EASY Kimchi Recipe with Asian Southwest fusion flavor - Cotter Crunch (2024)

FAQs

What is the difference between stir fried kimchi and kimchi? ›

Stir-fried kimchi is sweeter and less pungent in flavor than uncooked kimchi. When frying the kimchi, sugar is added to balance the sour and pungent flavor of the fermented kimchi.

Add a dollop to cheese toastie fillings, fold it into homemade slaw, parathas and fried rice, or stir it into hearty stews. Expand your pasta repertoire with Lara Lee's cheesy kimchi linguine, or use the pressure cooker in this easy three step pork belly and kimchi stew.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

The fermentation process involves lacto-fermentation, where natural bacteria on the vegetables convert sugars into lactic acid, creating a tangy flavor and preserving the vegetables. Fermented kimchi is known for its distinctive flavor, spicy kick, and crunchy texture.

Eating kimchi hot or cold for health benefits

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

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. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

What else can I do with kimchi besides eating it straight from the jar while the refrigerator door is open?" Korean cuisine offers a whole range of dishes that incorporate kimchi and its brining liquid (sometimes referred to as its "juice"), including soups, stews, noodles, and savory pancakes.

However, there were a couple of downsides to eating too much kimchi, her team added. First, the popular side dish contains a lot of salt, which is never great for health. Secondly, beyond the one-to-three servings per day that did show a benefit, eating more kimchi was linked with obesity overall, the study found.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

What makes kimchi taste better? ›

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.

If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore. What are the health benefits of eating kimchi?

Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy.

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.

Kimchi is a popular Korean side dish featuring fermented cabbage. Other vegetables can be used and applied with the same fermentation process to produce a similar taste and different textures. In this recipe, I fry some kimchi to completely alter the taste and texture for a smoky doppelganger!

There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste.