Is kimchi difficult to make?

Kimchi is expensive in stores, but it's cheap if you make it yourself. Kimchi may seem complex to make, but it's no more difficult than making a salad . Summary: Kimchi is typically made with cabbage, radish, garlic, onion, ginger, carrot, fish sauce, and chili flakes.

How long do Koreans ferment kimchi?

Kimchi fermentation time can take anywhere from a few days to several weeks . In any case, it will be safe to eat and delicious. After 5 days of fermentation, kimchi will be slightly tangy and firm. After several weeks, it will be more acidic and tender.

What are the two types of kimchi?

There are over 180 recognized varieties of kimchi. The most common kimchi variations are: Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves . Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi .

How long should you let kimchi ferment?

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator . For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

How long does homemade kimchi last?

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer .

Should kimchi be soft or crunchy?

Good fermented kimchi should be both soft and slightly crunchy . Should kimchi bubble when you open it? Yes, since kimchi is fermented, it often bubbles and releases a bit of pressure when opening a new jar (similar to opening a new bottle of Kombucha).

Is it OK to eat kimchi everyday?

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Is it okay to make kimchi without radish?

Common vegetables are Napa Cabbage and Daikon radish, but you can make kimchi from cucumber, cauliflower, and even seaweed . Salt is important to keep vegetables nice and crunchy, add flavor, preserve vitamin content and keep out bad bacteria.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated . Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

What is the world's best Korean kimchi?

Jongga , Koreans' favorite Kimchi brand of all time, has been elevating the legacy and culture of Kimchi since 1987.

What are the bubbles in kimchi?

One of the most obvious sign of fermentation is the presence of bubbles. During fermentation, the good bacteria produces carbon dioxide as a by product. So if you see bubbles in your Kimchi jar, it means that fermentation has begun .

What is original kimchi made of?

The main ingredient in kimchi is most often cabbage. Traditional Korean kimchi uses baechu, which is also known as napa cabbage . The cabbage is cut into quarters lengthwise, then salted or brined. This draws out the excess water, which helps to preserve the cabbage.

How is kimchi fermented in Korea?

Kimchi is fermented by anaerobic halophilic lactic acid bacteria . During the fermentation process, lactic acid bacteria produce organic acids and bacteriocin, which suppress the growth of harmful bacteria and impart a unique flavor to kimchi [4].

Do Koreans make their own kimchi?

Parents usually give their home-made kimchi to their adult children . It's common for married children to receive kimchi regularly from their mothers. The painstaking process of making kimchi has led to a flourishing kimchi industry.

Korean Kimchi Recipe (2024)

Author: Peter Kolesnichenko · Published: May 24, 2015 · Modified: Sep 4, 2021

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It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. Naturally fermented, full of probiotics and vitamins. Made with spicy Gochujang Red Chili Paste.

It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. When I wasyoung I feltinvincible, eatingwhatever I liked, usually. As Igrew older and maybe wiser and couldn't keep up with the twenty-somethings anymore, myinterest in health miraculously came alive. So how can I combine my love of cooking with the added benefits of probiotics and natural health?

A Korean Kimchi recipe. I love spicy foods and Asian foods, so this isa marriage made in heaven for me!Koreans have eaten Kimchee for over a thousandyears, and annually eat over 40 pounds per person! Lucky for me, it's not hard to make, lasts a long time, and I believe will improve my health and boost my immune system. The best part is because I made it, I know exactly what went into it. And it makes a delicious Kimchi Fried Rice recipe.

Kimchi Recipe with Gochujang Paste

Traditionally Kimchi is made by covering the whole pieces of napa cabbage with the spicy Gochujang paste, or Gochugaru (red pepper flakes). Either spice will work, I use the paste.I prefer to chop the cabbage into small manageable pieces. This doesn't impact the fermentation in any way, it's just easier to use as a condiment. You can find Gochujang at any Asian grocer. More and more supermarkets are carrying it in stock now.

In my pantry I had a 1kg bag of Himalayan Salt, and that is perfectly acceptable to use instead of regular salt. As I always say, use what you've got! If sodium levels are a concern in your diet, use kosher salt, as it has a lower milligram amount of sodium vs regular salt. I think there's no escaping the salt required in this recipe.

Kimchi Recipe with Apple

I love this recipe because it doesn't add sugar or honey like some recipes, but naturally adds sweetness with a grated apple. (You could substitute grated pear or nashi pear instead). That's the secret to an authentic Kimchee. I used a lot of carrots in this recipe, asthe carrots I bought were somegiant carrots, so I used them all as I don't like wastage. The photos are very carrot heavy, in hindsight, I should have used less carrot due to the physical size of the carrots.

So what do I do with all this Kimchi? I love adding my Korean Kimchi recipe to my chicken burgers, or you can just eat it as a side with your meal. Plus it makes a killer Kimchi Fried Rice which tastes amazing.

Check Out My Other Fermented Foods

Kombucha - Russian Mushroom Tea
Real Beet Kvass
Fermented Tomatoes
Bread Kvass

When you eat this Homemade Korean Kimchi Recipe, your healthwill thank you. Don't be scared to make this, and definitely don't pay supermarket prices for Kimchi. Homemade Kimchi is tastier anyways.Bon Appetit! Приятного аппетита!

Korean Kimchi Recipe + Video

Homemade Kimchi will boost your immune system! Koreans have eaten Kimchee for over a thousand years. Raw and naturally fermented Napa Cabbage, full of natural probiotics and vitamins. An authentic, fermented Korean Kimchi Recipe made with Gochujang Red Chili Paste

4.36 from 37 votes

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Prep Time: 1 hour hour

Fermenting time: 2 days days

Total Time: 1 hour hour

Ingredients

1 large Napa Cabbage or 2 smaller Napa cabbages
4 carrots grated
6 garlic cloves minced
1 knob of ginger, grated approx 75 grams (2.5oz)
1 cup garlic chives (optional) chopped
4 spring onions chopped
1 small daikon cut in 2 inch match sticks
¼ - ⅓ cup Gochujang paste or Korean red pepper powder*
1 apple peeled, cored, and grated
2 tablespoons of fish sauce or soy sauce
¼ cup sea salt

Instructions

Remove the cabbage leaves individually, and cut the cabbage leaves into 2 inch pieces, and put into a large bowl.
Put ¼ cup of salt into a small bowl of warm water and stir until dissolved.Add the salt water to the bowl of cabbage leaves and mix it up using your hands, ensuring each piece gets a good covering of salty water.
Leave the cabbage in the bowl at room temperature for 3-4 hours. The salt will start to draw out the water from the cabbage. You will see a brine in the bottom of the bowl.
Strain the cabbage through a colander. Some people quickly rinse it once or twice with water, but not necessary. Put your cabbage back into the bowl.
Add the grated carrot, match stick daikon, crushed garlic, grated ginger, garlic chives, grated apple and mix together.
Measure ⅓ cup of Gochujang and 2 tablespoons of fish sauce OR soy sauce, and vigorously mix thoroughly until completely covered. I suggest wearing disposable gloves, so the peppers don't burn.
Pack Kimchi tightly into glass jars, leaving a few inches from the top. Close lid and allow to sit in a cool dark place for at least 48 hours (longer to increase sourness).Periodically open up the jars to release the pressure that builds up. Bubbles will likely appear, this is normal.When its ready, place in the fridge, where it should last 2 months or more.

Video

Notes

Optional - to give kimchi a redder look with a spicier taste, add 2 tablespoons of the Korean red pepper powder.

The warmer your room is, the quicker the Kimchi will start to ferment. Keep and eye on it and taste it as per your preference. It will keep slowly fermenting in the fridge but at a slower rate. I prefer a fresher and less sour Kimchee, so tend to put it in the fridge after about 48 hours on the counter.

Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!