Introduction
Kimchi, a traditional Korean dish, is a fermented vegetable side dish that has gained popularity worldwide for its unique flavor and numerous health benefits. It typically features napa cabbage and a variety of seasonings, resulting in a deliciously tangy and spicy accompaniment to many meals. This article will guide you through the process of making your own kimchi at home, helping you savor this delightful delicacy.
Detailed Ingredients with measures
Napa cabbage – 1 large head
Korean radish (mu) – 1 medium
Carrots – 2 medium
Scallions – 5-6 stalks
Garlic – 10 cloves
Ginger – 1 inch piece
Korean red pepper flakes (gochugaru) – ½ to 1 cup (adjust to taste)
Sugar – 1 tablespoon
Salt – ¼ cup (for brining)
Fish sauce – ¼ cup (or vegan alternative)
Water – 4 cups (for brining)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes (fermentation time varies)
Total Time: 1 day (including fermentation)
Yield: Approximately 1 gallon of kimchi
Detailed Directions and Instructions
Step 1: Prepare the Cabbage
Cut the cabbage into quarters and remove the core. Chop the quarters into bite-sized pieces.
Step 2: Salt the Cabbage
Place the chopped cabbage in a large bowl and sprinkle with salt. Mix well, ensuring the salt distributes evenly. Let it sit for 1-2 hours, turning occasionally to ensure even salting.
Step 3: Rinse the Cabbage
After the cabbage has softened, rinse it thoroughly under cold water to remove excess salt. Drain well and set aside.
Step 4: Prepare the Kimchi Paste
In a separate bowl, combine gochugaru (Korean red pepper flakes), garlic, ginger, sugar, and water to create a paste. Adjust the spice level by adding more gochugaru if desired.
Step 5: Combine Ingredients
In a large mixing bowl, combine the rinsed cabbage, sliced scallions, carrot, and optional ingredients (such as radish or cucumber). Add the kimchi paste and mix thoroughly, using your hands to ensure everything is coated.
Step 6: Pack the Kimchi
Transfer the kimchi mixture into a clean, airtight container. Pack it tightly to minimize air exposure, leaving some space at the top for fermentation gases.
Step 7: Ferment the Kimchi
Let the kimchi sit at room temperature for about 1-2 days, depending on your desired level of fermentation. Check daily and press down to release gases.
Step 8: Refrigerate
After fermentation, move the kimchi to the refrigerator. It can be consumed immediately but improves in flavor over time.
Notes
Note 1: Adjusting Saltiness
Taste the cabbage after salting; adjust the amount of salt to your preference for future batches.
Note 2: Spice Level
Gochugaru can vary in heat. Start with less if you are unsure, and add more according to your taste.
Note 3: Fermentation Time
Fermentation time can depend on your climate; warmer environments will speed up the process.
Note 4: Storage
Properly stored kimchi can last for several months in the refrigerator. The flavor will continue to develop over time.
