A spicy, fermented vegetable dish that is a staple in Korea, and loved by many around the world. This page contains kimchi recipes
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Kimchi is a fantastic Korean pickled cabbage. It's got a great kick, crunch, and happens to be very good for you. It is very low in calories, it helps boost metabolism, and it contains immune and digestion boosting probiotics. Unfortunately, some of the commercial kimchi in the shops can be overloaded with salt and sometimes even MSG. Here is how to make your own at home.
You should plan on making this a week ahead of time to give it time to ferment properly. Using a glass jar is preferred.
Prep Time: 25 minutes
Total Time: 3-7 days to pickle/ferment
Yield: 1 quart kimchi
- 1 head napa cabbage
- 1/2 cup kosher salt
- 12 cups cold water
- 3 ounces daikon radish
- 3 ounces carrot
- 5 cloves garlic
- 2 ounces fresh ginger
- 3 green onions
- 3 Tbsp fish sauce
- 4 Tbsp Korean salted shrimp (can substitute with salted anchovies)
- 4 Tbsp sugar
- 5 Tbsp red chili flakes or powder
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces. Discard the root end. Place in a large bowl, sprinkle with the salt. Toss with your hands until the cabbage is thoroughly coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged. The water should be salty like seawater, as they say. Cover with plastic wrap or paper towels and let sit at room temperature 8 to 12 hours.
- Place colander over a big bowl and pour out cabbage and salty water, reserving the salty water. Taste a cabbage. If it is too salty for your liking, you can give it all a rinse. Set cabbage aside.
- Crush the garlic and grate the ginger. Cut the daikon and carrot into thin strips. Chop the green onion. Add the fish sauce, dried shrimp and sugar. Mix it all together. Add the cabbage and about a cup of the salted reserved water.
- Place all the contents in a jar and leave the lid slightly open for about a day at room temperature. Make sure there's enough liquid to cover the mixture.
- After a day, close the lid tight and keep in a cold and dark place. Wrap the jar with double or triple plastic bags to keep the smell from seeping. You can start eating it in about a week.
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April 7, 20140 found this helpful
I would like to make kimchi. I have tried a couple of recipes, but haven't gotten the right one yet.