Question 1

Why do we say “Kimchi makes me beautiful”?

Accepted Answer

Fight wrinkles with kimchi! Yup. You don’t put kimchi on your face, but eating it regularly fights free radicals and therefore wrinkles and helps with anti-aging.

Question 2

What does it means “I’m alive!”?

Accepted Answer

Our kimchi continues to ferment as it ages. This is because we don’t use any preservatives or chemicals., which means that the fermentation process is continuing. Once it’s mixed, the natural lactose fermentation begins and will create gas that needs to be released, otherwise it can explode like champagne.

Question 3

How do we make our kimchi?

Accepted Answer

We use premium napa cabbage and everything is hand cut and goes through several  inspections throughout the production.

Question 4

How do I open my kimchi?

Accepted Answer

Carefully! LOL!   In order for you and your kitchen not to be covered with kimchi, then it is best to open it over the sink.   First, place a bowl in the sink and put your jar into the bowl. The bowl is to catch any kimchi overflow, because you don’t want to waste any of your delicious juice or kimchi.   Slowly open the lid, without lifting it too high. This will prevent the kimchi from exploding upwards.

Question 5

How do I store kimchi?

Accepted Answer

To slow down the fermentation and the sourness, store your kimchi in the fridge or cool place at 6°C. When you open the jar, always press the kimchi down so that the juices cover it (I add a bit of plastic wrap to seal off as much air as possible when I am gone for a couple of weeks) and seal the lid tight.  It’s also good to “burp” your kimchi every few days by opening the lid to release any gas.

Question 6

How do I eat kimchi?

Accepted Answer

Koreans eat kimchi at every meal as a side dish. It’s like eating your vitamins with every meal. You can eat it as a side dish to steamed rice or noodles. Kimchi is excellent in stews, soups and you can fry it into vegetables or rice for any number of delicious dishes. Check out our recipes for inspiration.

Question 7

When does it expire?

Accepted Answer

We have to put an expiration date, but I have kimchi that is over 3 years old.  We hope you eat yours faster, though! There are restaurants in Korea that only use kimchi that is over a year old.  At that time it becomes less sour and achieves a mellow, deeper flavor that has a delicate sweetness to it.

Question 8

If I don’t eat it at once, do I to throw it away?"

Accepted Answer

If you do, the kimchi gods with be mad!  Kimchi just ripens as it ages and if it’s too sour, then make kimchijeon (kimchi pancakes) or kimchi stew (jjigae).

Question 9

What if it’s too spicy for my kids or me?

Accepted Answer

Not a problem!  When I was little, my mom would just swish the kimchi in bowl of water to rinse it off.  It will have all the health benefits without beginning spicy.

Question 10

It’s too sour for me. What should I do?

Accepted Answer

Make a delicious dish with it. This is perfect for kimchi jeon, kimchi fried rice and jjigae.  Check out our recipes for something delicious!

Question 11

Can you cook with kimchi?

Accepted Answer

Aged kimchi is perfect for Korean dishes.   Check out our recipes for some delicious food.

Question 12

Why is kimchi healthy for me?

Accepted Answer

It is one of the 5 Super Foods. Besides being packed with vitamin A, B1, B2 and C, kimchi also contains folates, iron, manganese and has more probiotics than yogurt.

Question 13

Does kimchi boost your immunity?

Accepted Answer

Kimchi is probiotics on steroids!  Your gut stores 70 percent to 80 percent of the immune system. Probiotic-rich kimchi can help you fight bacterial infections, viruses, common illnesses and serious chronic conditions.  These healthy microorganisms give kimchi several health benefits and will help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process.  Aside from containing probiotics, kimchi is full of ingredients that are known to stimulate healthy immune function.

Question 14

Is it kimchi gluten free?

Accepted Answer

Kimchi Love kimchi is gluten free. Because everyone has their own recipe for kimchi, this may not be true for others. But, generally, kimchi is gluten free.

Question 15

Is kimchi raw?

Accepted Answer

Yes. There is no heat processing so our kimchi is allowed to ferment naturally.  We let nature work it's wonders on our kimchi so that it retains the best taste and all the healthiest benefits.

Question 16

My kimchi is„talking“ to me!

Accepted Answer

Don’t worry that your kimchi “talks” to you!  When it’s fizzing, it’s still fermenting and that’s good for you!

Question 17

What if your kimchi tastes fizzy?

Accepted Answer

Don't worry.  Fizzy kimchi is fine to eat. Sounds odd right? The fizziness occurs because the fermentation process creates gas. Just "burp" your kimchi every few days and press it down so that it is covered with juice and put the jar in the fridge.

Question 18

Does it contain allergens?

Accepted Answer

Only Vegan Kimchi do not contain fish sauce, which can be an allergen.

Question 19

What is the difference between vegan and regular kimchi?

Accepted Answer

Our vegan kimchi does not have any fish sauce, otherwise it’s the taste!  Even vegans prefer our regular kimchi. It tastes so much better and gives you the added Omega 3 vitamins.

Question 20

Does the fish sauce make kimchi taste fishy?

Accepted Answer

Not at all. Fish sauce is actually a liquid condiment and not a sauce. It acts as a natural preservative and taste enhancer. There is no fishy taste or smell.

Question 21

What are the "strands" in my kimchi?"

Accepted Answer

Not to worry. These "strands" are fine threads from the ginger.

Question 22

Why is my kimchi more green?

Accepted Answer

It depends on the cabbage and how much green is on it.

Question 23

What if there is White mold?

Accepted Answer

My mom always said, “It’s ok. You just clean it!” and removed it before eating it or cooking with it. Film yeast is common with fermented foods (i.e. soybean paste, soy sauce). You might be more familiar with the term if you know anything about cheese or winemaking. Use your common sense and if it smells bad, throw it out!     The white mold is really Kahm yeast (pictured right) and looks very different from mold. Mold is fuzzy, fluffy and usually raised. Kahm is a yeast which grows when the sugars in the ferment food have been eaten up and the lactic acid reduces the alchohol in the jar/crock. It’s always white and can sometimes be present as a thin film. Regardless, it's harmless and can just be removed.

Question 24

What if there is Blue Mold?

Accepted Answer

This is difinitely not good! If you have blue mold, you should throw it out.

Question 25

How many types of kimchi are there?

Accepted Answer

There are more than 100 varieties of kimchi!   But these are four of the most common kimchis, with Baechu Kimchi being the #1!     Baechu Kimchi (배추김치) or cabbage kimchi is the most common kimchi and served at all meals.         Ggakdugi Kimchi (깍두기)  or radish kimchi            Nabak Kimchi (나박김치) or red water kimchi            Chonggak Kimchi (총각김치) ponytail kimchi

Question 26

Why are there red flakes in my takuan? Is it chilli?

Accepted Answer

No, it's not chilli as we do not use chilli in our takuan. The red flakes you may come across in your takuan is the natural tumeric reacting to the vinegar.

Question 27

Proč říkáme že „Kimchi nás dělá krásné“?

Accepted Answer

Bojujte proti vráskám s kimchi! Ne, to neznamená nanést si na obličeji masku z kimchi. ale stačí jíst kimchi pravidelně, jelikož bojuje proti volným radikálům a tím pádem pomáhá proti vráskám a stárnutí.

Question 28

Co to znamená „Jsem živa “?

Accepted Answer

Naše kimchi celou dobu probíhá organickým procesem. Nepoužíváme žádné konzervanty či chemikálie, což znamená že fermentační proces probíhá po celou dobu. Jakmile smícháme ingredience, přírodní mléčné kvašení začíná a vytváří se plyn, který je třeba uvolnit. Jinak může „vybouchnout“, podobně jako šampanské.

Question 29

Jak vyrábíme naše kimchi?

Accepted Answer

Používáme prémiové čínské zelí, vše je ručně řezáno a probíhá několika inspekcemi během výrobního procesu.

Question 30

Jak otevřu kimchi?

Accepted Answer

Opatrně!! Jestli nechcete, aby Vaše kimchi nepostříkaloebylopo celýVás a celouVaši kuchyňynia na Vás, tak je nejlepší otevřít nad dřezem pod utěrkou. Nejprve, dejte misku do dřezu. Toto je proto, kdyby náhodou něco přeteklo, tak abyste neztratili ani trošku naší dobroty. Pomalu otevřete víčko, ale nechávejte je poměrně nízko. To je z důvodu,aby plyn nevystřelil kimchi do stropu.

Question 31

Jak uskladnit kimchi?

Accepted Answer

Na zpomalení fermentace a kyselosti, ukládejte kimchi do lednice nebo vychlazeného místa o teplotě 6°C. Když otevřete sklenici, vždy zatlačte kimchi tak,aby šťáva pokryla vše (přidávám plastický obal abych vytěsnila vzduch, když jsem pryč několik týdnů) a utáhněteuvíko. Je taky dobré upustit plyn ve vašem kimchi každých pár dní.

Question 32

Jak se má jíst kimchi?

Accepted Answer

Korejci jedí kimchi jako přílohu keukaždémuhojídla jako přílohu. Je to podobné,jako kdybyste brali vitamíny u každého jídla. Můžete kimchi jíst jako přílohu k rýži či nudlím. Kimchi je výborné k dušenýmu masu a zelenině, polévkám a neboanebomůžete osmažitosmaženése zeleninou a rýží v několika variantách. Studené i teplé. Zkoukněte naše recepty pro chutné nápady.

Question 33

Kdy kimchi vyprší?

Accepted Answer

Datum vypršení musíme dávat na obal, ale doma máme kimchi přes 3 roky staré. Doufáme ale, že svoje sníte dřív! Jsou restaurace v Koreji, které používají pouze kimchi starší než rok. Když to takto bude ležet, kimchi se stává méně kyselé a získá jemnou, hlubší chuť, která je nasládlá.

Question 34

Jestli nesním vše najednou, mám to vyhodit?"

Accepted Answer

To jestli uděláte, tak bohové kimchi se budou zlobit! Kimchi dozrává během stárnutí a jestli je to až moc kyselé, tak je to perfektní pro vaření kimchijeon (kimchi placky) nebo kimchi polívku (jjigae).

Question 35

Co když je to moc pálivé pro mě či mé děti?

Accepted Answer

Není problém! Když jsem byla malá, mamka proprala zasvištěla s kimchi v misce s vodou. Zůstanou všechny zdravotní přínosy bez pálivé chuti.

Question 36

Je to moc kyselé na mě. Co bych měl(a) s tím udělat?

Accepted Answer

Udělejte z toho výborné jídlo. Toto je perfektní pro kimchi jeon, kimchi sesmaženouárýžíea jjigae. Zkoukněte naše recepty pro něco lahodného!

Question 37

Mohu vařit s kimchi?

Accepted Answer

Jasně! Kimchi je výborné na vaření! Zkoukněte naše recepty.

Question 38

Proč je to pro mě zdravé? Proč je to zdravé pro mě?

Accepted Answer

Je to jeden z 5 tzv. super jídel. Kromě toho, že je plný s vitamínem A, B1, B2 a C, kimchi také obsahujekyselinu listovoufolates, železo, mangan, a ma více probioatikukanež jogurt.

Question 39

Podpořte imunitu

Accepted Answer

Kimchi je probiotikum na steroidech! Vaše střevo obsahuje 70 až 80 procent imunitního systému. Kimchi, které je bohaté na probiotikyách, může pomoc proti bakteriálním infekcím, virům, běžné nemoci či vážnýmé chronickýmé potížíme. Tyto blahodárné zdravé mikroorganismy dodávají kimchi několik zdravotních výhod a pomůže regulovat Vás imunitní systém, podporovat ztrátu váhy, je protizánětlivé, a dokonce zpomaluje stárnutí. Kromě probiotik, kimchi je také plné látek, které jsou známé k stimulování zdravé imutitní funkčnosti.

Question 40

Je kimchi bezlepkové?

Accepted Answer

Kimchi Love kimchi je bezlepkové. Jelikož každý má svojí vlastní recepturu na kimchi, je možné že to není pravdivé pro všechny kimchi. Většinou ale, kimchi je bezlepkové.

Question 41

Je kimchi syrové (raw)?

Accepted Answer

Ano. Nepoužíváme žádný tepelný proces, aby naše kimchi mohlo zrát přírodně. Necháme přírodu,aby udělala své zázraky na našem kimchi, aby mohlo mít co nejlepší chuť a mělo všechny zdravé přínosy.

Question 42

Moje kimchi „povídá“!

Accepted Answer

Nebojte se, že vaše kimchi vydává zvuky. Když to šumí, znamená to že to ještě kvasí a to je dobré pro Vás! Vzpomente si na burčák.

Question 43

Co se stane když kimchi chutná „šumivě“?

Accepted Answer

Šumivé kimchi je v pořádku k požitku. Zní to divně že? Šumivost se stává kvůli bublinkám tvořené z kvašeného procesu, který když nenecháte vyprchat tak budou malé plynové bulbinky ve vašem kimchi. Dejte kimchi do lednice, povolte víčko trochu a nechte degas itplyn uniknout.

Question 44

Obsahuje kimchi alergeny?

Accepted Answer

Pouze Honey Kimchi a Vegan Kimchi neobsahuje rybí omáčkulej, kterámůže být alergenem pro některé lidi.

Question 45

Jaký je rozdíl mezi vegan a normální kimchi?

Accepted Answer

Vegan kimchi nemá v sobě vůbec rybí omáčku, jinak je to samozřejmě chuť. I vegani preferují naše standardní kimchi. Chutná lépe a má v sobě omega3 mastné kyseliny.

Question 46

Chutná kvůli rybí omáčce kimchi jako ryba?

Accepted Answer

Vůbec. Rybí olej je totiž tekuté ochucovadlo a ne omáčka. Chová se jako přírodní konzervant a  zvýraznovvylepšovač chuti,

Question 47

Proč je moje kimči zelenější?

Accepted Answer

Záleží na zelí a na tom, kolik zelené na něm je.

Question 48

Co když je bílá plíseň na kimchi?

Accepted Answer

Moje mamka vždy říkala „Je to v pořádku, jen to očisti!“ a odstranila to než jsme to začali jíst či vařit. Film yeast je běžné v kvašeném jídlu (př. Soya bean paste, sója omáčka). Možná jste se setkali více s tímto termínem, jestli znáte trochu o sýru či vínu. Použijte selský rozum a jestli to páchne (to poznáte bez pochyb) tak to vyhoďte. Bílá plíseň je vlastně Kahm kvasnice (vpravo ukázáno) a vypadá jinak než normální plíseň.     Plíseň je chlupatá, ochmýřená a většinou pozvednutá. Kahm je kvasnice, která vznikne když cukry v kvašeném jídlé byly pohlceny a mléčná kyselina sníží alkoholPHv nádobě. Je vždy bílé a někdy se může objevit pouze jako tenká vrstva na povrchu. Bez ohledu, je neškodný a může se prostě jen odstranit.

Question 49

Co když je modrá plíseň na kimchi?

Accepted Answer

Toto určitě dobré není. Jestli máte modrou plíseň, vyhoďte to.

Question 50

Kolik druhů kimchi existuje?

Accepted Answer

Je více než 100 druhů kimchi! Zde máte 4 nejčastější varianty, kde na prvním místě je Baechu Kimchi!      Baechi Kimchi (배추김치) nebo zelné kimchi je nejobvyklejším druhem kimchi a je podáváno ke každému jídlu.​​​           ​Ggakdugi Kimchi (깍두기) neboli ředkvové kimchi.      Nabak Kimchi (나박김치) neboli vodnaté kimchi.         Chonggak Kimchi (총각김치) neboli kimchi  z malých korejských ředkví.

Question 51

Co jsou ty červené vločky v takuanu? Je to čili?

Accepted Answer

Ne, jelikož čili nepoužíváme v našem takuanu. Červené vločky, které můžete spatřit je přírodní kurkuma reagující na ocet.

Question 52

왜 김치가 사람들을 더 아름답게 만든다고 하나요?

Accepted Answer

김치는 우리 몸에 긍정적인 영향을 미칩니다. 특히 스트레스 해소, 피부 노화방지, 주름개선, 다이어트 등 선한 영향력을 가지고 있으며, 김치를 얼굴에 바르지는 않지만 정기적으로 먹으면 활성 산소와 싸워 노화방지에 도움이 됩니다.

Question 53

"김치는 살아있다."는 무슨 뜻인가요?"

Accepted Answer

우리 김치는 항상 발효중인 상태입니다. 방부제나 화확성분을 사용하지 않기 때문에 발효과정이 계속되고 있습니다. 김치를 담그고 천연 발효가 시작되면 방출해야하는 가스를 생성합니다. 한번씩 병을 열어주지 않고 오래 보관하면 누적된 가스로 인해 김치가 넘쳐 흘릴 수 있으니, 중간에 한번씩 꼭 뚜껑을 열어주세요.

Question 54

우리는 김치를 어떻게 만드나요?

Accepted Answer

우리는 신선한 프리미엄 배추를 사용하며,
수작업으로 일일이 배추를 잘라 대대손손 내려온 황금 레시피 소스와 함께 김치를 담급니다.

Question 55

김치를 샀는데 어떻게 오픈할까요?

Accepted Answer

김치를 샀다면 조심스럽게!! 당신과 부엌이 김치로 다 도배되는 것을 원치 않는다면, 싱크대 위에 김치를 여는 것이 가장 좋습니다. 혹시모를 넘침을 위해 쟁반 위에서 여는 것을 추천드립니다. 김치 국물은 한식 요리에 다양하게 쓰이니 맛있는 김치 국물을 낭비하지 말아주세요! 뚜껑을 너무 높이 들지 말고 천천히 엽니다. 이렇게하면 김치가 위로 넘치는 것을 방지할 수 있습니다.

Question 56

김치를 어떻게 보관할까요?

Accepted Answer

발효와 신맛을 늦추려면 김치를 냉장고에 보관하거나 2~3 ° C의 서늘한 곳에 보관하세요. 김치 국물과 함께 김치를 보관하고 외부 공기를 차단시켜 뚜껑을 단단히 닫습니다. 또한 며칠에 한번씩 뚜껑을 오픈해 가스를 배출시켜줍니다.

Question 57

김치는 어떻게 먹나요?

Accepted Answer

매일 비타민을 먹는 것과 같이, 한국인들은 매 끼니마다 김치를 반찬으로 먹습니다. 쌀이나 국수에 곁들어 반찬으로 먹을 수 있으며, 김치로 찌개, 수프를 만들거나 야채 또는 밥과 함께 볶아서 먹을 수도 있습니다. 더 다양한 조리법을 알고싶다면 레시피를 확인하세요.

Question 58

유통기한이 얼마나 되나요?

Accepted Answer

신선한 김치를 위해 빨리 먹기를 바랍니다. 하지만 한국인들은 오래삭힌 신김치도 즐겨 먹습니다. 한국에는 1년도 더 넘은 김치만을 사용하는 식당이 있기도 하며, 보관만 잘 하신다면 신맛이 일품인 묵은지로 먹을 수 있습니다.

Question 59

한번에 다 못 먹으면, 버려야 하나요?"

Accepted Answer

그렇게하면 김치가 화를 낼 것입니다! 다음에 계속해서 먹을 수 있으며, 김치가 너무 익어 신맛이 강하게 난다면 설탕과 함께 요리에 활용하세요. 김치찌개나 김치전(김치 팬케이크에는 신김치가 더 잘 어울립니다.

Question 60

아이들이나 나에게 너무 맵다면 어떻게 하나요?

Accepted Answer

문제될 것 없습니다. 제가 어렸을 때 어머니께서는 물 그릇에 김치를 한번 헹궈 맵지 않은 김치를 주셨습니다. 한국에서는 아이들이나 맵지 않은 김치를 위해 백김치를 만들기도 합니다. 물에 매운 양념을 씻어도 기본 양념 맛이 배어있기 때문에 모든 건강상의 이점을 얻을 수 있습니다. 그럼에도 불구하고 맵다면 김치러브에서만 판매하는 특별한 꿀김치를 맛보세요!

Question 61

신맛이 너무 강한데 무엇을 할 수 있을까요?

Accepted Answer

맛있는 요리를 만들어보세요. 김치전, 김치볶음밥, 찌개에 딱 맞습니다. 요리할 때, 신김치와 설탕의 조합이 좋으니 맛있는 요리법을 확인하세요!

Question 62

김치로 요리를 할 수 있나요?

Accepted Answer

신김치는 한식에 안성맞춤입니다. 맛있는 음식에 대한 우리의 요리법을 레시피 카테고리에서 확인하세요.

Question 63

김치는 왜 건강한 음식인가요?

Accepted Answer

5대 슈퍼푸드 중 하나로 선정된 김치는 비타민 A, B1, B2, C로 가득 차있을뿐 아니라 엽산, 철분, 망간도 함유하고 있으며 요구르트보다 프로바이오틱스가 더 많습니다.

Question 64

김치가 면역력을 높여주나요?

Accepted Answer

김치는 스테로이드의 프로바이오틱스입니다! 장은 면역 체계의 70 ~ 80 %를 저장하는데, 프로바이오틱스가 풍부한 김치는 박테리아 감염, 바이러스, 일반적인 질병 및 심각한 만성 질환을 퇴치하는 데 도움이 될 수 있습니다. 이러한 건강한 성분은 김치에 여러 가지 건강상의 이점을 제공합니다. 또한, 면역 체계를 조절하고 체중 감량을 촉진하며 염증과 싸우며 노화 과정을 늦추는데 도움이됩니다. 김치는 프로바이오틱스를 포함하는 것 외에도 건강한 면역 기능을 자극하는 것으로 알려진 성분이 풍부합니다.

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If you want to know more about kimchi, banchan (side dishes) or Korean foods, just ask us. We will be more than happy to answer them.

If you want to know more about kimchi, banchan (side dishes)
or Korean foods, just ask us. We will be more than happy to answer them.