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 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.
What is the difference between Japanese 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 long to ferment kimchi before eating? ›
It is important to understand that the purpose of Kimchi was to eat vegetables through the winter. Koreans didn't eat Kimchi during the summer or late spring traditionally. Kimchi can be made at home using a few simple steps. Typically, it needs to ferment for 3–21 days depending on the surrounding temperature.
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? ›
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.
How long does kimchi last? ›
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.
Why doesn't kimchi go bad? ›
"Fermented foods like kimchi are typically fermented until they reach an acid level that is microbiologically safe and spoilage resilient," says Wildbrine co-founder Chris Glab. "If properly stored and refrigerated, the time frame for good crunch and optimal taste is within the stated shelf life on the package."
Why is my kimchi not crunchy? ›
My kimchi is mushy, not crunchy like it should be, what went wrong? It's possible your kimchi fermented in a room that was too hot. Higher temperatures can lead to the bacteria becoming a bit overactive, breaking down the structure of the vegetables.
Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
Is kimchi better than sauerkraut? ›
The nutritional value of sauerkraut, kimchi, and pickles
Sauerkraut, for example, is a rich source of vitamin C and K, as well as fiber. Kimchi, a Korean staple, contains vitamins A, B, and C, and is believed to have anti-inflammatory properties.
What vegetables are good for 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.
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.
Where does the bacteria come from kimchi? ›
Kimchi, a traditional Korean fermented vegetable food, is fermented by lactic acid bacteria derived from raw ingredients, such as kimchi cabbage, garlic, ginger, and red pepper.
How is kimchi made commercially? ›
The vegetables are chopped, mixed and placed in hand-made ceramic fermenting pots then buried in the earth for several months to ferment and mature. Commercial kimchi is made in large batches, fermented in stainless steel for several weeks and packed into plastic jars.
What is the chemistry behind kimchi? ›
Kimchi relies on fermentation, or the digestion of sugars into acid, gases, or alcohol (don't worry, your kimchi won't be boozy). It's the fermentation process that gives kimchi its trademark effervescence, tang, and delicious funk, harnessing the natural interactions between bacteria and their environment.
