Suggested ways of using our homemade Cabbage Kimchi:
- to be eaten as a pickle: our cabbage kimchi is best eaten fresh, within 2-3 weeks after making it.
- can be used for Kimchi soup: if the kimchi has been fermenting for more than 3 weeks, it can be used to boil soup. The liquid which has collected in the container should not be thrown away as it can be used to boil the soup as well. Best to use pork ribs for the soup and simmer with the kimchi and fermented liquid and water for at minimally 3-4 hours till a thick broth is attained.
- can be used for fried rice: best to use for frying rice when kimchi has been fermenting for at least 2-3 weeks as it'll be more flavourful by then. In the event that the kimchi is too sour or too spicy for consumption, rinse the kimchi under tape water and squeeze out the excess liquid before cutting it up to fry the rice. Add some sugar to counter the sourness if needed. Add salt and light soya sauce if necessary.
- can be used to make kimchi pancake: refer to our Kimchi Pancake recipe page.
- can be used to make tofu stew: refer to our Tofu Stew recipe page.
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