{"id":1458,"date":"2026-02-01T18:06:46","date_gmt":"2026-02-01T18:06:46","guid":{"rendered":"https:\/\/dahnaskimchi.com\/?p=1458"},"modified":"2026-02-01T18:07:29","modified_gmt":"2026-02-01T18:07:29","slug":"19-%ec%8b%a0%ea%b9%80%ec%b9%98%eb%a5%bc-%eb%81%9d%ea%b9%8c%ec%a7%80-%eb%a7%9b%ec%9e%88%ea%b2%8c-%eb%a8%b9%eb%8a%94-%eb%b0%a9%eb%b2%95%ea%b9%80%ec%b9%98%ec%83%90%eb%9f%ac%eb%93%9c","status":"publish","type":"post","link":"https:\/\/dahnaskimchi.com\/en\/19-%ec%8b%a0%ea%b9%80%ec%b9%98%eb%a5%bc-%eb%81%9d%ea%b9%8c%ec%a7%80-%eb%a7%9b%ec%9e%88%ea%b2%8c-%eb%a8%b9%eb%8a%94-%eb%b0%a9%eb%b2%95%ea%b9%80%ec%b9%98%ec%83%90%eb%9f%ac%eb%93%9c\/","title":{"rendered":"19. How to finish off your sour kimchi deliciously.(Kimchi salad)"},"content":{"rendered":"
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  • Radish (cucumber, celery, or bell pepper can also be used), one piece about the size of a fist.<\/li>\n\n\n\n
  • The radish should be sliced very thinly so it blends well with the kimchi more quickly.<\/li>\n\n\n\n
  • 5\u20136 sprigs of cilantro (more would be better, but this is all I picked from the garden today).<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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    • About a handful of well-fermented napa cabbage kimchi.<\/li>\n\n\n\n
    • Mix the thinly sliced radish and cilantro with the kimchi.<\/li>\n\n\n\n
    • Sprinkle generously with whole sesame seeds and toss lightly, as if making a fresh salad kimchi.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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      • The fresh radish and cilantro mellowed out the salty and sour taste of the aged kimchi, turning it into a fresh \u201ckimchi geotjeori.\u201d I ended up finishing all the kimchi today, which I normally would have left behind.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n
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        • When kimchi is fermented in the refrigerator, it becomes nicely aged and rich in probiotics after about 1\u20132 weeks (or 2\u20134 weeks in a kimchi fridge). <\/li>\n\n\n\n
        • It\u2019s best to buy one or two heads of napa cabbage, make a manageable amount of kimchi, and enjoy it while it\u2019s well fermented\u2014before it becomes too sour.<\/li>\n\n\n\n
        • Even so, if the kimchi becomes too sour for any reason, you can use it like this.<\/li>\n\n\n\n
        • Kimchi stew<\/li>\n\n\n\n
        • Stir-fried kimchi (drained of excess liquid)<\/li>\n\n\n\n
        • Kimchi fried rice<\/li>\n\n\n\n
        • Kimchi pancake<\/li>\n\n\n\n
        • And you can also make and enjoy \u201ckimchi salad\u201d by mixing in fresh vegetables like this.<\/li>\n\n\n\n
        • That way, nothing goes to waste when it comes to kimchi.<\/li>\n<\/ul>\n\n\n\n

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