KIMCHI SPOONS: How To Enjoy

We've now got three Kimchi recipes - each with its own distinctive personality! 

Of course, there are a great many different types of kimchi, from the traditional autumn/winter kimchi, sometimes made in large social groups called kimjang, which is stored in earthenware pottery vessels (called onggi) that can be buried in the ground, to white kimchi, which is a less spicy version. Kimchi is a huge part of Korean culture, with each family having their own secret preparation, often passed down through the generations. Thankfully, Kimchi is now popular around the world and often referenced as an important part of a healthy gut microbiome.

 

Kimchi - our version of a classic kimchi made with Napa cabbage, lots of ginger, garlic, fish sauce, soy sauce and the quintessential gochujang and gochugaru. 

Kohlrabi Kimchi - A favourite amongst the CULTJAR team, this is a more interesting version of our classic kimchi. The sauce is a bit stickier and the combination of the unique taste (not to mention the sputnik-like shape) of the kohlrabi - something like a mix of broccoli stem, cabbage, turnip and perhaps a hint of water chestnut (the name translates from German as turnip cabbage), together with a gentle crunch in the mouth, all make it a really interesting ferment.

Vegan Kimchi - We love our Napa cabbage kimchi and the kohlrabi kimchi, but we are also conscious that they include fish sauce and not everyone wants that. Plus, this recipe includes carrots, turnips, daikon and hispi cabbage. 

 

CHARACTERISTICS

 

 

All three of our Kimchi recipes are unique and versatile in their own way. As you may know, fresh or fermented kimchi would traditionally be eaten as a side dish to rice, meat or fish. Alternatively, a more mature kimchi may be mixed into fried rice, noodles, or used in hot dishes like stews and dumplings. such as the Korean stew (Kimchi jjigae). 

The gochujang and gochugaru provide kimchi with its deep flavour, sweetness and spice, as well as a very pleasant crunch and piquant quality from the fermented vegetables.

Kimchi is far more than the sum of its parts. Together with its complexity, rounded flavour and texture, it could be the centrepiece of your plate. Our 3 recipes offer a flavour and texture boost and pair brilliantly with anything from plain rice and hummus to cooked meat and blue cheese.