How To Make Kimchi
Kimchi is a traditional Korean dish that is made of fermented vegetables. It is usually made with napa cabbage, but other vegetables can be used as well. Kimchi has a strong, spicy flavor and is often served as a side dish or condiment. There are many different ways to make kimchi, but the most traditional method is to ferment the vegetables in glass jars or plastic containers.
Suggested Equipment
Ingredients
- 2 heads Napa Cabbage Washed and dried
- 1 cup Daikon Radish You can add other types of radishes for more flavor
- ½ large Onion Slice into long julianne cuts
- 2 cloves Garlic Sliced and minced (use both)
- ½ cup Scallions Replace with Green Onion if needed
- 1 tablespoon Ginger (minced)
- ¼ cup Fish Sauce
- ½ cup Gochujang Paste Use more if needed
- 1 tablespoon Gochugaru (Korean Spice Blend)
- 3 tablespoon Sriracha Sauce
- 1 teaspoon Sea Salt
- 1 teaspoon White Sugar
- 1 tablespoon Rice Wine Vinegar
- ½ tablespoon Toasted Sesame Oil
Instructions
How To Make Homemade Kimchi
- Thoroughly rinse the cabbage under cold water and pat dry. Cut into 2-inch pieces and set aside. When making the cuts think about eating the kimchi. Cut it to a reasonable size for your mouth.Second method: Keeping the cabbage leaves long and intact for presentation. You'll need large tall jars.Peel and slice the onion into julienne (long strip cuts)
- In a large bowl, combine the cabbage, radishes, scallions, ginger, garlic, salt, sugar, fish sauce, gochujang paste, Gochugaru (Korean Spice Blend), Sriracha Sauce, rice vinegar, and toasted sesame oil. Mix all ingredients and create a paste.
- Mix well and massage the cabbage leaves with the spicy paste. Wear plastic gloves to protect your skin.Pack the mixture into jars or containers and store it in the fridge for at least 2 days before serving.
Fermentation of Kimchi
- The fermentation process involves natural bacteria in vegetables combined with oxygen and yeast to create an acidic concoction. This creates an environment that is ideal for beneficial microorganisms as they break down the sugar and proteins of the vegetables, making them more easily digestible and creating unique flavors. Rule to follow, the longer the kimchi sits, the more days that pass, the stronger the flavor profile will become. Experiment to find your perfect number of days to perfection.Kimchi will keep in the fridge for up to 3 weeks with a fresh pop of flavor.Long-term storage can go to 3 months if properly stored in the refrigerator. The longer, the more the fermentation flavor and funk will be developed. Serve as a side dish or add to soups, stews, and other dishes. Enjoy!