Kimchi is one of the main staples in Korean cuisine and can be defined as a traditional fermented vegetable side dish with plenty of seasonings.
The most popular sort of kimchi is cabbage kimchi; all the flavors are perfectly balanced-sour, spicy, salty, and umami. If you think making kimchi is too complicated, fear not, for it can actually be pretty easy.
Cabbage kimchi will give you a great taste but is rich in vitamins A, B, and C. The fermentation produces probiotics, ensuring the maintenance of healthy gut flora setting for proper digestion and health. You can also adjust it according to your taste if you do it at home.
Let’s get started, then!
INGREDIENTS:
For the Cabbage:
- 1 medium napa cabbage
- 1/4 cup sea salt (for salting the cabbage)
- 4 cups water (for soaking the cabbage)
For the Kimchi Paste:
- 1 tablespoon rice flour (optional, for thickening the paste)
- 1 tablespoon sugar
- 1/4 cup water (for making the rice paste)
- 1/2 cup gochujang (Korean red pepper flakes, adjust based on spice preference)
- 5 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 4 tablespoons fish sauce (or soy sauce for a vegan option)
- 2-3 green onions (cut into 1-inch pieces)
- 1 medium carrot (julienned)
- 1/2 daikon radish (julienned, optional)
Instructions on Easy Cabbage Kimchi Making
Step 1:
Preparation of Cabbage Removes central core from cabbage. Cut into four quarters along length, then cut each quarter across into 2 inch wide strips.
Soak the cabbage in a large bowl with the sea salt and water for about 2 hours, flipping the cabbage to salt evenly. It will relax and start yielding some liquid.
Step 2:
Wring out the cabbage and drain When the cabbage is softened, it’s rinsed under cold water to remove excess salt. Well-drained and set aside.
Step 3:
Making of kimichi pasteCook over medium heat, constantly stirring as the mixture thickens to a paste consistency (about 1-2 minutes). This step is optional but yields a thicker kimchi paste.
In a big bowl, mix the cooled rice paste.
if you’re using with gochugaru, minced garlic, grated ginger and fish sauce, or soy sauce for vegan. Stir well.
Step 4 :
Add the sliced green onions, carrot julienned, and daikon radish (if using) into the kimchi paste and mix well to coat the vegetables uniformly.
Now mix it into the kimchi paste by gently folding the drained cabbage pieces, making sure that every piece of cabbage is coated with the spicy mixture evenly. You may have to mix it by hand if you would like to be extra careful since your hands get stained with the color of gochugaru.
Step 5:
Pour the kimchi into a clean, airtight jar, packing it down to remove any air pockets.
Leave about 1 inch of space at the top of the jar to allow for expansion during fermentation.
Tighten the jar’s lid loosely and leave it at room temperature for 1-2 days to ferment.
You could put a plate under the jar in case of overflow.
Step 6:
Taste and Preserve Taste after 1 to 2 days of fermentation. If the taste is sharp and savory, it’s ready to be consumed. If more sour is desired, another day or two is required to complete the fermentation process. When it reaches the flavor you prefer, transfer the kimchi to the refrigerator.
At this point, cold temperature slows down fermentation as the flavors in kimchi only get better with time.
Tips for making cabbage kimchi:
- Spice up the Food: Do you like your kimchi, which is not as spicy? Then use less gochugaru.
- Do you want it spicier? You can even add more or mix in some fresh chili peppers.
- Monitor Fermentation: Fermentation time is generally determined by the temperature in your kitchen.
- The warmer it is, the faster you will ferment; the cooler, the slower.
- Sterilize Your Jar: Before putting the kimchi into its jar, it’s really important that your fermentation jar is clean and sterilized in order not to introduce unwanted bacteria into the kimchi.
Health Benefits of Kimchi
Kimchi is not only savory but very healthy. Since it’s fermented, it ensures probiotics, which fight the nasty inhabitants of your gut. The garlic, ginger, and chili in the kimchi paste contain properties that are anti-inflammatory and boost the immune system. Also, napa cabbage, carrots, and radishes give off the necessity of having more fiber, vitamins, and antioxidants in your meals, making your dishes nutrient-dense.
How to Preserve Kimchi:
Store it in the refrigerator after the primary fermentation. It will last for several weeks or even months. The flavor will unfold with time as it becomes more sour and complex with age.
If it is a bit too sour for your taste, it’s great for cooking! Fermented kimchi is great for making some dishes like kimchi fried rice, kimchi pancakes, or kimchi jjigae.
conclusion:
Easy homemade cabbage kimchi Assuredly, making your own easy cabbage kimchi at home can be so rewarding and delicious when enjoyed as a traditional Korean side dish.
Using only a few ingredients and some patience, it is possible to create a delicious and probiotic-rich kimchi to go with meals. Perhaps you are a beginner in fermentation or have already been making kimchis