TIME FOR KIMCHI

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

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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…

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…

Cherry tomato kimchi

It’s good be back to my blog. I’ve got to work a bit harder for updating articles here! Here I have a new kimchi which was made recently. I had a box of cherry tomatoes from a wholesale market and enjoyed eating them as they were. And then suddenly I had an idea of making…

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…

Persimmon kimchi

By: saykimchi December 7, 2015March 19, 2016

Kimchi made in BrightonBrighton Kimchi, fermentation, fermented Kimchi, fermenting, grow your own vegetables, kak-tu-gi, kaktugi, Korean Kimchi, Korean traditional fermenting method, moolie cube kimchi, persimmon kimchi, persimmons2 Comments

Do you like persimmons? In Korea, persimmons are one of the autumn fruits and there are different stages and ways of eating them. When it is quite hard, it is lovely to be enjoyed as just a kind of apple. I mean you can just cut them into small pieces and enjoy crispness of the…

Winter water kimchi, DONG-CHEE-MEE동치미

By: saykimchi November 26, 2015December 8, 2015

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This is one of the winter kimchi made with Korean mollie. a photo of Korean mollie Korean moolies looks rounder and shorter than ones you might see in an Asian shop in the UK. We have a saying about mollies and here it is. If you eat a winter moolie and don’t burp, it would…

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…

One of the ways to eat vegetables in Korean style

By: saykimchi October 14, 2015December 7, 2015

Kimchi made in BrightonBrighton, Brighton and Hove, brighton food, Brighton Kimchi, Brighton woods, foraged vegetables, gosari, how to make namul, korean vegetable dishes, namul, siregi3 Comments

In Korea, we eat lots of different types of vegetables. They are not only farmed vegetables but also foraged in a wild environment such as mountains or country sides. Thus many different ways of eating vegetables have been evolved in Korea. One of the ways to eat vegetables in Korea is ‘blanching them and drying…

TIME FOR KIMCHI

TIME FOR KIMCHI

Korean Deli

Korean Groceries

Korean fermented chilli sauce, ‘Gochoojang’

6 months old kimchi

Kimchi without chilli powder

healthy choice commitment by B&H council

Cherry tomato kimchi

How to make homemade tofu

Persimmon kimchi

Winter water kimchi, DONG-CHEE-MEE동치미

homemade tofu and vegan kimchi

One of the ways to eat vegetables in Korean style