Skip to content
김치 활용
Kimchi.jpg · Marcel Montes · CC BY-SA 3.0 · Wikimedia Commons

김치 활용

Kimchi as an ingredient

When to eat it raw, when to stew it, when the brine is the seasoning.

Heat: varies · Vegetarian: check seafood in the batch

Age is a setting

Young kimchi: crunchy side. Mid: fried rice. Old and sour: jjigae. The liquid is stock concentrate — a spoon seasons ramyeon. If a jar smells rotten-sweet rather than sour-garlic, compost it; fermentation has a line.

Shopping