Kimchi is a traditional Korean side dish made of fermented vegetables, usually Napa cabbage or radish. It has a spicy, sour, and umami flavor that makes it a popular condiment and ingredient in many Korean dishes. While it can be found in most grocery stores, making your own kimchi at home can be a fun and rewarding experience. In this article, we'll go over the basics of making kimchi and provide you with a step-by-step guide.
Why Make Your Own Kimchi?
Making your own kimchi has several benefits.
First, you can control the ingredients and adjust the level of spiciness and sourness to your liking.
Second, homemade kimchi is free of preservatives and additives, making it a healthier choice.
Finally, making your own kimchi is a great way to connect with Korean culture and traditions.
Ingredients
The following ingredients are needed to make traditional kimchi:
1 head of Napa cabbage (about 2 pounds)
1/2 cup of kosher salt
6-8 garlic cloves, minced
1 teaspoon of grated ginger
1/4 cup of fish sauce (or soy sauce for a vegetarian option)
1/4 cup of gochugaru (Korean chili flakes)
2 tablespoons of rice flour
2 tablespoons of sugar
6-8 green onions, sliced
1/2 cup of julienned carrots (optional)
Note: Some variations of kimchi may include other ingredients such as radish, pear, or apple.
Equipment
The following equipment is needed to make kimchi:
A large mixing bowl
A large jar or container with a lid for fermentation
A food processor or blender (optional)
Instructions
Here's a step-by-step guide on how to make kimchi:
Cut the cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces and rinse them thoroughly in cold water. Drain the cabbage in a colander and sprinkle with kosher salt, making sure to rub the salt into the leaves.
Let the cabbage sit for 2-3 hours until it's wilted and releases water. Rinse the cabbage several times in cold water and drain it well.
In a mixing bowl, combine the garlic, ginger, fish sauce, gochugaru, rice flour, and sugar. Mix well to make a paste.
Add the green onions and carrots to the paste and mix well.
Add the cabbage to the paste and mix well, making sure that each piece is coated with the paste.
Transfer the kimchi to a jar or container with a lid, pressing down firmly to remove any air pockets.
Leave the kimchi at room temperature for 1-2 days to allow it to ferment. You can taste it after 1 day to see if it's sour enough for your liking. If not, leave it for another day or two.
Once the kimchi is ready, store it in the refrigerator. It will continue to ferment, but at a much slower rate.
Tips for Making Kimchi
Use gloves when mixing the paste with the cabbage to avoid staining your hands with the red chili flakes.
Make sure the jar or container you use for fermentation is clean and airtight.
Leave some room at the top of the jar or container for the kimchi to expand during fermentation.
If you don't like fish sauce, you can use soy sauce or miso paste instead.
You can adjust the amount of chili flakes to your liking. For a milder kimchi, use less chili flakes.
In conclusion, making your own kimchi can be a fun and rewarding experience that can enhance your Korean cuisine cooking skills. By following these steps and using the right ingredients, you can create your own delicious and healthy kimchi at home. Not only will you be able to customize the flavor to your liking, but you will also know exactly what ingredients are in it. Give it a try and impress your family and friends with your homemade kimchi!
Reference
https://theblossompath.tistory.com/33
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