About Kimchi

Dahna's Kimchi ingredients

  • The main vegetables in Dahna's Kimchi are napa cabbage and radish.
  • Dahna makes her kimchi seasoning with Korean red chili powers, green onions, garlic, ginger, red jalapeno, red bell peppers, onions, tomatoes, freshly squeezed apple juice, fish sauce made from anchovies, salted small shrimps and broth made by boiling anchovies and vegetables. All of this is sourced from Nature.
  • Dahna makes the seasoning using the freshest locally sourced ingredients whenever possible and organic produce grown in her backyard.
  • Dahna's kimchi does not contain added seasonings like sugar or MSG.
  • That's why Dahna's Kimchi is sincerely made food.
napa cabbage
radish
Red jalapeno
green onion
Garlic
Ginger
Onion
Red bell pepper
Tomato
apple juice
salted shrimp
Anchovy sauce

2.When kimchi is perfectly fermented.

  • If you make kimchi and store it in a regular refrigerator(35.6~40 F)(2~5 C), it typically reaches its best flavor after 2 to 4 weeks. In a kimchi refrigerator(30.2~35.6 F)(-1.0~2 C), the fermentation process slows down, and the kimchi reaches its peak flavor in about 3 to 6 weeks. Kimchi that has been fermented at a lower temperature tastes better. Well-fermented kimchi has a refreshing, tangy, and slightly fizzy flavor. At this stage, it contains the highest amount of probiotics.
  • If you open a jar of kimchi that has been fermenting for about a month and hear a pop sound while the liquid overflows, as shown in the picture on the left, don't be too surprised. This is a clear sign that the kimchi has fermented well. The top layer, which has been exposed to air, may be slightly more sour, but the inside is likely to be perfectly fermented. From my years of experience, I know that at this stage, the kimchi will have a refreshingly tangy and mouthwatering taste.
  • If your kimchi has become too sour to eat as is, don't throw it away! you can separate some of the brine and use the kimchi to make dishes like kimchi pancakes, kimchi stew, or kimchi fried rice. These dishes have a deeper and richer flavor when made with aged kimchi compared to fresh kimchi.