With the rise of many samgyup restaurants here and the DIY samgyup spreads that can be made at home, kimchi is beginning and becoming a staple in our dinner tables. I love fermenting, and fermenting kimchi is something I do regularly because it’s always a hit to the kids. You can use kimchi as a side dish, to make kimchi rice, to add to your sundubu-jjgae, and many others. Squeeze the cabbage leaves to remove water and excess salt or rinse in cold water and dry. Serve as is as a side or in various dishes suggested belowNotes:– To make a regular kimchi version: use regular fish sauce and add saeujeot (Korean shrimp).

Source: Manila Times May 13, 2021 03:33 UTC