What is Kimchi?
Kimchi (김치) refers to salted, seasoned, and fermented vegetable foods. Its history dates back to ancient times. Kimchi, which originated as pickled vegetables, today comes in hundreds of different variations in Korea. My 15 quick kimchi recipes include some of the most common. Over the final decade or two, Korean kimchi has garnered global popularity as a healthy probiotic food. It includes useful lactic acid bacteria, has high antioxidant and most cancers-combating residences, and aids in the prevention of getting old. This recipe uses baechu (배추), often known as napa cabbage, thus the name “baechu kimchi.”
Pogi kimchi (포기김치) gets its name from the cabbage’s unbroken head. Pogi refers to the “head” of a vegetable. In late autumn, Korean households create enormous quantities of this variety of kimchi for their kimjang (or gimajang, ), an annual kimchi production event in preparation for the cold months. I grew up witnessing my mother make kimjang with over 100 cabbages and her neighborhood friends, who swapped their schedules to help each other.
I normally make 5 – 10 heads (pogi) of cabbage at a time because we eat it every day. I also provide a regular supply to my adult children. My mom and mom-in-law have finished this for us for a long term, and I am satisfied to hold on to the practice.
There is never enough of it in Korean families. Many Korean cuisines use well-fermented kimchi, including jjigae, mandu, bibim guksu, kimchijeon, and dubu kimchi.
Purchasing napa cabbage (Baechu)
When chopped, an excellent cabbage has a neatly straight white part that isn’t too thick and vivid yellow interior leaves.
Salt for Kimchi
Korean coarse sea salt (cheonilyeom, 천일염) is ideal for seasoning vegetables in kimchi. It’s natural salt with a gritty texture that has undergone minimum processing. This salt, also known as golden-sodium (굵은소금), which means coarse or thick salt, has a pleasant taste without the bitterness and helps develop flavors in fermented foods.
When we initially arrived in America, Korean sea salt was not accessible, so we used American table salt to season the cabbage. If using fine salt, use roughly 1/4 less than the amount specified in the recipe.
Kimchi Seasonings
The flavor of kimchi varies greatly based on the quality, kind, and proportion of spice ingredients. Each Korean household has its own recipe, sometimes inspired by the distinct flavors of their birthplace. I find myself doing it differently every time.
Good grade gochugaru makes a significant impact in kimchi. Kimchi recipes often include gochujang (Korean red chili pepper flakes), garlic, and ginger, as well as legal (salted fish) to enhance the flavor and aid fermenting. Saeujeot (salted prawns) and myulchiaekjeot (fish sauce made with anchovies) are the most popular ones. For additional information on these components, see my Korean Pantry Seasoning components. I occasionally use fresh prawns, which is my mother’s secret ingredient for adding freshness to the kimchi flavor. If you can’t find saeujeot in your area, use raw prawns instead.
To make vegan kimchi, omit shrimp and replace fish sauce with soup soy sauce (gukganjang, 국간장). Or simply try my vegan kimchi recipe.
How to Make Kimchi
To help you get started making kimchi at home, I created this recipe that uses one head of napa cabbage. Begin with one, then increase by doubling or tripling the recipe.
It usually starts with salting the main vegetable. To make pogi kimchi, split the whole cabbage in half lengthwise, then into quarters. If you’re using two little cabbages, chopping them in half should be enough.
Then, fully immerse each cabbage half/quarter in salt water, one at a time. Use the remaining half cup of salt to generously sprinkle over the thick white section of each leaf. This technique ensures the white areas are equally salted.
Meanwhile, make a kimchi paste by combining all of the seasoning ingredients, then chop the radish into thin matchsticks and combine thoroughly with the paste. The rest is simple: massage a small amount of the radish mixture over each cabbage leaf, primarily the white part.
How long does this last?
Although you may eat kimchi at any time, it takes about two weeks in the refrigerator to properly develop its flavors. It will continue to age in your refrigerator and remain wonderful for a few months when the good bacteria count is at its peak. It can last much longer and get very sour with time.
Ingredients
Napa cabbage – 1 large (or 2 small)
Salt – 1/2 cup (for salting the cabbage)
Water – four cups (for rinsing and soaking)
Korean red pepper flakes (Gochugaru) – 1/four cup (alter to taste)
Garlic cloves – 5-6 cloves, minced
Ginger – 1-inch piece, minced
Green onions – 4-5 stalks, chopped
Carrot – 1, julienned (optional)
Daikon radish – 1, julienned (optional)
Fish sauce – 2 tablespoons (optional)
Sugar – 1 teaspoon (optional, for balance)
Water for paste – 1/4 cup (for mixing with spices) Rice flour – 1 tablespoon (to thicken paste, optional)
Watch the recipe video here:
FAQs:
How lengthy does kimchi maintain for you?
Kimchi may be preserved in the fridge for 3 to 6 months if properly saved in an airtight container. However, as it a while, it turns into more bitter.
To what quantity is the kimchi spicy?
The degree of spice in kimchi varies. The quantity of Gochugaru, or Korean pink pepper flakes, used can be adjusted to govern the quantity of heat.
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