Kimchi Recipe
Category: Side Dishes
Servings: 1
Preparation Time: 1 hour
Fermentation Time: 1-2 weeks
Kimchi, a traditional Korean dish, is a flavorful and tangy fermented vegetable dish that’s rich in probiotics. It’s a perfect side dish that complements a variety of meals, adding a spicy and savory kick to your plate. Follow this simple yet flavorful recipe to create your own homemade kimchi, perfect for pairing with Korean BBQ, rice dishes, or even as a topping for soups and stews.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chinese Cabbage (Napa Cabbage) | 8 kg |
| Fine Salt | 35 g |
| Daikon (Japanese Radish) | 350 g |
| Fresh Spring Onions | 200 g |
| Carrots | 150 g |
| Chinese Garlic | 100 g |
| Dried Red Pepper | 10 g |
| Rice Flour | 25 g |
| Brown Sugar | 30 g |
| Water | 250 g |
| White Onions | 100 g |
| Fresh Ginger | 50 g |
| Garlic Cloves | 2 |
Instructions:
Step 1: Prepare the Cabbage
- Start by washing the Chinese cabbage thoroughly. Once cleaned, cut it into quarters.
- Lay the cabbage on a large tray and sprinkle it evenly with fine salt. Gently mix the cabbage with the salt to ensure it’s evenly distributed. Let the cabbage macerate for about 30 minutes.
- After the initial resting period, stir the cabbage again and leave it for another 30 minutes to further release excess moisture.
Step 2: Prepare the Rice Paste
- While the cabbage is macerating, prepare the rice paste. In a small saucepan, combine water and rice flour.
- Stir the mixture with a whisk, and cook over low heat, stirring constantly until it thickens into a gelatinous consistency.
- Remove the rice paste from heat and allow it to cool to room temperature.
Step 3: Prepare the Vegetables and Aromatics
- Peel and slice the daikon into thin rounds.
- Trim the fresh spring onions and slice them into approximately ½ cm rings.
- Clean and peel the carrots, then cut them into thin strips (julienne).
- Peel and chop the Chinese garlic into 1 cm pieces.
- Prepare the ginger and garlic paste by placing the white onions, fresh ginger, and garlic cloves into a blender or food processor. Pulse until you achieve a smooth paste.
Step 4: Assemble the Kimchi
- In a large mixing bowl, add the cooled rice paste.
- To this, add the ginger-garlic paste, daikon, and spring onions. Stir the mixture well using a spatula (marisa) until everything is well combined.
- Once the cabbage has finished macerating, rinse it thoroughly under cold running water to remove excess salt.
- Squeeze out any excess water from the cabbage by gently massaging it with your hands, then add it to the large mixing bowl. Toss everything together to ensure that the cabbage is well coated with the mixture.
Step 5: Ferment the Kimchi
- Transfer the mixture into a glass fermentation jar, pressing it down firmly to remove any air pockets. If your fermentation kit includes a weight, use it to keep the kimchi submerged.
- Seal the jar with a lid and allow it to ferment in a cool, dark place for at least one week. Alternatively, you can refrigerate it for a longer fermentation period (at least two weeks).
- After the fermentation time, your kimchi will be ready to enjoy. The longer it ferments, the more intense and tangy the flavor becomes.
Tips for Perfect Kimchi:
- Fermentation Time: The fermentation time will vary depending on the temperature and humidity of your environment. If kept at room temperature, kimchi will ferment more quickly. If you’re looking for a milder flavor, you can reduce the fermentation time.
- Adjusting Spice Level: If you prefer a milder kimchi, you can reduce the amount of dried red pepper. For extra heat, feel free to add more!
- Storage: Once fermented, store the kimchi in the fridge. It will continue to ferment slowly and develop more flavor over time. It’s best enjoyed within a month for the freshest taste.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 45 kcal |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Protein | 1 g |
| Sodium | 300 mg |
This homemade kimchi will add a delicious, healthy touch to any meal. It’s not only packed with bold flavors but also rich in probiotics, which are great for gut health. Enjoy it as a side dish, snack, or even in a variety of recipes to complement your meals.
