Kimchi is a traditional fermented dish from Korea that has been consumed for over a thousand years. It is made by fermenting vegetables such as napa cabbage, radish, scallions, or cucumbers, along with spices, salt, and other ingredients.

Prep Time2 hrsCook Time10 minsTotal Time2 hrs 10 mins

AuthorPeterYields6 ServingsCategoryOthers, Vegetarian

Kimichi has to ferment for 24 hours or longer.

Ingredients

Name: Korean Kimchi
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Yield: 6
Ingredients: 700 g Napa Cabbage; table or kosher salt; Chilli Paste; 1 cup water; ⅛ cup glutinous rice flour; ½ tbsp sugar; ...spices & aromatics; ½ tsp ginger; 6 garlic cloves; ¼ onion; 2 tbsp fish sauce; ½ tbsp chilli powder; 1 tsp gochujang paste; ...vegetables; ½ cup white radish; ¼ cup carrots; 2 scallions; cucumber

700 g Napa Cabbage(somewhere called also chinese cabbage)

table or kosher salt(as much as needed)

Chilli Paste

1 cup water

⅛ cup glutinous rice flour(if too thin, might need more)

½ tbsp sugar(brown or white)

...spices & aromatics

½ tsp ginger(minced)

6 garlic cloves(minced)

¼ onion(minced)

2 tbsp fish sauce

½ tbsp chilli powder(increase if you prefer spicy)

1 tsp gochujang paste(or more, optional ingredient)

...vegetables

½ cup white radish(diakon, julienne)

¼ cup carrots(julienne)

2 scallions(chopped)

cucumber(deseeded julienne, water squeezed out, optional)

The origins of kimchi can be traced back to ancient times, when people in Korea used to preserve vegetables by salting them and storing them in earthenware jars. Over time, this process evolved into the fermentation of vegetables with spices, which created a delicious and healthy food.

Kimchi was an important part of the Korean diet, particularly during the winter months, when fresh vegetables were scarce. It was also considered a medicinal food, believed to help prevent illness and improve digestion.

In the 16th century, kimchi became even more popular in Korea after the introduction of chili peppers, which added a spicy kick to the dish. The use of chili peppers also had health benefits, as it helped to increase circulation and improve digestion.

Recipes using kimchi:

Directions

Salting Cabbage

Cut the cabbage in half and rinse it well under cold water.
Make slice into middle of the stems in to half of the length of cabbage.
Place cabbage into big bowl and salt every leaf well.
Set aside for two hours, cabbage will start to loose water.
Rotate cabbage every 30 minutes, to allow water to drip in to bowl better.

Base for Paste

Combine the water and glutinous rice flour in a small pot.
Mix well and heat for about 5-10 minutes or until it starts to simmer.
Incorporate the sugar and cook for minute, stirring constantly.
Remove from the heat and cool off completely.

Chilli Paste

Incorporate garlic, ginger, onion, fish sauce and chilli in to slurry.
Combine until the mixture turns into a thin paste.
Add the carrot, radish and green onion.

Making Kimchi

Traditionally cabbage is kept whole and paste is applied manually between each leaf.
To simplify you can cut cabbage in to smaller pieces and just mix it with paste.

Spread some kimchi paste on each cabbage leaf.
Place the cabbage into the glass jar.
Add any remaining paste on the top of the cabbages.
Make sure to press the cabbage to eliminate any air bubbles.

Fermenting

Fermentation time under the room temperature will determine intensity of sourness.

Cover with the lid, but do not seal, so air can escape.
Keep fermenting under room temperature for 24 or longer.
Afterwards, seal loosely again, and place in to the fridge.
Fridge will not stop the fermentation of kimchi but it will slow it down significantly.
As fermentation in the fridge is slower, sooner you place kimchi in fridge longer it keeps.