time for Kimchi – TIME FOR KIMCHI

Nabak kimchi (Summer water kimchi with watercress)

By: saykimchi June 27, 2017February 27, 2020

Kimchi made in Brightongood bacteria, gut health, how to use watercress, kimchi, Korean culture, Nabak kimchi, probiotics, Summer water kimchi, time for Kimchi, watercress kimchiLeave a Comment

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…

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…

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…

Asparagus kimchi

By: saykimchi June 6, 2017March 2, 2020

Kimchi made in Brightonaspragus, aspragus kimchi, Brighton, British asparagus season, eating raw vegetable, fermentation, gut health, kimchi, Korean culture, pro biotics, probiotics, raw vegetable, time for KimchiLeave a Comment

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…

Purple broccoli kimchi

By: saykimchi May 7, 2017June 17, 2017

Kimchi made in Brightonfermentation, kimchi, Korean culture, probiotics, purple broccoli, purple broccoli kimchi, seasonal kimchi, time for Kimchi, vegan kimchiLeave a Comment

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…

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…

Kimchi without chilli powder

By: saykimchi May 25, 2016February 27, 2020

Kimchi made in Brightonbrighton food, Brighton Kimchi, fermentation, fermented Kimchi, good bacteria, Kimchi made in Brighton, kimchi without chilli powder, kimchi workshop, Korean traditional fermenting method, radish water kimchi, time for KimchiLeave a Comment

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…

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…

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…