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 is the difference between old kimchi and new kimchi? ›
If you're consuming Kimchi because you want the probiotic goodness, then fermented Kimchi is something you'd want. At around 1 month old, your Kimchi should start tasting sour, that is an indication of fermentation and the presence of probiotics. The longer you let the Kimchi ferment, the more probiotics it has.
Is it worth it to make your own kimchi? ›
If you love kimchi and are starting to add it to your regular shopping list, we think it's definitely worth making your own. One afternoon of labor will give you weeks or even months of very inexpensive homemade kimchi that's likely to be every bit as delicious as Granny Chou's.
Why do people wear gloves when making kimchi? ›
A few fellow kimchi makers did point out that though they use their hands as well, they opt for wearing a pair of disposable gloves because the seasoning can stain hands and the funky fermented smell can be difficult to wash out.
What is the ratio of salt to water in kimchi? ›
The amount of salt also varies depending on how much cabbage you're using, but Cho says you should use as little salt as you can while also allowing for safe fermentation — that's about 3 percent salt to water weight, similar to ocean water. Cho prefers Korean coarse sea salt, but a plain old sea salt works in a pinch.
What is the difference between Japanese kimchi 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? ›
Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.
Why doesn't kimchi go bad? ›
Kimchi will always have a high level of acidity. This is caused by gut-healthy bacteria in the kimchi, which create acid during their lifetime, lowering the pH of the kimchi and preserving it naturally. If the kimchi was not acidic (read: sour) it would go bad!
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.
How to tell if homemade kimchi is safe to eat? ›
Kimchi spoilage and over-fermentation
It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.
Overall, eating up to three servings of kimchi daily was associated with an 11% lower odds for obesity, compared to folks who ate less than one serving daily, Shin's group found. Results varied somewhat based on gender: Women who ate two to three servings daily saw their odds for obesity fall by 8%, the study found.
What happens if you ferment kimchi for too long? ›
It continues to ferment as it ages, becoming sourer and softer — which may render it unappealing.
How long to 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.
What can I use instead of napa cabbage for kimchi? ›
Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).
How to tell if kimchi is fermenting? ›
When you see bubbles forming, your kimchi is on the way to being fermented properly. At cooler temperatures (4℃ – 12℃) fermentation slows down.
How to avoid botulism kimchi? ›
Preventing Botulism in Fermented Foods
It is important to follow proper food safety practices, including washing your hands and utensils before handling the food, using clean jars and containers, and monitoring the fermentation process carefully.
Why does kimchi make you go to the bathroom? ›
Kimchi can be an excellent alternative to taking laxatives. It has a high fibre content, which helps keep the digestive system in good condition. Many studies have shown that fibre can control constipation, diarrhoea, and other digestive problems.
Why does kimchi tickle my tongue? ›
When you eat a good kimchi, your tongue should tingle (tingling good, swelling bad) from the active carbon dioxode. It feels funny, but you quickly get used to it when you are eating it with white rice and salty braised pork shoulder. With so many cabbages to choose from, more heads are better than one.
Can I use sea salt instead of kosher salt for kimchi? ›
Kosher salt is larger, and sea salt is large and flaky. Almost all Koreans use sea salt for making kimchi, fish sauce, hot pepper paste (gochujang), and fermented bean paste (doenjang), and a less granular Korean brand for everything else.
Which salt is best for kimchi? ›
I want to take a moment here to emphasize that selecting the right type of salt for kimchi is incredibly important. Natural sea salt is the salt of choice for most Koreans making kimchi, but I've found that kosher salt is a very good substitute.
Remember - the key to fermentation is that the veggies are in an oxygen-free environment, so they need to be submerged in brine. After a few days, begin tasting your kimchi. Some of us like really soft, tangy krauts, others like crunchy krauts.
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.
What is the science behind making kimchi? ›
Kimchi is fermented by anaerobic halophilic lactic acid bacteria. During the fermentation process, lactic acid bacteria produce organic acids and bacteriocin, which suppress the growth of harmful bacteria and impart a unique flavor to kimchi [4].
Is kimchi good or bad for you? ›
Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!
Where does the bacteria come from kimchi? ›
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and garlic.
