Ulog #164: Fried Scratch-made Kimchi

in #food5 years ago

I'm sure everyone would know what kimchi is nowadays due to globalisation and how easy it is to have information about another culture instantly. As much as we can't experience it first hand unless we actually get into the place where the culture is at, we can at least read and have knowledge about it, and sometimes with that, can experience a little bit of it too.

Kimchi is one of those dishes that people rather pay to eat than make. However in the Korean household, kimhi is one of those things that homemakers or housewives, make. Why? Simply coz they are able to and normally when you can do something well, you won't pay someone else to do for you.

So here is my attempt at making kimchi for a kimchi burger that I came up with at my food truck and for a first try, it was pretty damn good.

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Sometimes it's nerve wrecking to do things for the first time but now that I manage to pull off a tasty kimchi even on the first try, it's even more nerve wrecking to pull it off a second time. Coz now, everyone has tasted it and now everyone expects the same quality and taste. Now that's nerve wrecking.

Any who, I made this kimchi with plain old round cabbage instead of napa cabbage which normally is the cabbage you find in restaurants and stalls. It's just as good and if not a little sweeter flavor.

Fermentation in the fridge took me 3 weeks to get a nice level of funkiness and spiciness from the chilli flakes run through each piece of cabbage.

It's definitely a worthwhile dish to try.

You can eat it as it is or in soups, in fried rice or noodles and like for me, on a cheeseburger. Yummzz!!~~


You can check out for more info at our Facebook page on our operation days and times or if you just plain like to see burger pictures :D

You can also find us on Instagram #burgergilerpower

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