Kimchi Recipe

Kimchi is a spicy fermented vegetable dish from Korea, essential to Korean cuisine. It has gained increasing popularity worldwide as society develops. Today, I'm sharing the recipe for this dish. I'll teach you everything I've learned about it from renowned Korean chefs without holding anything back.

Korean kimchi is primarily made using Napa Cabbage, along with salt, glutinous rice flour, red pepper flakes, and other seasoning ingredients. While the method may seem simple, the proportions of these ingredients are crucial. Before we officially start making kimchi, let's learn more about its related knowledge together!

1. What is Korean Kimchi?

"Korean kimchi" is a fermented food on the Korean Peninsula made primarily from vegetables, various fruits, seafood, meat, and fish sauce as seasoning ingredients.

Kimchi is a staple in Korean cuisine. Most Koreans eat kimchi at least once a day, often with every meal. The most popular types of kimchi include Napa Cabbage kimchi (made with large Napa Cabbage, 배추김치), radish kimchi (made with radish, 깍두기), and cucumber kimchi (made with cucumber, 오이김치).

2. What does Korean Kimchi taste like?

Korean kimchi has a tangy, sweet, refreshing, and spicy taste. During its preparation, in addition to Napa Cabbage and red pepper flakes, people often add various seasonings according to their preferences. Therefore, homemade Korean kimchi can vary in taste depending on who makes it. Overall, Korean kimchi offers a rich and complex flavor profile.

3. How long does Napa Cabbage need to be brined?

Before making Korean kimchi, Napa Cabbage needs to be brined with salt in advance. This process helps draw out moisture from the Napa Cabbage, making it easier to ferment and less likely to spoil later on.

After cutting the Napa Cabbage into pieces, evenly coat it with salt and place it in a bowl with enough water. The brining time should ideally be no less than 8 hours, preferably overnight if time allows.

4. What salt is best for brining Napa Cabbage?

Coarse sea salt is best for brining vegetables to make kimchi. It is natural salt with a rough texture and minimal processing. This type of salt has a good flavor profile without bitterness, which helps in developing the desired flavors during fermentation.

If coarse sea salt is not available, fine salt can also be used as a substitute.

5. How long after making Korean Kimchi can you eat it?

Kimchi is a fermented food, so freshly made kimchi may not taste very flavorful right away because it hasn't fully developed its taste. It's recommended to let the kimchi ferment in the refrigerator for about two weeks to allow its flavors to mature. During this time, beneficial bacteria will increase, enhancing its taste.

Kimchi can continue to ferment and develop more sourness over time. If you prefer less sour kimchi, it's best to consume it sooner rather than later.

6. What can Korean Kimchi be paired with?

In Korean households, kimchi is never in short supply. Most Koreans eat kimchi at least once a day, often with every meal.

Therefore, there are many dishes that can be paired with kimchi, such as kimchi stew, kimchi dumplings, kimchi noodles, kimchi pancakes, tofu with kimchi, kimchi fried rice, and more.

7. How to store Korean Kimchi?

Refrigeration: Place Korean kimchi in a sealed container, such as a glass jar or ceramic vessel, and store it in the refrigerator. This method can preserve the flavor of kimchi for approximately 6 months.

Important tip: As a fermented food, kimchi will become more sour the longer it is stored. If you prefer less sour kimchi, consider making smaller batches or consuming it before it becomes too sour.

After learning so much about Korean kimchi, I believe you have a good understanding of how to make it. Now, let's try making it together! This is a simplified version of the recipe, so the quantities are smaller, aimed at teaching everyone how to make Korean-style kimchi.