How to make Kimchi
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5
How to make Kimchi
Description
How to make Kimchi demonstrates the classic steps required to create this fermented Korean staple. The base is Napa cabbage lightly salted and soaked to soften and draw out moisture. The addition of julienned daikon radish and sliced leek adds varied textures. The kimchi paste is prepared by pureeing garlic, ginger, onion, and fish sauce, then mixed with chili flakes and a cooling rice flour porridge that helps bind and mellow the spice. The combination is thoroughly mixed into the drained vegetables before fermenting.
The flavor relies on a balance of spicy chili, savory fish sauce, fresh ginger, and a slight sweetness from the porridge. The fermentation process develops complex tangy notes over time. The dish serves as a pungent, crunchy condiment typical to Korean meals.
This method yields a consistently textured kimchi with tender cabbage pieces enveloped in a thick, spicy paste that clings well, ideal for side dishes or cooking bases.
Ingredients
- 1 (about 1 pound) Napa cabbage
- ¾ cup salt
- 1 medium daikon radish - julienned
- 1 cup leek cut diagonally, onion type
KIMCHI PASTE
- ½ cup fish sauce
- 5-7 cloves garlic
- 2 tablespoons ginger
- 1 medium onion
- ½ cup chili flakes - or chili powder
PORRIDGE
- 1 ½ cups water
- ¼ cup rice flour
- 1 tablespoon sugar
Instructions
- Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite-size pieces.
- Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.
- Let it soak in the brine for at least 1 ½ hours, turning every 30 minutes. Then drain and rinse thoroughly.
- Meanwhile, prepare the porridge: In a saucepan, combine ¼ cup sweet rice flour, 1 ½ cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until becomes thick and translucent, about 5-7 minutes. Remove from heat and let it cool down before using.
- Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.
- Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined. Add the sauce to the drained cabbage, daikon radish and onion leeks and mix well.
- Kimchi may be eaten fresh after making or can be fermented. To ferment, put the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.
- On the 3rd day open the lid of the jar and if you see some bubbles with lots of liquids, or maybe sour smells, it means it’s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 90 kcal
% Daily Value*
| Calories | 90kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1164mg | 49% |
| Potassium | 303mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 22.3mg | 25% |
| Calcium | 45mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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