Korean Kimchi – TIME FOR KIMCHI

Sun dried mooli kimchi (Mu-malengee muchim)

By: saykimchi June 13, 2017March 3, 2020

Kimchi made in Brighton, Weekly Newsbanchan, fermentation, good bacteria, Korean culture, Korean Kimchi, Korean side dish, mooli kimchi, mumalengee, probiotics, sun dried mooli kimchi, sun dried vegetable, time for KimchiLeave a Comment

Mooli is a very versatile vegetable indeed. We eat mooli in many different ways and in many different recipes in Korea. You can eat mooli raw or cook. It can be a very good ingredient for making vegetable stock. It is one of main ingredients to make kimchi, too. Also there are so many different…

Korean radish kimchi

There are so many vegetables which you can make into kimchi all year round. I have grown these Korean radish on my allotment. I didn’t expect them to be grown this well though because it was my first time to grow this vegetable in English soil. It’s called ‘chong-gak-moo’ in Korean and it is a…

Onion Kimchi

By: saykimchi September 6, 2016March 1, 2017

Kimchi made in Brighton#TimeForKimchi, brighton food, Brighton Kimchi, fermentation, fermented Kimchi, grow your own vegetables, kimchi workshop, Korean Kimchi, Korean traditional fermenting method, onion kimchi, time for Kimchi1 Comment

I 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…

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…

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…

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…

Wild garlic leaf Kimchi 산마늘김치

By: saykimchi May 2, 2015May 2, 2015

Kimchi made in BrightonBrighton, brighton forest , Brighton Kimchi, fermenting, good bacteria, kimchi, Kimchi made in Brighton, Korean, Korean Kimchi, Korean traditional fermenting method, time for Kimchi, wild garlic leaf, wild garlic leaf kimchi3 Comments

Wild garlic leaf Kimchi made in April 2015, Brighton This is a very unique and seasonal Kimchi I ever made in Brighton. This winter was quite cold so wild garlic leaves were out later in a forest, too. There are many exciting recipes using these wonderful, natural and seasonal ingredients. But today, I am just…