Korean Kimchi ... ?

[ohayo]

Hello

I really want to make kimchi, but I have some questions

All th recipes I found had sugar, In this country we don't add sugar to anything unless it's a desert

so do I have to add sugar, and dose it have big effect on the kimchi taste ?

[kitchenelf]

I can't answer your question but I know someone who can. She'll be on tomorrow. I will send a link to jennyema. Someone else may be able to answer though. Please check back tomorrow also.

[BrazenAmateur]

What country is "this country"? From the name I would assume perhaps Japan?

Sugar is added to a lot of savory foods, ham glaze or many stir fry's, for instance. Anything with a sweet/salty contrast.



At any rate, I've never made my own kimchi but it is indeed delicious. Best of luck.

[TATTRAT]

the sugar adds sweetness to cut the bitterness of the vinegar and the flavor of the fermentation. I would add it.

[ironchef]

Originally Posted by BrazenAmateur

What country is "this country"? From the name I would assume perhaps Japan?

I doubt that it's Japan since sugar or mirin is added to a lot of savory dishes.

At any rate, I'll bet that this is another of those "one-and-out" posts.

[jennyema]

Most kimchi recipes call for a very small amount of sugar.

Sugar is added to savory recipes of many cuisines because, combined with salt, it enhances the savory flavor of the food.

Here's one kimchi recipe I have made before and like.

[ohayo]

thank you for all the replies

I guess I will make a small amount to taste

I am not from japan, it more like the middle east

[chefa1a]

Is Korean

I would guess it is not only meant to offset the spicy hot chili paste,

but to help in fermenting. Sugar is used in brewing and other processes,

when the sugars converts to CO2 you have successfully gained energy and

the fermentation process.


I love kimchi in stir-frys, soups, salads, burgers, burritos.......and as Banchan