Easy Kimchi Recipe Simple Fermentation from www.meghantelpner.com
Description
Kimchi is a traditional Korean dish that has been around for centuries. It is a spicy, fermented cabbage dish that is loaded with healthy probiotics and is perfect for adding to any meal. Making your own kimchi at home can seem intimidating, but it is actually quite easy. In this article, we will go over the best easy kimchi recipe that you can make in the comfort of your own kitchen.
Prep Time
The prep time for this recipe is about 30 minutes.
Cook Time
There is no cook time for this recipe.
Ingredients
- 1 head of Napa cabbage - 1/4 cup of sea salt - 1/4 cup of gochugaru (Korean red pepper flakes) - 1 tablespoon of sugar - 1 tablespoon of fish sauce - 1 tablespoon of minced garlic - 1 tablespoon of minced ginger - 4 green onions, chopped - 1/2 cup of shredded carrots
Equipment
- Large mixing bowl - Cutting board - Sharp knife - Gloves (optional) - Glass jars with tight-fitting lids
Method
1. Cut the cabbage in half lengthwise and then cut each half into quarters. Remove the cores and chop the cabbage into bite-size pieces. 2. Put the chopped cabbage into a large mixing bowl and sprinkle with the sea salt. Massage the salt into the cabbage for about 5 minutes, until it starts to release moisture. 3. Cover the bowl with a plate or plastic wrap and let it sit at room temperature for about 2 hours. The cabbage will release more moisture during this time. 4. Rinse the cabbage thoroughly with cold water and drain it well. 5. In a separate bowl, mix together the gochugaru, sugar, fish sauce, garlic, and ginger to make a paste. 6. Add the green onions and carrots to the cabbage and mix well. 7. Put on gloves (optional) and add the paste to the cabbage mixture. Mix well, making sure that all of the cabbage is coated evenly. 8. Pack the cabbage mixture tightly into glass jars, leaving about an inch of space at the top. Press the mixture down firmly to remove any air pockets. 9. Seal the jars tightly and let them sit at room temperature for 1-5 days, depending on how sour and fermented you like your kimchi. Check the jars daily and press down on the mixture to release any air bubbles. 10. Once the kimchi is fermented to your liking, store it in the refrigerator. It will last for several months.
Notes
- You can adjust the amount of gochugaru to make your kimchi spicier or milder. - Make sure to use sea salt and not table salt, as table salt can contain additives that can interfere with the fermentation process. - If you don't have fish sauce, you can use soy sauce instead.
Nutrition Info
This recipe makes about 8 servings. Each serving contains: - Calories: 31 - Fat: 0g - Carbohydrates: 7g - Protein: 2g - Sodium: 1193mg - Fiber: 3g - Sugar: 4g
Recipes FAQ
Q: Can I use regular cabbage instead of Napa cabbage? A: Napa cabbage is traditionally used in kimchi, but you can use regular cabbage if you can't find Napa cabbage. Q: Can I skip the fish sauce? A: Fish sauce adds a savory, umami flavor to the kimchi, but if you don't have any or don't want to use it, you can leave it out. Q: How long does the kimchi need to ferment? A: The fermentation time can vary depending on the temperature and humidity of your kitchen. Taste the kimchi daily until it reaches your desired level of sourness and fermentation.
Recipe Tips
- Use gloves when mixing the paste with the cabbage to avoid staining your hands with the red pepper flakes. - Make sure to pack the kimchi tightly into the jars to avoid any air pockets, which can cause mold to grow. - You can use the leftover kimchi juice to make delicious soups or stews.
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