International Cuisine: How to make Korean KimChi

Korean kimchi, often simply referred to as kimchi, is a traditional Korean dish made from fermented vegetables, most commonly Napa cabbage and Korean radishes, combined with seasonings like chili peppers, garlic, ginger, and salt. It is a staple in Korean cuisine and is enjoyed as a side dish or incorporated into various recipes.

The process of making kimchi involves salting the vegetables to draw out excess moisture, then mixing them with a paste made from seasonings and allowing the mixture to ferment over time. The fermentation process not only preserves the vegetables but also develops complex flavors and beneficial probiotics.

There are many different varieties of kimchi, with regional variations and family recipes adding to the diversity of flavors and ingredients.

 

Some common types of kimchi include:

1. Baechu Kimchi: This is the most common type of kimchi, made with Napa cabbage. It's often spicy, tangy, and slightly sweet.
2. Kkakdugi: This kimchi is made with cubed radishes instead of cabbage. It has a crunchy texture and a refreshing, slightly spicy flavor.
3. Oi Sobagi: Also known as stuffed cucumber kimchi, this variety features cucumbers that are filled with a spicy kimchi paste.
4. Gat Kimchi: This kimchi is made with mustard greens, giving it a slightly bitter and peppery flavor.
5. Chonggak Kimchi: Made with small radishes, chonggak kimchi has a unique crunchy texture and a slightly sour taste.

 

Kimchi is not only delicious but also nutritious, as it is rich in vitamins, fiber, and probiotics. It's often served as a side dish alongside rice and other Korean dishes, but it can also be used as an ingredient in soups, stews, pancakes, and more.

Overall, kimchi holds a significant cultural and culinary importance in Korea and has gained popularity worldwide for its bold flavors and health benefits.

 

Here is the recipe of how to make Korean Kimchi.

 

 

Ingredients:

• 1 large Napa cabbage (about 2 pounds)
• 1/2 cup coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 1 tablespoon sugar
• 3 tablespoons fish sauce or soy sauce for a vegan option
• 1/2 cup Korean red pepper flakes (gochugaru)
• 4 green onions, chopped
• 1 medium carrot, julienned
• Optional: 1 daikon radish, julienned

 

Instructions:

1. Prepare the Cabbage:
   • Cut the Napa cabbage lengthwise into quarters and remove the core.
   • Chop the cabbage into bite-sized pieces.
2. Salt the Cabbage:
   • In a large bowl, dissolve the sea salt in water to create a brine.
   • Submerge the cabbage pieces in the brine and let them soak for 2-3 hours, tossing occasionally to ensure even salting.
   • After soaking, rinse the cabbage under cold water to remove excess salt. Drain well and set aside.
3. Make the Kimchi Paste:
   • In a mixing bowl, combine the grated ginger, minced garlic, sugar, fish sauce (or soy sauce), and Korean red pepper flakes. Mix well to form a paste.
4. Mix the Vegetables:
   • In a large bowl, combine the rinsed cabbage, chopped green onions, julienned carrot, and daikon radish (if using).
   • Add the kimchi paste to the bowl and toss everything together until the vegetables are evenly coated with the paste.
5. Ferment the Kimchi:
   • Pack the kimchi mixture tightly into clean glass jars, pressing down firmly to remove any air pockets.
   • Leave some space at the top of the jars to allow for expansion during fermentation.
   • Close the jars loosely with lids or covers.
6. Fermentation Process:
   • Let the jars sit at room temperature for 1-2 days to kickstart the fermentation process.
   • After 1-2 days, taste the kimchi. If it has reached your desired level of fermentation, you can move it to the refrigerator to slow down the fermentation process.
   • If you prefer a stronger flavor, you can let it ferment at room temperature for a few more days, tasting it periodically until it reaches the desired taste.
7. Storage:
   • Store the fermented kimchi in the refrigerator, where it will continue to develop flavor over time.
   • It can be kept for several weeks to months in the refrigerator.
8. Enjoy:
   • Serve your homemade kimchi as a side dish, topping for rice or noodles, or as a flavorful addition to various recipes.

 

Homemade kimchi is delicious and versatile, and once you've mastered the basic recipe, feel free to experiment with different vegetables and seasonings to create your own unique variations.