Kimchi
Making homemade kimchi is a great way to bring bold, vibrant flavours into your kitchen. With fresh Napa cabbage, salt, and a mix of flavourful ingredients, you’ll transform simple items into a tangy, spicy treat. After just a few hours of prep and a few days of fermentation, you’ll have jars of kimchi ready to add an authentic Korean kick to your meals.
Equipment
- Jars or Airtight containers
- Blender or Food processor
Ingredients
- 2 large Napa Cabbage chopped
- 1 cup salt
- ½ Daikon
- 1-2 bundle Scallions
- ½ cup fish sauce
- ¼ cup shrimp paste or ground dried shrimp
- ¼ cup glutinous rice or rice flour
- 1½-2 cups water
- 1 cup Gochugaru Korean chili powder
- ½ medium onion
- ½ Korean pear I used a gala apple
- 2 tbsp ginger minced
- 3 cloves garlic minced
- 2 tbsp sugar you can also add more for a slightly sweeter taste
Instructions
- Chop the cabbage and put in a large bowl or Chafer
- Cover with salt, mixing and rubbing the leaves generously
- Cover or place in large zip-lock for 1-2 hours. leave at room temperature mixing every 30 min
- Cut the Daikon and Scallion into 3inch matchstick size and add to a mixing bowl
- Add fish sauce and shrimp paste to bowl, Mix and set aside till needed
- On medium-high heat, boil the rice with water. Stir to make sure the rice does not stick to the bottom of the pan and burn.
- After 20 minutes, the rice and water should have a glue-like texture. If there isn’t enough water, add to create a spreadable paste.
- Add the sugar and cook for another minute.
- Set aside to cool down.
- Prepare the onions, garlic, ginger and pear and add to food processor and blend.
- Add ¼ cup of the rice paste and blend again
- Add mixture to the Daikon & Scallion mixture and mix well
- Once cabbage is ready do the Bend test – cabbage should be malleable and bendable, not snap, if cabbage snaps let sit for another 30 min.
- Rinse the excess salt of the cabbage well & squeeze our excess moister.
- Place cabbage in a large bowl, chafer or tray, cover with sauce and Mix well
- Place kimchi in container of choice (see note #1.)
- Leave at room temp for 3 days then place in fridge (Kimchi can be enjoyed immediately but will taste better after it has fermented for a few days.)
- Enjoy your homemade kimchi as a side dish, condiment, or ingredient in various recipes. It pairs well with rice, noodles, soups, stews, and sandwiches, adding a tangy and spicy kick to your meals
Notes
- Fermentation: Use containers that limit oxygen exposure to help with the fermentation process. Let the kimchi sit at room temperature for about 3 days before putting it in the fridge.
- The flavours of kimchi will continue to develop over time. It’s completely normal for bubbles to form and for gas to be released as it ferments. Make sure to burp the container occasionally to let out any excess gas and keep things from getting too pressurized.
- Storage: After the initial 3-day fermentation at room temperature, transfer your kimchi to airtight containers and store it in the fridge. This will help keep it fresh and prevent any strong odors from spreading.
- Kimchi will last for several weeks or even months in the fridge when stored properly. As it sits, the flavours will mature, becoming more tangy and sour over time.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
