10 Delicious Ways to Eat Kimchi (includes Korean Recipes) (2024)

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10 Delicious Ways to Eat Kimchi (includes Korean Recipes)? ›

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found. Results varied somewhat based on gender: Women who ate two to three servings daily saw their odds for obesity fall by 8%, the study found.

Make kimchi and use it to make fried rice, hot dogs, pancakes, co*cktails, braises — basically any dish — even better. As the national dish of South Korea, kimchi is a staple in kitchens around the world.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Kimchi is a super versatile dish that can be eaten on its own - seriously, straight out of the jar - as a condiment, or worked into almost any recipe. It compliments many flavors in sometimes surprising ways and has enough flavor to stand out on its own.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Conclusion - if you want to enjoy the health benefits of live bacteria in kimchi only buy if the label says : “live bacteria” and “unpasteurised”. There are lots of small brands in health food shops with these terms on them - but they still don't seem to have hit the big retailers yet.

As far as timing? It's most optimal to eat enzyme rich fermented food at the beginning of the meal, so they can begin the work of helping digestion as soon as they land in the stomach.

Do you wash kimchi before eating? ›

One hundred grams of kimchi contains roughly 670 milligrams of sodium, so enjoyment of kimchi in moderation is the ticket for anyone who needs to watch their sodium. Another option, one often taken by Korean people wishing to reduce their sodium intake, is to rinse the kimchi in water before eating it.

Seafood flavor and vegetarian alternatives: Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two.

Just as Germans made their Sauerkraut, the Koreans made their Kimchi. The two are essentially the same just with minor variations in spices.

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

As far as timing? It's most optimal to eat enzyme rich fermented food at the beginning of the meal, so they can begin the work of helping digestion as soon as they land in the stomach.

Whether you like them sunny side up, scrambled or somewhere in between, the kimchi will be a happy addition to your classic fried egg and toast. Slice toasted bread and top with your favorite eggs and kimchi and enjoy!

The only downside to doing this is that your kimchi will lose its beneficial probiotic bacteria, as well as some of its salty and spicy flavor. Rinsing kimchi before eating it is actually a pretty common practice for children and elderly people who find its flavor too strong.