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
Basic ingredients for kimchi: napa cabbage, radish, carrot, salt, garlic, fish sauce, chili powder and scallions. A sticky, glutinous paste of rice flour is also needed to make the seasoning of the kimchi. Salted napa cabbage before making kimchi.
What is the difference between old kimchi and new kimchi? ›
If you're consuming Kimchi because you want the probiotic goodness, then fermented Kimchi is something you'd want. At around 1 month old, your Kimchi should start tasting sour, that is an indication of fermentation and the presence of probiotics. The longer you let the Kimchi ferment, the more probiotics it has.
Does traditional kimchi have shrimp? ›
So, newsflash everyone: your average kimchi is not vegetarian. It has a load of fish sauce in it, which yes, you can substitute with vegan fish sauce, except there is also fermented shrimp, and it really can't be overstated how not-vegetarian that is.
What is the number 1 Korean kimchi? ›
ABOUT JONGGA
Jongga, Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.
Is kimchi better than sauerkraut? ›
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.
Is it OK to eat kimchi everyday? ›
Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.
How long does kimchi need to ferment? ›
The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.
Should I rinse kimchi before eating? ›
Rinse it. For the benefit of the many over the tastes of the few, it's quite common in certain facilities to fully rinse mature kimchi and the serve accordingly, ensuring a mild flavor profile for all.
Why are there black dots on my kimchi? ›
The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions. Regardless of the cause, our scientists confirmed that the cabbage leaves with “Black Specs” are perfectly safe to eat.
Why doesn't kimchi go bad? ›
Kimchi is a true fermented food in which good bacteria (aka probiotics) are thriving. These good bacteria prevent bad bacteria from growing as they release acid during their lifetime, reducing the pH of the kimchi to levels that bad bacteria cannot live in.
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. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.
Can I skip shrimp paste in kimchi? ›
You can substitute red miso paste for the shrimp, and soy sauce for fish sauce. Those get the umami as well as the saltiness. You can also simply use about 1/4 the amount of ordinary salt for either ingredient; it will lack the umami of real kimchi but still have the tang and the heat.
How long to brine cabbage for kimchi? ›
A few hours before you're going to make the kimchi (we usually do this 5-6 hours before but a couple of hours to overnight is also fine) pour the water into a large mixing bowl, add the salt and stir to dissolve. This makes a 5% brine which we've found works well.
Do Japanese eat kimchi? ›
Kimchi is Korean food. Japanese people enjoy it, too, but they consider it a foreign food. “Kimuchi (キムチ)” is just the Japanese adaptation of the word. Like any food that is adopted from another country, kimchi in Japan is meant to suit Japanese tastes.
How many types of kimchi are there? ›
It can be made with various types of vegetables, such as cabbage, radish, or cucumber, and can be made spicy or non-spicy simply by tweaking the ingredients used. In this article, we share with you some of the other kimchi variations (apart from cabbage kimchi) out of the over 200 existing types.
What is the most popular type of kimchi? ›
1) Baechu kimchi (Cabbage kimchi): The most typical and popular consumed type of kimchi by Koreans. It is made by preserving cabbage in salt and mixing it with various seasonings such as red pepper powder, garlic, and fish sauce before fermentation.
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.
How many strains of kimchi are there? ›
A total of 900 lactic acid bacteria strains were isolated from the kimchi samples. Kimchi - fermented by various lactic acid bacteria after brining – can also be radish-based and mixed with spices such as red pepper, garlic, ginger and onion.
