Kimchi: A Tangy, Spicy Fermented Dish You Can Make at Home

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Kimchi is a cornerstone of Korean cuisine, with origins tracing back over a thousand years. Originally developed as a method to preserve vegetables during harsh winters, kimchi has evolved into a popular dish known for its tangy, spicy, and umami-rich flavors. Traditionally, kimchi is made by fermenting Napa cabbage with a variety of seasonings, and it's often enjoyed as a side dish, in stews, pancakes, or even paired with rice and eggs.

Kimchi is incredibly versatile. It’s commonly used in Korean dishes such as kimchi jjigae (stew), kimchi fried rice, and kimchi pancakes. It’s also a delicious addition to grilled meats, sandwiches, and ramen, adding a burst of flavor and a healthy dose of probiotics to any meal.

While making kimchi might seem intimidating, it’s actually quite straightforward. With a few basic ingredients and some patience, you can create this flavorful ferment at home.

Ingredients:

For the Vegetables:

• 1 large Napa cabbage, rinsed & loosely chopped

• 2 carrot, julienned

• 3 spring onions, sliced

• 2-3 tbsp kosher salt (for salting cabbage)

• 3 spring onions, roughly chopped

• 1/2 daikon radish, peeled and cut into matchsticks

For the Paste:

• 1 1/2 tbsp rice flour

• 1/2 cup water

• 1 tsp sugar

For the Mixture:

• 1 asian pear (or 1 small/med apple, roughly chopped- peeled, remove seeds)

• 4-6 garlic cloves

• 1-2 inch knob ginger, peeled and chopped

• 1/2 tbs sugar

• 1 onion, quartered

• 2 tbsp fish sauce

• 1/2 lime (juiced)

• 1/4 cup gochugaru flakes (Korean chili flakes)

• 1/3 cup korean fine chili powder

• 1 tbsp salted shrimp (saeu-jeot)

Method:

1. Prepare the Vegetables:

   • Add the chopped Napa cabbage, radish to a large bowl.

   • Sprinkle with 2-3 tbsp salt and lightly massage it into the vegetables.

   • Let the vegetables sit for 10 minutes, then rinse and let drain out excess water. Reserve about 1 cup of the salt brine water.

2. Prepare the Paste:

   • In a small pan, combine the rice flour, water, and sugar.

   • Cook over medium heat until thickened, then set aside to cool.

3. Make the Sauce:

   • In a food processor, blend the pear, garlic, ginger, sugar, and onion with a little water until smooth.

   • Add fish sauce and salted shrimp and blend again.

4. Combine Paste and Sauce:

   • Pour the blended mixture into a bowl.

   • Add gochugaru flakes and chili powder mixing well to form a thick paste.

5. Mix Vegetables and Paste:

   • Fold the paste mixture into the drained vegetables, add spring onions and carrots and mix with your hands ensuring all veggies are thoroughly coated.

6. Ferment:

   • Pack the mixture into an airtight container, pressing down to remove any air pockets.

   • Seal the container and let it ferment at room temperature for 1-2 days minimum (I like to ferment 3-4 days then transfer to the fridge where it will continue to ferment but at a much slower pace).

   • Transfer the kimchi to the fridge. It’s best enjoyed after after 24-48 hours in fridge.

Top Tips for Authentic Kimchi:

1. Fermentation Time: While kimchi can be eaten fresh, allowing it to ferment longer enhances its flavor and texture.

2. Personalize It: Feel free to adjust the spiciness by increasing or decreasing the amount of gochugaru.