Save Kimchi is a vibrant, spicy, and tangy traditional Korean side dish that brings a burst of umami and crunch to any meal. Made from fermented napa cabbage and radishes seasoned with a potent blend of chili, garlic, and ginger, this probiotic-rich staple is both a healthy and flavorful addition to your kitchen repertoire.
Save While the process of making kimchi involves a few days of patience for fermentation, the hands-on preparation is straightforward. By combining fresh produce with a homemade spice paste, you create a living food that develops deeper, more complex flavors over time.
Ingredients
- 1 large napa cabbage (about 1.2 kg / 2.5 lbs)
- 1 medium daikon radish (about 200 g), julienned
- 4 scallions, sliced
- 1 medium carrot, julienned (optional)
- 80 g (1/3 cup) coarse sea salt
- 1.5 liters (about 6 cups) cold water
- 6 cloves garlic, minced
- 1 thumb-sized piece fresh ginger, peeled and minced
- 1 small onion, roughly chopped
- 3 tbsp fish sauce (or soy sauce for vegan)
- 1 tbsp sugar
- 3–5 tbsp Korean red chili flakes (gochugaru), to taste
- 2 tbsp rice flour
- 150 ml (2/3 cup) water
Instructions
- Step 1
- Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
- Step 2
- Dissolve sea salt in 1.5 liters cold water in a large non-reactive bowl. Add cabbage pieces, tossing to coat. Place a plate and a weight on top to keep submerged. Let sit for 2 hours, tossing every 30 minutes.
- Step 3
- Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.
- Step 4
- To make the spice paste, whisk rice flour with 150 ml water in a small saucepan over medium heat until thickened (about 1–2 minutes). Let cool.
- Step 5
- In a blender, combine cooled rice paste, garlic, ginger, onion, fish sauce (or soy sauce), and sugar. Blend until smooth. Stir in gochugaru to desired spice level.
- Step 6
- In a large bowl, combine drained cabbage, daikon radish, carrot (if using), and scallions. Add spice paste and, using kitchen gloves, massage thoroughly to coat all vegetables.
- Step 7
- Pack the kimchi tightly into clean glass jars or a fermentation crock, pressing down to eliminate air pockets. Leave at least 2.5 cm (1 inch) headspace at the top.
- Step 8
- Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas.
- Step 9
- Taste after 48 hours; once sour and tangy to your liking, store in the refrigerator. Kimchi will continue to ferment slowly and develop deeper flavors over several weeks.
Zusatztipps für die Zubereitung
Proper salting is essential for the right texture; ensure you rinse the cabbage thoroughly after the two-hour soak to remove excess salt. When packing the jars, press the vegetables down firmly to remove air pockets, which helps prevent spoilage during the fermentation phase.
Varianten und Anpassungen
For a milder version, simply reduce the amount of gochugaru or add a grated apple or pear to the spice paste for natural sweetness. To make this recipe vegan, replace the fish sauce with soy sauce or a vegan fish sauce alternative.
Serviervorschläge
Serve kimchi as a traditional side dish, or use it to add a spicy kick to soups and rice bowls. It pairs exceptionally well with fried eggs for breakfast. For a beverage pairing, try a crisp lager or a dry Riesling to complement the heat.
Save Once your kimchi has reached its peak tanginess, store it in the refrigerator where it will continue to evolve. This spicy, crunchy condiment is a fantastic way to bring the bold flavors of Korea into your everyday meals.
Recipe FAQs
- → How long does kimchi fermentation take?
Kimchi ferments at room temperature for 1-2 days, then continues developing flavor in the refrigerator for several weeks. Taste after 48 hours and refrigerate when desired tanginess is achieved.
- → Can I make kimchi vegan?
Absolutely. Replace fish sauce with soy sauce or vegan fish sauce alternative. The fermentation and flavor profile remain excellent without animal products.
- → What is gochugaru?
Gochugaru are Korean red chili flakes with medium heat and slightly sweet flavor. They're essential for authentic kimchi and provide the characteristic red color and spicy kick.
- → Why is rice flour used in kimchi?
Rice flour creates a thickened paste base that helps spices adhere to vegetables and promotes beneficial bacterial growth during fermentation. It's traditional and improves texture.
- → How do I know when kimchi is ready?
Ready kimchi tastes tangy, slightly sour, and has developed bubbles from fermentation. The vegetables soften but retain crunch. Trust your taste preferences for fermentation timing.
- → What can I serve with kimchi?
Kimchi pairs beautifully with steamed rice, in fried rice, atop noodles, in soups like kimchi jjigae, or alongside grilled meats. It's incredibly versatile in Korean and fusion cuisine.