Ajumma Republic Kimchi Sauce 300 g (Pack of 3)

Product Information

Prepare a large mixing bowl and add radish, fine sea salt, Korean fish sauce, and salted fermented shrimp. Leave it for 10 minutes for the radish to salt down. Add Korean chives, carrots, minced garlic, minced ginger, sugar, blended onion, and the Korean chili flakes mixture from step 5. Mix them well. Now the kimchi seasoning / kimchi paste is made, ready for use.

Cover with the cabbage leaf you saved, and press down. The leaf will help keep the cabbage submerged. Add a fermentation weight to keep the cabbage submerged. Cover with a lid (do not screw on tight) and place on a rimmed pan or bowl ( to collect any overflow). Garlic: You only have to be in the general vicinity of kimchi to know it contains garlic. That smell 😅 Just be sure not to add too much garlic, as it can cause the kimchi to become bitter.

WAYS TO USE KIMCHI:

Use good quality Korean chili flakes (gochugaru) for making kimchi paste. You want your kimchi to look its bright and vibrant red color. This pepper paste, along with the carrots (or daikon radish) and green onions, will bring major flavor to the kimchi! Thanks so much again for this recipe and for the help. We’ll be making and eating a lot of kimchi in the future 🙂

Usage with Kimchi: Since this is a sauce for Kimchi, it may be used in the preparation of various types of Kimchi. Depending on the specific Kimchi being made, there might be additional ingredients or preparation methods needed. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. Put the drained cabbage in a large mixing bowl. Add leek (or green onion), fresh chili (if using), and kimchi paste to the cabbage. This recipe is made with baechu (배추), known as napa cabbage, hence the name baechu kimchi. Because the cabbage is kept intact at its head, it’s also known as pogi kimchi (포기김치). Pogi means a “head” of a vegetable. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily.

Ingredients

Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet. Experiment with Additional Herbs: Infuse the sauce with unique Korean herbs like Perilla leaves (Kkaennip) or Korean mint (Banga) to introduce distinct herbal notes. Make sure to balance these carefully, as they can be potent. Course: Ginger-Scallion Noodles (China): A simple and flavorful Chinese dish made with noodles, ginger, scallions, and soy sauce. The use of ginger connects it to the flavors of Kimchi sauce, while the dish itself offers a comforting and savory taste. I use Korean Chili Flakes called “ Gochugaru” in this recipe vs. Korean fermented Chili Paste called “ Gochujang“.

You can use other ingredients, such as extra fish sauce, shrimp paste, dried shrimp, seaweed, anchovies, dried fish, soy sauce, or miso paste. I enjoy a combo of shrimp paste, fish sauce and miso, all of which I always have on hand for other recipes. Kimchi is a little complicated if you make it in anywhere close to the traditional way. Atminimum, it’sa bittime intensive (depending on how long you ferment). Can’t find Korean sea salt? — use any flaky sea salt or kosher salt, but only use 1/3 the recipe amount. Do not use table salt. Continue to ferment for 2-7 more days if you want it tangier or softer, then place it the fridge, keeping in mind it will continue to ferment, albeit more slowly. Kimchi will continue to ferment in the fridge but at a much slower rate. It will develop more flavor and complexity over the next two weeks in the fridge, and the spice level will mellow with time!Kimchi is great served on its own as a side salad of sorts, but you can also use it as a condiment or topping on a bunch of recipes! Here are our favorite ways to use kimchi: But, be sure to only fill your kimchi container up to 70 or 80% of the way full. This is to prevent the kimchi liquid from overflowing and allow the gas generated by fermentation to circulate around the container instead of out.