I made Kimchi for the first time in Malaysia. After making it, I leave the kimchi at room temperature for the fermentation process before putting it into the fridge. It did not occur to me that the fermentation process would need a shorter duration compared to Glasgow due to the weather. It tasted pretty ripe after leaving it out for 2 days. Kimchi stew/ soup would be suitable for sour ripe kimchi.
This would be a reminder for me for future kimchi making.
Fermentation process in room temperature:
- Glasgow- 2-3 days
- Malaysia- 1 day
I prefer eating cooked kimchi (eg. Kimchi stew, kimchi pancake, kimchi stirfry with meat) than just kimchi. Kimchi Sujebi is a one pot meal with few ingredients. I used (kelp) dashi granules for the soup base for convenience. The other options would be anchovy stock, meat stock depending on what you have in your pantry.
Ingredients: Flour, Water, 1 tablespoon of kelp granules, 1 cup of kimchi, 2 tbs of kimchi juice, 1 tsp sesame oil, 1 tsp sesame oil korean soup soy sauce, Spring onion
Method:
- Make a dough from flour and water and leave it for half an hour
- Chop kimchi into pieces
- Add water, sesame oil, Korean soup soy sauce, kimchi juice and kimchi into a pot
- Boil it for about 10 minutes until the kimchi is soft
- Tear the dough into bite size and boil for a few minutes