Kimchi Question

Make some kimchi-chigae mayne, thats the g00t shit

On December 04 2014 17:58 Sleepy311 wrote: Make some kimchi-chigae mayne, thats the g00t shit

Home cooked kimichi-chigae is the way to go.

OP, there's so many ways to make kimchi, it can and not be normal depending on a lot of things.

theres a 10000000000000 recipes for kimchi.

your specific asks " It is sort of sizzling on my tongue sometimes is that normal? " i suppose it can be normal. it can be spicy.

"Anyway my question is if there are some rules to when I'm supposed to eat it or just general kimchi advice."

you can eat it whenever u want.

Usually people eat it as a side dish or as a part of some dish (i.e kimchi jjigae)

Whereabouts in UK are you Mortensen (if you are in uk) and how is your access to Asian supermarkets there? Just curious about what is out there nowadays outside of London.

as others said kimchi jjigae is a great way to go. just use youtube to get a recipe. you'll need to pick up a few other things from an asian supermarket ideally.

Sounds good didn't know you would cook with it.

I'm in London my area is mainly Indian, polish shops. I found it in a health shop they are selling it as probiotics. Asian supermarkets are few and far between, but they do exist and yea good idea I want to check them out now.

I would luv some kimchi in the caribbean... so few koreans ;(

Best advice I know of is to think of it as a pickle. I think its the same process as pickling I think, just that it is not with cucumber but whatever the lettuce leaf for kimchi is.

The sizzling sensation is caused by the presence of organic acids released by probiotic organisms during fermentation. Basically when you make kimchi, you season it with salt, pepper powder, sugar, fish/oyster sauce, etc and bury it in huge stone pots or use specially manufactured kimchi refrigerators and left to ferment.

Kimchi is eaten in different stages of this fermentation process and in different ways. You can eat it right after it is prepped and seasoned with little fermentation. You can eat it when it's mildly fermented along with rice and other dishes. You can also eat it when it's completely fermented by putting it in soups or grilling it.

Eat fresh kimchi when you know someone that's making it. It's super delicious. Eat mildly fermented kimchi when you want something to go along with your rice dishes, etc, or if you want to make soup that isn't sour. I like to use really fermented, sour kimchi when I grill with a lot of animal fat. The kimchi sucks up all the delicious oil and balances out the sourness and gives you a bit of a nice medley of flavors to sift through in your palate.

My local Whole Foods Market sells this amazing fresh pork belly that I can slice up and grill like bacon. I just grab a handful of kimchi and grill it with the meat and it tastes fucking amazing with NO extra seasoning. TRY IT.