Joe Kim
Spicy Fermented Napa Cabbage
What it is
This is a jar of fermented napa cabbage, also known as kimchi. It is made by salting and seasoning the cabbage with a blend of spices, including chili powder, garlic, ginger, and scallions. The fermentation process gives it a distinctive tangy flavor and a pleasant crunch. It is a traditional Korean condiment that is enjoyed worldwide for its unique taste and versatility.
How people cook with it
Kimchi can be enjoyed as a side dish or incorporated into various recipes.
- As a side dish with meals
- In stews and soups
- Mixed into fried rice
- As a topping for noodles
To serve as a side, simply open the jar and spoon out a portion. For cooking, you can add it directly to simmering stews or stir-fries. When making fried rice, sauté the kimchi before adding the rice and other ingredients to infuse the dish with its flavor. It can also be used as a flavorful topping for ramen or other noodle dishes, adding a spicy and sour kick. The brine can also be used in cooking.
How it differs from similar foods
This kimchi is made with napa cabbage, which is a softer, leafier variety compared to other types of kimchi that might use radishes or cucumbers. The spice level and fermentation time can also vary, leading to differences in tanginess and pungency.
Who it is for
Home cooks and food enthusiasts looking to explore Korean cuisine.
How to keep the rest
After opening, keep the jar refrigerated to maintain freshness and continue the fermentation process. Ensure the cabbage remains submerged in its brine to prevent drying out. It can be stored in the refrigerator for several weeks.