Kimchi
Serving
Time to be Ready
Difficulty
Cuisine
- 1 pcsCabbage (large, about 2 pounds)
- 1/4 cupCoarse Sea Salt
- 4 cupsWater
- 1 tbspGinger (grated)
- 4 clovesGarlic (minced)
- 1 tbspSoy Sauce
- 2 tbspRed Pepper Flakes (gochugaru)
- 2 pcsGreen Onion (chopped)
- 1 pcsCarrot (small, julienned)
- 1 tbspSugar (optional, for slightly sweeter kimchi)
- 1Cut the napa cabbage into quarters lengthwise and remove the core. Slice each quarter crosswise into 2-inch-wide strips.
- 2In a large bowl, dissolve the coarse sea salt in water to create a brine. Submerge the cabbage strips in the brine, ensuring they are fully covered. Let them soak for 2 hours, turning occasionally.
- 3Rinse the cabbage under cold running water to remove excess salt. Drain well and set aside.
- 4In a separate bowl, mix the grated ginger, minced garlic, fish sauce (or soy sauce), Korean red pepper flakes, chopped green onions, julienned carrot, and sugar (if using) to create the kimchi seasoning paste.
- 5Rub the seasoning paste evenly onto each cabbage strip, making sure they are well coated.
- 6Pack the seasoned cabbage tightly into a clean, sterilized glass jar, pressing down firmly to remove air pockets.
- 7Leave about 1 inch of space at the top of the jar to allow for expansion during fermentation. Seal the jar tightly with a lid.
- 8Place the jar in a cool, dark place to ferment for 3-5 days, depending on your preference for the level of fermentation. Check the kimchi daily and press down on the cabbage to keep it submerged in the brine.
- 9Once the kimchi reaches your desired level of fermentation, transfer the jar to the refrigerator to slow down the fermentation process. Enjoy your homemade kimchi as a flavorful side dish or as a versatile ingredient in various recipes.
- 10
Note: Kimchi will continue to ferment slowly in the refrigerator, developing more complex flavors over time. It can be stored in the refrigerator for several weeks to months, depending on personal preference.
We are excited to share our homemade kimchi recipe with you here on Tastemood, since it is a culinary journey that honors the craft of fermentation and the rich tastes of Korean food. Probiotics and nutrients abound in kimchi, a classic Korean side dish prepared from fermented vegetables. It’s also very tasty. Come learn how to make this well-liked dish that will improve your meals and broaden your culinary skills.
The best ingredients and time-tested methods are combined in our homemade kimchi recipe to produce a tasty and nourishing dish. You can turn regular cabbage into a spicy, sour treat that can liven up any dinner with just a few easy steps.
To start, you will need a large napa cabbage, carrots, green onions, fish sauce (or soy sauce for vegetarians), ginger, garlic, and optionally sugar. You will also need coarse sea salt and water. After the cabbage has been immersed in a brine of saltwater, it is brushed with a paste flavor consisting of ginger, garlic, fish sauce, and Korean red pepper flakes. The cabbage is seasoned, then sealed in a jar and allowed to ferment for three to five days so the flavors can deepen.
This recipe for Kimchi makes around 8 cups of this delicious dish that is ideal to share with friends and family. You may easily start producing kimchi because the ingredients are widely available at most grocery stores and Asian markets. After fermenting, kimchi can be used as a zesty side dish, a flexible element in stir-fries, soups, and stews, or as a topping for rice or noodles.
Even though creating kimchi calls for a certain amount of talent and attention to detail, anyone can make it at home thanks to our detailed instructions. Preparing homemade kimchi takes 30 minutes, and it ferments for 3–5 days. The result is a delicious dish that is well worth the wait.
The technique of fermentation and the rich heritage of Korean food are celebrated in this homemade kimchi recipe, which encourages you to go on a culinary adventure. Kimchi is a tasty and adaptable complement to any dish because of its strong flavors, eye-catching colors, and nutritional qualities. With our homemade Kimchi recipe from Tastemood, why not roll up your sleeves, grab your supplies, and start fermenting your way to savory delights?
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