Kimchi Fried Rice
Today, we’ll review homemade kimchi from Natni’s kitchen. When I ordered, it arrived on a sealed plastic bag. I peeked at it earlier so I broke the seal. It currently comes in one size, I am guessing this is a 500 ml jar, and it’s filled up to the brim with kimchi.
I like that they used a cute and transparent re-usable jar. The label reminds me of a chalk writing. It says home made kimchi by Natni’s kitchen. Their contact details are on the label, and I will place their FB link so you can contact them if you are interested.
You can really see how packed the jar is.
Opening the lid brings the familiar of kimchi smell, which is quite strong, though I did not smell any preservatives aside from the spice or paste that they used. Store bought kimchi usually gives a sour smell when you open a jar, which really puts me off. The smell on this kimchi is not over powering.
When I placed the contents on the plate, I can see that the veggies are still intact and are quite firm. It really looks as if it has not been on the jar for far too long. When I got my order earlier, I was informed that this kimchi was freshly-made.
I really like spicy food, but I don’t really like eating kimchi on its own because I didn’t really like the store-bought ones, so I was a little hesitant to try this out. But I was hearing a lot of great feedback form workmates who have ordered kimchi from Natni’s Kitchen, so I decided to give it a go. And honestly, it was worth it. The cabbage is still quite crunchy, the raddish tastes really fresh. They were not mushy at all, which is what I was expecting. I quite like spicy food, and for me, I would say that this kimchi is mildly spicy, but it still hits the spot. The spice level is just right because it makes you tastes the subtle hint of sweetness. You can eat this kimchi on its own, or you can create different dishes from it. This kimchi inspired me to make kimchi fried rice for the first time.
Here’s what you will need:
- Kimchi (You can use as many or as little as you like)
- 1 to 2 tablespoons of sesame oil
- 8 garlic cloves
- About 2 tablespoons of ginger, grated, chopped, or sliced thinly
- 2 cups of cooked rice
Here’s how to make it:Add sesame oil on a pan. Wait for it to heat up.
- Add the garlic and the ginger and sauté.
- Once you can smell the garlic and the ginger, add the Kimchi.
- Sauté for a little while longer, then add the rice.
- Make sure that you mix the rice and the kimchi well and remove any lumps. You’d want each grain of rice to be coated in Kimchi.
- Add salt and pepper to taste. You can also add additional chili flakes, sesame seeds, and so forth.
- Serve while hot with a fried egg on top. I served mine with some fish lumpia.
Below is the YouTube link:
If you’re not a fan of kimchi, I suggest you order this from Natni’s kitchen; it will surely convert you.
Disclaimer: This is not a sponsored video. I just happened to really like the product. I liked it so much that it was what it took for me to write a blog post for the first time in a long time. 😊