforgiving winters. This iconic side dish not only symbolises Korea’s rich cultural legacy but also embodies the resilience and resourcefulness of its people.

The intricate process of making kimchi involves a harmonious blend of ingredients like napa cabbage, radish, and a mix of seasonings, creating a culinary masterpiece that has stood the test of time.  Check out some of these recipe links to inspire you and let us know over on our facebook page if you give any a try.

Easy Kimchi recipe

For the most part, the base of vegetables is Chinese cabbage (also called Napa cabbage), garlic, and ginger. The most common vegetables added to that are green onions, daikon radish, and carrots. When made it should last for around six months.

Source: Fearless eating, find the recipe here

Traditional kimchi (pogi kimchi)

Although you can start eating your kimchi any time, it needs about two weeks in the fridge to fully develop its flavors. It will continue to age in your refrigerator and will be delicious for a couple of months, when the healthy bacteria count is the highest. It can last much longer than that, turning very sour over time.

Source: Koreanbapsang, find the recipe here

Kimchi chicken noodle bowl

These noodles are by no means authentic, but there’s something about spicy, sour kimchi that works really well with cheese. Here it’s blended with cream cheese to make a smooth sauce for noodles and served with grilled chicken, sesame seeds and a drizzle of soy sauce.

Source: Delicious magazine, find the recipe here

Kimchi potato pancakes with fried eggs

Fancy pancakes for dinner or brunch? Course you do! Make midweek cooking extra exciting with these kimchi potato pancakes served with a crispy fried egg and sesame spinach.

Source: Delicious Magazine, find the recipe here