Kimchi, a staple in Korean cuisine, is a flavorful and spicy fermented vegetable dish that has been enjoyed for centuries. The best kimchi recipe that you can find.

Originating from Korea, kimchi has gained popularity worldwide for its unique taste and health benefits.

While it may seem daunting to make at first, creating homemade kimchi is a rewarding culinary experience that allows you to customize the flavors to your liking.

Expert Tip: Use disposable gloves when massaging the kimchi paste into the cabbage to avoid staining your hands and to evenly distribute the flavors.

Ingredients

Napa Cabbage: Provides the crunchy base for kimchi and absorbs the flavors of the seasoning.

Salt: Essential for brining the cabbage, which helps to draw out excess moisture and create the perfect texture.

Ginger: Adds a warm and aromatic flavor to the kimchi paste, enhancing its complexity.

Garlic: Contributes its distinct pungent taste and depth of flavor to the kimchi.

Fish Sauce: Offers a savory umami element to the kimchi, balancing the flavors and adding depth.

Soy Sauce: Provides a salty and savory taste to the kimchi paste, complementing the other ingredients.

Korean Red Pepper Flakes (Gochugaru): Infuses the kimchi with its signature spicy kick and vibrant red color.

Sugar: Helps to balance the flavors and enhances the fermentation process.

Green Onions: Add freshness and a mild onion flavor to the kimchi.

Carrot: Contributes sweetness and texture to the kimchi, as well as visual appeal.

Expert Tip: Ensure the cabbage is thoroughly rinsed after brining to remove excess salt, as this will prevent the kimchi from being overly salty.

Serving Suggestions

• Enjoy kimchi as a flavorful side dish alongside rice, noodles, or grilled meats.
• Incorporate kimchi into stir-fries for a spicy and tangy twist.
• Use kimchi as a topping for burgers, tacos, or sandwiches to add a burst of flavor.
• Create kimchi fried rice by stir-frying cooked rice with chopped kimchi and other vegetables.
• Add kimchi to soups, stews, or noodle dishes to elevate their flavor profile with its tangy and spicy notes.

Expert Tip: Leave some headspace in the jars when packing the kimchi to allow for expansion during fermentation and to prevent overflow.

Frequently Asked Questions

Is it necessary to use Napa cabbage for making kimchi, or can I use other types of cabbage?

Napa cabbage is traditionally used for making kimchi due to its unique texture and flavor, but you can experiment with other types of cabbage if necessary. However, keep in mind that the taste and texture may vary slightly from traditional kimchi.

How long does homemade kimchi last in the refrigerator?

Homemade kimchi can typically last for several weeks to months when stored properly in the refrigerator. The flavor will continue to develop over time as it ferments, so it’s best to taste it periodically and consume it within a few weeks for optimal flavor.

Can I adjust the level of spiciness in the kimchi?

Yes, you can adjust the spiciness of your kimchi by adding more or less Korean red pepper flakes (Gochugaru) according to your preference. Start with a smaller amount and gradually increase until you reach your desired level of heat.

Why does my kimchi sometimes turn out too salty?

If your kimchi turns out too salty, it may be due to not rinsing the cabbage thoroughly after brining or using too much salt in the recipe. Make sure to rinse the cabbage well under cold water to remove excess salt before proceeding with the recipe.

Can I eat kimchi immediately after making it, or does it need to ferment first?

While kimchi can be consumed immediately after making it, it’s best to allow it to ferment for at least 6 hours to 2 days at room temperature to develop its full flavor. However, if you prefer a milder taste, you can enjoy it right away.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

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• Chana Chaat
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If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Kimchi

by Nabeela Kauser

Dive into the rich, spicy world of Kimchi, the quintessential Korean side dish that's now a global culinary phenomenon. With its captivating blend of taste and texture, this recipe is neither for the faint of heart nor the lazy Sunday cook.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest Time 6 hours hrs

Total Time 6 hours hrs 45 minutes mins

Course Sides

Cuisine Korean

Servings 8

Calories 33 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 Napa Cabbage About 1.5 kg
• ▢ 100 g salt
• ▢ 1.5 litre Water
• ▢ 1 tbsp Ginger Grated
• ▢ 4 cloves Garlic Minced
• ▢ 2 tbsp Fish Sauce
• ▢ 1 tbsp Soy Sauce
• ▢ 1 tbsp Korean Red Pepper Flakes Gochugaru
• ▢ 2 tsp Sugar
• ▢ 4 Green Onions Chopped
• ▢ 1 Carrot Julienned

Instructions

• Cut the Napa cabbage in half lengthwise, then into quarters. Remove the core.
• Cut each quarter crosswise into bite-sized pieces.
• Dissolve the sea salt in 1.5 litre water in a large bowl.
• Place the cabbage pieces in the salted water, making sure they’re fully submerged.
• Place a plate on top to weigh down the cabbage, and let it soak for 1-2 hours, tossing occasionally.
• Rinse the cabbage thoroughly under cold water to remove excess salt.
• Drain the cabbage in a colander for about 30 minutes to remove excess water.
• In a bowl, combine the grated ginger, minced garlic, fish sauce, soy sauce, Korean red pepper flakes, and granulated sugar. Mix well to form a paste.
• In a large mixing bowl, combine the drained cabbage, kimchi paste, chopped green onions, and julienned carrot.
• Put on disposable gloves and massage the paste into the cabbage leaves, making sure they’re well coated.
• Pack the kimchi mixture tightly into clean glass jars, pressing down as you go.
• Leave about 1 inch of space at the top to allow for expansion.
• Loosely cover the jars and let them ferment at room temperature for 6 hours to 2 days, depending on your desired level of fermentation. Check daily and press down the kimchi if it releases any liquid.
• Once the kimchi reaches your desired level of fermentation, seal the jars and refrigerate to slow down the fermentation process.
• Kimchi is best after a few days of refrigeration but can be consumed immediately.
• Enjoy your homemade kimchi as a side dish, in stir-fries, soups, or any way you like!

Notes

Feel free to adjust the amount of Korean red pepper flakes (gochugaru) based on your preferred level of spiciness.

The longer you let the kimchi ferment, the more intense its flavour will become.

Remember to use disposable gloves when massaging the kimchi paste to avoid staining your hands with red pepper flakes.

This recipe yields about 8 servings, but you can easily scale it up or down based on your needs.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 33kcalCarbohydrates: 7gProtein: 2gFat: 0.3gSaturated Fat: 0.1gSodium: 5350mgPotassium: 337mgFibre: 2gSugar: 3gVitamin A: 1692IUVitamin C: 32mgCalcium: 107mgIron: 1mg

Keyword Food, Kimchi, Recipe, Vegetables, Vegetarian

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