Save Kimchi is a vibrant, spicy, and tangy cornerstone of Korean cuisine, cherished for its complex umami profile and probiotic benefits. This traditional fermented dish combines crunchy napa cabbage and julienned daikon radish with a potent seasoning of garlic, ginger, and Korean red chili flakes, creating a versatile side that elevates any meal.
Save While the process requires a few days of patience, the result is approximately 2 liters of nutrient-dense, flavorful kimchi. This batch provides about 12 servings, each offering a low-calorie burst of flavor at just 35 calories per serving.
Ingredients
- 1 large napa cabbage (about 1.2 kg / 2.5 lbs)
- 1 medium daikon radish (about 200 g), julienned
- 4 scallions, sliced
- 1 medium carrot, julienned (optional)
- 80 g (1/3 cup) coarse sea salt
- 1.5 liters (about 6 cups) cold water
- 6 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, peeled and minced
- 1 small onion, roughly chopped
- 3 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp sugar
- 3–5 tbsp Korean red chili flakes (gochugaru), to taste
- 2 tbsp rice flour
- 150 ml (2/3 cup) water
Instructions
- Step 1
- Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
- Step 2
- Dissolve sea salt in 1.5 liters cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
- Step 3
- Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.
- Step 4
- To make the spice paste, whisk rice flour with 150 ml water in a small saucepan over medium heat until thickened (about 1–2 minutes). Let cool.
- Step 5
- In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
- Step 6
- In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.
- Step 7
- Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 2.5 cm (1 inch) headspace at the top.
- Step 8
- Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas.
- Step 9
- Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.
Zusatztipps für die Zubereitung
For a milder version of this kimchi, reduce the quantity of gochugaru. You can also add grated apple or pear to the spice paste to introduce a natural sweetness that balances the heat.
Varianten und Anpassungen
To prepare a vegan version, simply replace the fish sauce with soy sauce or a vegan fish sauce alternative. If you have gluten sensitivities, ensure the soy sauce used is certified gluten-free.
Serviervorschläge
Kimchi is traditionally served as a side dish, but it is equally delicious when incorporated into soups or served alongside rice and eggs. For a beverage pairing, enjoy it with a crisp lager or a dry Riesling.
Save As your kimchi rests in the refrigerator, its flavors will continue to mature and mellow. This living food is a testament to the beauty of fermentation, offering a unique taste of Korean tradition in every bite.
Recipe FAQs
- → How long does kimchi fermentation take?
Kimchi typically ferments at room temperature for 1-2 days before becoming tangy enough to refrigerate. However, flavors continue developing over weeks in cold storage, becoming more complex and sour over time.
- → Can I make kimchi without fish sauce?
Absolutely. Substitute fish sauce with soy sauce or vegan fish sauce alternatives to create a plant-based version. The flavor profile remains authentic and delicious.
- → What makes kimchi spicy?
Korean red chili flakes called gochugaru provide the signature heat. Adjust amount from 3-5 tablespoons depending on spice preference. The flakes offer mild to medium heat with deep, earthy flavor.
- → Why is rice flour used in kimchi?
Rice flour creates a thickened paste base that helps spices adhere evenly to cabbage leaves. This traditional technique ensures consistent seasoning throughout every batch and helps fermentation proceed properly.
- → How do I know when kimchi is ready to eat?
Taste after 48 hours of room temperature fermentation. When tangy, slightly sour, and bubbly, it's ready for refrigeration. The texture should remain crisp with vibrant red color throughout.
- → What dishes pair well with kimchi?
Serve alongside rice bowls, in soups like kimchi jjigae, fried rice, with eggs, or simply as a spicy condiment. The tangy brightness complements rich meats, noodles, and mild vegetables perfectly.