Explore the tangy and spicy world of kimchi with this homemade recipe. Kimchi is a traditional Korean side dish made from fermented vegetables, primarily cabbage and radishes, seasoned with chili pepper, garlic, ginger, and other flavorful ingredients. It’s known for its unique taste and health benefits due to the fermentation process. Follow this recipe to create your own batch of delicious kimchi at home.
- Cooking Time
50 minutes - Difficulty
Easy - Cost
11$
Ingredients
- 1 Napa cabbage (about 2 lbs), cored and cut into bite-sized pieces
- 1/4 cup sea salt
- 4 cups water
- 1 daikon radish, peeled and julienned
- 4-5 green onions, cut into 1-inch pieces
- 1/2 cup Korean red chili pepper flakes (gochugaru)
- 1/4 cup fish sauce (or soy sauce for vegetarian/vegan option)
- 3 tbsp minced garlic
- 2 tbsp grated ginger
- 1 tbsp sugar
- 1/2 tsp salted shrimp paste (optional, for traditional flavor)
- 1/2 cup water (if needed to adjust consistency)
Instructions
- Prepare the Cabbage:
- In a large bowl, dissolve the sea salt in 4 cups of water.
- Add the cabbage pieces to the salt water, making sure they are submerged. Let it sit for 1-2 hours, flipping occasionally.
- Rinse and Drain:
- Rinse the salted cabbage under cold water a few times to remove excess salt. Drain well and set aside.
- Make the Kimchi Paste:
- In a separate bowl, combine Korean red chili pepper flakes (gochugaru), fish sauce (or soy sauce), minced garlic, grated ginger, sugar, and salted shrimp paste (if using). Mix well to form a paste-like consistency.
- If the paste is too thick, add 1/2 cup of water gradually to achieve a spreadable consistency.
- Mix the Kimchi:
- In a large mixing bowl, combine the drained cabbage, julienned daikon radish, and green onions.
- Add the kimchi paste to the vegetables. Using gloves, massage the paste evenly into the vegetables until they are well coated.
- Fermentation:
- Transfer the kimchi mixture into clean, airtight jars or containers, pressing down firmly to remove air pockets.
- Leave some space at the top of the jar to allow for expansion during fermentation.
- Seal the jars tightly and let them ferment at room temperature for 1-2 days. During this time, press down on the kimchi occasionally to submerge it in its juices.
- Storage:
- Once the kimchi has reached your desired level of fermentation (you will notice bubbles and a tangy aroma), transfer it to the refrigerator.
- Kimchi can be stored in the refrigerator for several weeks to develop more complex flavors.
- Enjoying Kimchi:
Serve kimchi as a side dish with rice, noodles, or as a topping for sandwiches and burgers.
Use it in stir-fries, soups, or even incorporate it into pancakes and dumplings for added flavor.
Enjoy the spicy, tangy goodness of homemade kimchi, a staple of Korean cuisine that adds depth and complexity to any meal!
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