Kimchi is popular worldwide. It is a traditional ethnic Korean staple that is made of salted and fermented vegetables. The commonly used ingredients are cabbage and radish with a variety of seasonings including chili, scallions, garlic, ginger, and fermented salted seafood. It is widely eaten as a side dish but kimchi is also used as an ingredient in a wide variety of Korean dishes. Although the most globally recognized kimchi is made from cabbage, there are actually more than 200 variations of this fermented dish and countless ways to enjoy it. Today we are demonstrating how to make the traditional kimchi. You can eat this freshly made or fermented. It can be a perfect side dish to your grilled or fried meats or seafood or, used to make your kimchi fried rice or, added to your soup to give it a kick of spice and a depth of flavor.
Ingredients:
• 6 lb Napa cabbage
• ½ cup of kosher salt
• 2 cups of radish, cut into thin strips
• 1 cup of carrot, cut into thin strips
• 7 to 8 scallions, chopped
• 1 cup of chives, chopped
• 1 cup water dropwort (minori), chopped (optional)
Porridge:
• 2 cups of water
• 2 tbsp glutinous rice flour
• 2 tbsp brown sugar
Kimchi Paste:
• 24 cloves of garlic, minced or pureed
• 2 tsp ginger, minced
• 1 medium onion, minced
• ½ cup fish sauce
• ¼ cup of fermented salted shrimp (saeujeot), chopped
• 2 cups of hot pepper flakes (gochugaru)
Instructions:
This recipe takes about 30 minutes to make. The salting process takes about 2 hours. Kimchi needs to ferment for at least a day. Makes about 8 lb of Kimchi.
To prepare the Napa cabbage for salting, slice off the tough part of the core.
Carefully split the cabbage in half, lengthwise.
Cut a small slit through the center of the core of each cabbage. This way the leaves are loose but still attached to the core.
Wash the cabbage thoroughly and place them in a basin.
Sprinkle salt on each leaf. Lift every layer as you go along but be careful not to tear off the leaves from the core.
Set the cabbage aside for 2 hours but turn the cabbage over every 30 minutes to ensure even salting. You will notice more water at the bottom of the basin every time you turn the cabbage.
After 2 hours, split the cabbage halves into 2 and wash them several times under cold running water to remove any salt particles or dirt.
Put the cabbage in a strainer to drain excess water.
To make the porridge or rice paste, continuously stir water, glutinous rice flour, and sugar in a pot over medium heat for 9 minutes.
Let this cool completely.
To make the kimchi paste, put porridge in a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon.
Add the radish, carrots, scallions, chives, and water dropwort. Mix well.
Take your cabbage and rub kimchi paste on each cabbage leaf.
Fold or roll the cabbage into a packet and put them in a leak-proof plastic container or jar. Make sure you press to pack the kimchi well before putting the lid on.
You may eat kimchi right away or let it sit for a few days to ferment.
Ideas And Tips:
• The kimchi will start fermenting in a day or two at room temperature. Warmer temperatures hasten fermentation. Fermentation starts when the kimchi smells and tastes sour. It is recommended that you store kimchi in the refrigerator after a day or two to slow down the fermentation process. It is also recommended that you press the kimchi down with a spoon to release the bubbles at the bottom of the container and to make sure that the cabbage stays submerged in the liquid.
• If you can’t find water dropwort or minori in your area, you may skip this ingredient, but definitely not the scallions.
images – https://www.youtube.com/watch?v=eTucCw1w6Ak
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FAQs
The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.
What are the ingredients of Korean kimchi? ›
Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.
Is there a difference between kimchi and fermented kimchi? ›
The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.
Does Korean eat kimchi everyday? ›
Traditional Korean meals comprise a large variety of side dishes known as banchan, and kimchi is the most ubiquitous side dish consumed in two meals on a daily basis by a large proportion of Koreans [18].
How long to leave kimchi to ferment? ›
The fermentation time for kimchi can vary from a few days to several weeks. Either way, it will be safe to eat and delicious. After 5 days of fermentation, the kimchi will be slightly acidic and firm. After several weeks, it will be more acidic and tender.
How long does homemade kimchi last? ›
Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.
Can I use regular cabbage for kimchi? ›
Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).
What makes the best kimchi? ›
The key to a good kimchi is the balance of salt, heat, and the lactic tang that results from fermentation, similar to the acidic bite in sauerkraut or pickles. Napa cabbage is the standard veg used to make kimchi, and it also happens to be the only kind Mrs.
How long will kimchi last in the fridge? ›
As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.
Is kimchi basically sauerkraut? ›
The process, called lactic acid fermentation, is what gives kimchi and sauerkraut their nutritional superpowers. This is the crucial difference between kimchi and sauerkraut; fermentation time. They both undergo lactic acid fermentation, but sauerkraut tends to ferment for a significantly longer period of time.
Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.
What is the number 1 Korean kimchi? ›
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What vegetables to put in kimchi? ›
*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.
Does kimchi go bad? ›
Bottom Line. Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference.
How did Koreans invent kimchi? ›
Historically, kimchi was born from the intention of Korean people to eat vegetables safely and deliciously later during the cold and harsh winter. They prepared yangnyeom (seasonings) firstly by mixing garlic, gochugaru (red chili powder), ginger and green onion prior to soaking vegetables in this mixture.
What is the difference between Japanese kimchi and Korean kimchi? ›
Korean kimchi is made with Chinese cabbage, red pepper, garlic, salted fish and ginger, and then stored in clay containers to ferment for at least four weeks. (Korea Food Research Institute) However, Japanese kimchi is made with Chinese cabbage and artificial flavor, skipping the fermentation process.
Is kimchi good or bad for you? ›
Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!
