{"id":3655,"date":"2023-01-16T15:07:10","date_gmt":"2023-01-16T13:07:10","guid":{"rendered":"http:\/\/kitchenjulie.com\/recipes\/kimchi\/"},"modified":"2023-02-23T10:03:53","modified_gmt":"2023-02-23T08:03:53","slug":"kimci","status":"publish","type":"recipes","link":"https:\/\/kitchenjulie.com\/lt\/receptai\/kimci\/","title":{"rendered":"Kim\u010di"},"content":{"rendered":"\n
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Kimchi<\/h3>\n\n\n\n

The first time I tried kimchi was during my first modeling trip to New York back in 2009. As I was still a minor, my father accompanied me on that trip and so we both were invited to join my agent for dinner at a Korean restaurant in Soho. I was overwhelmed by the city, overwhelmed by the unfamiliar cuisine and all the events that took place around that time. And here we were, discussing future plans with a side of fiery kimchi.<\/p>\n\n\n\n

Crazy how much life has changed, crazy to think I\u2019m now running a full-time food blog, writing cookbooks and making kimchi at the comfort of my own home. Life is everything but predictable.<\/p>\n\n\n\n

I love fermented foods in general and I absolutely love kimchi. I tried making kimchi in a few different ways (using slightly different spices and flavourings) and today I’m sharing the one which uses a sticky rice flour mixture along with hot pepper flakes, ginger, garlic and fish sauce. This rice mixture is what makes kimchi less watery, more thick – I think this way the texture turns out to be more authentic.<\/p>\n\n\n\n

Here it is, so far my favourite way to make kimchi.<\/p>\n\n\n\n

If you can, always use Gochugaru – a special type of Korean hot pepper flakes used for kimchi. They\u2019re seedless and have a deep red (almost like red wine) colour. This is the real deal if you want to be as authentic as possible.<\/p>\n<\/div>\n\n\n\n

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