19. How to finish off your sour kimchi deliciously.(Kimchi salad)
Radish (cucumber, celery, or bell pepper can also be used), one piece about the size of a fist.
The radish should be sliced very thinly so it blends well with the kimchi more quickly.
5–6 sprigs of cilantro (more would be better, but this is all I picked from the garden today).
About a handful of well-fermented napa cabbage kimchi.
Mix the thinly sliced radish and cilantro with the kimchi.
Sprinkle generously with whole sesame seeds and toss lightly, as if making a fresh salad kimchi.
The fresh radish and cilantro mellowed out the salty and sour taste of the aged kimchi, turning it into a fresh “kimchi geotjeori.” I ended up finishing all the kimchi today, which I normally would have left behind.
When kimchi is fermented in the refrigerator, it becomes nicely aged and rich in probiotics after about 1–2 weeks (or 2–4 weeks in a kimchi fridge).
It’s best to buy one or two heads of napa cabbage, make a manageable amount of kimchi, and enjoy it while it’s well fermented—before it becomes too sour.
Even so, if the kimchi becomes too sour for any reason, you can use it like this.
Kimchi stew
Stir-fried kimchi (drained of excess liquid)
Kimchi fried rice
Kimchi pancake
And you can also make and enjoy “kimchi salad” by mixing in fresh vegetables like this.
That way, nothing goes to waste when it comes to kimchi.
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