r/kimchi

Tried this at a restaurant and now I’m obsessed. I probably should’ve added even more cheese and maybe a bit of mayo, but honestly the butter + cheese combo was already enough for me.

Ingredients:
2 slices sourdough bread
Butter (for spreading)
White cheddar
Mozzarella
Aged Dutch cheese
Kimchi

Instructions:
Butter both slices of bread
Shred the cheeses
Chop the kimchi
Layer: cheese - kimchi - more cheese
Close the sandwich
Heat a pan over medium-low heat
Cook the sandwich, pressing it down
Cover with a lid and cook until golden
Flip and repeat on the other side

No exact quantities here, just go with your gut. Use as much cheese and kimchi as you like. Just make sure the kimchi isn’t too watery, otherwise it can make the sandwich soggy.
Any good melting cheese works, especially what you’d normally use for a grilled cheese.

I just bought this from my local Asian market, this kimchi seemed the brightest in color which to me it seemed more appealing. I tried it when I got home and I really enjoy the flavor and spice, but I can’t find anything about this brand online? I was just a little worried about food poisoning as I saw someone talk about this brand making them sick. Any advice?

UK here 🇬🇧 please don’t come for me but wanted to know other people’s opinions on this or any others store bought kimchi - personally I think it’s good 🫶🏼

Followed A mix of maangchi and korean mom in India’s recipe. It turned out suprisingly good.

I substituted the napa cabbage to the local variety I get at my place.

I have made the kimchi first time. It’s a vegan version and I have used little vegetable stock and soya sauce. After I made and tasted it tasted little less salty. Will it balance its saltiness after it’s fermened.

Hello everyone, newbie here 👋

I recently got a large fermentation jar and tried making my first batch of kimchi.

For the vegetables, I used 2 cabbages and a few carrots.

For the paste, I used garlic, chili, onions, oyster sauce, and ginger. However, I thickened it with cornstarch instead of rice flour.

The fermentation jar turned out to be way too big, so some of the kimchi was exposed to air. To fix that, I added some water to cover most of it. I know it still doesn’t look nearly as amazing as the kimchi I’ve seen from many of the fellow Redditors here 😅

I mainly wanted to ask whether this is still safe to eat (because of the white culture on top), or if it would be better to discard it (or feed it to the chickens).

I’d also really appreciate any tips or advice for a beginner. Happy to learn 🙂

Thanks 🙏

My finished Kimchi. It came out delicious. Maybe a bit too salty, but I will correct that next time. I took it out of the E-jen and packed in in jars to fit in fridge better

So I’ve been using this kimchi (mommy boss kimchi) but the place I can get it is too far right now and I need help finding a brand that tastes like it. Idk if anyone can even help me with this but I NEED this kimchi rn 😭😭