How to Make Kimchi

Categories: Food & Drink | Asian Cuisine | Cooking & Recipes

  • Spicy Korean kimchi is flavorful, super-healthy, and easy to make at home. Kimchi is Korea's national dish, and is a staple at many Korean restaurants. If you want to whip up a batch of this pickled cabbage treat yourself, Read this guide to learn how to make kimchi.

  • Introduction

    Kimchi's roots go back to ancient times, and written references to the food go back as far as 3,000 years. The flavors and ingredients have evolved over the centuries, such as the addition of chili pepper after the 16th century.

    • Kimchi has the distinctive honor of being named one of Health Magazine's top five "World's Healthiest Foods." In addition to being high in fiber and low in calories, it is packed with vitamins C and A, calcium, iron, and even probiotics. http://en.wikipedia.org/wiki/Kimchi#Nutrition_and_health
    • Kimchee is simple to prepare at home, and you can make it as sweet or as spicy as you desire.

  • Step 1: What You Need to Make Kimchi

    • 2 pounds of Napa cabbage, sliced coarsely
    • 1 small bunch green onions, sliced
    • 1/4 cup kosher salt
    • 2 tablespoons garlic, minced
    • 2 tablespoons fresh ginger, minced
    • 2 tablespoons fish sauce
    • 2 tablespoons ground, dried chili (Korean or Mexican varieties will work)
    • 1 teaspoon sugar
    • 6 cups of water
    • A large bowl
    • A medium bowl
    • A strainer
    • A 2-quart jar with lid

  • Step 3: Variations

    For a spicier kimchee, increase the amount of chili. If you prefer a sweeter taste, add more sugar. You may also experiment by adding additional vegetables for variations in flavor and texture. Daikon radishes, romaine lettuce, or carrots will go very well with your kimchee.

  • Step 2: How to Make the Kimchi

    1. In a large bowl, dissolve the salt into the water
    2. Add cabbage, and cover with a plate to push the cabbage down
    3. Soak for 10-12 hours
    4. Drain the cabbage, and reserve the saltwater it was soaking in
    5. Mix together all other ingredients in a medium bowl
    6. Add the mixture to the cabbage, and mix
    7. Stuff the cabbage mixture into your 2-quart jar
    8. Fill with reserved saltwater
    9. Cover and allow to ferment at cool room temperature for 2 to 3 days
    10. Store in refrigerator for up to 3 months

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