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

FAQs

What do Asians eat kimchi with? ›

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish 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.

“Kimchi is usually crunchy but depending on the vegetable it could be otherwise. But it'll still be flavorful from all the ginger, garlic and scallions, salty from the fish sauce, and tangy from the sugar that turns into lactic acid in the process,” Yamash*ta says. “Kimchi gets more and more tangy as it ferments.”

As kimchi is made with cabbage, the texture should be crunchy, with a tangy, spicy, sour flavour.

Probiotics may improve heart health by reducing cholesterol and inflammation. The fiber, antioxidants, and nutrients in kimchi can also help lower blood sugar and cholesterol levels, which can boost heart health. Early research suggests kimchi may strengthen your immune system.

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.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

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.

Kimchi can be an excellent alternative to taking laxatives. It has a high fibre content, which helps keep the digestive system in good condition. Many studies have shown that fibre can control constipation, diarrhoea, and other digestive problems.

Kimchi, in small quantities will feed your gut with the good bacteria (probiotics), which help keep your tummy flat and reduce gas and bloating.

Is store bought kimchi still healthy? ›

Conclusion - if you want to enjoy the health benefits of live bacteria in kimchi only buy if the label says : “live bacteria” and “unpasteurised”. There are lots of small brands in health food shops with these terms on them - but they still don't seem to have hit the big retailers yet.

Kimchi spoilage and over-fermentation

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

Burping involves opening the lid of the jar to release any pent up gasses from fermentation as avoid leakages. Burping the Kimchi every few days will also help to avoid leakages. You do not need to burp your Kimchi if they're stored in jars that allow gas to escape (or if you've consumed a fair bit of Kimchi already!).

Like veggies that soften as part of the natural rotting process, even fermented foods can lose their crunch with time. Glab says, "Over time, a fermented kimchi will lose its crunch, and flavors will dull, so there is a specific time frame within which kimchi is at its best."

So do you eat kimchi hot or cold? If you are eating kimchi because of the amazing live cultures and nutrient availability it offers, we recommend eating it cold. Try some of our own favorite cold kimchi recipes to get started: Cold noodles with kimchi.

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

Kimchi is a versatile dish that people can add to many meals. People can eat it as a side dish, use it as an ingredient in other meals, or eat it on its own. Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics.