Kimchi
History
Kimchi is a traditional Korean dish dating back thousands of years. Originally developed as a way to preserve vegetables through winter, kimchi has evolved into Korea's most iconic culinary treasure.
There are over 200 varieties of kimchi, with napa cabbage kimchi being the most popular. It's celebrated worldwide for its complex flavors and health benefits as a probiotic food.
Ingredients
For the Cabbage
- 1 large napa cabbage (2kg)
- 1/4 cup sea salt
- 4 cups water
For the Paste
- 2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp sugar
- 1 tbsp grated garlic
- 1 tsp grated ginger
- 2 tbsp rice flour
- 1 cup water
For the Vegetables
- 1 daikon radish, julienned
- 4 scallions, cut into 1-inch pieces
- 1 carrot, julienned
Cooking Utensils
Instructions
Prepare Cabbage
Cut cabbage lengthwise, then crosswise into 2-inch pieces.
Salt Cabbage
Dissolve salt in water. Pour over cabbage and let sit for 2 hours.
Rinse and Drain
Rinse cabbage 3 times and drain thoroughly for 30 minutes.
Make Rice Paste
Cook rice flour with 1 cup water until thick. Cool completely.
Mix Paste
Mix cooled rice paste with chili flakes, fish sauce, soy sauce, sugar, garlic, and ginger.
Prepare Vegetables
Julienne daikon and carrot. Cut scallions into pieces.
Combine Everything
Mix cabbage with vegetables and paste. Wear gloves to protect hands.
Pack Jar
Pack kimchi tightly into jar, pressing down to remove air bubbles.
Ferment
Leave at room temperature for 1-3 days, then refrigerate.
Store and Serve
Store in refrigerator for up to 3 months. Serve as side dish.
Video Tutorial
Pro Tips
Temperature Control
Ferment at 65-75°F for best results. Too hot kills beneficial bacteria.
Use Gloves
Wear gloves to prevent chili stains and skin irritation.
Proper Packing
Pack tightly to remove air and prevent spoilage.
