Kimchi is a traditional Korean dish made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings. The seasoning mix typically includes chilli flakes, garlic, ginger, and salted seafood.
The vegetables are salted, mixed with the seasoning paste, and then left to ferment for a period ranging from a few days to several weeks, depending on the desired flavor and the temperature at which it is stored.
Kimchi is known for its tangy, spicy, and umami flavors and is celebrated for its health benefits, including high levels of vitamins A and C, fiber, and beneficial probiotics that support gut health. It is a staple in Korean cuisine and can be served as a side dish, used in cooking soups, stews, and fried rice, or even eaten on its own.
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Ingredients:
- 1 large napa cabbage
- 1/4 cup sea salt or pink himalayan rock salt
- Water (enough to soak the cabbage)
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 2 tablespoons fish sauce or salted shrimp paste
- 3 tablespoons red chilli pepper flakes
- 1 teaspoon sugar
- 4 finely chopped green onions
- 1 grated medium carrot
- 1 grated daikon radish
Method
1: Prepare the Cabbage
- Cut the napa cabbage lengthwise into quarters and remove the core. Chop the quarters into bite-sized pieces.
- Place the chopped cabbage in a large bowl and sprinkle with sea salt, ensuring the salt is evenly distributed. Add enough water to cover the cabbage and let it soak for 1-2 hours, turning occasionally to ensure even salting.
2: Rinse and Drain
- After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.
3: Prepare the Seasoning Paste
- In a bowl, combine the grated garlic, grated ginger, fish sauce (or salted shrimp paste), red chilli pepper flakes, and sugar. Mix well to form a paste.
4: Mix the Vegetables
- Add the chopped green onions, grated carrot, daikon radish to the seasoning paste. Mix until the vegetables are well-coated with the paste.
5: Combine Cabbage and Seasoning
- Add the drained cabbage to the bowl with the seasoned vegetables. Use your hands (wear gloves to protect from the chilli) to thoroughly mix everything together, ensuring the cabbage is well-coated with the seasoning paste.
6: Pack the Kimchi
- Pack the seasoned cabbage mixture tightly into your fermentation jar. Press down firmly to remove any air bubbles and ensure the brine covers the vegetables.
7: Ferment
- Seal the jar with the self-burping airlock and steel ring.
- Leave the jar at room temperature to ferment for 1-2 days, depending on the ambient temperature and your preference for fermentation. Taste daily until the desired flavor is achieved.
How to Store Kimchi
Proper storage of kimchi is crucial to maintaining its flavor, texture, and safety. Here are some detailed guidelines on how to store kimchi:- After 1-2 days, or when the kimchi reaches the desired level of fermentation, transfer the container to the refrigerator. Cold storage slows down the fermentation process, allowing the flavors to develop more gradually and preventing the kimchi from becoming too sour too quickly.
- Kimchi can be stored in the refrigerator for several months. Over time, it will continue to ferment slowly, deepening in flavor. It may become more sour and develop a stronger aroma, which is normal and part of its charm.
What to do with Kimchi
- As a Side Dish: Serve kimchi alongside rice, noodles, or grilled meats.
- In Recipes: Use kimchi in soups, stews, fried rice, pancakes, or sandwiches for an added flavor boost.
- As a Condiment: Add kimchi to burgers, tacos, or hot dogs for a spicy, tangy kick.