Introduction:
Kimchi recipe, a classic fermented meal comprised of seasoned vegetables, is a Korean cuisine staple. Kimchi, known for its pungent flavors and probiotic advantages, has grown in popularity around the world and is now used as a condiment, side dish, or even a main ingredient in a variety of recipes.Â
In this post, we’ll look at how to make kimchi from scratch, including a complete ingredient list and step-by-step directions for cooking this traditional Korean dish.
Ingredients for Kimchi recipe:
For the Kimchi Paste:
- 1 cup Korean chili powder (gochugaru)
- 1/4 cup fish sauce
- 1/4 cup salted shrimp (saeujeot), finely minced
- 1/4 cup sugar
- 6-8 cloves garlic, minced
- 1 small piece ginger, grated
- 2 tablespoons glutinous rice flour
- 1/4 cup water
For the Kimchi Base:
- 1 napa cabbage (about 2 pounds), cut into quarters lengthwise
- 1/4 cup salt
- 4-6 green onions, cut into 1-inch pieces
- 1 daikon radish, peeled and julienned
- 1 medium carrot, peeled and julienned
- 1 Asian pear, peeled and grated (optional, for sweetness)
- 1 tablespoon sesame seeds (optional, for garnish)
Step-by-Step Kimchi recipe:
Step 1: Prepare the Napa Cabbage:
Cut the napa cabbage in quarters lengthwise, keeping the core intact.
Rub salt evenly between the leaves of each cabbage quarter, concentrating on the thicker sections.
Place the salted cabbage quarters in a large bowl or container and let for 2-3 hours, tossing occasionally to ensure even salting.
After salting the cabbage sections, thoroughly rinse them under cold running water to remove any excess salt. Drain thoroughly and set aside.
Step 2: Make the Kimchi Paste:
In a small saucepan, mix the glutinous rice flour and water. Cook over medium heat, stirring regularly, until the mixture becomes a paste.
In a large mixing bowl, combine the Korean chili powder, fish sauce, minced salty shrimp, sugar, chopped garlic, grated ginger, and cooked rice flour.
Combine the ingredients together to make a smooth, thick kimchi paste. Adjust the seasoning to your taste.
Step 3: Prepare the Kimchi Base:
In a separate large mixing bowl, combine julienned daikon radish, carrot, green onions, and grated Asian pear (if using).
Place the made kimchi paste in the bowl with the vegetables. Using gloves, work the paste into the vegetables until uniformly coated.
Step 4: Ferment the Kimchi:
Transfer the salted and cleaned cabbage quarters to a clean, sterilized glass or plastic container.
Stuff the seasoned vegetable combination between the layers of cabbage leaves, pushing down firmly to remove air bubbles and coat the cabbage completely with the kimchi paste.
Allow some space at the top of the container for expansion during fermentation.
Cover the jar and allow the kimchi to ferment at room temperature for 1-2 days, depending on your desired fermentation level.
After the initial fermentation phase, place the container in the refrigerator to slow the fermentation process.
Step 5: Serve and Enjoy:
Kimchi is ready to serve once it has fermented to your desired level. Cut the kimchi into bite-sized pieces and place in a serving bowl.
If preferred, sprinkle with sesame seeds and serve as a side dish or condiment to rice, noodles, or grilled meats.
Conclusion:
Making Kimchi recipe at home is a pleasant culinary experience that allows you to tailor the flavors and ingredients to your personal preferences. Follow this classic kimchi recipe to make a delightful, probiotic-rich dish that adds depth and richness to your meals. Experiment with different vegetables and fermentation times to get your favorite version of this popular Korean dish. Enjoy the process of preparing Kimchi recipe while tasting the vivid tastes of Korean food!
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