*If you don't know 'this' when eating kimchi, you're the only one at a disadvantage! 3 tips for eating kimchi

3 Tips for Eating Kimchi

1. How to eliminate the smell of kimchi in the refrigerator

Kimchi is usually stored in the refrigerator. Sometimes, when you open the fridge, the smell of kimchi hits you strongly.

 

In such cases, don't just store the kimchi as it is. Cover the container with a sanitary bag once and then close the lid before storing.

 

Then you'll definitely notice a difference from just storing it normally. It's not that there won't be any kimchi smell at all, but you won't smell any unpleasant odors every time you open the refrigerator!

 

I also use a hygienic bag once more when storing kimchi.

I think I should put the lid on and close it.

 

 

2. Cut so that no kimchi brine remains on the cutting board

When you cut kimchi on a cutting board, red kimchi soup stains tend to remain even after washing with water. In such cases, try spraying water on the cutting board before cutting the kimchi.

 

Next, when you cut the kimchi, there is a clear difference compared to cutting it directly on the cutting board. If you cut the kimchi directly on the board, traces of the kimchi brine remain even after rinsing with water, but if you sprinkle water first and then cut the kimchi, no traces are left.I rinsed it lightly with water, and there are no traces of kimchi soup at all. From now on, do not cut kimchi directly on the cutting board; instead, spray water on the cutting board first and then cut the kimchi.

 

I don't use a wooden cutting board, but I use a silicone one, and even silicone leaves traces of kimchi brine. I think I should spray water and then cut.

 

3. Mimicking the texture of less fermented kimchi or aged kimchi

Kimchi stew tastes best when made with well-fermented aged kimchi. If you only have less fermented fresh kimchi at home, try the cooking tip shared by the culinary expert: use tomato ketchup to prepare it.

 

First, boil the kimchi thoroughly, then add one spoonful of tomato ketchup and boil it again. By adding ketchup in this way, the glutamic acid released as the kimchi cooks becomes similar to that of tomatoes, giving the aged kimchi a richer umami flavor.

 

It may have the effect of boiling thoroughly, but perhaps because ketchup was added, it definitely has the flavor of aged kimchi stew and tastes good. The longer you simmer it, the better the effect. If you want to eat aged kimchi stew but only have fresh kimchi, try using ketchup.

 

Wow~~ I also learned about this method for the first time.

Add ketchup when cooking kimchi stew with underripe kimchi

I should try cooking it so I can taste the flavor of aged kimchi stew.

 

Source: D Channel (Sok Sok Tip)