Onion Kimchi

image.jpgI 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 to be Virginia Wolf’s summer house and it was where she was staying before she walked into the river Ouse and never came out.

When I visited Monk’s house, it was a lovely late summer afternoon. Everything looked peaceful there. Especially, some apples and pears were getting ripen on  their trees in the orchard and lots late summer vegetables are ready to be picked at the allotment of the back garden in Monk’s house.

On the way out, we popped into a visitor’s gift shop:A book of short stories by Virginia Wolf for my daughter, a few postcards for my sister and a pot of honey which is not pasteurised. And I even got some onions which were harvested from the allotment of the Monk’s house. When I saw those small onions in a wicker basket, I knew that it was time for me to make ‘onion kimchi’ finally! I happily dropped a few coins in a donation box for my onions.

You need some fresh onions to make ‘onion kimchi’ in my opinion. Onions are one of those vegetables you might keep months and months after being harvested as long as you provide the right condition for it. However, I did not want to make ‘onion kimchi’ with that sort of long kept onion from a supermarket.

Now I have no excuse to postpone making my onion kimchi anymore. It’s time to do an action! Here is my onion kimchi made with onions from Monk’s house allotment. I made them like ‘cucumber kimchi’ with chives inside the onions. I haven’t tried to eat them yet as I can still smell very strong oniony, pungent smell. Some people eat even raw onion but not for me. I need to be patient for my onion kimchi to be well-fermented… But how long can I wait for that?  That’s a question now.

Kimchi without chilli powder

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 green bits of radish of course! They are a good source of vitamin, too. DSC05855.jpg

I have made radish water kimchi without chilli powder. However, you can see this kimchi in red, can’t you? It is a beautiful natural reddish colour from red radish naturally. Instead, you can see radish is rather pale now. It is made two days ago and it is ready to eat! It’s summer so kimchi is fermented quicker even it is kept in the fridge. When I had some of this kimchi for supper tonight, I couldn’t stop eating this kimchi. Of course you eat kimchi water, too! It’s cool and almost like sparkling water. It is said that good fermented kimchi has about ph 4.5 which is similar to some natural sparkling water. (The pH of Highland Spring sparkling water is between pH4 and 5 due to the addition of carbon dioxide to make it sparkle.ph in natural sparkling water)  Especially, this radish water kimchi is so good for somebody who can’t eat chilli at all.

healthy choice commitment by B&H council

Healthy Choice Commitment.jpg

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 of made date. However, if you keep kimchi in suitable conditions, you may enjoy it with best goodness for longer!


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 them into kimchi. Why not?

I made simple kimchi seasoning mixture for my new invention. The result was quite satisfying. It is refreshing!

I was pleased to see a good result of my new kimchi addition. In fact, you can make kimchi with so many different types of vegetables and fruit. That is a beauty of making kimchi, I think!



How to make homemade tofu

homemade organic tofu



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.


soaking organic soybeans over night-  at least 8 hours                                 Wash the soybeans before soaking in water.


left: before soaking , right: after soaking You have to wait until the beans become 2-3times bigger than dried ones.


Before grinding soaked soybeans into a juicer, drain all the water from a soaking bowl. Then add fresh water to grind the soybeans. You may need double the quantity of water to soybeans.


using a juicer: use right hand side of soybean water for making tofu If you don’t have a machine like this, do not worry! You just need to use blender and squeeze out soybean water.



Boil the soybean water in a big sauce pan. I start with a strong flame and reduce the heat to medium. You have to keep stirring the bottom of the pan otherwise it might be stuck at the bottom. You will see plenty of foams created on the top of the soybean water. Do not worry. They are good source of ‘saponin’.


When it reaches the boiling point, just turn the heat off. You need to add some sea salt extract. I use 1 tablespoon for about 4litre of boiling soybean water. This photo is a status of the soybean water after adding the sea salt extract.


It is ready to eat! This is called ‘soon-tofu’ meaning is a pure tofu. It is the stage before you press the tofu in a frame. It is very soft and nutty!


Pour tofu mixture into a frame and press it down with a heavy object. Wait for about 10-15minutes.


Here it is, ready to eat my homemade organic tofu!!

One of the ways to eat vegetables in Korean style

drying mollie green top after blanching them

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 them’ for keeping over winter time as Korean winter is severely cold. These vegetables are called ‘name’ in general.

In olden days, as you all can imagine that we did not have a high tech to grow vegetables in winter, which means people in Korea had to develop some ideas of supplying vegetables in winter. Kimchi was also one of the good source of the winter vegetable supply to people in Korea traditionally. 

In my first time, I tried to make my own ‘namul’ this summer. I had some Korean mollies from a Korean supermarket which had green top bits together. This part of greens are made into a kind of ‘namul’ called ‘siren’ which has full of vitamin C. Traditionally, it is made over winter time in Korea after ‘Kimjang’ season. But I had made this ‘namul’ in summer when it was sunny. I think it was still good taste!


You have to soak dried namul before cooking and boil them with lowest heat for at least 40minutes before seasoning. I normally season name with Korean soy sauce, bean paste called ‘deon-jang’ and wild sesame powder.

In this photo of ‘namul dish’, I made 7 different types all together.  They were made with wild fern shoots(go-sa-ri), dried mooli(moo-map-rang-ee), wild Chee namul, dried courgette(hauberk-namul), and dried mooli green(si-re-gi).

Summer has gone

I was quite lazy in the last summer. I didn’t want to do much…

I am just showing you a few photos of my summery memory and now starting to my autumn blog!

Hope to see you soon.

memory of last summer 2015
memory of last summer 2015 : elderflower for making elderflower drink
memory of last summer 2015 : abundant salad leaves from my tiny back garden
memory of last summer 2015 : abundant salad leaves from my tiny back garden
memory of last summer 2015: presents from nature
memory of last summer 2015: presents from nature
memory of last summer 2015: drying mollie leaves under the sun for making 'name' which is a kind of vegetable dish in Korea
memory of last summer 2015: drying moolie leaves under the sun for making ‘namool’ which is a kind of vegetable dish in Korea

Beetroot kimchi

I went to a PYO farm two days ago and got lots of beetroots from there.

I like beetroots!

My favourite way to have beetroots is cooking them on top of my rice in an electric rice cooker.

If you cook them in this way, you won’t lose any goodness of beetroots at all.

In addition, you will have beautifully coloured rice with subtle sweetness in it.

Anyway, today I wanted to cook something different with beetroots.

So here comes my beetroots kimchi.

cubic beetroots being marinated in salt for 30minutes
cubic beetroots being marinated in salt for 30minutes

It is a variation of one of very popular kimchi called, ‘kak-too-gi’ which is normally made of moolies.

I must say that this beetroot kimchi is rather sweet and crunch with lovely vibrant colour which is another new kimchi for you!

beetroot kimchi in its own colour with tiny bit of red chillies powder
beetroot kimchi in its own colour with tiny bit of red chillies powder

* I’ll try to write some receipes about my kimchi soon. I keep forgetting to take pictures of making processes.

Sun dried chillies

I am going to show you my sun dried chillies today.

They have been dried on my garden table for a few days under the hot sun!!

It is very common in Korea to dry chillies under the scorching sun in summer.

I must say that you could make kimchi without red chillies.

In fact, there are lots of variations of kimchi without red chillies.

However, it is quite a main characteristic of kimchi being RED AND HOT with chillies.

After drying these chillies, I am going to crush them into powder for my precious kimchi.

So please pray for more sunshine here in Brighton…

sun dried chillies on my garden table
sun dried chillies on my garden table

Spring onion kimchi

I made ‘spring onion kimchi’ yesterday and left it on my kitchen table for one night for good fermentation.

This morning when I came to the kitchen, I could smell a hint of ‘lovely’ kimchi smell.

I can say it is lovely smell because I like kimchi.

But if you are not so familiar with kimchi yet, you might think what that smell is that!

So warning!

When you make kimchi, prepare a nice, airtight container as possible.

Or your kimchi smell dominate your fridge!

It’s been quite hot so it is already ready to eat.

But if you keep this kimchi in a fridge, you can enjoy further fermented taste with spring onion’s special flavour.

This is a picture of my ‘spring onion kimchi’ ,called ‘pa-kimchi’ in Korean.

When you eat this kimchi with a bowl of just cooked rice, ummmm…..yummy.

making Spring onion kimchi in kimchi brine
making Spring onion kimchi in kimchi brine
Spring onion kimchi in a glass jar
Spring onion kimchi in a glass jar