Kimchi recipes are a pungent side dish that is a staple for almost
every Korean household. Kimchi recipes are usually very spicy and are
more commonly made with Napa cabbage which has elongated leaves.
However, there are many different types of kimchi recipes that you can make with just about anything that is edible.
Kimchi should also be fermented long enough to contain healthy
probiotics that will help you to digest cooked foods.
Kimchi is National Dish of Korea
There are literally hundreds of varieties of kimchi that you can make and some kimchi recipes aren't even spicy.
Other popular main ingredients besides cabbage can be radish, cucumber, eggplant, and mustard greens.
However, the most iconic kimchi recipe is made with salted Napa cabbage and is seasoned with Korean chili peppers, onion, garlic, green onions, ginger, and fish.
Authentic Kimchi Recipe
1 Medium Napa Cabbage (4 to 5 inch diameter)
Coarse Sea Salt for Brine
Organic Starch Ingredients:
1 cup Filtered or Spring Water
3 Tbsp. Sweet Rice Flour
Organic Seasoning Ingredients:
1 1/2 cups Peeled and Julienned Daikon Radish or Red Radish
1/2 cup Sliced Green Onion
1/2 cup Gochugaru or Korean Chili Pepper Flakes or To Taste
1/4 Medium Minced Onion
2 Tbsp. of Minced Garlic
2 Tbsp. of Minced Ginger
1 Tbsp. of Sugar
1 Tbsp. and 1/4 tsp. Fish Sauce
1 Tbsp. Coarse Sea Salt
Discard the loose outer leaves of cabbage and quarter lengthwise. Trim off the root if needed.
Lift each leaf and sprinkle salt on each layer. Use a big pinch of salt for each large leaf - about 2 to 3 tsp. of salt for each quarter of cabbage. Salt a little more on stalky parts and less on leafy parts - set aside.
Check and turn them every 30 minutes. In 1 to 1/2 hours (at 70 degrees F) your cabbage leaves should be properly brined. Check the thicker leaves to see if they bend and snap properly.
Then submerge cabbage quarters in cold water and rinse them thoroughly a few times before resting them in a colander to drain excess water.
Combine starch mixture in a small pot. Stir ingredients together and bring to a boil - cook rice flour for another 1 minute until pudding like consistency and set aside to cool.
Now prepare the seasoning mixture by combining the seasoning ingredients with the starch mixture in a large bowl - mix well and season to taste.
Now lift each leaf (use a food grade glove to protect hands from hot chili) and distribute seasoning between each leaf (about 1/2 to 1 Tbsp of mixture) until all leaves are well coated. Then coat the outer leaves.
Finally, fold the quarter cabbage in half and wrap its outer leaves around itself - then place in a jar. Repeat process with remaining cabbage quarters.
Push cabbage down firmly in the jar and close the lid tightly. Be sure to leave some head-space in jar (should only be filled 80% full)
Leave kimchi to ferment at room temperature for 1 to 4 days. Refrigerate once your kimchi recipe has reached the desired fermentation.
Check kimchi everyday to check on progress. Be sure to push kimchi down firmly, so that kimchi stays submerged in juices. Cut into 1 to 2 inch wide slices to serve.
Simple Fermented Kimchi Recipe
1 Large Napa Cabbage Head
1 Medium Carrot
1/2 cup Kosher Salt
1 1/2 Tbsp. Mochiko Sweet Rice Flour
1/2 cup Filtered Water
1 Small Grated Onion
5 Cloves of Pressed or Grated Garlic
1 inch of Fresh Peeled & Grated Ginger
1/2 Ripe Peeled & Grated Pear
2 Green Onions (slice the green parts)
3 Tbsp. Fish Sauce
1/2 cup Korean Hot Pepper Flakes
Rinse your cabbage and cut into half. Then core the cabbage and cut to create 4 quarters. Now cut the cabbage into 2 inch pieces.
Next, peel your carrot and cut into matchstick pieces. Add the cut cabbage and carrot sticks to a large mixing bowl and sprinkle in the salt. Completely cover vegetables with water and let them soak for 1 1/2 to 2 hours.
Meanwhile, make the rice paste by combing the sweet rice flour with 1/2 cup of water in a pan - stir to remove all lumps. Then heat up to medium heat while stirring.
Towards end of cooking time (total time 4 to 5 minutes) add in the sugar. Stir until a thick paste forms - then set aside to cool.
When rice paste is cool enough, add it to your grated onion, garlic, ginger, and pear along with the green onion, fish sauce, and pepper flakes. Stir to combine the seasoning for your kimchi recipe.
Drain the salty water from the soaked vegetables and mix in the seasoning paste using food grade disposable gloves.
Coat vegetables evenly and pack them firmly into glass jars to remove any air pockets. Leave some room at the top of jars and cover loosely with a lid.
Put a plate underneath fermenting kimchi jars to catch any liquid that may escape while fermenting. Let kimchi sit on your kitchen counter for at least two days at room temperature before storing in refrigerator.
Easy Kimchi Recipe
1 Medium Napa Cabbage (cut into bite sized pieces)
5 Tbsp. of Kosher Sea Salt
3 to 4 tsp. Fish Sauce
1 Heaping Tbsp. Ginger & Garlic Paste
About 2 tsp. of Sugar
1 Small Red Onion (thinly sliced)
1/2 Medium Carrot (thinly sliced)
3 Tbsp. Korean Red Pepper Flakes or Gochugaru
Transfer your chopped cabbage to a large bowl and rinse with cold water. Next add the salt and massage into cabbage with your clean hands.
Let the salted cabbage sit for 4 hours on your counter. Then wash the cabbage 2 to 3 times and squeeze out excess water from cabbage.
Transfer cabbage to another large bowl. Add the fish sauce, garlic & ginger paste, sugar, onion, carrot, and Korean pepper flakes.
Mix everything together and coat cabbage evenly with seasoning. Adjust your seasoning at this point.
Transfer kimchi to a non-reactive container and pack firmly. Cover and ferment for 4 to 5 days. Make sure to check on kimchi daily.
Kimchi recipes typically take about 4 to 10 days to properly ferment depending on where you happen to live and how warm it is at the time of fermentation.
If you can keep your kimchi submerged and put an airlock on your fermenting jar - you can leave your kimchi alone for the first few days, so you don't interfere with the fermentation process.