MAT KIMCHI

Kimchi is simply put: Korean pickled vegetables. Often made of Chinese cabbage and/or rettich, inlaid in salt (water) and Korean pepper powder. It's meant to be kept for a long time and to survive the winter, but there are also summery varieties that don't keep as long. For the taste you can add extra ingredients like garlic, ginger or spring onion.

To my other products

Cooking with Kimchi and more

How to use ?

In Korea it is customary to serve a number of small side dishes (banchan) in addition to a main course. At least one of those side dishes will be kimchi, a meal without kimchi is actually unthinkable. Kimchi is also used to flavor other dishes, such as soups, stews, rice dishes, etc. Or used in pancakes, dumplings (mandu) and nowadays even rice cakes (tteok) and bread. The taste of kimchi is fresh acidic, not salty because of the fermentation. Furthermore, it depends on the variant whether it tastes fresh & light or slightly warmer & darker.

 

Storage advice

Best before date on packaging

Availability

Year round

Country of origin

S-Korea

HOW TO PREPARE

COOKIN

10 - 15 min

STIR_FRYING

6 - 8 min

SKILLS TO PREPARE: + TO ++

Easy tot Pro: +

NUTRITIONAL VALUE: + TO +++

Healthy: ++
Go back Home

WANT MORE?!
Join 'The Family'

Do you feel me..

Join 'The Family'

WANT TO COOK?
CHECK OUT MY RECIPES

Want to cook with me?
Learn from the master

Let's cook