6 months old kimchi

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…

Read More

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…

Read More

healthy choice commitment by B&H council

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…

Read More

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…

Read More

Persimmon kimchi

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…

Read More

Winter water kimchi, DONG-CHEE-MEE동치미

  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…

Read More

homemade tofu and vegan kimchi

    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…

Read More

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…

Read More

radish water kimchi

It’s time to have radish now! I have grown some radishes in my vegetable patch for about one month. It’s one of the easiest vegetables to grow by yourself. I do eat everything of radish, from top to bottom!  If you make them into kimchi, you can enjoy all the goodness of radishes!!

Read More

cucumber kimchi

It was quite windy in Brighton today but equally sunny, too. When it is a bit summery, I crab for ‘cucumber kimchi’ called ‘oee saboki’ in Korean which is one of the summer kimchi. Nowadays you might buy cucumbers any time of a year in a super market but in fact, cucumbers are summer vegetables.…

Read More