The Korean Probiotic with Many Varieties

Over the last few decades, kimchi has earned global awareness because of its probiotic effectiveness, but Koreans have been eating kimchi for centuries.

Korean families never have enough kimchi. In fact, there are about 200 varieties and so many ways to utilize kimchi — side dish, in soup (jiggae), filling for mandu, cold noodle dish, fried rice, tofu dish, and making pancakes (kimchijeon).

When I was a kid, my mother only gave me water (mul) kimchi — a white radish fermented with no spices. I still make that today too because it reminds me of gathering with my aunties and laughter.

Recipes

Mak-kimchi (napa cabbage) https://www.maangchi.com/recipe/easy-kimchi

Now try using your kimchi for this soup recipe: https://www.koreanbapsang.com/kimchi-jjigae-kimchi-stew/