how to use

KIMCHI KOJI

This spicy umami paste is great to make fresh kimchi at home, also just add to any dishes to boost heat and depth!

Authentic kimchi with Napa

  • 2 cups Napa cabbage

  • 1 tsp salt

  • 2~3 TBSP Kimchi Koji

  1. Cut napa cabbage into small pieces and rinse.

  2. Sprinkle salt, lightly knead napa cabbage and let it sit for 30 minutes.

  3. Squeeze out excess water.

  4. Add Kimchi Koji 2~3 TBSP and mix well.

  5. Eat right away or press into a clean jar.

  6. Keep it in a fridge.

Tomato kimchi

  1. Cut tomato / cherry tomato into bite size.

  2. Add some Kimchi Koji and mix well.

Cucumber Kimchi

  1. Slice, or cut into bite-size

  2. Sprinkle salt(1tsp salt : 2 cups cucumber), lightly knead and let it sit for at leas 30 minutes.

  3. Squeeze out excess water. (use kitchen towel if it’s hard to squeeze bite-sized veggies)

  4. Mix some Kimchi Koji and veggies well.

Kohlrabi / Daikon / Carrot Kimchi

  1. Thinly slice or grate.

  2. Sprinkle salt(1tsp salt : 2 cups cucumber), lightly knead and let it sit for at leas 30 minutes.

  3. Squeeze out excess water. (use kitchen towel if it’s hard to squeeze bite-sized veggies)

  4. Mix some Kimchi Koji and veggies well.

For fried rice and noodle

  1. Mix Kimchi Koji and simple fried rice or stir fried noodle!

    Simple fried rice:

    Pan fry eggs with oil, add cooked rice or quinoa, salt and pepper to taste.

    Simple stir fried noodle:

    Sauté garlic, ginger, onion and your favorite veggies, add cooked noodle and soy sauce to taste.

Gallery

  • Tomato kimchi, drizzle a bit of olive oil over cold somen noodle

  • Cucumber kimchi and fried tofu

  • Shiso leaf kimchi wrapped onigiri

  • Radish kimchi

  • On Hakurai (Japanese salad turnip)

  • Tomato kimchi on pesto pasta

  • Quinoa kimchi fried rice

  • Kimchi Koji Party

  • Tomato kimchi on cracker and cheese