If you’re a fan of Korean food, you’ve probably heard of kimchi.
This spicy and sour fermented vegetable dish is a staple in Korean cuisine and has gained popularity all over the world for its unique flavor and health benefits.
If you’re interested in making kimchi at home, you’ve come to the right place.
In this article, we’ll discuss everything you need to make kimchi, from the ingredients to the equipment and the step-by-step process.
Ingredients
To make kimchi, you’ll need the following ingredients:
Napa cabbage
Napa cabbage, also known as Chinese cabbage, is the main vegetable used in kimchi. You’ll need one large head of Napa cabbage.
Salt
Salt is used to draw out the moisture from the cabbage and to make the kimchi ferment properly. You’ll need about 1/2 cup of coarse sea salt.
Kimchi paste
Kimchi paste is made from a combination of chili flakes, garlic, ginger, fish sauce, and other seasonings. You can buy pre-made kimchi paste at an Asian grocery store, or you can make your own.
Vegetables and aromatics
You can add a variety of vegetables and aromatics to your kimchi, such as scallions, radishes, carrots, garlic, and ginger.
5. Fish sauce or shrimp paste (optional)
Traditionally, fish sauce or shrimp paste is added to kimchi to give it a savory umami flavor. However, if you’re a vegetarian or vegan, you can skip this ingredient.
Equipment
To make kimchi, you’ll need the following equipment:
Large mixing bowl
You’ll need a large mixing bowl to mix the cabbage with the salt and other ingredients.
Weights
Weights are used to keep the cabbage submerged in the brine. You can use special kimchi weights or any clean, heavy object, such as a jar filled with water.
Airtight container
Once your kimchi is fermented, you’ll need an airtight container to store it in the refrigerator.
Step-by-Step Process
Now that you have all the ingredients and equipment ready, let’s get started with the step-by-step process of making kimchi:
1. Prepare the cabbage
Remove the outer leaves of the Napa cabbage and cut it into quarters. Remove the core and chop the cabbage into bite-sized pieces.
2. Salt the cabbage
In a large mixing bowl, mix the cabbage with the salt until it’s well coated. Let it sit for 2-3 hours, until the cabbage has released its moisture.
3. Rinse and drain the cabbage
Rinse the cabbage with cold water to remove the excess salt. Drain it in a colander for about 30 minutes.
4. Mix the kimchi paste
In a separate bowl, mix the kimchi paste with the vegetables and aromatics.
5. Combine the cabbage and the kimchi paste
Add the cabbage to the kimchi paste mixture and mix well with your hands, making sure every piece of cabbage is well coated.
6. Pack the kimchi into a container
Pack the kimchi into an airtight container, making sure there are no air pockets. Place the weights on top of the kimchi to keep it submerged in the brine.
7. Ferment the kimchi
Let the kimchi ferment at room temperature for 1-5 days, depending on how sour and tangy you like it. You can taste it every day to check the flavor and texture. When it reaches your desired level of fermentation, transfer it to the refrigerator to stop the fermentation process.
Tips and Tricks
- Use a non-reactive container, such as glass or food-grade plastic, to ferment your kimchi.
- Use gloves to mix the kimchi paste to avoid staining your hands with chili flakes.
- Adjust the amount of chili flakes in the kimchi paste to your preferred level of spiciness.
- Don’t throw away the liquid that comes out of the cabbage during salting. This liquid is called brine and can be used to make kimchi soup or as a seasoning for other dishes.
Final Thoughts
Making kimchi at home is a fun and rewarding experience that can yield delicious results.
With the right ingredients, equipment, and step-by-step process, you can make your own batch of kimchi that’s tailor-made to your taste preferences.
Whether you’re a fan of spicy food or looking for a way to add more fermented foods to your diet, kimchi is a versatile and nutritious dish that’s worth trying.
FAQs
- Can I use regular cabbage instead of Napa cabbage to make kimchi?
While Napa cabbage is the most commonly used cabbage for kimchi, you can use regular cabbage if you can’t find Napa cabbage. However, the texture and flavor may be slightly different.
- Can I skip the fish sauce or shrimp paste in the kimchi paste?
Yes, you can skip the fish sauce or shrimp paste if you’re a vegetarian or vegan. You can substitute it with soy sauce or miso paste to add a savory flavor.
- How long does homemade kimchi last in the refrigerator?
Homemade kimchi can last for several months in the refrigerator if stored properly in an airtight container.
- Can I add other vegetables to my kimchi besides cabbage?
Yes, you can add a variety of vegetables and aromatics to your kimchi, such as radishes, carrots, garlic, and ginger.
- Is kimchi good for you?
Yes, kimchi is a fermented food that’s rich in probiotics, vitamins, and antioxidants, which can promote gut health and boost the immune system.
