Weekly News – TIME FOR KIMCHI

TIME FOR KIMCHI

By: saykimchi February 26, 2020March 5, 2020

Sun dried mooli kimchi (Mu-malengee muchim)

By: saykimchi June 13, 2017March 3, 2020

Kimchi made in Brighton, Weekly Newsbanchan, fermentation, good bacteria, Korean culture, Korean Kimchi, Korean side dish, mooli kimchi, mumalengee, probiotics, sun dried mooli kimchi, sun dried vegetable, time for KimchiLeave a Comment

Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea. You can eat mooli raw or cook. It can be a very good ingredient for making vegetable stock. It is one of main ingredients to make kimchi, too. Also there are so many different…

How to make Soy sauce in a traditional Korean method

By: saykimchi March 27, 2017March 2, 2020

Weekly Newsfeatured, fermentation, fermented soy bean block, how to make fermented soy sauce, Korean, Korean culture, Korean food, Korean soy sauce, traditional Korean soy sauceLeave a Comment

I finally made my soy sauce using a traditional Korean method yesterday. My mum sent a fermented bean block from Korea and I was eager to make ‘homemade’ soy sauce for the first time. It’s so simple to make as long as you have the right ingredients, such as a well fermented soybean block called ‘Mejoo’ and…

Korean fermented chilli sauce, ‘Gochoojang’

By: saykimchi September 4, 2016March 2, 2020

Weekly Newsfermentation, fermented chilli sauce, gochoojang, good bacteria, good preserve, homemade chilli sauce, Korean chilli sauce, Korean traditional fermenting method2 Comments

I think that we have three main sauces in Korean culinary history: soy sauce(Ghanjang), soy bean paste sauce(Deonjang) and chilli sauce(Gochoojang). They are all made through fermentation. One of the things on my ‘to-do’ list before I die is that I make these three sauces all by myself. Now at least I have made one…

healthy choice commitment by B&H council

By: saykimchi May 16, 2016February 27, 2020

Weekly Newsbrighton food, Brighton Kimchi, fermentation, fermented Kimchi, fermenting, good bacteria, kimchi, Kimchi made in Brighton, kimchi with probiotics, kimchi workshop, Korean Kimchi, probiotic goodness, probiotics, time for KimchiLeave a Comment

I am glad to say that Time For Kimchi, my small business, has been issued ‘healthy choice commitment’ by Brighton and Hove City Council in May 2016. My kimchi is free from SUGAR, GLUTEN and SUITABLE FOR VEGAN. As you might know that kimchi has full of probiotic goodness if you eat it within 3-4weeks…

How to make homemade tofu

By: saykimchi December 8, 2015March 2, 2020

Weekly Newsbrighton food, Brighton Kimchi, homemade tofu, how to make tofu, Kimchi made in Brighton, Korean tofu, organic tofu, vegan tofuLeave a Comment

These days I make my own homemade tofu using my Korean style juicer which uses a heavy pressing screw instead of a blade. It helps my tofu making process a lot easier. Before grinding soaked soybeans into a juicer, drain all the water from a soaking bowl. Then add fresh…

homemade tofu and vegan kimchi

By: saykimchi November 23, 2015March 2, 2020

Weekly NewsBrighton Kimchi, fermentation, fermented Kimchi, homemade tofu, kimchi, kimchi and tofu, Kimchi made in Brighton, Korean Kimchi, organic tofu, vegan, vegan kimchi2 Comments

One of the ways to enjoy kimchi is to have kimchi with freshly made warm tofu. These two combination works really well. It is often popular menu in a Korean pub selling Korean traditional alcohol called ‘make-gerl-lee'(fermented rice based alcohol). These days I experiment to make my own version of organic tofu all…