Ajumma Republic Kimchi Sauce 300 g (Pack of 3)

Product Information

I usually make it with 5 – 10 heads (pogi) of cabbages at a time because we eat it every day. Also, I provide regular supply to my grown-up children. Both my mother and mother-in-law did that for us for a long time, so I am gladly continuing the tradition.

The taste of kimchi varies widely, depending on the quality, type and ratio of the seasoning ingredients. Each Korean household has its own recipes, often driven by the regional flavors of their hometown. I find myself making it differently each time. Step one: Save 1-2 outer leaves of cabbage and place in the fridge (you will use these later). Cut the napa cabbage into 1-inch cubes. This is a good time to sterilise your jars. Give your jars a good wash in hot, soapy water (or run them through the dishwasher) then bake in the oven at 180C/160C Fan/Gas 4 for 10–15 minutes. Thank you so much for the reply! It’s great having a Korean person helping me out with making kimchi 😉 You can add more fish sauce and baby shrimp if you would want to make your kimchi saltier. The saltier it is, the longer it will last. But keep in mind: you don't want your kimchi to be overbearingly salty.

Kimchi Variations

Sesame Seeds (Optional): While optional, sesame seeds can add a nutty flavor and pleasant texture. Use fresh, whole sesame seeds and toast them lightly if desired to enhance the flavor. For the next batch, I’ll try soaking the cabbage in less salty water (1:10 ratio) and I’ll reduce the soaking time a bit (I’m not sure, but I might have soaked the cabbage longer than you recommended). Also, when we started eating the kimchi, it was very spicy for us (here in the Netherlands, when something says ‘spicy’, it’s probably not very spicy), but now that the pot is empty we seem to have gotten quite used to it already. I may reduce the amount of chili flakes a little, but I definitely won’t split it in half like I thought I would 10 days ago haha! Shelf Life: Due to the inclusion of raw shrimp, the sauce should be used within a few days, typically 3-5, to ensure freshness.

As for the airtight container, if you live near a place with a high Korean population, you may be able to buy a “ kimchi container” as well. I recommend a stainless steel container in this regard or, at the very least, a BPA-free plastic container. Minced Shrimp: Finely mincing or grinding the shrimp ensures a smoother consistency for the sauce. This step may require a food processor or skilled knife work.

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Step Eight: Combine the Kimchi. Place the drained cabbage along with the daikon, scallions and chili paste into the bowl. Massage the cabbage with gloved hands. Korean Red Chili Pepper Flakes (Gochugaru): Gochugaru is essential for the characteristic spicy flavor of kimchi. Use authentic Korean red chili pepper flakes that are coarsely ground. The freshness and quality of the Gochugaru significantly affect the color and taste. Avoid substituting with other chili powders, as they will not provide the same flavor profile. Flavor: Good kimchi should have a well-balanced flavor that is tangy, spicy, and slightly sweet. The flavors should be strong, but not overpowering. Fish sauce adds depth but you can leave this out- and use soy sauce, miso paste or vegan fish sauce. One of the advantages of homemade kimchi is that you can control the flavor by controlling the ingredients that go into it. By making it at home, you can use the ingredients that suit your dietary requirement (e.g. vegan kimchi) as well.