Kimchi, Sliced Beautifully and Perfectly
Revealing the Secret to Perfectly Sliced Kimchi!
I’ve been meaning to share how to slice kimchi beautifully for a while, and I’m finally getting around to it! This post will guide you through a simple yet effective method to present your delicious kimchi in an appealing way.
Key Ingredients- 1 head of delicious, well-fermented Kimchi
Cooking Instructions
Step 1
Have you ever noticed that after slicing kimchi, only the white stem parts are left, and the leafy parts seem to go unused? While I’m not sure if it’s the same in every household, this is often the case. However, with the method I’m about to share, you won’t have any leftover kimchi, ensuring every piece is enjoyed deliciously and presented beautifully.
Step 2
When you reach the end of slicing the kimchi, don’t discard the remaining leafy parts. Take these leafy pieces and layer them one by one, alternating sides. Think of it like fanning out a deck of cards, alternating left and right. This layering technique will create a beautiful shape when you slice the kimchi later.
Step 3
Now, carefully slice the kimchi as you normally would. By arranging the leafy and stem parts to align, you ensure that both the tender leaves and the crunchy stems are integrated in every bite. This method guarantees that no part of the kimchi is wasted, leading to a clean and satisfying eating experience. A little extra effort can make your kimchi look incredibly appealing – give it a try!
Step 4
Here’s another delightful and easy method to make your kimchi look extra special. Separate one stalk of kimchi from the head. Then, roll it up tightly. The key here is to roll the stem part inward. This way, the broader leaf parts will wrap around the stem, holding it securely and preventing it from unraveling. If you roll it the other way, it’s more likely to loosen up.
Step 5
Once you have the kimchi stalk rolled up, slice it with your knife. You’ll be amazed by the beautiful, round slices that reveal the tightly rolled kimchi, almost like a little flower. If a slice seems too large, you can cut it in half (2 pieces), but I personally prefer cutting it into four pieces (4 equal parts) to make it perfectly bite-sized. This makes it both easier to eat and visually pleasing.
Step 6
Voila! The cross-section of the sliced kimchi now presents a beautiful, circular pattern. Of course, I don’t always slice my kimchi this meticulously every single day (laughs). However, for special occasions, when you’re hosting guests, or when you simply have a little extra time, this method transforms ordinary kimchi into a stunning culinary presentation. Remember, ‘food that looks good tastes good,’ so make sure to use this ‘beautiful kimchi slicing’ trick for your next special meal!
