Introduction
what is kimchi?
Kimchi is a traditional Korean fermented dish made from vegetables, typically cabbage or radishes. It’s seasoned with a spicy mixture of chili peppers, garlic, ginger, and salt. The fermentation process gives kimchi its distinctive sour and spicy flavor, as well as its health benefits.
Table of Contents
How is kimchi made?
- Prepare the vegetables: The chosen vegetables, such as cabbage or radishes, are cut and seasoned with salt to soften.
- Make the seasoning mixture: A mixture of chili peppers, garlic, ginger, and other seasonings is prepared.
- Combine: The seasoned vegetables are combined with the seasoning mixture in a container.
- Ferment: The container is sealed and left to ferment in a cool, dark place for several weeks or months. This process allows the bacteria to break down the sugars in the vegetables, creating the unique flavor and texture of kimchi.
- Preparation Time
10 minutes - Cooking Time
20 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
- 1 napa cabbage (about 3 pounds)
- 2 1/2 tablespoons fine sea salt
- 12 green onions
- 5 tablespoons gochugaru (Korean red chili powder)
- 8 cloves garlic, finely grated
- 1 2-inch knob fresh ginger, finely grated
- 2 tablespoons fish sauce
- 4 teaspoons sugar
- 2 tablespoons water
- 1 tablespoon sweet rice flour
- 1/2 cup cold water
Instructions [step-by-step]
- Prepare the vegetables: Cut the cabbage in half lengthwise, remove the core, and slice into 1 1/2-inch pieces. Trim the green onions and cut into 2-inch pieces.
- Salt the cabbage: Place the cabbage and green onions in a bowl, sprinkle with salt, and toss to combine. Cover and let sit at room temperature until the cabbage wilts (about 1-2 hours).
- Make the rice thickener: Combine rice flour and water in a saucepan and cook over medium heat, stirring constantly, until thick. Let cool.
- Make the chili paste: Mix gochugaru, garlic, ginger, fish sauce, sugar, water, and 2 tablespoons of the cooled rice thickener.
- Combine ingredients: Rinse the wilted cabbage, massage the chili paste into it, and pack it into a 1-quart jar. Press down to ensure the brine covers the cabbage.
- Ferment: Seal the jar and place it in the refrigerator. “Burp” it daily by pressing down on the cabbage to release trapped air.
how to make kimchi
Ingredients
- 1 napa cabbage about 3 pounds
- 2 ½ tbsp fine sea salt
- 12 green onions
- 5 tbsp gochugaru Korean red chili powder
- 8 cloves garlic finely grated
- 1 2- inch knob fresh ginger finely grated
- 2 tbsp fish sauce
- 4 tsp sugar
- 2 tbsp water
- 1 tbsp sweet rice flour
- ½ cup cold water
Instructions
- Prepare the vegetables: Cut the cabbage in half lengthwise, remove the core, and slice into 1 1/2-inch pieces. Trim the green onions and cut into 2-inch pieces.
- Salt the cabbage: Place the cabbage and green onions in a bowl, sprinkle with salt, and toss to combine. Cover and let sit at room temperature until the cabbage wilts (about 1-2 hours).
- Make the rice thickener: Combine rice flour and water in a saucepan and cook over medium heat, stirring constantly, until thick. Let cool.
- Make the chili paste: Mix gochugaru, garlic, ginger, fish sauce, sugar, water, and 2 tablespoons of the cooled rice thickener.
- Combine ingredients: Rinse the wilted cabbage, massage the chili paste into it, and pack into a 1-quart jar. Press down to ensure the brine covers the cabbage.
- Ferment: Seal the jar and place in the refrigerator. “Burp” it daily by pressing down on the cabbage to release trapped air.
Pro Tips
- Adjust spice level by using more or less gochugaru.
- Add other vegetables like shredded Korean radish or carrots for extra flavor.
- It can be enjoyed after a week or two, but it will continue to ferment and develop a more complex flavor over time.
Enjoy your homemade Korean dish.
Nutrition Facts (per serving):
| Nutrient | Quantity | % Daily Value |
|---|---|---|
| Calories | 35 | 2% |
| Total Fat | 1g | 2% |
| Sodium | 350mg | 15% |
| Total Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
How to make kimchi fried rice?
Fried Rice is a quick and easy way to enjoy the tangy flavor of kimchi. Here’s a simple recipe:
- Heat oil: Heat a wok or large skillet over medium-high heat with a bit of oil.
- Add ingredients: Add chopped kimchi, minced garlic, and diced onion. Stir-fry until fragrant.
- Add rice: Add cooked rice and break it up with a spatula. Stir-fry until heated through.
- Season: Add soy sauce, gochujang (Korean red pepper paste), and sesame oil. Stir-fry for another minute.
- Serve: Garnish with green onions and sesame seeds.
Enjoy your delicious and spicy Fried Rice!
Benefits of this fermented Korean dish
- Gut health: It is packed with probiotics, beneficial bacteria that support digestion.
- Immune system boost: The probiotics in kimchi can help strengthen your immune system, making you less susceptible to illness.
- Weight management: It is low in calories and high in fiber, making it a great addition to a healthy diet.
- Skin health: The probiotics in it may also have positive effects on skin health.
- Nutrient-rich: It is a good source of vitamins and minerals, including vitamin C, vitamin A, and iron.
- Unique flavor: It offers a tangy, spicy flavor that can add a burst of excitement to your meals.
FAQ’s
What are the benefits of eating kimchi?
Kimchi is rich in probiotics, vitamins, and minerals. It can boost digestion, strengthen the immune system, and aid in weight management.
How many days ferment kimchi?
Kimchi typically ferments for 2-3 weeks, but it can continue to ferment for several months.
Is kimchi good for the skin?
Kimchi contains probiotics that can benefit gut health, which may indirectly improve skin health.
Is kimchi a Veg or Nonveg?
Traditional kimchi is vegetarian, but some variations may include seafood or meat.
What is kimchi called in India?
Kimchi doesn’t have a specific name in India, but it’s often referred to as “Korean fermented cabbage.”
Does kimchi go bad?
Kimchi can last for several months in the refrigerator due to its fermentation process. However, it may become too sour or spicy for some palates over time.
How to make gochugaru?
Gochugaru is a Korean red pepper powder. It’s made by drying and grinding red chili peppers.
How do you make Korean kimchi?
Korean kimchi is made by fermenting vegetables (usually cabbage or radishes) in a brine seasoned with chili peppers, garlic, ginger, and other ingredients.
How do you make kimchi soup?
Kimchi soup is typically made by combining kimchi with broth, vegetables, and meat (often pork or seafood). Simmer until the flavors meld.
How does It taste?
It has a unique flavor that is both tangy and spicy. The fermentation process gives it a sour, slightly acidic taste, while the chili peppers add a kick of heat. It also has a slightly crunchy texture due to the fermented vegetables. The overall flavor profile is a complex blend of sour, spicy, and slightly salty
Can I use a different type of cabbage for it?
While Napa cabbage is the most common type used for it, you can also use other types of cabbage, such as Chinese cabbage or red cabbage.
How can I reduce the saltiness of it?
If you find it too salty, you can rinse it with cold water before eating. This can help remove some of the saltiness
Is it healthy?
yes, it is considered a healthy food. It is rich in probiotics, vitamins, and minerals, and can help boost digestion and immune function.
How long does it last in the refrigerator?
it can last in the refrigerator for several months, even up to a year. The fermentation process helps preserve it
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