How to Make Delicious Korean Kimchi at Home
Are you a fan of Korean cuisine? If you are, then you absolutely know the star of the show in many Korean meals – Kimchi. If not, it’s high time you get introduced to this delectable side dish that’s not only incredibly tasty but also packed with nutrients. The good news is, you don’t have to hop on a plane to Korea to get your Kimchi fix. You can make this flavorful fermented delicacy right in the comfort of your own kitchen. Here’s a straightforward guide on how to whip up some delicious Korean Kimchi at home.
Ingredients:
To start, let’s get our ingredients ready. You will need:
- 1 medium Napa cabbage (about 2 pounds)
- ¼ cup sea salt or kosher salt (avoid iodized salt as it can inhibit fermentation)
- Water (preferably distilled to avoid chlorine)
For the paste:
- 1 tablespoon grated garlic (about 5-6 cloves)
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 3 tablespoons water
- 2 tablespoons fish sauce (or a vegetarian substitute like soy sauce)
- 1-5 tablespoons Korean red pepper flakes (Gochugaru) depending on your heat preference
And last but not least, you’ll also need:
- 1 daikon radish, peeled and cut into matchsticks
- 4 scallions, trimmed and cut into 1-inch pieces
Now, onto the fun part – making Kimchi!
Step 1: Prepare the Cabbage
Begin by slicing the cabbage in half, then cut it into quarters. Soak each piece in cold water and sprinkle the salt between the leaves, ensuring it’s evenly distributed. Leave the salted cabbage in a large bowl and cover it with water. Place a plate on top to weigh it down and let it sit for about 2 hours. This process will soften the cabbage, making it ready to absorb the flavors of the Kimchi paste.
Step 2: Rinse and Drain
After the cabbage has soaked, rinse it thoroughly under cold water at least three times to remove the excess salt. Then, let the cabbage drain in a colander for about 15-20 minutes. It’s essential to ensure it’s well-drained to avoid overly salty Kimchi.
Step 3: Prepare the Paste
While the cabbage is draining, let’s get the paste ready. Mix the grated garlic, ginger, sugar, and water in a small bowl. Add the fish sauce (or vegetarian substitute) and Korean red pepper flakes. You can start with a tablespoon of the red pepper flakes and adjust according to how spicy you like your Kimchi. Stir everything into a smooth paste.
Step 4: Mix It All Together
Now, it’s time to bring all the components together. Grab the drained cabbage, the daikon radish, and the scallions. In a large mixing bowl, start to gently rub the paste into the vegetables. Be sure to wear gloves for this part to protect your hands from stings and smells. Mix thoroughly, ensuring every piece is well-coated with the paste.
Step 5: Fermentation
Once everything is mixed, pack the Kimchi tightly into a clean jar. Press down on the mixture to release any air bubbles and ensure the brine covers the vegetables. Leave about an inch of space at the top. Seal the jar tightly.
For the first fermentation phase, leave the jar at room temperature for about 1-5 days. Check daily and press down on the mixture to keep the vegetables submerged. After a few days, you’ll notice the Kimchi starting to ferment; bubbles may appear, and the flavor will develop. The longer it ferments, the sourer it will get.
Step 6: Refrigerate
Once your Kimchi has reached your desired taste, transfer it to the refrigerator. This will slow down the fermentation process. Although it’s technically ready to eat as soon as it’s cold, letting it sit for a week or more will enhance its flavors.
Enjoy Your Homemade Kimchi
Congratulations! You’ve just made your own delicious, homemade Kimchi! Serve it as a side dish with rice, noodles, or your favorite Korean meal. Besides adding a flavorful kick to your dishes, Kimchi is also known for its health benefits, including being rich in vitamins, aiding digestion, and more.
Making Kimchi at home might seem like a daunting task at first, but it’s quite simple and immensely satisfying. Play around with the recipe to suit your taste preferences. Whether you like it mild, medium, or eye-wateringly spicy, homemade Kimchi is a versatile condiment that’s sure to become a staple in your kitchen. Enjoy the fruits of your labor and the delicious taste of Korea right at home!
