Make Your Own Kimchi Recipe

Make Your Own Kimchi Recipe


For those of you unfamiliar with kimchi, it’s an extremely popular dish that originated in Korea. It is comprised of fermented vegetables, particularly Korean radishes and Napa cabbage. It usually features a variety of seasonings such as ginger, salt, chili powder, and garlic. It is typically a very spicy dish; however, it is also served in a mild non-spicy form. In the article below we’ll walk you through an absolutely delicious kimchi recipe. The recipe has been tried and tested and will deliver a wonderful flavor. To create this recipe please follow the instructions listed below:

Servings: 1 Quart
Preparation Time: 2.5 Hours
Fermentation Time: 2-5 Days

Ingredients to Make Your Own Kimchi Recipe
1 Medium Size Head of Napa Cabbage
1/4 Cup of Sea Salt
1 Teaspoon of Granulated White Sugar
1 Teaspoon of Freshly Grated and Peeled Ginger
1 Tablespoon of Freshly Grated Garlic Cloves
1 Jug of Distilled Mineral Water
2 Tablespoons of Fish Sauce
8 Ounces of Daikon Radish
4 Trimmed Scallions Sliced into 1-inch Squares
4 Tablespoons of Dried Korean Red Pepper Flakes

Preparation to Make Your Own Kimchi Recipe
1. Cut the Napa cabbage into 2-inch wide strips.
2. Place your cut cabbage into a large bowl and manually sprinkle it with sea salt. Massage the salt into the cabbage. Cover the cabbage with the distilled water. Weight down the cabbage so that it stays submerged and set it aside for 2 hours.
3. Drain all of the water from the cabbage and rinse it thoroughly. Set it aside to continue to drain in a colander.
4. Take out a small mixing bowl and thoroughly stir together the ginger, white sugar, garlic, fish sauce, and red pepper flakes.
5. Mix the cabbage, seasonings, radish, and scallions together. Use your hands for this step, making sure all of the cabbage is coated with the seasoning blend.
6. Place the seasoned cabbage into a 1-quart jar. Make sure that your cabbage is completely covered with the brine. Leave an inch of space at the top of your jar and then tightly seal it with a lid.
7. Let your kimchi ferment for 2-5 days at room temperature and away from any direct sunlight. Check it daily and press down on the cabbage to keep it in the brine.
8. Once the kimchi is ready to serve, place the jar into the refrigerator. It will stay fresh for up to 2 weeks.

Best Wine Pairing for Kimchi? Go for a light white wine!