The most suitable word to describe the taste of Kimchi is “complex”. Since Kimchi is prepared from several vegetables and seasonings, it develops a complex flavor that doesn’t fit into the traditional definition of sweet, salty, or sour. This traditional Korean dish is a staple in many homes, not just because it’s healthy and tasty, but also because of its versatility. 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. This particular version is the more popular Baechu Kimchi, or Napa Cabbage Kimchi, and we love it. It's definitely a spicy kimchi, as I include some extra spice, as well as extra umami because we just love it that way. However, beyond “it’s salty cabbage,” many people don’t have a clue as to what this dish really is. It’s sad because kimchi is so much more than that!

The high fiber content of kimchi is suitable for people who want to lose weight but are finding it difficult to control their food intake. The dietary fibers in kimchi create a sense of fullness in the stomach thereby limiting the food intake of a person. Gently place a lid and ring on the jar, but don’t screw it tightly into place because BOOM. It’ll pop. This is active stuff, mes amies!Cut carrots, daikon radish and green onions into long thin strips (julienned style) then add them into the cabbage bowl. Massage until all vegetables are coated in the salt and starting to soften. Most people prefer to layer kimchi on sandwiches. You can also add it to grilled cheese. Cheddar would mellow the spicy flavors of kimchi while adding it a nice crunch.

Or, if you want a substitute for the sweet and smoky flavour of gochugaru, but without the heat, mild paprika is your friend! The best gochugaru substitute for kimchi This is a finer version of gochugaru. It is used when making gochujang and nabak kimchi. It is also used for some soup and side dishes when you want better color and smooth texture. Gochugaru can have a spice level ranging from mild to moderate heat. And the deseeded dried chillies get crushed into small flakes or a fine powder. So, there is no single best alternative for gochugaru. If you like the texture of kimchi and don’t mind what flavor it is, any tender and crisp side dish will do the job. If you want the alternative to be slightly crunchy and soft, it might be easier if it doesn’t have to be cooked, like tempeh. The main ingredients you will have to substitute to veganize the kimchi is the Korean fish sauce and saeujeot (salted fermented small shrimps). For these, you could use vegan fish sauce or soy sauce / tamari.Your kimchi would be no longer safe for consumption if you find it smelling fizzy and molds growing on its surface or sides. If this happens, kimchi has to be discarded. Kimchi is a staple in Korean cuisine. It is a popular traditional side dish made of fermented and salted vegetables like Korean radish and cabbage. Kimchi is made from a broad selection of seasonings such as garlic, ginger, spring onions, chili powder (popularly referred to as Gochugaru by natives), and jeotgal. The best choices of seasonings include fish sauce, ginger, and garlic. Sometimes, chunks of fruits like apples are also used to make Kimchi. Kimchi also contains salt and sugar added in amounts to modify its salty and sweet tastes to suit your preferences. However, the most important ingredients of kimchi are Gochugaru or the Korean red pepper powder. How long to ferment kimchi? This Indian chilli powder imparts a beautiful red colour to food without risking an overly spicy dish. It also has a sweet, slightly smoky flavour with a fruity aroma.