Kimchi
Kimchi is a staple in Korean cuisine, a traditional side dish made of salted and fermented vegetables, most commonly napa cabbage and Korean radish, with a spicy and sour seasoning. It's a versatile dish, enjoyed on its own, with rice, or as an ingredient in various stews and soups.
Ingredients you will need
To make delicious Kimchi, you'll need the following fresh ingredients, carefully chosen for optimal flavor and texture:
- 1 large napa cabbage (about 5-6 lbs)
- 1 cup Korean radish (mu), julienned (or daikon radish)
- 1 cup coarse sea salt (for brining)
- 1/2 cup Korean chili flakes (gochugaru), adjust to taste
- 1/4 cup fish sauce (or vegan alternative)
- 1/4 cup minced garlic
- 2 tablespoons grated fresh ginger
- 2 tablespoons sugar
- 1/2 cup glutinous rice flour porridge (made with 1/4 cup flour and 1/2 cup water)
- 1/2 cup green onions, chopped into 1-inch pieces
- 1/4 cup Asian chives, chopped (optional)
- 1 small yellow onion, blended into a paste
- 1 small apple or pear, blended into a paste
Step-by-step instructions
Follow these detailed steps to prepare your own homemade Kimchi, ensuring a perfect fermentation and flavor profile:
- Prepare the cabbage: Quarter the napa cabbage lengthwise and remove the tough core. Cut into 2-inch pieces. Rinse thoroughly.
- Brine the cabbage: In a large bowl, layer the cabbage with coarse sea salt. Let it sit for 2-3 hours, tossing every 30 minutes, until the cabbage is flexible. Rinse the cabbage 3 times under cold water, squeezing out excess water after each rinse. Drain well.
- Make the glutinous rice porridge: Whisk glutinous rice flour with water in a small saucepan. Cook over medium heat, stirring constantly, until it thickens into a paste (about 5 minutes). Let cool completely.
- Prepare the spice paste: In a large bowl, combine the cooled rice porridge, Korean chili flakes, fish sauce, minced garlic, grated ginger, sugar, blended yellow onion, and blended apple/pear. Mix well until a smooth paste forms.
- Combine ingredients: Add the julienned radish, green onions, and Asian chives (if using) to the spice paste. Mix well.
- Mix with cabbage: Put on gloves. Add the brined and drained cabbage to the spice paste. Thoroughly massage the paste into every leaf of the cabbage.
- Pack and ferment: Tightly pack the kimchi into an airtight container or jar, pressing down to remove air pockets. Leave about 1 inch of headspace. Close the lid.
- Ferment: Leave the kimchi at room temperature for 1-2 days (or longer depending on desired sourness). Once it starts bubbling and smelling sour, transfer it to the refrigerator. It will continue to ferment slowly in the fridge and can be stored for several weeks.
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your Kimchi making. Learn the secrets to perfecting this recipe and impressing your guests.
- Quality Ingredients: Use fresh, high-quality napa cabbage and Korean chili flakes for the best flavor and authentic color.
- Wear Gloves: The chili paste can stain and irritate skin, so always wear gloves when handling the kimchi.
- Taste as You Go: Adjust the amount of chili flakes, sugar, and fish sauce to your personal preference.
- Patience is Key: Fermentation takes time. Don't rush the process, and let your kimchi develop its complex flavors.
Share your thoughts
We love hearing from you! Leave a comment or rate this recipe to share your experience with the VTSU Morey Dining Hall community. Your feedback helps us grow and improve.