Mugeunji (Aged Kimchi)
酸っぱさの極限！1年以上熟成させた料理用キムチ
Description
Extremely aged Kimchi. Fermented slowly at low temperatures for 6 months to 3+ years. Too intensely sour to eat raw; its true value shines in stews.
Classification: Hardcore, Fermented Food, Highly Sour, Stew Ingredient
Shops selling Mugeunji (Aged Kimchi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Napa cabbage Kimchi(Aged 1+ years at low temp)
Instructions
- Stir-fried with pork belly, or lightly rinsed and braised into 'Kimchi Jjim' or 'Biji Jjigae' (soy pulp stew).
Learn more Substitutes, pairings, tips
Key spices
Lactic acid intense sourness
Substitutes at Japanese supermarkets
Leave commercial Kimchi at room temp to sour
Pairing
Kimchi Jjim / Tofu Kimchi
Trivia
[Fermentation Magic] Korean chefs agree: 'To make a delicious Jjigae, you must use old, sour Kimchi'. The lactic acid provides a depth fresh Kimchi lacks.
Eating tips & etiquette
[Unique Eating] The cabbage is completely wilted. Grilling it on a BBQ plate with pork fat miraculously transforms the extreme sourness into deep umami.
Allergen
Shrimp