How to make Kimchi – Easy Recipe with Best Tips

Certainly! Here’s an easy recipe for making classic Baechu Kimchi (배추김치), the most popular type of kimchi made with Napa cabbage. This step-by-step guide will help you prepare delicious kimchi at home.

Easy Kimchi Recipe – Step by Step

Ingredients:

• 1 large Napa cabbage
• 1/2 cup sea salt (or kosher salt)
• 2 cups water
• 2 tablespoons sugar
• 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
• 2 tablespoons Korean red chili paste (gochujang)
• 1 tablespoon Korean red chili flakes (gochugaru)
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 green onions, chopped
• 1 medium carrot, julienned (optional)
• 1/2 Korean radish, peeled and cut into thin strips (optional)

Instructions:

1.Prepare the Cabbage:

• Cut the Napa cabbage in half lengthwise and then cut each half into thirds.
• Place the cabbage pieces in a large bowl. Sprinkle the sea salt between the layers of cabbage. Add enough water to cover the cabbage. Toss gently to ensure the salt is evenly distributed.

2. Soak the Cabbage:

• Let the cabbage soak in the salty water for 2 hours. This process helps soften the cabbage and draw out excess moisture.

3. Rinse and Drain:

• After soaking, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well in a colander.

4. Prepare the Kimchi Paste:

• In a separate bowl, combine the sugar, fish sauce, gochujang, gochugaru, minced garlic, and minced ginger. Mix well to create a thick, spicy paste.

5. Add Vegetables:

• If using, add the chopped green onions, julienned carrot, and radish to the kimchi paste. Mix well to coat the vegetables evenly with the paste.

6. Mix the Kimchi:

• In a large mixing bowl, combine the drained cabbage with the kimchi paste mixture. Use your hands (wearing gloves to protect from the chili) to massage the paste into the cabbage and vegetables. Make sure the cabbage is thoroughly coated.

7. Pack the Kimchi:

• Pack the kimchi mixture tightly into clean, airtight jars or containers. Press down firmly to eliminate air pockets and prevent spoilage. Leave a bit of space at the top of the jar to allow for expansion as the kimchi ferments.

8. Ferment:

• Leave the jars at room temperature for 1 to 2 days to start the fermentation process. Taste the kimchi each day until it reaches your desired level of tanginess. Once fermented to your liking, transfer the jars to the refrigerator.

9. Enjoy:

• The kimchi is ready to eat right away, but it will develop more complex flavors as it continues to ferment in the refrigerator. Enjoy it as a side dish, in stews, or with various Korean meals.

Best tips to eat Kimchi

• Always use clean utensils and containers to avoid contamination.
• If the kimchi starts to overflow in the jar, you can open the lid occasionally to release gas build-up.
• For a slightly milder kimchi, reduce the amount of gochugaru or gochujang.

This recipe provides a straightforward method to make delicious homemade kimchi. Enjoy your cooking!