Easy Kimchi Soup Noodle (Guksu)
Hey Kimchi Lover, When you over ferment kimchi, or ferment it for a long time, your kimchi will have more lactic acid. It makes sourer as well as softer.
We've all been there - you open your fridge, spot that jar of kimchi, and wonder if it's still good. Well, before you toss it away, hold on! We've got some nifty tips to give your kimchi a second chance at deliciousness.
Why Does the Kimchi become so Sour?
Kimchi becomes sour due to a natural fermentation process. Fermentation is a metabolic process carried out by microorganisms like lactic acid bacteria (LAB) and yeast. In the case of kimchi, the primary reason it turns sour is the proliferation of LAB.
It's important to note that the sourness of kimchi is a natural and intentional part of the fermentation process. Many people enjoy the tangy and complex flavors that develop during fermentation. Additionally, the fermentation also enhances the nutritional value of kimchi by increasing the bioavailability of certain nutrients and introducing probiotics, which are beneficial for gut health.
Comforting Food in Cold Weather
Ingredients. Sour kimchi, 3 Cups water, 1/2 vegetable stock, 1TB Soy sauce, 2TB Kimchi juice, 1TB Chili powder, Korean noodles (Somen) and Spring onion.
Cook Time. 10 Mintues
Equipment. Small Pot, Cutting Board, Knife and Spoon.
*You can purchase "Somen" from Korean mart or Asian store. The right feature is for "One serving"
1) Pour 3 Cups Water in the pot
2) Add 1TB Chili powder, 1/2 TB Vegetable stock, kimchi, kimchi Juice and 1TB Soy souce.
3) Add Korean Noodles when it starts boiling then cook it for 3 mins 30 sec.
4) Enjoy warm Kimchi noodle soup ( with Spring onion & sweed)
It provides warmth in Cold Weather.
Save Your Time in the kitchen, Impress Your Guest.
Kimchi noodles are a quick and satisfying meal, perfect for those who love the zesty taste of kimchi. Feel free to customize this recipe with your favorite protein, such as tofu or sliced pork, for added substance and flavor. Enjoy!