Kimchi! Just the mention of this classic Korean dish sets the taste buds alive! Classic Homemade Kimchi, with its zingy, spicy, and tangy punch, makes an excellent side dish perfect for just about any occasion. It’s as if you’re taking a sensory trip to the heart of Korea with each bite. This homemade kimchi recipe is so good, it might hoard all the limelight away from your main dish! Can you resist it? I wouldn’t bet on it!
Kimchi is packed full of nutritious veggies and flavors that are just bursting to be savored. Our recipe promises authenticity and delivers a mouth-watering experience right in the comfort of your home! Cozy family dinner or a fancy get together, Kimchi is bound to be a crowd-pleaser!
- Prep time: 30 minutes
- Cook time: 0 minutes (Yes, you read that right!)
- Total time: 30 Minutes + Fermentation Time
- Servings: Roughly 8 Cups
- Yield: 1 large Jar of Kimchi
Our ride to the tangy world of fermentation begins here. So tie your apron tight, it’s kimchi time, folks!
Ingredients & Equipment You’ll Need
- 1 large Chinese cabbage (about 2 lbs)
- 1/4 cup sea salt (or kosher salt)
- 2 tablespoons of grated garlic (5-6 cloves)
- 1 teaspoon of grated ginger
- 1 teaspoon of sugar
- 3 tablespoons of fish sauce
- 1-5 tablespoons of Korean red pepper flakes (depending on your spice tolerance)
- 8 ounces of radish, peeled and cut into thin strips
- 4 spring onions, chopped
For this recipe, you would need a Large Mixing Bowl and a jar for fermentation.
How To Make Classic Homemade Kimchi
- Cut the cabbage lengthwise into quarters and remove the cores. Sprinkle each leaf with the sea salt and let it sit for 2 hours.
- In the mean time, prepare a paste by mixing garlic, ginger, sugar, fish sauce, and the Korean red pepper flakes.
- Now add this paste to the radish and spring onions and ensure everything is well combined.
- Rinse the cabbage under cold water 3 times and drain it well.
- Firmly pack the paste into the cabbage leaves, ensuring that all leaves get a fair share of the mix.
- Pack the kimchi into a jar, pressing down hard so the brine rises to cover the vegetables. Leave at least 1 inch of space at the top for the kimchi to expand during fermentation.
- Ferment the kimchi for 2 days at room temperature, then refrigerate.
Tips For The Best Results
- Always use fresh ingredients for a richer flavor.
- Adjust the quantity of Korean red pepper flakes to meet your spice tolerance.
- The fermentation time may vary depending on the temperature and humidity of your house or area.
Storage Tips
- Don’t overfill the jar during the initial fermentation stage as the kimchi will expand and possibly overflow.
- Always store Kimchi in the fridge once the fermentation is done. This slows down the fermentation process dramatically and keeps your kimchi fresh and crunchy.
Frequently Asked Questions
Q: Can I replace Korean red pepper flakes with regular ones?
A: You can, but this might alter the taste as Korean red pepper flakes have a unique flavor profile.
Q: Can I store kimchi in plastic containers?
A: It’s recommended to store kimchi in glass jars to prevent potential reactions with the plastic and also to prevent odor transmission.
Q: What do I serve with kimchi?
A: Kimchi pairs well with a variety of dishes but goes exceptionally well with steamed rice and Korean BBQ.
Q: How long can I store kimchi in the fridge?
A: Properly stored and refrigerated, kimchi lasts for a few months but it���s best within the first few weeks.
Q: Is all kimchi spicy?
A: Not all kimchi is spicy. The level of spice can be adjusted based on your preference.
Nutritional Facts of Classic Homemade Kimchi
Per 100g serving:
- Calories: 15
- Fat: 0 grams
- Carbs: 2 grams
- Protein: 1 gram
Every cook’s journey to the spicy realm of Korean gastronomy must include this Classic Homemade Kimchi recipe. It’s an explosion of flavor that’s sure to impress even the toughest of critics. Serve it cold alongside your favorite BBQ dishes or simply paired with a bowl of hot steamed rice; it’s an experience your taste buds will thank you for later!
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