My Experience with Preparing Korean Kimchi from Scratch
Embarking on the journey of preparing Korean kimchi from scratch was both an exciting and daunting task for me. Having always been a lover of this fermented delicacy, I wanted to try my hand at making it at home. This blog post is a recount of my experience, from the initial decision to the final taste test. If you’ve ever been curious about making your own kimchi, I hope my adventure inspires you to give it a try!
Why Kimchi?
Kimchi, for the uninitiated, is a traditional Korean side dish made from fermented vegetables, primarily napa cabbage and Korean radishes, with a variety of seasonings. It’s known for its distinct flavor — a harmonious blend of sour, spicy, and umami, making it a staple in Korean cuisine. Besides its taste, kimchi is also renowned for its health benefits, including high levels of vitamins, probiotics, and its ability to aid digestion.
The Decision
My decision to make kimchi from scratch was fueled by a craving for authentic Korean flavors and a desire to challenge myself in the kitchen. After watching countless videos and reading numerous recipes, I felt a mix of excitement and nervousness. The process seemed involved, requiring attention to detail, but I was determined to see it through.
Gathering Ingredients
The first step was gathering all the necessary ingredients. This meant a trip to the local Asian grocery store to pick up napa cabbage, Korean radish (mu), garlic, ginger, fish sauce, Korean red pepper flakes (gochugaru), and a few other items. The hunt for the ingredients itself was an adventure, allowing me to explore and appreciate the vast array of items available in an Asian grocery store.
Preparing the Cabbage
Following the guidelines of multiple recipes I had amalgamated into my own version, my first task was to cut and salt the napa cabbage. This step is crucial as the salt helps draw out moisture, softening the cabbage and making it ready to absorb the flavors of the seasoning paste. After cutting the cabbage into bite-sized pieces, I generously salted it and left it to rest for about 2 hours, occasionally turning and mixing to ensure even salting.
Making the Kimchi Paste
While the cabbage was salting, I moved on to preparing the kimchi paste. This involved blending garlic, ginger, a bit of sugar, fish sauce, and, most importantly, the Korean red pepper flakes into a smooth paste. I also grated some Korean radish and mixed it into the paste for added texture and flavor. The aroma that filled my kitchen was already making my mouth water!
Rinse and Mix
After the cabbage had been salted for a couple of hours, it had lost a significant amount of water and had softened. The next step was to rinse the cabbage under cold water to remove the excess salt. I let it drain for a while to ensure it wasn’t too watery. Then came the fun part – mixing the cabbage with the kimchi paste. Wearing gloves to protect my hands from the spicy pepper flakes, I thoroughly mixed, ensuring each piece of cabbage was coated with the vibrant red paste.
The Fermentation
Once mixed, I packed the kimchi into a clean, air-tight container, pressing down to reduce air pockets. This would be its home for the next few days as it began the fermentation process. I left it at room temperature for about 24 hours before moving it to the fridge. The waiting was probably the hardest part of the whole process. Fermentation time can vary, but I started tasting my kimchi after 2 days.
The Taste Test
The moment of truth finally arrived. I opened the jar and was greeted with the tangy, spicy aroma characteristic of kimchi. I took a bite, and it was a revelation. The flavors were bold yet balanced, with the perfect level of crunch from the cabbage. It was, by no means, perfect or as refined as the kimchi made by experienced hands. But it was my kimchi, made from scratch, and it was delicious.
Reflections
Preparing kimchi from scratch was a labor of love. It taught me patience, appreciation for the art of fermentation, and a deeper understanding of Korean cuisine. I also learned that homemade kimchi could be customized to personal taste, something I plan to explore in future batches.
Embarking on this culinary adventure has opened up a new world of fermentation that I’m eager to dive deeper into. If you’ve been hesitating to make your own kimchi, I encourage you to give it a try. It’s a rewarding experience that not only results in delicious kimchi but also a sense of accomplishment and connection to a rich culinary tradition.
Happy fermenting!