Shelf Life: Due to the inclusion of raw shrimp, the sauce should be used within a few days, typically 3-5, to ensure freshness. And thanks also for the liquid suggestion. Now my kimchee has been in the fridge for 3-4 days and has not released a lot more liquid. But my (chinese) husband is a big fan. He wants me to make a huge container and add a fresh habanero. Fish Sauce Alternatives: If Myulchiaekjeot (Fish Sauce) is not available, other fish sauces could be used, but the flavor profile may change.

Refrigerate and taste kimchi that’s at the bottom every few days. Toss around kimchi so that the kimchi on top gets rotated to the bottom and the kimchi on bottom gets rotated to the top (then cover with outer layers at the very top). Wash your equipment thoroughly in warm soapy water, then rinse well under very hot water and leave to air dry. My 4 year old daughter and I just made this recipe to a tee except I forgot the leeks and green onions. She went from being a food wimp to being a daring taster in the course of a day.” son Dessert: Ginger Ice Cream (China): A refreshing ginger-flavored ice cream. The mild spice of ginger complements the heat of the Kimchi sauce in the meal. Feel free to use Gochujang if you please or if you have it on hand. (The reason I decided not to use the Gochujang is Gochujang sometimes contains other processed food ingredients- so I went a cleaner route today.) Totally up to you.

Why I love this kimchi Recipe

I think gochugaru is irreplaceable, especially when it comes to kimchi, but then again, there are many people who try other combinations of chili flakes just because they can’t make kimchi otherwise. Sometimes, I also use fresh shrimp which is my mother’s secret ingredient for adding extra freshness to the kimchi flavor. If you can’t find saeujeot in your area, consider using some raw shrimp instead. Wash your hands well before every time you touch the ingredients. Wash supplies with hot water. Clean is key with any fermentation! Salted Shrimp (Saeujeot) and Raw Shrimp: These are vital ingredients for authentic Korean kimchi sauce, imparting a distinctive taste. Look for fresh salted shrimp (Saeujeot) that are bright in color and have a clean smell. If salted shrimp is unavailable, you might use shrimp paste as an alternative but note that the flavor might vary slightly. That being said, I’ve seen other people using Red Boat 40N and Three Crabs fish sauce quite successfully in their kimchi. I wouldn’t know how, or if, the taste differs compared to when you use Korean fish sauce. I’m too scared to let my hard work on kimchi fail this way, so I haven’t tried it myself. But one of these days, I shall sacrifice on your behalf.

Like so many things, there are so many variations to kimchi, and people have their own personal preferences. I just wanted to provide you with a starting point, and I’m sure you will adapt to your own tastes! Today, kimchi has become popular worldwide as interest in Korean culture and cuisine has grown. The sauce, once a carefully guarded family secret, is now available in premade form, and recipes are widely shared. However, many still prefer to make it from scratch, adhering to family traditions and local customs. Starter: Shrimp Gyoza (Japan): Pan-fried Japanese dumplings filled with Shrimps and vegetables. Serving them with Kimchi sauce can add a spicy and tangy twist. It typically starts with salting the main vegetable. For this pogi kimchi, you need to cut the whole cabbage in half lengthwise, and then into quarters. If you’re using 2 small cabbages, cutting in half should be enough.Kimchi is great served on its own as a side salad of sorts, but you can also use it as a condiment or topping on a bunch of recipes! Here are our favorite ways to use kimchi: Glutinous Rice Powder Paste: Careful attention should be paid to achieving the right consistency for the Glutinous Rice Powder Paste. It should be cooked slowly over low heat, stirring frequently to ensure it reaches a thin paste consistency without lumps.