The Kimchi Revolution

“The Kimchi Revolution”. These words are on the homepage of our site somewhere. Find out where it is and message us about it. If you’re right, we’ll give you a coupon code as a reward!

Before we jump into recipes that call for kimchi in things like pancakes, let us tell you a little bit about Kimchi. This word might sound like a fad going around town, and that’s true to an

Kimchi made from napa cabbage

extent. The world really loves kimchi right now and you might not be sure why.

First off, what is it?

Let’s get this out of the way. It’s not that little bowl of cabbage that’s provided as a starter at Indo-Chinese restaurants and it’s not cabbage that’s really spicy. If that’s your exposure to Kimchi, you’re going to be in a new world of taste.

Kimchi is a dish that originates in Korea and it is basically a mixture of vegetables that have been fermented. Cabbage is usually the main vegetable in this mixture and the rest of the

vegetables can be anything you prefer. We make a delicious mixture of cabbage, spring onions, radish, carrot, shiitake mushrooms, garlic and lotus root. We also add in a blend of ginger and onion, for taste and health benefits.

The cabbage is salted to help remove water from it and a slurry is made with a Korean soybean paste. Then the cabbage and the other vegetables are mixed with this slurry to create beautiful kimchi. This dish is then left to ferment for a few days. In Korea, some batches of kimchi ferment for a minimum of 6 months!

The garlic, salt and ginger in the dish make sure that bad bacteria are killed and the remaining good bacteria are probiotic. The environment in kimchi is perfect for probiotic bacteria to thrive and kimchi just keeps getting better and better. There are too many health

Shougaiwa's own "pack-a-punch" kimchi!

benefits to discuss in this article, so stay tuned for a detailed article about how kimchi will help your health!

Now the taste. If you’re new to kimchi and don’t know what to expect, here’s some advice. If someone says Kimchi should be or is only spicy, they probably don’t know what they’re talking about. That is just one small, albeit famous, variant of kimchi. Kimchi is supposed to

be sour and complex. A hint of spice, a burst of flavour. We love to describe it as ‘funky’. If you taste it, you’ll know why. Kimchi that doesn’t have funk is not good kimchi. It should have a nice kick to the taste from the first bite.

Kimchi fried rice. Foreshadowing?

Kimchi is traditionally eaten alongside white rice, but a variety of dishes can be made with it. A few examples are Kimchi Fried Rice, Kimchi Pancakes, Kimchi sandwiches, you can even make Kimchi Noodles!

We’ll be featuring all these recipes on our blog, of course, so go ahead and order a bottle or two to be stocked and ready when those recipes hit!

You can also follow us on social media to be alerted when a new post goes up, to look at what’s cooking that day!

#Korean #Food #Shougaiwa