Trader Joe’s ground fermented BLACK GARLIC


“Use like garlic. Delicious on avocado toast, in butter and sauces, on vegetables and proteins, or any time you want extra depth of flavor”

This is a pretty interesting Trader Joe’s product, even a bit of an unusual find. Now a few years ago, they sold something similar next to the fresh garlic in the produce section. It was labeled Black Garlic, it was from Japan and basically looked like a head of fresh garlic you had forgotten about in the pantry which somehow had turned black and gotten all soft and shriveled up. The garlic inside was now black and soft and looked a bit weird, even maybe dangerous! But it was absolutely delicious, chock full of UMAMI. I found it to be a pretty amazing and unusual product for Trader Joe’s to carry. That stuff eventually vanished, or was discontinued and I stopped seeing it at Trader Joe’s. Now a few years later I recently noticed this small jar in the spices section, “ground fermented Black Garlic”. It says Made In South Africa”. This tastes similar to the fresh black garlic however now the garlic has been dried up and ground up into little tiny black bits of dried garlic that can easily be sprinkled onto things. It has a lot of garlic flavor, and is quite delicious. It tastes garlicky but different from fresh garlic or garlic powder as this is fermented. It’s really full of Umami, adding extra depth of flavor to whatever you try it on. It’s a bit on the pricey side at $3 for a 1 oz jar but I have found it does last a bit as a few sprinkles on top of something can give it a lot of flavor. Its terrific added to sauces and as they mention vegetables. In fact, I try this on so many things and find it yummy. Avocado especially. I don’t know how long this will last so if this sounds interesting to you, grab a jar to try it. I am thinking this is a hidden gem that many will look at and bypass as too weird and it may vanish in the future.

WHAT IS BLACK GARLIC

https://www.thespruceeats.com/black-garlic-4165384

A little search and you find this: It’s super healthy to boot! https://www.webmd.com/diet/health-benefits-black-garlic#1

Trader Joe’s KIMCHI


Trader Joe’s KIMCHI (Spicy Fermented Napa Cabbage) Ingredients: Napa Cabbage, Radish, Onion, Red Pepper Powder, Salt, Garlic, Vinegar, Lactic Acid (“Made in Korea”)

“MEH”

We know eating fermented food is good for you, right? So we should eat foods such as yogurt, kefir, sauerkraut and of course kimchi on a daily basis for their probiotic benefits.

Personally I love kimchi. And I confess I’m a bit picky about it. I want the good stuff, meaning kimchi that someone who is Korean would say “that’s good!”. As someone who has Korean in-laws, and happens to love and have eaten a ton of Korean food, I have had the chance to eat a good deal of excellent varieties of Kimchi. I have been taught to taste really good Kimchi from just “OK” kimchi.

Kimchi is tricky to make and sell commercially. It’s a very specific preparation and Korean taste, and let’s face it, the best would probably be made by your Korean “Omma” (mom) if you had one. For commercially made Kimchi to be good, they must get everything right in manufacturing it in bulk, plus it’s a tricky food to distribute as it keeps fermenting. It can build up pressure as it sits on the shelves. I once bought a bottle of a really expensive brand at Whole Foods called Mother In Laws Kimchi that practically exploded like a shook up Coke when we opened it up, and made a real mess all over our kitchen!

Historically Trader Joe’s has tried their hand with Kimchi a few times and in different packages. Over the last few years, I would notice a Kimchi at TJ’s… then it would seem to vanish for a while..? Either they discontinued it for a spell or maybe they were finding other vendors, and changing the packaging, or all of the above. Before TJ’s current version sold in this red plastic jar, they carried kimchi in a soft plastic bag (see link) and also in a glass jar.

Frankly I have never been super impressed when I tried TJ’s Kimchi usually saying “not great but OK”. So my short review of of TJ’s latest kimchi is still “it’s just OK”. It’s decent but not very good kimchi. I think this one is better than the ones they sold previously? It’s better than no Kimchi if you can’t find kimchi elsewhere where you live. I can’t say this latest version of TJ’s kimchi is equal to most that you would find at a Korean supermarket, like H-MART (see how many kinds H-MART has??!) So on the plus side this latest Trader Joe’s Spicy Fermented Napa Cabbage Kimchi does have that tangy kimchi fermented taste (from lactic acid, which interestingly is listed on the label as an ingredient?) It doesn’t list any fish products which many Korean kimchi has for umami (oyster, squid…). So this is a vegetarian kimchi. It does say its “Made In Korea”. Though it says “spicy” I don’t find it terribly spicy though I imagine this is a highly personal opinion. One thing about this kimchi though. By the time we get it, to me it’s already what I would call a bit on the “older kimchi” side. I like my kimchi on the “fresher” side (1-2 weeks) This TJ one tastes like kimchi that’s been around maybe 3-4 weeks? As kimchi ages it gets more fermented, and the taste gets more sour and the kimchi gets softer. In our household we describe kimchi like this as “a little old”. Let’s face it, this was shipped all the way from Korea and then had to be distributed by truck I assume all over the US (don’t get me started on the carbon footprint this must have). When my own homemade kimchi* or any kimchi we buy gets this about this fermented what we do is usually start using it in cooking rather than serving it raw. However some people actually prefer kimchi that is a bit older or even “aged”. In Korea you can even get specially aged kimchi, 1 or even 2 years old (!) and that stuff is quite pricey.

I’m glad TJ is at least trying with selling Kimchi and Korean foods in general (though their pre-marinated package of bulgogi beef I tried once was terrible, as tough as shoe leather).

So to sum up if you can’t get a better Kimchi anywhere else this TJ kimchi is “not bad”. It’s about $4.50 for a 10 oz. jar. At least Trader Joe’s carries kimchi, and maybe eventually they will find a terrific Korean kimchi vendor even one in the US. Until then we can at least make do with this. And definitely try cooking something with Kimchi. Try making kimchi fried rice, which is very yummy, especially with a fried egg on top. Cooking kimchi mellows it out and adds great flavors to whatever you are making. Especially if you’ve had the kimchi for a while and its getting too funky for you as-is.

https://www.thekitchn.com/trader-joes-has-kimchi-here-are-6-ways-to-use-it-183085

Eat some kimchi with your Pot Stickers. Great combo with a little rice.

Besides eating kimchi uncooked you can use it for cooking in some dishes. Kimchi is great as an ingredient. For example “Buta Kimchi (Pork wtih Kimchi)” (recipe: https://uncutrecipes.com/EN-Recipes-Japanese/Buta-Kimchi.html)

You could make a Kimchi Jigae (stew) with pork, tofu, and kimchi.

And especially KIMCHI FRIED RICE. This would be excellent use for this kimchi.

Tip: you can use TJ’s pork tenderloin

https://food52.com/recipes/80922-what-to-do-with-old-sour-kimchi-kimchi-fried-rice

HOMEMADE KIMCHI

Think about making your own DIY Kimchi! It’s actually not terribly to hard to make an easy version. If you buy a few ingredients at a Korean grocer (like Kochugaru, Korean ground red pepper) you can make your own cabbage kimchi and I bet the result will be better than TJ’s kimchi plus make you feel like a star when you impress people casually tossing out “You like it? I made this kimchi myself”. Aaron & Claire on YouTube have a great “easy kimchi” recipe using regular cabbage (it’s a kind of “summer kimchi”). I made it and my (Korean-Japanese) wife who has always said the TJ kimchi is no good told me the cabbage kimchi I made based on Aaron& Claire’s recipe was the most amazing kimchi she had in the U.S. It’s great one day later and will be improve more and more, tasting pretty amazing in a week or two as it ferments in the fridge. Seriously, if you want good kimchi, you will be surprised that you can make really good stuff on you own! Thanks Aaron & Claire for a super recipe.

You can find Sesame Oil at Trader Joe’s. If you can’t find Korean GOCHUJANG (red chili paste) easily where you live, you can at least find it on AMAZON : https://amzn.to/3lf7IYg

It’s a must have ingredient to do any Korean cooking. As well as Korean Red Pepper Flakes (Gochugaru) – needed for making kimchi

https://amzn.to/2UYxh5p

Trader Joe’s SAUERKRAUT with Persian cucumbers


SAUERKRAUT – German for “sour cabbage”

If like yours truly, you love sauerkraut then you will find that this TJ product is probably the best sauerkraut you ever tried. According to Trader Joe’s website they say even if you don’t like it now, this may change your mind about SAUERKRAUT. Now, that’s confidence in your product, huh?! Unlike commercially made mass-produced sauerkraut which is cooked and has vinegar added to it, this sauerkraut is a raw, fermented product. TJ says its made by a small batch producer in the traditional way, which is simply cabbage treated with salt, left to ferment for a period of time. So Old School. This is the real McCoy in Sauerkraut. It has pickled Persian cucumbers in it too, which are nice and add a little more crunch and variety. This Sauerkraut goes perfectly with hot dogs, of course, and sausages and would especially be great of course with the German made BAVARIAN BRATWURST previously reviewed, with a Rave. As we know now, fermented foods are very good for your digestive system, gut health and overall health in general. It’s considered healthy to eat something fermented on a regular or daily basis. A spoonful of this – or kimchi or kefir – and your gut will be aces.

Trader Joe’s Sauerkraut with Persian cucumbers is $3.99 for a 14 oz. container. Ingredients:, Cabbage, Persian Cucumbers, Salt, Garlic.