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 traditional kimchi? ›
What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You'll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.
What is the difference between old kimchi and new kimchi? ›
Taste. 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.
How long do you let kimchi ferment? ›
Fermentation
- Place the jars on a tray (or plate) in case the juice overflows during fermentation.
- Leave to ferment for about 5 days.
- Once opened, store in the fridge. If left unopened, a jar of kimchi can remain at room temperature for many weeks but will continue to ferment.
Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.
Should I rinse kimchi before eating? ›
One hundred grams of kimchi contains roughly 670 milligrams of sodium, so enjoyment of kimchi in moderation is the ticket for anyone who needs to watch their sodium. Another option, one often taken by Korean people wishing to reduce their sodium intake, is to rinse the kimchi in water before eating it.
How long should you soak cabbage for kimchi? ›
The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate.
Does traditional kimchi have shrimp? ›
It turns out that kimchi has only had fish and shrimp paste in it for just a fraction of its existence.
What makes kimchi go bad? ›
Kimchi is a living probiotic food, and will continue to change as it ferments over time. Temperature and exposure to oxygen are the two factors that most greatly impact the progression of fermentation and thus the longevity of kimchi.
What vegetables to put in kimchi? ›
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any vegetable," explains Marja Vongerichten. "Every Korean household has a different recipe: Some use pears, others, raw shrimp or oysters." This classic recipe includes napa cabbage, ginger, and garlic.
Even without the varieties, kimchi has more basic ingredients than sauerkraut, so this naturally increases its nutritional content and health benefits. And if you like the flavour of your food to be strong, kimchi is your best friend!
How often do Koreans eat kimchi? ›
Most often served as a side dish, it can also be incorporated into soups and stews, with studies indicating that more than 90% of South Koreans eat kimchi every day.
What kind of kimchi do Koreans eat? ›
The most common kimchi found in Korean cuisine is baechu kimchi (> 70% of kimchi present in Korean market) made from Chinese cabbage or napa cabbage (Brassica rapa), a vegetable created from years of natural crossbreeding between southern China's bok choy cabbage and northern China's turnip.
How was kimchi made in ancient times? ›
Early history
The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi.
Is kimchi buried to ferment? ›
In Korea, Kimchi was traditionally made during the winter months by fermenting vegetables and burying it underground in big brown ceramic pots called Onggi. The labour-intensive process allowed for a lot of family bonding time.
Where does the bacteria come from kimchi? ›
They found that garlic and cabbage were each able to contribute lactobacilli, which is one of the key microbes needed for kimchi, while ginger and red pepper were not. The researchers published their results last month in the journal, Food Chemistry.
What is the difference between Japanese kimchi and Korean kimchi? ›
Compared to Japanese kimuchi and Chinese pao cai, Korean kimchi is spicier, saltier, and bolder in taste. Japanese kimuchi also uses Chinese cabbage but skips the fermentation process. The restyle is a lighter, less salty, less sweet, and less pungent spicy pickled vegetable.
