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Kimchi

Kimchi is a traditional Korean fermented dish, made primarily using Napa cabbage and a mix of spices, vegetables, and seasonings. Known for its bold and tangy flavors, kimchi has gradually gained popularity worldwide because of its wide range of health benefits, such as improving digestion and boosting immunity. The key to kimchi's unique flavor lies in its fermentation process, which typically requires at least a few days to weeks. In addition to Napa cabbage, the ingredients commonly used in kimchi include Korean red pepper flakes (gochugaru), garlic, green onions, ginger, and fish sauce or shrimp paste. Home cooks can easily prepare kimchi by combining these ingredients and allowing time for fermentation. Once fermented, kimchi can be used as a side dish, condiment, or ingredient in other recipes, such as kimchi fried rice or kimchi stew.
#12
IN PICKLES
15
CAL / 100G
$0.80
AVG / OZ
kimchi
60%
CARBS
13%
FAT
27%
PROTEIN
Kimchi FAQ
Cooking with kimchi can sometimes seem daunting due to its strong flavor and often unfamiliar fermentation process. However, mistakes are usually made by not seasoning correctly or not allowing sufficient time for fermentation. To really elevate your kimchi, balance the salinity, spiciness, and acidity to suit your taste. It doesn't have to strictly adhere to the traditional recipe. You can experiment with different vegetables and seasonings. A little-known trick is to use the brine from your previous batch of kimchi to kick-start your next one, it helps with fermenting and adds depth to the flavor. Always remember, kimchi isn't just a side dish. It can be used as an ingredient in various dishes like pasta, pizza, soups, and even burgers for an unexpected flavor twist.
Why is my kimchi not fermenting?
How can I reduce the spiciness of my kimchi?
Can I make my own kimchi at home?
What can I substitute fish sauce with in a kimchi recipe?
Why is my kimchi soggy?
How can I use kimchi in other dishes?
How can I make my kimchi taste better?
Why did my kimchi turn out too salty?
What other vegetables can I use in kimchi?
Can I make vegan kimchi?
Expiration & Storage Tips
When does kimchi expire?
Kimchi, given its fermented nature, has a longer shelf life than many other foods. If unopened and kept refrigerated, commercial kimchi can last up to a year past the printed date. Once opened, provided it's kept refrigerated, kimchi will remain good for up to a month, often longer. With proper refrigeration, homemade kimchi can last for several months to a year. The spicy, tangy, and crunchy dish actually becomes more flavorful over time as it continues to ferment. If frozen, kimchi can last indefinitely, but its texture may change upon thawing.
How do you tell if kimchi is bad?
Although kimchi is fermented, it can still spoil. To tell if it’s bad, look for changes in color, smell and texture. If the cabbage has turned dark or murky, it’s a sign that kimchi has spoiled. A sour or overly spicy smell, beyond the usual tangy odor, can also indicate it's time to throw it out. Lastly, if the texture is slimy or excessively soft, it's likely spoiled. Always discard the kimchi if you see mold, regardless of any other indications.
Tips for storing kimchi to extend shelf life
• Keep kimchi constantly refrigerated. The cold slows down the fermentation, preserving the taste for longer. • Always use a clean utensil when serving kimchi. Any contamination can cause it to spoil faster. • Store kimchi in a glass jar with a tight lid to prevent odor from spreading to other foods. • If you make homemade kimchi, make sure to prepare it in a clean environment and use fresh ingredients to prevent early spoilage.
EXPIRES WITHIN
19 - 29
MONTHS
Health Info
Macros
5g
CARBS
1g
FAT
2g
PROTEIN
Allowed on these diets
VEGETARIAN
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
VEGAN
LACTOSE FREE
GLUTEN FREE
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