Kimchi [????]

Cabbage Kimchi (배추김치)

Kimchi is a staple of Korean cuisine, known for its bold flavors and fermentation benefits. This version features napa cabbage, a mix of seasonings, and the signature spice of gochugaru (Korean chili flakes). With a balance of saltiness, sweetness, and umami, this homemade kimchi develops deeper flavors over time, making it a delicious and probiotic-rich addition to meals.

Key Ingredients

For the Cabbage:

• 1 kg napa cabbage – The base of traditional kimchi, known for its crisp yet tender texture.
• 150 grams sea salt or rock salt – Helps draw out moisture, making the cabbage more flexible and absorbent.
• Around 5 cups water – Used to rinse the cabbage before fermentation.

For the Rice Paste:

• 4 tbsp glutinous rice or flour (or substitute with starch from white rice) – Helps thicken the paste and enhances fermentation.
• ½ cup water – Necessary for cooking the rice paste to the right consistency.
• 1 tsp fine sea salt – Adds balance to the seasoning mix.

For the Kimchi Paste:

• 1 tsp minced garlic – Provides a robust, savory base.
• ½ tsp minced ginger – Adds warmth and depth to the flavor.
• 1 tsp sugar – Enhances fermentation and rounds out the heat.
• 5 tbsp (50 grams) Gochugaru (Korean chili flakes) – The essential spice for heat and color (Indian chili flakes work as a substitute).
• 30 g Korean radish or daikon, carrot, apple, and pear, julienned – Adds crunch, natural sweetness, and complexity.
• 20-25 grams chives or spring onion – Contributes a mild onion flavor.
• 3 tsp fish sauce – Provides umami richness (optional for a vegan version).

How to Make Kimchi

Step 1: Prepping the Cabbage

1. Cut the napa cabbage into halves or quarters, depending on its size.
2. Sprinkle the cabbage leaves with salt, making sure to rub between the layers. Let it sit for 2 hours, turning occasionally.
3. The salt will draw out excess water, making the cabbage soft and flexible.
4. Rinse thoroughly with clean water to remove excess salt and let it drain while preparing the paste.

Step 2: Making the Rice Paste

1. In a small pan, mix rice flour (or white rice starch) with ½ cup of water and simmer over low heat.
2. Stir continuously until the mixture thickens into a smooth, sticky paste.
3. Remove from heat, add the 1 tsp fine sea salt, and let it cool completely.

Step 3: Preparing the Kimchi Paste

1. In a bowl, mix minced garlic, ginger, sugar, and gochugaru (Korean chili flakes).
2. Add the julienned radish, carrot, apple, pear, and chives.
3. Pour in the fish sauce (if using) and let it sit for 10 minutes to absorb flavors.
4. Once the radish mixture softens slightly, mix in the cooled rice paste.

Step 4: Coating the Cabbage

1. Take each cabbage leaf and spread a generous amount of the kimchi paste evenly, ensuring all layers are well coated.
2. Pack the coated cabbage tightly into a clean, airtight container or glass jar.

Step 5: Fermentation Process

1. Let the container sit at room temperature for 2 days to begin the fermentation. The warmer the room, the faster it ferments.
2. Transfer the kimchi to the refrigerator after 2 days to slow the process.
3. While kimchi is edible immediately after chilling, it’s best to wait 3-4 days for deeper flavors to develop.

Tips and Variations

• Control Spice Levels: Adjust the amount of gochugaru for milder or spicier kimchi.
• More Depth: Add a splash of fermented shrimp paste or anchovy sauce for deeper umami.
• Vegan Alternative: Skip the fish sauce and replace it with extra salt or soy sauce.
• Sweeter Kimchi: Add a bit of honey or date syrup for balance.

Tips for Success

• Even Salt Distribution: Make sure all leaves are salted to ensure proper texture.
• Proper Rinsing: Rinse cabbage thoroughly after salting to avoid overly salty kimchi.
• Use a Fermentation Jar: A glass container with an airtight lid works best for optimal fermentation.

Customizable Variants

• Crunchy Kimchi: Add sliced cucumbers for a refreshing bite.
• Mild Kimchi: Reduce the gochugaru and replace some with paprika for a gentler spice level.
• Fermented Faster: Store at a slightly warmer temperature to speed up fermentation.

Pro Tips for Meal Prep

• Batch Making: Prepare a larger batch and divide it into smaller jars for convenience.
• Longer Storage: Kimchi lasts for months in the fridge, improving in flavor over time.
• Cooking with Kimchi: Once fermented, use it in stews, pancakes, or fried rice for an extra punch of flavor.