Nabak kimchi (Summer water kimchi with watercress)

This is one of the water based kimchi which is so easy to make. You don’t need to brine vegetables too long as you are going to season as you add some water into it. One of typical ingredients for this recipe in Korea is a kind of herbal vegetable called ‘minari’. I’ve never seen…

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Watermelon kimchi

  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! ๐Ÿ™‚ 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…

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Sun dried mooli kimchi (Mu-malengee muchim)

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…

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Asparagus kimchi

In general, eating raw vegetables are supposed to be good for your health. Less cook with heat, better for your health. In that context, have you eaten asparagus raw? Yes, I have now. In my new favourite version, asparagus kimchi! My usual favourite way of eating asparagus was just par boiling them and eat them…

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Purple broccoli kimchi

One of my hobbies these days is trying to make new kimchi which I’ve never eaten in my entire life. In theory, you can make almost any vegetable into kimchi! In early March this year, I bought a boxful of purple broccoli when they were in season. Even though I shared them with friends and…

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Pink Dongchimi Kimchi

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…

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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 ย room temperature…

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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…

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