Five Ways to Elevate Your Homemade Kimchi Experience

Congratulations on crafting your own Kimchi! This homemade delight is not only lively and tangy but also a versatile superpower in your kitchen, enhancing everyday ingredients. Here are five creative ways to make the most of your Kimchi:

1. Wholesome Side Dish

Enjoy the full taste journey of your homemade Kimchi, from its fresh state to deep fermentation. Within days, it will develop a bubbly texture and a tangy, sour note with a rich, dark red hue. Loaded with healthy probiotics, the simplest and healthiest way to savor Kimchi is raw. Slice it into bite-sized pieces, sprinkle some sesame seeds on top, and serve it as a side dish with a warm meal. In Korea, we say that great Kimchi is the perfect companion to a bowl of steaming rice. Scoop some rice and add a piece of cold Kimchi for a truly wholesome bite.

2. Korean Fried Kimchi

As your Kimchi ferments and turns sour, it's the perfect time to transform it into something spectacular. When fried, Kimchi's spiciness mellows, but its deep umami flavor intensifies, making it an excellent match for fatty and protein-rich foods like pork or tofu. Fried rice with kimchi is a go-to recipe when you have abundant kimchi in your fridge. In my pop-up restaurant, I featured a dish with a whole leaf of fried Kimchi, accompanied by Iberico pork shoulder and homemade citron-anchovy mayo. Alternatively, place a nice piece of pork belly on a Kimchi leaf, roll it up, and bake at 190 degrees Celsius for 30 minutes.

3. Soupy Kimchi

Kimchi soup is a beloved dish in Korea. Use your sour Kimchi for this recipe. Chop the Kimchi into thumb-sized pieces and sauté it with pork shoulder or canned tuna in enough oil until the leaves become translucent. Add Kimchi juice and water, bringing it to a boil. Enhance the color and heat with dried red pepper powder. Balance the soup's sour and sweet flavors by adjusting with sugar or vinegar. Tofu makes an excellent substitute for meat or fish.

4. Crispy Kimchi Pancakes

Kimchi pancakes are a fantastic appetizer to share. To achieve the perfect balance of crispy exterior and soft, juicy interior, follow these guidelines:

1. Batter ratio = Kimchi : Flour : Water = 2 : 1 : 1

2. Use cold Kimchi and cold water for the batter.

3. If your kimchi is not sour enough, or too sour, balance out sweet and sour flavour by adding vinegar and sugar

4. Fry in enough vegetable oil to ensure the pancakes are crispy.

5. Kimchi Meets Cheese

Pairing Kimchi with creamy cheese may sound unusual, but it's a delightful combination. For an innovative twist, try "Pasta alla Norma e Kimchi." This Sicilian dish typically features eggplant, tomato sauce, and ricotta. Add chopped Kimchi while frying the eggplant and choose a stronger cheese like Gorgonzola or Pecorino to balance the Kimchi's flavor. This fusion will pleasantly surprise your Italian friends.

6. The Magic of Kimchi Juice

Discover the culinary magic of Kimchi juice. When well-fermented, it produces a thick, spicy, and somewhat creamy liquid with a unique flavor that enhances the acidity in your dishes. For a twist on ceviche, use Kimchi juice as the main acid source, playing with the flavors by adding various citrus fruits. In my pop-up restaurant, I created a ceviche sauce by mixing Kimchi juice with lime, grapefruit juice, and beetroot juice. Explore and find your own magical concoction!

With these ideas, you can transform your homemade Kimchi into an array of delicious dishes that showcase its versatility and depth.