Kimchi

Name: Kimchi
Prep time: 75 min
Cook time: 5 min
Total time: 80 min
Yield: 0
Ingredients: Chinese cabbage 4 lbs; Fine salt 7 tsp; Daikon radish 0.8 lb; Fresh scallion 7 oz; Carrots 1 ¼ cup; Chinese garlic 3.5 oz; Dried chili pepper to chop 2 tbsp; Rice flour 3 tbsp; Brown sugar 2 ½ tbsp; Water 1 glass; White onions 0.7 cup; Fresh ginger 1.8 oz; Garlic 2 cloves

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 83
Carbohydrates g 14.9
of which sugars g 11.9
Protein g 5
Fats g 0.3
of which saturated fat g 0.03
Fiber g 6.8
Sodium mg 1442

Difficulty: Easy
Prep time: 1 h 15 min
Cook time: 5 min
Makes: pieces
Cost: Low
Note + fermentation time (at least 1 week at room temperature or 2 weeks in the fridge)

PRESENTATION

When it comes to Korean food, kimchi is something else. Really, it’s spicy, tangy, and packed with history. Made from napa cabbage, garlic, chili and ginger, it is not just tasty—it's a part of Korean identity. This dish is so important that even UNESCO recognized it. The fermentation? Gives it bold flavors and tons of probiotics. Good for the immune system.

Thing is, traditionally, Korean families gather to whip up huge batches before winter. Such a lovely tradition. It’s a real symbol of togetherness. And the beauty of traditional kimchi? It's super adaptable. You can tweak the heat and flavors by adjusting fermentation time—making each batch really really yours.

You’ll find homemade kimchi on tables across Korea, no question. And it’s always there—pairing with rice, grilled meats, or fish. This isn’t just any side dish; it's a nutritional powerhouse. The crunchy textures and intense flavors make it way way better than regular pickles. And the fun part? Many families get creative with ingredients, maybe trying vegan versions or adding more radishes.

As it ferments, its flavors get more complex. A new experience every time you open the jar. Honestly, this adaptability makes it a must-have for anyone who loves playing with flavors. The best part is sharing your kimchi recipe with friends, or using it in soups or pancakes. Pretty versatile.

Whether you like it spicy or mild, a good batch of traditional kimchi brings folks together, showcasing the communal spirit of Korean culinary traditions. So, if you're diving into a new kitchen adventure, give this colorful, flavorful dish a try. You'll soon see why it’s such a beloved part of Korean culture. And look, can't go wrong with that!

INGREDIENTS

Calories per serving

For about 6 lbs of kimchi: Chinese cabbage 4 lbs (1.8 kg); Fine salt 7 tsp (35 g); Daikon radish 0.8 lb (350 g); Fresh scallion 7 oz (200 g); Carrots 1 ¼ cup (150 g); Chinese garlic 3.5 oz (100 g); Dried chili pepper 2 tbsp (10 g) - to chop

For the rice sauce: Rice flour 3 tbsp (25 g); Brown sugar 2 ½ tbsp (30 g); Water 1 glass (250 g)

For the ginger paste: White onions 0.7 cup (100 g); Fresh ginger 1.8 oz (50 g); Garlic 2 cloves

Preparation

How to prepare Kimchi

To prepare the kimchi, start with the napa cabbage: after washing it, cut it first into quarters 1 and then into coarse pieces 2. Spread the cabbage on a tray and sprinkle with salt 3, mix and let it marinate for about 30 minutes. After this time, mix again and let it rest for another 30 minutes.

In the meantime, prepare the rice sauce: pour the water into a saucepan along with the rice flour 4 and brown sugar 5. Stir with a whisk and cook over low heat until you obtain a gelatinous mixture 6.

Transfer the rice sauce into a bowl and let it cool to room temperature 7. Now focus on the rest of the ingredients: peel and slice the daikon first into slices 8 and then into thin sticks 9.

Clean the spring onions and slice them into rings about 0.2 inches thick 10. Also, clean the carrots and cut them into strips 11. Finally, cut the garlic chives into pieces about 0.4 inches long 12.

Move on to the ginger paste: peel the onion and put it in a blender 13 along with the peeled ginger 14 and garlic cloves 15.

Blend until you get a smooth mixture 16. At this point, pour the rice sauce into a large bowl 17 and add the dried chili pepper 18.

Add the ginger paste 19, the daikon 20, and the carrots 21.

Also, add the spring onion 22 and the garlic chives 23, then mix with a spatula 34.

After the marinating time of the napa cabbage, rinse it under running water 25 and drain it well. Pour the cabbage into a bowl and add the spicy vegetables 26. Mix with your hands to combine everything well 27.

Transfer the kimchi into a glass fermentation jar 28, add the weight if present in the fermentation kit, and seal it with the lid. Let it ferment for at least a week in a cool place away from direct light sources or in the refrigerator for at least 2 weeks 29. After this time, your kimchi will be ready to use 30!

Storage

Once the fermentation period has passed, the kimchi is stored in the refrigerator. The longer it is stored, the more the fermentation will continue, giving you a product with a more pronounced flavor.

Advice

Instead of garlic chives, you can use chives. If you can’t find napa cabbage, you can make a version with savoy cabbage; regular cabbage is not recommended.

If you are trying this type of preparation for the first time, we recommend tasting the kimchi after the initial fermentation period to evaluate the taste and decide the best time to consume it.

The ideal containers are those for fermentation with the specific lid or traditional fermentation jars, both available on the market.

Tips and curiosities

• How many different types of kimchi are there?

It seems there are almost 200 varieties: besides the main ingredient (cabbage, cucumbers, daikon, radishes…), they also differ in the type of seasoning and preparation time.

• How is kimchi eaten?

It is perfect to accompany meat, fish, or rice dishes, but it is also used to prepare tasty soups and stews.

• Why is kimchi considered a healthy food?

It is rich in lactobacilli, essential for preserving the gut flora, as well as fibers, vitamins, minerals, and antioxidants: moreover, Koreans eat kimchi daily, and it is no coincidence that they are among the longest-lived people in the world, as proven by several studies!

• What is Kimjang?

It is one of the most typical and deep-rooted Korean traditions, the occasion when kimchi is collectively prepared in large quantities with the help of family, friends, and neighbors to store and consume it throughout the winter.

For the translation of some texts, artificial intelligence tools may have been used.