Pin this Kimchi is a vibrant, spicy, and tangy traditional Korean side dish that brings a burst of umami and crunch to any meal. This beloved staple is crafted from fermented napa cabbage and radishes, seasoned with a robust blend of chili, garlic, and ginger. Beyond its complex flavor profile, kimchi is celebrated for being packed with probiotics, making it as nutritious as it is delicious.
Pin this With a preparation time of just 40 minutes and a minimum of 2 days for fermentation, this recipe yields about 2 liters of authentic kimchi. It is a medium-difficulty dish that rewards your patience with deep, developed flavors that continue to evolve over several weeks in the refrigerator.
Ingredients
- Produce: 1 large napa cabbage (1.2 kg), 1 medium daikon radish (200 g, julienned), 4 scallions (sliced), 1 medium carrot (julienned, optional).
- Salt & Water: 80 g coarse sea salt, 1.5 liters cold water.
- Spice Paste: 6 cloves garlic (minced), 1 thumb-sized piece fresh ginger (minced), 1 small onion (chopped), 3 tbsp fish sauce (or soy sauce), 1 tbsp sugar, 3–5 tbsp Korean red chili flakes (gochugaru), 2 tbsp rice flour, 150 ml water.
Instructions
- Preparation
- Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
- Salting
- Dissolve sea salt in 1.5 liters cold water. Add cabbage, tossing to coat. Weight down with a plate and let sit for 2 hours, tossing every 30 minutes.
- Rinsing
- Rinse the cabbage thoroughly 2–3 times under cold water to remove excess salt, then drain well.
- Paste Base
- Whisk rice flour with 150 ml water in a saucepan over medium heat until thickened (1–2 minutes). Let cool.
- Blending
- Blend the cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar until smooth. Stir in gochugaru to taste.
- Mixing
- Combine drained cabbage, radish, carrot, and scallions in a bowl. Using kitchen gloves, massage the spice paste into the vegetables.
- Packing
- Pack tightly into clean jars, pressing down to remove air. Leave 2.5 cm (1 inch) of headspace.
- Fermenting
- Seal and leave at room temperature for 1–2 days, burping the jars daily. Taste after 48 hours; once tangy, move to the refrigerator.
Zusatztipps für die Zubereitung
When packing the kimchi, it is essential to press down firmly to eliminate air pockets and ensure the vegetables stay submerged. Always leave at least 2.5 cm (1 inch) of headspace at the top of your jars to allow for expansion during fermentation. Don't forget to burp the jars daily during the room temperature stage to release gas buildup.
Varianten und Anpassungen
For a milder flavor, reduce the amount of gochugaru or incorporate a grated apple or pear into the spice paste. To make the dish vegan, simply substitute the fish sauce with soy sauce or a dedicated vegan fish sauce. Ensure your soy sauce is gluten-free if dietary restrictions require it.
Serviervorschläge
Kimchi can be enjoyed as a classic side dish, added to hearty soups, or served alongside rice and eggs. For a complete dining experience, pair this spicy fermented dish with a crisp lager or a glass of dry Riesling to balance the heat.
Pin this Homemade kimchi is a rewarding project that provides 12 servings of probiotic-rich goodness. At only 35 calories per serving, it is a healthy, flavor-packed addition to any meal that will continue to improve as it matures in your fridge.
Recipe Questions
- → How long does kimchi fermentation take?
Initial fermentation takes 1-2 days at room temperature. Once tangy to your liking, transfer to the refrigerator where it continues fermenting slowly, developing deeper flavors over several weeks.
- → Can I make kimchi vegan?
Yes, simply replace the fish sauce with soy sauce or vegan fish sauce alternative. The fermentation process and final texture remain the same.
- → How do I know when kimchi is ready?
Taste after 48 hours of room temperature fermentation. When it reaches your desired level of sourness and tanginess, move it to the refrigerator. The flavors will continue to evolve over time.
- → Why do I need to burp the jars?
Burping releases carbon dioxide produced during fermentation. Opening the jars daily prevents pressure buildup and potential breakage while allowing beneficial bacteria to thrive.
- → What can I serve with kimchi?
Enjoy as a side dish with rice and eggs, add to soups and stews, incorporate into fried rice, or serve alongside grilled meats. It pairs beautifully with crisp lager or dry Riesling.
- → How long does homemade kimchi last?
Properly fermented and refrigerated kimchi keeps for several months, becoming more sour and flavorful over time. Ensure clean utensils are used when serving to prevent contamination.