How to make kimchi

Okay, cards on the table: I was never a fussy eater as a child, but when I first discovered that kimchi was fermented cabbage with lashings of chilli, I was pretty wary of it. With the start of the new year, it’s time to make a change! So I approached Seah Park and Ms Eunmee Shin, respective owner and chef at Korea Market in Cape Town, to pick their brains about this Korean condiment. Long story short: I’m a converted woman! Armed with a 200-year-old recipe that has been passed down for generations, follow along as they share their expertise and some pro tips to make kimchi at home.Β    View this post on Instagram A post shared by πŸ„²πŸ„ΏπŸ…ƒ πŸ„ΊπŸ„ΎπŸ…πŸ„΄πŸ„° πŸ„ΌπŸ„°πŸ…πŸ„ΊπŸ„΄πŸ…ƒ (@cpt_koreamarket)   So what is kimchi? Kimchi is a traditional Korean banchan (side dish) of salted and fermented vegetables flavoured with gochugaru (Korean chilli powder) and various aromatics. The most ubiquitous kind, baechu-kimchi, is made from Chinese napa cabbage, although there are many other interesting varieties out there including one made from oysters. An incredibly versatile condiment, kimchi can be enjoyed in many ways: in soups, stews, noodles and fritters, with eggs or, Seah’s favourite, in bibimbap.Β  Don’t … Continue reading How to make kimchi