Mom's Kimchi Recipe | Korean Food 김치 (2024)

FAQs

Do you eat kimchi hot or cold? ›

Enjoy plain kimchi cold or warmed up.

You can eat kimchi straight out of the fridge, or you can throw it in a small skillet and heat it up with 1 US tbsp (15 mL) of vegetable oil. It tastes great both ways! Some people prefer the cold, spicy taste, while others find the tangy texture best when heated up.

Kimchi is commonly sliced and added to soups and hotpots or chopped to be stirred through rice. A whole leaf can be used as a wrap for meat, fish or shellfish. Most often it is sliced and enjoyed as a piquant side dish.

Classic or Cucumber Kimchi

Whether you like them sunny side up, scrambled or somewhere in between, the kimchi will be a happy addition to your classic fried egg and toast. Slice toasted bread and top with your favorite eggs and kimchi and enjoy!

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Originally created to preserve vegetables over the winter, kimchi has been eaten in Korea for generations. Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe.

Eating up to three servings of kimchi each day is linked to a reduced rate of obesity among men, according to a new study. This study is observational so it's difficult to measure kimchi's direct effect on weight loss.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Kimchi can be an excellent alternative to taking laxatives. It has a high fibre content, which helps keep the digestive system in good condition. Many studies have shown that fibre can control constipation, diarrhoea, and other digestive problems.

High in fibre. Kimchi is made from vegetables, which all provide a high dose of dietary fibre, especially cabbage. To put it bluntly, this fermented food can “keep you regular” and help you poop!

Is kimchi bad for acid reflux? ›

Probiotic-rich foods like yoghurt, kefir, sauerkraut, or kimchi may help maintain a balanced gut microbiome, improve digestion [121,122], and benefit individuals with GERD. This can help improve overall digestive function and reduce the occurrence of acid reflux [123].

If you aren't sleeping well, be kinder to your gut. Eating prebiotics such as yogurt, sauerkraut or kimchi before bedtime could help overcome your insomnia, a new study has discovered. Compounds in prebiotics help restore deep sleep known as non-REM (rapid eye movement) and REM sleep, which reduces stress.

As the national dish of South Korea, kimchi is a staple in kitchens around the world. This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is.

However, eating too much wasn't healthy: compared to those who ate less than one daily serving of total kimchi, participants who ate five or more servings weighed more, had a bigger waist size and were more likely to be overweight.

Kimchi is a versatile dish that people can add to many meals. People can eat it as a side dish, use it as an ingredient in other meals, or eat it on its own. Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics.

Tamburello gets straight to the point on this question. “Yes, heating probiotic-rich foods kills off beneficial bacteria that help keep your gut healthy,” she begins (much to my dismay as a lover of Korean kimchi stew and deli fare like melty Reuben sandwiches with extra sauerkraut).

Kimchi should be stored in the fridge as chilling is the only thing that keeps its level of fermentation (i.e. the activity of those happy little probiotics) slowed down. If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore.

The savory, spicy, creamy combo is uniquely satisfying. It's amazing what heat and a few minutes on a pan can do — this simple trick transforms fermented cabbage into a deeply flavorful and versatile condiment I can add, warm or cold, to pretty much anything I eat.