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Kim Chi Flowchart

Flowchart demonstrating key steps when making kim chi

image001Kim chi is a fermented dish of vegetables from Korea. Fermentation is a way of preserving food by altering the environment in which bacteria (harmful and beneficial) live. Common ingredients used to make kimchi include cabbage, radish, onions, garlic, ginger and cucumber.


image003To make kim chi, cut vegetables and mix thoroughly with a paste made from garlic, ginger, sugar, chilli flakes and fish sauce.↓


image005Use hands (gloves are recommended) to mix the ingredients well. Salt is key to the fermentation process as it pulls out the liquid in the vegetables to create a brine.↓


image009Pack vegetables into jar and press the brine to make it rise over the vegetables. The salty brine will kill the harmful bacteria and the beneficial (lactobacillus) bacteria will convert the sugar into lactic acid that preserves the vegetables and creates a tangy flavour. Salt also hardens pectins in the vegetables, making them crunchier.↓

image007Seal jar and allow vegetables to ferment by standing at room temperature for several days. Each day, press down the vegetables in the brine to ensure that the vegetables are covered. Taste your ferments early and often to determine when the vegetables are ripe and to your liking. Longer fermentation translates to a tangier flavour.↓

image011Kim chi can be consumed as a condiment or side dish with fried rice, noodles or grilled foods. It can also be consumed on its own.



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Fermented Pickles