Kimchi

2024 - 1 - 27

Kimchi: A Deliciously Fermented Tale from Denmark

Discover the secrets of making flawless kimchi and the latest noodle controversy in Denmark.

Kimchi, the beloved fermented dish, brings both joy and challenges to Danish kitchens. Tasting Table warns us about the 12 mistakes to avoid when preparing this tangy delicacy. One crucial aspect is freshness; while the final product ferments, the paste's herbs and spices must be vibrant to ensure a flavorful outcome. Imagine the horror of bland kimchi!

In a peculiar twist, Nongshim, a leading brand, has stirred controversy by eliminating a Chinese term for kimchi from their noodle packaging in Denmark. This decision aimed to dispel any connection to Chinese cuisine, emphasizing the Korean roots of this beloved side dish.

Despite the unique mix of warnings and label changes in Danish kitchens, kimchi continues to reign supreme, adding a spicy kick to many dining tables. It seems that even in the rainy Danish weather, the tangy and crunchy kimchi brightens up meals and hearts alike.

In the midst of kimchi mishaps and packaging adjustments, Denmark finds itself in a pickle, quite literally. Let's hope that this fermented saga leads to more delicious discoveries that unite culinary enthusiasts and spark lively debates over dinner tables.

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Image courtesy of "Tasting Table"

12 Mistakes You Must Avoid When Making Kimchi - Tasting Table (Tasting Table)

There is also the issue of freshness. Though kimchi, in its final form, is fermented, many of the ingredients in kimchi paste are aromatics — herbs, spices, and ...

Post cover
Image courtesy of "koreatimes"

Nongshim removes Chinese term for kimchi from noodle packaging (koreatimes)

Nongshim decided to delete a Chinese term for kimchi from its noodle product packaging to avoid hinting at any connection between the fermented Korean side ...

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