Korean kimchi is a traditional fermented dish made with vegetables, most commonly Napa cabbage, and seasoned with a variety of spices. Here's a step-by-step guide on how to make it:
Ingredients:
- Napa Cabbage: 1 large head
- Kosher Salt: 1/2 cup
- Water: For soaking cabbage
- Radish (daikon): 1 medium-sized, julienned
- Carrots: 2 medium-sized, julienned
- Green onions: 6-8 stalks, cut into 1-inch pieces
- Garlic: 5-6 cloves, minced
- Ginger: 1 tablespoon, minced
- Korean Red Pepper Flakes (Gochugaru): 1/2 to 1 cup (adjust based on your spice preference)
- Fish Sauce or Salted Shrimp Paste: 1/4 cup (optional, for added umami flavor)
- Sugar: 1-2 tablespoons (optional, to balance flavors)
- Rice Flour: 1 tablespoon (optional, for thickening the paste)
- Water: 1 cup
Instructions:
- Prepare the Cabbage:
- Cut the cabbage lengthwise in half, then cut each half into quarters.
- Rinse the cabbage quarters under cold water, ensuring each leaf is cleaned.
- Dissolve 1/2 cup of kosher salt in a large bowl of water.
- Submerge the cabbage quarters in the salt water, making sure they are completely covered. Let them soak for at least 2 hours, flipping them halfway through.
- Prepare the Paste:
- In a bowl, mix the minced garlic, minced ginger, Korean red pepper flakes, fish sauce or salted shrimp paste, sugar (if using), and rice flour (if using).
- Gradually add 1 cup of water to the mixture, stirring until everything is well combined. Adjust seasoning according to taste.
- Prepare the Vegetables:
- Julienne the radish and carrots, and cut the green onions into 1-inch pieces.
- After soaking, rinse the cabbage quarters under cold water to remove excess salt. Drain them well and squeeze out excess water.
- Combine Vegetables and Paste:
- In a large mixing bowl, combine the cabbage, radish, carrots, and green onions.
- Using gloves (to protect your hands from the spicy pepper), massage the paste mixture into the vegetables until they are evenly coated.
- Fermentation:
- Pack the seasoned vegetables tightly into clean, sterilized glass jars or airtight containers, pressing down firmly to remove any air bubbles.
- Leave some space at the top of the jars as the kimchi will expand during fermentation.
- Seal the jars tightly and let them ferment at room temperature for 1-5 days, depending on your desired level of fermentation and the ambient temperature. Warmer temperatures will speed up fermentation.
- Check the kimchi daily. Once it reaches your desired level of fermentation, transfer it to the refrigerator to slow down the fermentation process.
- Serve and Enjoy:
- Kimchi can be enjoyed as a side dish, in soups, stir-fries, or even in sandwiches. The longer it ferments, the more tangy and complex its flavor becomes.
Notes:
- Remember to use clean utensils and containers to prevent contamination during the fermentation process.
- Adjust the amount of Korean red pepper flakes according to your spice preference.
- Traditional Korean kimchi often uses salted seafood like fish sauce or salted shrimp paste for added depth of flavor, but these ingredients can be omitted for a vegetarian version.
- Feel free to customize your kimchi by adding other vegetables like Korean radishes, cucumber, or mustard greens.
