The Korean dish that your gut will thank you for!
Kimchi is a Korean dish that one could possibly argue is their national dish. It’s used as a side dish/sallad, as ingredients in soup, and in many more dishes and ways! It’s very easy to make at home and please do try to add new ingredients and experiment with it. No kimchi is the same as another one!
I will try to get into the process immediately since I believe what you’re looking for is a recipe and a guide to how I make my kimchi!
If you’re more interested in why fermented foods are a great addition to your daily routine, check out this post! Here’s another post on how to make your own SCOBY for kombucha – another fermented product that’s easy to make at home.
Ingredient list:
- 1 Napa Cabbage (sometimes called Chinese Cabbage)
- 2-3 carrots (depending on size)
- 1 red onion (some people use green onions)
- 2-4 pieces of garlic (depending on your taste, I wouldn’t use more than 4 myself)
- A chunk of ginger (about 2 tbsp)
- 2 tbsp Gochugaru (Korean chili powder/flakes)
- 2 tbsp fish oil
- Salt to cover the cabbage (iodine free, since iodine may kill the good bacteria)
- Sugar (just a wee bit to get the fermentation started)
The salting and the cabbage:
- Start with cutting the cabbage into four chunks, lengthwise. Then cut each of those into four parts.
- Throw into a (clean) big bowl or bucket!
- Cover the cabbage with salt and mix it together as well as you can, with your (clean) hands or a spoon, etc.
- Let sit for about 2 hours, mix every 30 minutes.
The secret ingredient – The Paste:
Very important in the following steps to use CLEAN tools and hands!
- Clean the garlic and ginger and throw into a (clean) mixer.
- Add the Gochugaro and fish oil and mix it all together until its a nice paste.
- Clean and cut the carrots And cut them into preferred bits. I normally cut them lengthwise about 3-5 cm (1-2 inches) and try to keep the thickness of each piece thinner than 5 mm. I like some crunch, if you don‘t, make them thinner.
- Make thin slices of the onion, red or otherwise, and set aside.
2 + 2 = 5!
- Now, for the final, rinse the cabbage thoroughly until there’s no more salt on the outside of the cabbage. The taste should be salty, but not too salty if you try a small piece.
- Put everything in a new clean bowl and mix it up until there’s red goo all over the place!
- Put the whole thing into some sort of airtight jar. Always leave about 2-3 cm (1 inch) of space at the top.
- Press down to let the air out and make sure the cabbage, etc. is covered with liquid paste.
- Close the jar.
- Wait 24 hours, open the jar slightly and give it a smell, then shut it once again. Smells good, right?
- Wait 24 more hours, or more.
- Enjoy!
I’d be happy to hear of your experience with making kimchi at home! What ingredients are you using? How long do you let it ferment?
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