Yummmm <3
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That spicy, sweet and sour crunchy cabbage you can't live without. Fermented with fresh ingredients homemade by a 100% OG Korean (spicy) food addict.
Kimchi not only tastes good but also has so many uses in our everyday cooking. You can eat it raw as it is super amazing or when you make a soup, a pancake, a fried rice, a sandwich. The sky is the limit.
Kimchi is fully packed with Lactobacillus. This makes your toilet experience much more pleasuarable.
Chinese cabbage, garlic, ginger, chilli flakes, onion, spring onion, white raddish, apple, rice powder, sugar, salt, fish sauce (or soy sauce for vegan Kimchi)
It tastes spicy, salty, sweet and crunchy in the beginning. But as time goes, it starts to turn sour. Don't panic, it is only becoming mega healthier. Sourness signifies when probiotics are reaching to its climax.
In a week or two after it's freshly made, you will find it a little bit more sour and slightly poignant. Jackpot! Probiotics is thriving in your Kimchi.
A little more time past, probiotics start to reduce. It now only starts to turn sourer. Some prefer like this way, it's so good to pair with Ramyeon (Korean instant noodles).