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Homemade kimchi recipe

Homemade kimchi recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a Korean recipe for preserved cabbage. Serve as a side dish or condiment.

20 people made this

IngredientsServes: 8

  • 900g coarsely chopped Chinese leaf cabbage
  • 1 tablespoon salt
  • 2 tablespoons chopped spring onions
  • 1 clove garlic, crushed
  • 1 tablespoon chilli powder
  • 2 teaspoons finely chopped root ginger
  • 125ml light soy sauce
  • 125ml white wine vinegar
  • 2 teaspoons caster sugar
  • 1 dash sesame oil

MethodPrep:3hr20min ›Extra time:1day chilling › Ready in:1day3hr20min

  1. Place the cabbage into a large dish and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
  2. After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the spring onions, garlic, chilli powder, ginger, soy sauce, vinegar and sugar.
  3. Transfer to a large glass jar and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (8)

by Christine Hill

As a Korean myself, I find this recipe a little odd. I used to watch my mother make Kimchee and she never used fresh ginger, vinegar, or sugar in the mix. You want to break off the leaves of the cabbage and place them in a bowl, sprinkling a little salt on each leaf as you go. After salting the cabbage, fill the dish with water and then let it soak for 3-4 hours. Massage the cabbage then drain and rinse. Chop cabbage into 2-3 inch segments then toss well with the rest of the ingredients (I wouldn't suggest using ginger, vinegar, or sugar; but do what you think you'll like). Then pack it tightly into a jar, you don't want a lot of air within the jar, so use the right size jar. Kimchee is a fermented cabbage dish, therefore, if you leave it out in a warm area for 24-48 hours instead of refridgerating, the taste will be authentic. It's more of an acquired taste. It will also last way more than a week, I'd say about a month easy. We ate it straight out of the bottle; it goes well with some rice!-22 Aug 2006

by Bunda Estherlita Suryoputro

This recipe is very good. I have another idea to substitute the vinegar with a natural ones.Boiled 3/4 cup water with 1/4 cup rice powder( may double),cook until thick and set aside until completely cool. Mix with another spices and cabbage. After more than 24 hour it becomes natural sweet and sour.-27 Jun 2004

by Larry Hayes

I did not care for the taste at first but the longer I let it sit in the frig the better it tastes, not I can not keep enough. It lasts way longer than one week, I made mine at least 3 months ago still going strong.-30 May 2005


A Simple and Delicious Homemade Kimchi Recipe

Learning how to make kimchi is a simple and fun process. This Kimchi recipe includes sweet pears but you can adjust it to match your tastes.

I love watching cooking shows and one of my favorites is Chopped. The chefs get a basket with four mystery ingredients and, in 30 minutes, have to create a dish using those ingredients. One of the things I see people make over and over is kimchi. It’s is a fermented Asian condiment that is rich in probiotics. Want to learn more? Read on!


The Basics of Making a Simple Kimchi

Still, there are some unifying features.

1. The veggies

For the most part, the base of vegetables is Chinese (also called Napa) cabbage, garlic and ginger. The most common vegetables added to that are green onions, daikon radish and carrots. This is pretty much what I use, except for the carrots (I&rsquom just not a carrot fan) and are the veggies I&rsquove included in this simple kimchi recipe.

2. The spice

The next unifying feature is the spice which is usually dried red chili flakes. I actually used to use hot sauce which is totally acceptable albeit perhaps not the most traditional method.

3. The paste

And finally, most recipes call for making a paste of the chili flakes with the ginger and garlic (often with a starchy base like rice flour) that is then mixed with the vegetables. I skip the starchy base in my recipe as it does take a little more time and skill.

After those three basics, you&rsquoll find tons of variations. For example, many recipes pre-soak the veggies in a salt brine which supposedly allows more flavor to infuse the veggies. Many recipes call for a little sugar, fish sauce or anchovies and of course there are dozens of different types of vegetables and even fruit.

But this simple kimchi recipe sticks with the basics and is a great starting point if you&rsquore making kimchi for the first time. For a printable recipe (but without visuals), scroll down to the end of this post.


Pro Tips

1. Time – It takes at least three days to make kimchi so don’t think you’ll start the darn thing at 3 PM and have it for dinner. There’s no shortcut in kimchi making.

2. Vegan or Not? – traditionally kimchi has some sort of fish or shrimp extract in it, depending on which region it comes from. Many store bought kimchi has some sort of fish sauce in it so you have to read the label if you want to make it vegan . Fish sauce adds extra umami – the briny, salty, extra oomph– the main reason why we add it. But you can omit it if you want to keep it as vegan. There’s also sugar added for faster fermentation. Some people add straight up sugar but others make a sweet rice or regular white rice porridge. For this recipe, I don’t use sugar but I do use white rice slurry to feed the microbes.

3. It’s the salt – revered Kimchi masters would tell you, the real secret to great kimchi is all in the salt. Use it too sparingly and you’ll have a stringy mushy mess. Use it too much, you’ll end up with a just salty goopy mushy mess. But use it just right – and you know how it’s never a ‘tablespoon’ of this and ‘teaspoon’ of that but a ‘dash’ of this and ‘smidgen’ of that – and you’ll be good to go. But I did learn one solid fact use good quality Sea Salt. Never table salt or even kosher salt. You don’t want highly processed salt like table salt with iodine or kosher salt with different sodium content. I recommend good quality sea salt – fine or coarse – with high mineral content.

4. Fresh pepper or pepper flakes?[UPDATE] In my original recipe, I used “Ancient Sweet Red Pepper” because it wasn’t as spicy as using gochugaru and since gochugaru was hard to find online. But now, you can find it on Amazon or any Asian grocery store. So I updated the recipe to use gochugaru and of course, you can use the proportions I listed here OR you can use more, depending on how much ‘heat’ you can take. You can also add a couple of spicy chili peppers to add color and more ‘heat.’ Or you can omit them and just use gochugaru.

If you are going to use gochugaru, packaged Korean red pepper flakes, make sure it’s from Korea. Many brands are produced or processed in China and they don’t taste the same as Korean grown and processed. Even the Korean produced, if the pepper flakes are old and not dried in the sun, they taste stale. And if you don’t have an experience with certain brands, they might be too spicy and you won’t know until you use it. Unfortunately, the packages do not tell you the scoville number – grades of spiciness – so you’ll have to experiment to see what brands you like.

Ready? Here is the ultimate authentic kimchi recipe even my grandma would be proud of.


Secrets to Great American-Style Homemade Kimchi

1) A Balance of Flavors

A great tasting kimchi is only as good as the seasonings you use to culture it. Having a well-balanced kimchi recipe that incorporates the spicy, sweet and salty flavors is key. Adjustments can be made, of course, depending on one's own taste preferences. Some may enjoy hot pungent spices while others might prefer less spice as well as different ratios of salt or sweetener. These ingredients can be easily modified as most fermented vegetable recipes are quite versatile. We prefer ours less on the salty side but with a good amount of pungency.

2) Making a Brine or Paste

When making kimchi, a paste or kind of brine sauce is often used. We make ours by blending culture starters, pure water, some cabbage, raw honey, soaked goji, salt and spices. In Korean-style kimchi, a similar paste is often added to whole pieces of cabbage and customarily squeezed to help extract the natural juices. This is usually done directly with clean or gloved hands by gently squeezing and massaging the mixture.

3) Using a Culture Starter

Culture starters are not normal used in traditional preparation and are not totally required for a successful end result. They can be helpful to add, however, if you want to ensure a good microbe filled ferment. A culture starter, or a simple probiotic powder, can also help to initially activate the fermentation process, giving it a good head start.

4) Packing Your Kimchi Recipe

Kimchi needs to ferment in an anaerobic environment protected under a brine solution. This means that your unfermented mixture should be submerged within the surrounding liquid created from a combination of brine and the natural juices released from the vegetables after the two are mixed together. This is most effectively achieved by adding glass crock rocks (also called pickle pebbles) or equivalent weight to the top of the kimchi ingredients to weigh it down under the cabbage leaf layer. We have also found that when packed tightly the ingredients often remain fully submerged, but a heavy weight on top can definitely help provide an oxygen-free environment.

5) Using a Lid or "Kraut Kap"

We always place a loose lid over the fermentation vessel, but you can also use what are often called "kraut kaps." These are mason jar or gallon size fitted lids that have an air lock embedded in the lid which helps to release gases but keeps the oxygen and contaminants from getting in. Remember that you should never place a tight lid on fermenting vegetables as the carbon monoxide gas can build up pressure in the jar and cause it to potentially explode. When using a loose lid we always place a clean cotton cloth over the top with a rubber band to help keep out any dust or debris.

6) Replacing the Cabbage Leaf Layer

It is a good idea, although not completely necessary, to replace your top cabbage leaves at about day 3 or 4. These top leaves often soften at this point and if exposed to air can create surface mold or become slimy. To avoid this we replace them with fresh cabbage leaves mid-way through fermentation.

7) Fermentation Time

As mentioned, it is best to keep the fermentation time at about 7 days between a temperature range of 65-70°F (18-21°C). Warmer temps over 70-75 will ferment much faster than cooler ones below 65°F (18°C) and may increase the likelihood of surface molds. Fermenting at the appropriate temperature allows for the best tasting kimchi flavor and texture in our opinion.


Reviews ( 3 )

Have done this recipe several times with great results. Comes out nice and tangy.

there is a big misconception when it comes to kimchi. there are all KINDS of variations on it and you dont have to eat only very fermented kimchi. some people prefer fresh and i like fresh kimchi and i am korean. you can make kimchi on the spot using red pepper, some bouillion, sesame oil, sesame seeds, garlic, ginger, green onion, fish sauce, soy sauce, sugar, vinegar etc. in fact, there are so many different recipes. FRESH KIMCHI IS THE BEST. TRY IT. YOU DON'T HAVE TO WAIT TIL IT'S ROTTEN. THAT'S WHEN KOREANS MAKE A STEW OUT OF IT AND ADD SOME TOFU.I MAKE FRESH KIMCHI USING SALAD GREENS, CUCUMBER KIMCHI ETC ON THE SPOT. YOU DON'T HAVE TO FERMENT IT. SOME KIMCHI DOESN'T EVEN NEED TO BE SPICY. FOR INSTANCE, MY CUCUMBER KIMCHI IS JUST SOME SOY SAUCE, VINEGAR, SESAME OIL, SUGAR, SESAME SEEDS AND DONE. FRESH CABBAGE KIMCHI IS ABSOLUTELY DELICIOUS. I PREFER MINE WITH SOME TYPE OF SALTED SHRIMP INSTEAD OF THE SALT AND GREEN ONION.


Recipe Summary

  • 2 heads napa cabbage
  • 1 ¼ cups sea salt
  • 1 tablespoon fish sauce
  • 5 green onions, chopped
  • ½ small white onion, minced
  • 2 cloves garlic, pressed
  • 2 tablespoons white sugar
  • 1 teaspoon ground ginger
  • 5 tablespoons Korean chile powder

Cut the cabbages in half lengthwise and trim the ends. Rinse and cut into pieces about 2 inch square. Place the cabbage into large resealable bags and sprinkle salt on the leaves so they are evenly coated. Use your hands to rub the salt in to the leaves. Seal the bags and leave at room temperature for 6 hours.

Rinse the salt from the cabbage leaves and then drain and squeeze out any excess liquid. Place the cabbage in a large container with a tight fitting lid. Stir in the fish sauce, green onions, white onion, garlic, sugar and ginger. Sprinkle the Korean chile powder over the mixture. Wear plastic gloves to protect your hands and rub the chile powder into the cabbage leaves until evenly coated. Seal the container and set in a cool dry place. Leave undisturbed for 4 days. Refrigerate before serving, and store in the refrigerator for up to 1 month (if it lasts that long!).


Homemade Kimchi Recipe

Ingredients:

– 2 heads organic napa cabbage, shredded
– 2 tbsp. sea salt
– water*
– 5 scallions, finely chopped
– 3 cloves garlic, crushed
– 1 tsp. fresh ginger
– 2 jalapeños, minced
– 2 tbsp. red chili pepper, crushed
– 1/2 onion
– 2 tbsp. raw unpasteurized honey
– 1/2 nori sheet, torn into small pieces

*Use enough water to cover the cabbage

Method:

1. Place cabbage and salt into a large bowl. Use your hands and massage salt into the cabbage until it starts to soften a bit, and then add water to cover the cabbage. Place a plate on top and weigh it down with something heavy like a jar of can or beans. Let it stand for 1-2 hours.

2. Rinse the cabbage under cold water 3 times, and drain in colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set aside for use in step 4.

3. Make the kimchi paste by combining the garlic, ginger, jalapeños, red chili pepper, onion, honey and nori.

4. Return the cabbage to the bowl along with the scallions and kimchi paste.

5. Using your handles, work the paste into the vegetables until thoroughly coated.

6. Pack the kimchi into a large mason jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.

7. Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid, so just place a bowl or plate under the jar to help catch any over-flow.

8. Check the kimchi once a day, pressing down on the vegetables with a clean spoon to keep them submerged under the brine (this also helps release fermentation gases). When the kimchi tastes perfect to your liking, transfer the jar to the refrigerator. It’s good to eat right away, but its best after another 1-2 weeks.


Easy Kimchi

Place cabbage, green onions, carrots, ginger, and garlic in a large bowl.

In a small bowl, whisk salt, sugar, gochugaru, and water. Pour over the cabbage and other vegetables in the bowl.

Place a plate on top of the cabbage and place a stack of heavy bowls on top of that. Set aside and wait for the cabbage to release its juices. This can take several hours. You can leave it for up to 24 hours.

Once the juices have covered the cabbage/plate in the bowl, cram the vegetables into a very clean, wide mouth jar until about 3/4 full. Make sure to press down really hard on the vegetables so they're packed in tightly. Pour the brine from the bowl on top to cover. Place a glass fermenting weight (or small jar or glass bowl) in the jar to keep the vegetables submerged. Skim off any vegetables that float to the top.

Screw a plastic lid on top of the jar, then unscrew it half a turn. Place the jar in a dish. Leave on the counter out of direct sunlight for 3&ndash5 days, or until it's as sour as you like it. Screw the lid on tight and store in the refrigerator.

Make sure to unscrew the jar over a sink when you open it for the first time since it might overflow from the fermentation.

Note: If you can't find gochugaru (Korean red pepper flakes) or you just don't like things spicy, you can substitute paprika.

Have you ever heard of kimchi before? It&rsquos a Korean banchan (AKA side dish) that&rsquos basically seasoned, fermented veggies. Koreans have many different types of kimchi, including green onion kimchi, radish kimchi, cucumber kimchi, etc. But the most widely known version is made with Napa cabbage. It&rsquos kind of like Korean sauerkraut.

Today I&rsquod like to share an easier version of Korean kimchi. It&rsquos made with only a few simple ingredients and is dead easy to pull off. Traditional Korean kimchi is wonderful, but it requires more complex steps and ingredients that are harder to source. I wanted to make this doable for the average American cook so everyone can enjoy the wonderful flavors of kimchi!

Here are the basic ingredients you&rsquoll need: a head of Napa cabbage, garlic, ginger, salt, sugar, and gochugaru (we&rsquoll talk more about this ingredient in a minute) or paprika.

You can also add green onions and carrots if you like. I personally love the extra flavor from the onions and the sweet crunch of the carrots. But the kimchi will still work if you leave them out.

To make the kimchi, start by slicing your Napa cabbage in half lengthwise.

Cut out the core at the bottom of the cabbage.

I&rsquom sure there are many methods for slicing up a Napa cabbage, but this is how I like to do it. Make cuts along the length of the cabbage that are about 1 1/2 inches wide.

Slice the cabbage perpendicular to those cuts so that you have pieces that are about 1 1/2 inches wide and 1 inch long.

Next, prep your ginger. I like to peel mine first with a spoon. Then you can either thinly slice, finely chop, or grate it. I personally think that grated ginger is best in kimchi, but you do you. 2 tablespoons of grated ginger is just right for me. This makes for a fairly ginger-forward kimchi, so adjust the amount according to your preferences.

Then mince your garlic. You can learn my favorite way to mince garlic with a knife in my Garlic 101 post.

Let&rsquos talk a little about the red stuff in kimchi. For a more authentic flavor, you can use gochugaru (Korean red pepper flakes). America-style red pepper flakes aren&rsquot the same thing. You can always use paprika instead if you can&rsquot take any amount of spice, or if you just can&rsquot find the gochugaru.

Whisk together the sugar, salt, and guchugaru in 2 cups of water.

Pour that over the vegetables in a large bowl.

Now you need to weigh down the cabbage. I usually cobble together a press by putting a plate on top of the cabbage, and a stack of heavy bowls on top of that.

Then just leave the whole thing for several hours, or until the liquid covers the cabbage and plate.

The cabbage should have released a good amount of liquid.

Now it&rsquos time to pack the veggies into jars. One head of Napa cabbage usually makes about 1 to 1 1/2 quarts of kimchi.

Put the veggies into very clean jars and press them down into the jar with very clean hands. You want to really pack the cabbage in there!

Now you want to weigh the cabbage down so it stays below the liquid or brine. This prevents the cabbage from growing mold. I like to use glass fermenting weights, but you could use a small jar, mini glass bowl, or whatever you have on hand!

See how the weight keeps everything in place? You can skim off any cabbage particles that float to the top.

Screw the lids on tight, but then back them off half a turn. You don&rsquot want them on too tight! Place the jars in a pan to catch any spillover. Trust me, there will be some overflow!

Let the jar sit out at room temperature for 3&ndash5 days, or until the kimchi is soured to your liking. Screw the lid on tight and store the kimchi in the fridge.

I love kimchi with my morning eggs, in ramen, with stir-fry, etc. It adds an extra burst of fresh flavor to a meal!


A Celebrity Chef’s Simple Recipe for Homemade Kimchi

Maybe you already add fermented foods to your meals for a healthy (gut) boost. But making your own batch of kimchi? It sounds way more complicated and time-consuming than mastering your own nut milks.

“People aren’t comfortable fermenting at home,” says Judy Joo, the executive chef at London’s Jinjuu, host of the Cooking Channel’s Korean Food Made Simple, and one of the four Iron Chefs on Iron Chef UK.

“It’s one of those things, like making beer or bread, that maybe isn’t that hard but there are a lot of steps you can screw up. You really have to pay attention to what you’re doing.”

If you can summon the concentration (maybe hide your iPhone?), Joo’s recipe, which she breaks down step-by-easy-step, is actually super doable, and the many health benefits and spicy, delicious flavor that await are worth it.

Unfortunately there are no shortcuts because fermentation is all about time, but follow the recipe religiously and you’ll have your very own homemade kimchi “in a fortnight,” she swears.

One important thing to keep in mind? “It smells, so make sure you have an airtight container like a mason jar when you’re ready to ferment,” Joo adds. Duly noted. &mdashJamie McKillop

Judy Joo’s Cabbage Kimchi
Makes 1 gallon

1 head Napa cabbage
3/4 cup kosher salt
1/4 cup sugar
3 quarts water

Spice paste

2 heads garlic, peeled and chopped
1 3-inch piece of ginger, peeled and chopped
1/2 cup fish sauce
1 1/2 cups Korean dried red chili flakes
1 1/2 tablespoon brined shrimp, undrained (can be found at Asian markets)
1 1/2 cups sugar
1 bunch scallions, cut into 1-inch lengths
1 large carrot, cut into matchsticks