TIME FOR KIMCHI

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…

Asparagus kimchi

By: saykimchi June 6, 2017March 2, 2020

Kimchi made in Brightonaspragus, aspragus kimchi, Brighton, British asparagus season, eating raw vegetable, fermentation, gut health, kimchi, Korean culture, pro biotics, probiotics, raw vegetable, time for KimchiLeave a Comment

In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi! My usual favourite way of eating asparagus was just par boiling them and eat them…

Purple broccoli kimchi

By: saykimchi May 7, 2017June 17, 2017

Kimchi made in Brightonfermentation, kimchi, Korean culture, probiotics, purple broccoli, purple broccoli kimchi, seasonal kimchi, time for Kimchi, vegan kimchiLeave a Comment

One of my hobbies these days is trying to make new kimchi which I’ve never eaten in my entire life. In theory, you can make almost any vegetable into kimchi! In early March this year, I bought a boxful of purple broccoli when they were in season. Even though I shared them with friends and…

Mooli Pickle

By: saykimchi April 22, 2017June 17, 2017

Kimchi made in Brightoncrunch pickle, dongchimi, fermentation, kimchi, Korean, Korean culture, Korean food, Korean mustard leaf, mooli pickle, nature, pickle, pink dongchimi, pink mooli pickle, veganLeave a Comment

In my back garden, I have abundant Korean mustard leaves. I think they like English mild winter climate so they are good at surviving throughout the winter in my garden. In my last post, I showed you how to make ‘pink’ dongchimi using Korean mustard leaves. I made this mooli pickle with Korean mustard leaves…

Pink Dongchimi Kimchi

By: saykimchi March 1, 2017April 22, 2017

Kimchi made in BrightonBrighton, dongchimi, fermentation, fermenting, gochoojang, good bacteria, kimchi, Korean culture, Korean fermented chilli sauce, Korean fermented soybean sauce, Korean food, pink dongchimi, probioticsLeave a Comment

I am delighted to present this kimchi to you. It’s pink mooli kimchi called, ‘Dongchimi’. I am aware that I had a post of ‘Dongchimi’ before but this is slightly different in colour, ‘pink’ water base in kimchi. This kimchi is made with Korean mustard leaves. While it has been fermented over 2 weeks, it…

Korean radish kimchi

There are so many vegetables which you can make into kimchi all year round. I have grown these Korean radish on my allotment. I didn’t expect them to be grown this well though because it was my first time to grow this vegetable in English soil. It’s called ‘chong-gak-moo’ in Korean and it is a…

Onion Kimchi

By: saykimchi September 6, 2016March 1, 2017

Kimchi made in Brighton#TimeForKimchi, brighton food, Brighton Kimchi, fermentation, fermented Kimchi, grow your own vegetables, kimchi workshop, Korean Kimchi, Korean traditional fermenting method, onion kimchi, time for Kimchi1 Comment

I have been waited for long time for me to make this kimchi: onion kimchi. It sounds funny, doesn’t it? I waited for my action to be done… Anyway I’ve finally made it! Last week before my daughter went back to school, we went to Monk’s house, Lewes, one of National Trust properties. It used…

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…

6 months old kimchi

By: saykimchi August 6, 2016September 7, 2016

Kimchi made in BrightonBrighton, Brighton Kimchi, fermentation, fermented Kimchi, fermenting, how to make kimchi, Kimchi made in Brighton, kimchi recipe, kimchi workshop, Korean food, Korean Kimchi, Korean traditional fermenting method, probiotics, sour kimchiLeave a Comment

This is a bowl of 6 months old kimchi kept in an air tight container in my utility room. I made this lot of kimchi early Feb this year and left the kimchi in the air tight container outside the fridge. I wanted to experiment with how long my kimchi could survive(?) in room temperature…

Kimchi without chilli powder

By: saykimchi May 25, 2016February 27, 2020

Kimchi made in Brightonbrighton food, Brighton Kimchi, fermentation, fermented Kimchi, good bacteria, Kimchi made in Brighton, kimchi without chilli powder, kimchi workshop, Korean traditional fermenting method, radish water kimchi, time for KimchiLeave a Comment

This is kimchi made without chilli powder. Its main ingredient is radish. When you think of eating radish, you may think of the red bit only. Many people were surprised to see me use whole lot of radish including green leaves when I showed how to make kimchi in my workshop. Yes, you can eat…

TIME FOR KIMCHI

TIME FOR KIMCHI

Korean Deli

Korean Groceries

Sun dried mooli kimchi (Mu-malengee muchim)

Asparagus kimchi

Purple broccoli kimchi

Mooli Pickle

Pink Dongchimi Kimchi

Korean radish kimchi

Onion Kimchi

Korean fermented chilli sauce, ‘Gochoojang’

6 months old kimchi

Kimchi without chilli powder