Ajumma Republic Kimchi Sauce 300 g (Pack of 3)

Product Information

We call this kind of easy version, “Mak-kimchi (막김치)”. The word “mak” is not a proper vocabulary word but it indicates a meaning of “whatever” or “anyway you like.” So as the name says, you can freely cut your cabbage as you like it without following any specific rules. The freshly made mak-kimchi also can serve as kimchi salad (Geotjeori). What good kimchi should be? Drain the salted cabbage in the clean colander, then return to the bowl. Cover with cold filtered water and swirl the cabbage around, then set aside to soak for 10 minutes. Drain in the colander and return to the bowl. The cabbage should taste slightly salty. We are never in as much joy as when we are engaged in the well-being of others. ~ Adyashanti What is Kimchi?

Also, if you over-brine kimchi, it can turn out very salty, and there’s nothing you can do to fix this failure. Therefore, it’s important to know the right way to salt it when making kimchi. 2. Timing This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it’s also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable. Squeeze out any excess water from the cabbage, then add it to the bowl, along with the gochugaru paste. Wearing disposable gloves, use your hands to mix it all together thoroughly. Experiment with Additional Herbs: Infuse the sauce with unique Korean herbs like Perilla leaves (Kkaennip) or Korean mint (Banga) to introduce distinct herbal notes. Make sure to balance these carefully, as they can be potent.Cover with the cabbage leaf you saved, and press down. The leaf will help keep the cabbage submerged. Add a fermentation weight to keep the cabbage submerged. Cover with a lid (do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow).

For milder kimchi, start with 2 tablespoons Korean chili flakes ( you can always stir in more). I like a spicy version with 6 tablespoons. 4 tablespoons is medium spicy.

How to thicken Kimchi?

Course: Ginger-Scallion Noodles (China): A simple and flavorful Chinese dish made with noodles, ginger, scallions, and soy sauce. The use of ginger connects it to the flavors of Kimchi sauce, while the dish itself offers a comforting and savory taste. Cut additional slits on each cabbage half on the stem and open up again. By doing so, you are quartering the cabbage the Korean traditional way. Rinse the cabbage quarters once to wet them.

In a food processor, make a paste with garlic, ginger, shallot, Korean chili flakes (or Gochujang) and optional fish sauce (or miso) and sugar. If you want a mild version, use half the chili flakes. The fish sauce really adds a delicious complexity and depth, but you can, of course, keep it vegan. Can’t find Korean sea salt? — use any flaky sea salt or kosher salt, but only use 1/3 the recipe amount. Do not use table salt.Did you know that sauerkraut is also a fermented type of cabbage? Learn about the differences between kimchi and sauerkraut here! Kimchi Ingredients Potential Cooking Uses: Consider researching the particular dish you intend to use this sauce in, as there might be variations in the recipe tailored to that specific dish. Traditionally, making kimchi has been a whole day process. Particularly if it involves kimjang, a Korean traditional kimchi making activity during winter months, it could take two days to complete, depending on the batch size.