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Korean kimchi

May 4

2 min read

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Korean kimchi is a traditional fermented dish made with vegetables, most commonly Napa cabbage, and seasoned with a variety of spices. Here's a step-by-step guide on how to make it:



Ingredients:


  1. Napa Cabbage: 1 large head

  2. Kosher Salt: 1/2 cup

  3. Water: For soaking cabbage

  4. Radish (daikon): 1 medium-sized, julienned

  5. Carrots: 2 medium-sized, julienned

  6. Green onions: 6-8 stalks, cut into 1-inch pieces

  7. Garlic: 5-6 cloves, minced

  8. Ginger: 1 tablespoon, minced

  9. Korean Red Pepper Flakes (Gochugaru): 1/2 to 1 cup (adjust based on your spice preference)

  10. Fish Sauce or Salted Shrimp Paste: 1/4 cup (optional, for added umami flavor)

  11. Sugar: 1-2 tablespoons (optional, to balance flavors)

  12. Rice Flour: 1 tablespoon (optional, for thickening the paste)

  13. Water: 1 cup\

Instructions:

  1. Prepare the Cabbage:

  • Cut the cabbage lengthwise in half, then cut each half into quarters.

  • Rinse the cabbage quarters under cold water, ensuring each leaf is cleaned.

  • Dissolve 1/2 cup of kosher salt in a large bowl of water.

  • Submerge the cabbage quarters in the salt water, making sure they are completely covered. Let them soak for at least 2 hours, flipping them halfway through.

  1. Prepare the Paste:

  • In a bowl, mix the minced garlic, minced ginger, Korean red pepper flakes, fish sauce or salted shrimp paste, sugar (if using), and rice flour (if using).

  • Gradually add 1 cup of water to the mixture, stirring until everything is well combined. Adjust seasoning according to taste.

  1. Prepare the Vegetables:

  • Julienne the radish and carrots, and cut the green onions into 1-inch pieces.

  • After soaking, rinse the cabbage quarters under cold water to remove excess salt. Drain them well and squeeze out excess water.

  1. Combine Vegetables and Paste:

  • In a large mixing bowl, combine the cabbage, radish, carrots, and green onions.

  • Using gloves (to protect your hands from the spicy pepper), massage the paste mixture into the vegetables until they are evenly coated.

  1. Fermentation:

  • Pack the seasoned vegetables tightly into clean, sterilized glass jars or airtight containers, pressing down firmly to remove any air bubbles.

  • Leave some space at the top of the jars as the kimchi will expand during fermentation.

  • Seal the jars tightly and let them ferment at room temperature for 1-5 days, depending on your desired level of fermentation and the ambient temperature. Warmer temperatures will speed up fermentation.

  • Check the kimchi daily. Once it reaches your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.

  1. Serve and Enjoy:

  • Kimchi can be enjoyed as a side dish, in soups, stir-fries, or even in sandwiches. The longer it ferments, the more tangy and complex its flavor becomes.

Notes:

  • Remember to use clean utensils and containers to prevent contamination during the fermentation process.

  • Adjust the amount of Korean red pepper flakes according to your spice preference.

  • Traditional Korean kimchi often uses salted seafood like fish sauce or salted shrimp paste for added depth of flavor, but these ingredients can be omitted for a vegetarian version.

  • Feel free to customize your kimchi by adding other vegetables like Korean radishes, cucumber, or mustard greens.

May 4

2 min read

0

3

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