Baek-Kimchi, white Kimchi not spicy.

Baek Kimchi is my favourite Kimchi. I like the pure taste of this Kimchi. It doesn’t contain fish sauce(Jeotgal 젓갈) nor chilli powder which are very important ingredients of most kinds of Kimchi. Just cabbage, salt, some garlic and ginger and the time make the great savour. “Where is it from? What makes this savour?” wonder I.

 

 

Kimchi

Kimchi is indispensable on Korean table. Kimch is an accompaniment, or side dish. Some people dislike Kimchi because of its pungent taste and the strong smell. However some are addicted to it. You can buy it in most of Asian grocery shops. Be careful, there are some copycats.

I like Kimchi when it is fresh and crunchy more than when it is mature and sour. I tried so many times to reduce the amount of salt and chilli pepper. So you may find it is not like the Kimchi you used to, meaning Kimchi from the shop or Kimchi from the south of Korea.
 

Kimchi-jjigae? Challenge yourself!

Kimchi is the most important side dish on a Korean table. This cured and fermented vegetable (most commonly napa cabbage and white radish) is used in the preparation of other dishes. Kimchi-jjigae is a hot-pot dish made of Kimchi, pork meat and Tofu. Experience this hearty spicy meal.