how to make kimchi – TIME FOR KIMCHI

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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…

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…