Getting in a pickle…
by girlinafoodfrenzy
Growing up at home, much of the food was traditionally asian (well my folks did run a Chinese Restaurant and still do to this day!) So, it was up to me to be inventive and make the kind of food that other kids ate, like Hamburgers, Vegemite & cheese on toast and when our apple trees were in season, Apple Strudel of course! (That’s a story for another day…)
Now my food story is slightly different and I crave their kind of home-style asian food whenever I visit the parentals and spend my time (often) raiding the fridge for my mum’s pickles. She makes these lovely Kimchi Pickles from a recipe which she adapted when a young Korean student came to stay for a little while.
Traditionally kept in a wooden barrel in the old days and outside in a cool cellar, my mum has a fridge dedicated to preserves (which my dad bought her, for Kimchi and the like.) At Christmas it becomes our designated drinks fridge. However, this Christmas we’ll all be overseas for a family holiday, so I figure I’d better learn how to make them at home and then I can raid my own fridge for pickles… 
Not only healthy and extremely good for you, this Kimchi packs a punch of flavour! It’s so versatile in it’s uses, either stir fried with chicken and shallots, used as a soup base for a hot pot with seafood, breakfast with a fried egg and some fluffy rice, or my ultimate favourite as an accompaniment to beef bulgogi as part of a Korean BBQ.
Either way, if you’re a pickle lover and you’ve never tried Home made Kimchi then you don’t know what you’re missing out on! Hopefully, we’ll all soon be making some pickles my mum can be proud of!
Like this, you might want to see:
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I have to say I never tried Kimchi yet!~ My local Japanese does sell some. Looks to me like what they sell here as “Chinese cabbage”? How would you call it in English?
Wow, even in Amsterdam! Kimchi is blazing its trails across the world… I would call the Chinese cabbage Wombok, it’s a lot larger with more leafy ends. Works beautifully in salads grated and pickled with a little sugar, vinegar and salt. All pickles are an acquired taste, but this one is spicy with a kick!!!
Even in Amsterdam? I think anything can be bought here.
LMAO because of Choc Chip Uru
Lol, true!
You make spooning pickles enticing
Cheers
Choc Chip Uru
Hi Uru, probably not as nice as spooning Nutella, but I promise they’re tasty in their own way!
Pickled anything I would eat, and this would not be be an exception!
Ah ha! A fellow pickle lover too, I love how they’re all coming out of the woodworks now
As for your wonderful veggie garden it might be a nice way to utilise some cabbages or cucumbers if you have them at hand?
I don’t know that I’ve had Kimchi before but I do like a nice pickle now and then and your photos make me want to try some.
Hi Lorna, they’re an acquired taste but I like them just plain with fluffy rice and a just fried egg. It can get spicy depending on how much chilli people use, but it would taste equally delicious without the chilli too.
More like a sweet and sour cabbage (with sugar and salt.) I think moving into the cooler days a jar of pickles might not do it, but if you’re feeling adventurous let me know
Kimchi is one of those things that’s always in my fridge – I’m a bit of an addict to the crunchy spice:)
Likewise, I am literally enjoying mine with some rice right now! So grateful to my mum for letting me watch her make countless dishes in the kitchen, with my pesky questions of (how much) and (how long,) and why??? Interesting flavours, I like mine slightly sweeter than sour too
Oh yay!!! So so so so excited! I need to get better and run to my asian market to get all the ingredients to make it this weekend stat! Thank you so much Alice, for posting this. I know I’ve been harrasing you for a while for the recipe. Now all I need are the pork buns. Sorry, couldn’t help it!
So very welcome Carla! I’ve tried to use ingredients which can be found most places, ie you could substitute regular cabbage for the Wombok if needed. The regular chilli powder (in place of the Korean brands) and garlic, ginger and shallots per usual. With a bit of salt, sugar and (fish sauce-optional) I think you’ll be able to recreate this in Barcelona.
Just remember the further you make it ahead the better it will taste, takes a day (minimum to marinate!) Good luck
I am pretty sure I can get everything here! The one thing might be the Korean Kimchee spice, but I will check any how. Woo hoo., Gonna make it on saturday for sunday at least!
Excellent! I used a regular chilli powder too, it was still delicious! Just taste the mix as you go (and remember) you can always add more seasonings later! If you find it too hot or overpowering, a little extra sugar helps the flavours to marry!
I’ve had kimchi at a restaurant, but I always think it would be better homemade. Well, one of these days! At least I know where to go for the recipe.
Thank you! It’s the perfect thing to have when you want a crunchy little side with Asian meals. I like to adjust the spice factor and add a smidge more of sugar for a slightly sweeter pickle, but each to their own too
It was common when growing up (in my household) to have home made pickles or veggies (similar to the Vietnamese style) I realize lately how much more I like that kind of snack! Dad even used to preserve and salt duck eggs which are still amazing to this day!
I looooove the Indonesian salt duck eggs! I don’t recall my grandmom ever making that, I think my family used to buy them. Hmmm have to find those again!
If I manage to get a hold of the recipe, it’s yours!
Wow! It’s nice to “go home” again sometimes, isn’t it?
Lol, I should’ve called this post, ‘home in a jar!’
Alice (and did you know my name is Alice too?)
- OMG! how did I miss this post?!!! I LOVE that you made kimchi and that your mom makes it too!!! this looks wonderful!!! I will definitely try your recipe!
Hey hip foodie mom, aka Alice too! Love trying the recipes from home, occasionally get a hankering for comfort food (pickle, eggs and rice perhaps!) nothing like mum’s food but as they’re a two hr flight away I’d better get cracking!
Love cabbage. Love kimchi. Love home made kimchi even more. Love people who are not too lazy to give it a bash. Nice work!
Thank you
It’s a pretty easy recipe, spice it up or not! I love having a jar of home made kimchi at hand, it’s a new addiction!