Hi everyone, I started making kimchi and then realised I'm out of chili flakes. I have this kimchee base I use for other purposes… Will this be good to make kimchi (it's a small batch)? If so, any tips on how to use it exactly are appreciated!
by loveurselfnugget
6 Comments
it is litterally a kimchi base that says it can be used for kimchi…
No Korean person would be caught dead using this. It’s a Japanese product used as a shortcut or a cheat, as you can see from how they spelled kimchi. Japanese kimchi trends to be overly sweet. Your kimchi will taste like Japanese “kimuchi” if you make kimchi with it. As long as you recognize that the Japanese localized version of kimchi is almost a different dish, go right ahead.
I wouldn’t use it. It has vinegar and oil. It’s best to do your own base or sauce.
I mean, I suppose you could try but it wouldn’t taste right. Some weird ingredients in there, namely vinegar, tomato paste, mustard and “herbs and spices”. Also, there’s no indication that the red peppers are gochugaru.
Essentially this looks like a vinegar marinade that had some peppers thrown in for heat along with a bunch of other non-traditional ingredients.
Japanese kimuchi is not the same as Korean kimchi. If you like kimuchi then go ahead and use this to make kimuchi. But it’s not kimchi. It’s not as heavily salted. It’s vinegar.
You wouldnt say coleslaw and sauerkraut is the same thing. Yes both are made with cabbage. Both are sides/toppings but def not the same.
I dont think this is made for making kimchi itself. Its more like adding kimchi style flavoring to foods you cook.
If you do use it, I would only use it for fresh kimchi. don’t bother fermenting it.