Kimchi is a traditional Korean fermented vegetable dish, usually made with napa cabbage and radish, seasoned with garlic, ginger, chili pepper, and fish sauce or fermented shrimp. It has a tangy, spicy, umami-rich flavor and is packed with probiotics, making it great for gut health.
Ingredients
For the cabbage:
- First, take 1 large napa cabbage (about 2–3 lbs). Next, measure 1/4 cup of coarse sea salt (non-iodized) to help with the brining process. Then, prepare 4 cups of water to dissolve the salt and soak the cabbage.
For the kimchi paste:
- First, take 1 tablespoon of glutinous rice flour (or all-purpose flour, if preferred). This will help thicken the paste. Next, measure 1 cup of water to mix with the flour. Then, add 1 tablespoon of sugar to balance the flavors. After that, prepare 3 tablespoons of Korean red pepper flakes (gochugaru)—adjust the amount based on your spice preference. Meanwhile, mince 5 cloves of garlic and 1 tablespoon of ginger to enhance the depth of flavor. At this point, add 3 tablespoons of fish sauce (or substitute with soy sauce for a vegetarian version). If desired, mix in 2 tablespoons of fermented shrimp for an extra umami kick. Next, finely chop 1/2 of a small onion for added sweetness. Then, chop 2 green onions to give a fresh, mild sharpness. Now, julienne 1 small carrot to add a touch of crunch and natural sweetness. Finally, prepare 1/2 daikon radish, julienned, to enhance the texture and flavor of the kimchi.
Step-by-Step Instructions
Step 1: Prepare the Cabbage
First, cut the napa cabbage in half lengthwise. Then, cut each half again to create quarters. If you prefer bite-sized pieces, you can cut the quarters into smaller sections.
Next, dissolve the 1/4 cup salt in 4 cups of water. Then, sprinkle some extra salt between the cabbage leaves to help them soften.
After that, place the cabbage in a large bowl and pour the salted water over it. Make sure all the leaves are soaked. Let it sit for 2–4 hours, flipping the cabbage every 30 minutes to ensure even brining.
Step 2: Rinse and Drain the Cabbage
Once the cabbage has wilted and softened, drain it and rinse it 2–3 times under cold running water. This helps remove excess salt while maintaining the right texture.
Then, place the cabbage in a colander and let it drain completely while you prepare the kimchi paste.
Step 3: Make the Kimchi Paste
Meanwhile, in a small saucepan, mix 1 cup of water with 1 tbsp of glutinous rice flour. Stir well to prevent lumps, and cook over low heat until the mixture thickens (about 2–3 minutes). Then, add 1 tbsp sugar and stir until dissolved. Let it cool to room temperature.
Next, in a large mixing bowl, combine the cooled rice flour mixture with:
- 3 tbsp Korean red pepper flakes (gochugaru)
- 5 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp fish sauce (or soy sauce for a vegan option)
- 2 tbsp fermented shrimp (if using)
- 1/2 small onion, finely chopped
Mix everything thoroughly until you get a thick, spicy paste.
Step 4: Add Vegetables
Now, add the julienned carrot, daikon radish, and chopped green onions to the paste. Stir everything together until the vegetables are well coated.
Step 5: Coat the Cabbage with the Paste
Once the paste is ready, take the drained cabbage and gently massage the paste into the leaves. Be sure to coat every layer evenly. Since the red pepper flakes can irritate the skin, wearing gloves is highly recommended.
Step 6: Pack the Kimchi into a Jar
Next, tightly pack the coated cabbage into a clean, airtight glass jar or container. Press down firmly to remove air pockets, as air exposure can affect fermentation.
Then, leave about an inch of space at the top to allow for expansion during fermentation. Finally, seal the jar with a lid.
Step 7: Fermentation Process
At this point, leave the jar at room temperature for 1–2 days to kick-start fermentation. After that, transfer it to the refrigerator to slow the fermentation process.
Over time, the flavors will deepen, and the kimchi will develop its signature tangy taste. While you can eat it fresh, it’s best after about 1 week in the fridge.
How to Enjoy Your Homemade Kimchi
Now that your kimchi is ready, you can enjoy it in a variety of ways:
- Eat it as a side dish with rice or noodles.
- Add it to soups and stews for extra depth of flavor.
- Use it in kimchi fried rice or kimchi pancakes for a delicious twist.
