fermenting – TIME FOR KIMCHI

Watermelon kimchi

By: saykimchi June 20, 2017March 2, 2020

Kimchi made in Brightonedible part of watermelon, fermentation, fermenting, gut health, healthy life, kimchi, Korean culture, probiotics, quick kimchi, summer kimchi, time for Kimchi, vegan, vegan kimchi, watermelon, watermelon kimchiLeave a Comment

One of my favourite things to do in Summer is eating watermelon. On a hot sunny day, eating cool watermelon is so right according to my instinct! 🙂 So in summer, when you eat lots of watermelon, you will leave lots of watermelon skin, too which we normally throw it away either to a…

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…

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…

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…

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…

Wild sesame kimchi

By: saykimchi July 19, 2015October 14, 2015

Kimchi made in BrightonBrighton Kimchi, cold compressed oil, fermented Kimchi, fermenting, Korean herbs, Korean Kimchi, Korean wild sesame leaf, perilla leaves, wild sesame, wild sesame kimchi, wild sesame oilLeave a Comment

Have you ever seen wild sesame plant? more information about wild sesame –> https://en.wikipedia.org/wiki/Perilla It is called ‘wild sesame’ in Korean but actually it is not a wildly grown plant. It is widely cultivated in Korea and it is a very popular herb used in many different ways. I say it is a kind of…

Beetroot kimchi

By: saykimchi July 13, 2015October 5, 2015

Kimchi made in Brightonbeetroot Kimchi, beetroot recipes, Brighton and Hove, brighton food, Brighton Kimchi, fermentation, fermented Kimchi, fermenting2 Comments

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…

cucumber kimchi

By: saykimchi June 10, 2015June 19, 2015

Kimchi made in BrightonBrighton and Hove, Brighton Kimchi, chilli kimchi, cucumber kimchi, fermentation, fermented Kimchi, fermenting, grow your own vegetables, how to make kimchi, kimchi, oee sobaki, summer kimchi2 Comments

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.…

how to make ‘cool’ cabbage kimchi

I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously! In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red…