Asked by: Lukene Zacchi
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How is kimchi made?

Last Updated: 6th February, 2020

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Kimchi is a spicy Korean side dish createdfromsalted, fermented vegetables, usually cabbage and radishes. Itgetsits unique kick from a paste made of chili powder,garlic,ginger, red pepper and sugar and its recognizable tang fromfishsauce.

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Similarly one may ask, what is kimchi and how is it made?

In short, kimchi is a fermented vegetabledish.There are hundreds of varieties available, but the onethatAmericans are most familiar with is made from saltednapacabbage and spices. Kimchi is often mixed withothervegetables like radish, onion, and garlic.

how do you ferment kimchi? Instructions

  1. Cut the cabbage. Cut the cabbage lengthwise through thesteminto quarters.
  2. Salt the cabbage.
  3. Rinse and drain the cabbage.
  4. Make the spice paste.
  5. Combine the vegetables and spice paste.
  6. Mix thoroughly.
  7. Pack the kimchi into the jar.
  8. Let it ferment for 1 to 5 days.

Moreover, is making kimchi safe?

It's important to note that making kimchi isn'tatall the same as the canning process, which can create anenvironmentfor dangerous bacteria if not done perfectly. In fact,withkimchi, it's the fermentation itself that grows thehealthyprobiotic bacteria (lactobacilli) that alleviatedigestiveproblems.

What does kimchi taste like?

Kimchi's Flavor The main flavor notes you'll find inkimchiinclude sour, spicy, and umami. The flavor will alsovary dependingon the vegetables, length of fermentation and theamount of salt orsugar used. Sour: Because kimchi is afermented dish, it hasa prominent sour flavor.

Related Question Answers

Cheng Romana

Professional

Why kimchi is bad for you?

The researchers, all South Korean, reportthatkimchi and other spicy and fermented foods could belinkedto the most common cancer among Koreans. "It is notthatkimchi is not a healthy food — it is a healthyfood,but in excessive quantities there are riskfactors."

Pargat Lennarz

Professional

Is Kimchi good for weight loss?

KIMCHI. A study published in 2011 foundthateating kimchi gives you tons of metabolicbenefits.Researchers found that patients who dieted on itexperiencedweight loss. Eating the fermented cabbage alsoofferedimproved blood sugar, blood pressure, andwaist-hipratios.

Hester Yuhman

Professional

Is Kimchi best warm or cold?

It is sometimes eaten on its own, but more often usedasa condiment. The thing is, I don't particularly enjoy eatingitcold. I know that traditionally it's eaten chilledorat room temperature, but I prefer mine heated up. At home, I additto soups, rice, and stir fries.

Anet Flores

Explainer

Is Kimchi good for health?

Why to try it: Kimchi (or kimchee) is loadedwithvitamins A, B, and C, but its biggest benefit may be inits"healthy bacteria" called lactobacilli, found infermentedfoods like kimchi and yogurt. And more goodnews:Some studies show fermented cabbage has compounds that maypreventthe growth of cancer.

Jinmei Archocha

Explainer

Why does my kimchi taste bitter?

The saltiness decreases during the fermentationprocess.If there is too much salt, the napa cabbage will lose thesweettaste. If there is too little, your kimchiwilltaste really bland. Also, if it's not brined longenough, itcan taste bitter or rot instead of beingproperlyfermented.

Eluska Pey

Explainer

What is kimchi in English?

Kimchi (Hangul: ??; Koreanpronunciation:[kimt?ʰi]; English: /ˈk?mt?i/), alsospelledkimchee or gimchi, is a traditional fermented Korean sidedish madeof vegetables with many seasonings. In Korea kimchipots area common sight.

Nilsa Boixeda

Pundit

Does kimchi have meat in it?

Koreans do eat small amounts of proteinincludingmeat and seafood, but their consumption offermentedkimchi is what sets their diet apart. Traditionalkimchiis made from cabbage, garlic, red pepper, and salt.Some peoplelike to add other flavors, using scallions orginger.

Vallie Nikesh

Pundit

Is kimchi a pickle?

But in the same way that“pickles”means a lot more than pickledcucumbers,“kimchi” means a lot more than spicysaltycabbage. Like the word“pickle,”“kimchi” is both anoun and a verb and can referto all kinds of lactofermented foodsaged in picklingcrocks.

Iola Verez

Pundit

Should I refrigerate kimchi?

Kimchi ferments at room temperature in only1-2days or more slowly in the refrigerator. For safety,kimchishould be stored refrigerated and is best eatenwithin 1week, as the quality of kimchi deteriorates withlongerfermentation.

Amandeep Fresco

Pundit

Can kimchi kill you?

The process of pasteurization, which heats up foodstokill harmful bacteria, can also killthe'good' bacteria in products when they're canned. This meansthatcanned versions of sauerkraut, kimchi, and otherfermentedfoods won't have the same amount of probiotics asrefrigeratedvarieties.

Leonila Lodi

Pundit

Should I keep kimchi in the fridge?

If you don't like the taste ofover-fermentedKimchi, you might have to discard after threemonths. Butsome people also enjoy their Kimchi as itages.Additionally, it's also important to remember thatKimchiwill last longer in therefrigerator.

Bakartxo Til

Teacher

Can I add water to my kimchi?

It is perfectly fine for the kimchi not tobefully submerged. Often times good kimchi is notfullysubmerged in liquid – so don't worry about thatonebit.

Estrela Lobenhofer

Teacher

Is Kimchi supposed to be fizzy?

If it's fizzy, and there are bubbles insidethejar, that means it's fermenting. If the kimchi isbrightred, it's fresh, with no bubbles, which is how I likemykimchi. Some people prefer a very youngkimchi,crunchy and bright. Others seek a kimchi thatis deeplyaged, soft, funky, writhing withlactobacillus.”

Julisa Servat

Teacher

Can you get sick from kimchi?

Kimchi is a fermented food. There is aslightpossibility hostile organisms can infect your foodduringthe fermentation process producing compound that can getyoureally sick. That said in all the batches ofkimchiI've made none have made me sick.

Nazam Pereto

Teacher

How long should I ferment kimchi?

Just ferment for anywhere from 2 days to aweek.Just taste every few days, jar it up and place in the fridgetoslow fermentation when it tastes perfect to you.Whilefermenting, your kitchen may get a tadripe—yourkimchi shouldn't taste like the smell ofgarbage—itshould be crisp, tangy and slightlysour.

Karlyn Hagenkord

Reviewer

Is there alcohol in kimchi?

Kimchi relies on fermentation, or the digestionofsugars into acid, gases, or alcohol (don't worry,yourkimchi won't be boozy).

Yonny Chepulyanis

Reviewer

Can you get botulism from kimchi?

Examples of fermented foods are sauerkraut, somepickles,kimchi, and kombucha. The concern about fermentedfoods isClostridium botulinum. Clostridium botulinumis amicroorganism that produces a fatal toxin in anaerobicenvironmentswith a pH above 4.6.

Vakhtang Badiu

Reviewer

How do I know if my kimchi is bad?

Generally speaking, if storedproperly,kimchi doesn't go bad, it just ripens.Whenkimchi ripens, the flavor becomes sourer. Butthatdoesn't mean ripe kimchi is no longer usable, it isstilledible even when it's super sour. So if thekimchi istoo sour for your taste, you can use it in stirfries andstews.

Balal Migueliz

Reviewer

Can kimchi give you stomach cancer?

Does Kimchi Cause Cancer? A. Stomachcancerrates are high in parts of Asia, especially Korea, andstudies doindeed suggest that at least part of the reason may beall thekimchi, miso, and pickled fish people eat in thatpart of theworld. Those foods contain N-nitroso compounds, whichare likelycarcinogens.