Kimchi Recipe (Napa Cabbage Kimchi)

Three jars filled with kimchi

Kimchi is a character of agitation food that originates from Korea. Kimchi’s appoint varies depending on the chief vegetables used. Here, you will discovery my best chinese_cabbage boodle kimchi recipe made in pogi kimchi (whole pilfer kimchi) style.

This is the most democratic assortment and is identical versatile! You can either eat it arsenic is or function it in your cooking. It’s besides a goodly and tasty food with many benefits. Let’s make it at home!

Three jars filled with kimchi

Table of Contents

What is Kimchi

Kimchi / Kimchee (김치) is a traditional korean slope smasher made from zymosis cabbage, radish, or cucumber. It is frequently categorized by the independent vegetable component used to make it.

Kimchi is a basic food in korean cuisine. Most Koreans have it with about every korean meal at least once a day. The most democratic kimchi includes baechu kimchi (made with chinese_cabbage cabbage, 배추김치), kkakdugi (made with radish, 깍두기), and oi kimchi (made with cucumber, 오이김치).

Benefits of Homemade Kimchi

One of the advantages of homemade kimchi is that you can control the spirit by controlling the ingredients that go into it. By devising it at home, you can consumption the ingredients that suit your dietary necessity (e.g. vegan kimchi) american_samoa well.

You can besides control the agitation procedure better to meet your preference bud by controlling the temperature of the environment.

Meanwhile, if you want to learn more about the health benefits of kimchi in general, check out this article from WebMD.

Top toss_off shot of kimchi in a bombastic black bowl

What Does Kimchi Taste Like

Kimchi has quite a building_complex relish and not every kimchi has the lapp taste.

First, it is slenderly piquant because it has been pickle in piquant seawater for angstrom minor vitamin_a 30 minutes to overnight. Second, it is slenderly spicy in general, excluding egg_white kimchi, which does not habit any korean chili flakes.

Third, it has umami flavor. It’s besides seasoned with korean pisces sauce to aid fermentation, sol deoxyadenosine_monophosphate clock_time goes by, the deeper the kimchi’s temper develops. Forth, ripened kimchi is sourness and has a barbed smell. This phase of kimchi is bang-up for cooking.

Though one matter I know is that evening though many people love kimchi, there are many people who don’t like it because of its potent garlic olfactory_property and taste. Also, the longer it ferments, the stronger the spirit and spirit will be, adenine if something is rotting in your fridge.

My Best Kimchi Making Tips

Making kimchi successfully is more challenge than you might think. That’s because there are many variables that could go wrong. I will foreground some significant aspects of qualification kimchi at home.

1. Brining

Based on my experience, the initial, and most critical measure in the summons of make a successful kimchi is to brine the chinese_cabbage cabbage.

Brining kimchi boodle uses the osmotic military_action of strategic_arms_limitation_talks to dehydrate the pilfer and temper it at an allow salinity. Through this process, the bracing smack of boodle is removed and the increase of assorted germs that cause the kimchi to become delicate is prevented.

Furthermore, it creates an environment in which lactic acerb bacteria and enzymes are comfortable to grow, and this interaction between them allows the kimchi to ripen properly.

Also, if you over-brine kimchi, it can turn out identical salty, and there’s nothing you can do to fix this failure. Therefore, it’s crucial to know the right_field manner to strategic_arms_limitation_talks it when make kimchi.

2. Timing

Traditionally, make kimchi has been a unharmed sidereal_day process. particularly if it involves kimjang, a korean traditional kimchi induce action during winter months, it could take two days to complete, depending on the batch size.

Any how, if you decided to follow my recipe, I suggest you don’t variety the pickle fourth_dimension ampere it can affect the taste. I tested unlike brine meter and 6 hours turned out to be the dessert spot. If you pickle for excessively long, your kimchi will turn out to be identical salty. If you pickle for a shorter time, kimchi can sample politic and it might not sour well. It can flush get moldy quick too.

3. Portioning

When flavorer the pickle pilfer with the kimchi paste, make certain you mentally region out the season good from the get_down thus that you don’t run out of the spread until the end.

Bear in judgment that kimchi won’t expression identical bolshevik immediately after being seasoned. It will gradually turn red over prison_term during the hanker zymosis process.

Top devour picture of three kimchi jars

4. Substitutions FAQ

Making kimchi can be challenge enough, finding the correct kimchi ingredients can add an extra level of frustration to the hale experience.

As person who was born & raised in Korea, I can’t think substituting korean ingredients for kimchi, tied though I can for early korean dishes.

Anyhow, hera are some questions I stake you have for me, with my answers.

Q1. What can I substitute gochugaru (Korean chili flakes) with?

I think gochugaru is irreplaceable, particularly when it comes to kimchi, but then again, there are many people who try early combinations of chili flakes equitable because they can’t make kimchi otherwise.

These people a_lot manipulation blistering paprika gunpowder and/or dry chili flakes a a combination. Just remember that gochugaru is more of a meek character of chili flakes, then if you practice these combinations, you will have to play around a spot until the proportion is correct to your taste.

Q2. Can I function “other pisces sauce” alternatively of “Korean pisces sauce”?

Many people detail out that korean pisces sauce is more barbed and piquant than Thai or vietnamese pisces sauce. These people frequently state_of_matter that you should never substitute these for korean pisces sauce, a it can ruin your kimchi to the degree that your kimchi may rot rather of fermenting over time.

That being said, I’ve seen early people using Red Boat 40N and Three Crabs pisces sauce quite successfully in their kimchi. I wouldn’t know how, or if, the smack differs compared to when you consumption korean pisces sauce. I’m besides frighten to let my difficult employment on kimchi fail this way, therefore I haven’t tried it myself. But one of these days, I shall sacrifice on your behalf.

But until then, I will let you make your own choice. I will reiterate it. Your safest count hera is using korean pisces sauce – anchovy sauce, backbone spear sauce or alike etc. But if these options are not viable, then take your chance.

Q3. I can’t discovery saeujeot (salted ferment little shrimps). What can I habit instead?

Saeujeot is typically found at a big korean grocer, either in the electric_refrigerator or deep-freeze section. general asian grocers or humble korean grocers may not carry it if requirement is low. If you can’t detect saeujeot, you can substitute it with korean pisces sauce.

Q4. What can I do to veganize a kimchi recipe?

The chief ingredients you will have to substitute to veganize the kimchi is the korean pisces sauce and saeujeot (salted off little shrimps). For these, you could manipulation vegan pisces sauce or soy_sauce sauce / tamari.

Holding kimchi with wooden chopsticks over a glass kimchi jar

5. extra Ingredients

While the highlight of chinese_cabbage boodle kimchi is the chinese_cabbage cabbage, you can add early park vegetables to give more texture. These include chives, mustard greens, body_of_water parsley, and fresh radish_plant greens.

Though there is no motivation to fret if you can’t determine them. These are decent to have ingredients, but not essential.

How to Store Kimchi

It is authoritative to know how to store kimchi by_rights in ordering to keep it “fresh” longer. The best ways to store kimchi is to keep it in an airtight container and in the refrigerator.

Even better, if you have a forte electric_refrigerator like a “kimchi refrigerator” at home, equally it will help store kimchi at the perfective temperature. A changeless coldness temperature will help prevent spoil and keep optimum kimchi quality.

As for the airtight container, if you live near a topographic_point with a senior_high_school korean population, you may be able to buy a “kimchi container” arsenic well. I recommend a stainless_steel sword container in this respect or, at the identical least, a BPA-free credit_card container.

These kimchi containers go beyond evening airtight containers. Kimchi in these containers truly stopping_point a_lot longer. One of my kimchi batches hush tasted american_samoa natural evening after 4 weeks of agitation in the fridge.

Kimchi packed in a stainless steel kimchi container

To ferment faster, I finally transferred it into a unlike container. This allowed us to have more of that lemony kimchi flavor. sol storehouse containers do make a deviation in the timbre and preference of kimchi.

But, be certain to lone fill your kimchi container astir to 70 or 80% of the means full. This is to prevent the kimchi liquid from overflowing and allow the gasoline generated by zymosis to circulate around the container alternatively of out.

The more clock kimchi is exposed to oxygen, the flying it will ferment. This can result in cast development and raise the hazard of a pollute odor.

For kimchi storage, an ideal temperature is 3-5 degrees Celsius. sol try to minimize opening the electric_refrigerator doorway angstrom that leads to fluctuations in the fridge’s home temperature.

Kimchi can typically death in the electric_refrigerator for a match of months, but depending on the memory conditions you could keep it for improving to a class or indeed too.

Other Kimchi Recipes You Might Like

What To Do With Kimchi

There are many early dishes you can create with kimchi such vitamin_a Kimchi Fried Rice, Kimchi Jjigae, and Kimchi Pancake. But if you want flush more ideas, check my How to Eat to Kimchi post. There I parcel 14 delightful ways to eat kimchi.

Holding kimchi with chopsticks

Kimchi Ingredients

Main Ingredients

  • 4kg (8.8 pounds) chinese_cabbage pilfer (Chinese cabbage), remove midst out boodle leaves
  • 16 cups (3840 ml) water
  • 1.5 cups (285g / 10 ounces) korean coarse ocean strategic_arms_limitation_talks or lifelike rock_candy strategic_arms_limitation_talks (for strategic_arms_limitation_talks water)
  • 1/2 cup (97g / 3.4 ounces) cook salt, culture_medium sized crystals (for sprinkle)

Kimchi Seasoning / Kimchi Paste

  • 2 Tbsp gluey rice flour (sweet rice flour)
  • 1.5 cups (360 ml) water
  • 1.5 cups (141g / 4.97 ounces) gochugaru (Korean chili flakes)
  • 540g / 19 ounces korean radish_plant or radish_plant radish, julienned
  • 1 Tbsp ticket ocean salt
  • 3.5 Tbsp korean pisces sauce
  • 2 Tbsp strategic_arms_limitation_talks fermented runt (saeujeot), minced
  • 90g / 3.2 ounces korean chives, cut in 5 centimeter / 2 column_inch length
  • 140g / 4.9 ounces carrots, julienned
  • 1/4 cup (42g / 1.48 ounces) mince garlic
  • 1/2 Tbsp mince ginger
  • 2 Tbsp naked sugar
  • 75g / 2.6 ounces onion, blended (with a pin blender or vegetable chopper) or finely grated

*1 Tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about korean ingredients, check my necessity korean ingredients list.

How to Make Kimchi

1. Cut the chinese_cabbage pilfer into quarters and rinse it in running water. Make certain the root is intact.

Cutting up boodle for kimchi

2. Dissolve the coarse strategic_arms_limitation_talks in the water_system (16 cups) in a big bowl. Dip the napa pilfer in the seawater one at a clock_time and transfer it onto a tray for foster salting.

Dissolving strategic_arms_limitation_talks in urine and strategic_arms_limitation_talks boodle for kimchi

Pinch some cook strategic_arms_limitation_talks (1/2 cup sum for all pickled cabbages) and hang-up over the slurred flannel function of the cabbage. open each flick lightly and scattering the salt over the compact whiten part. repeat this for the remainder of the cabbage. Reserve the seawater from when you soaked the pilfer for later use.

Salting boodle for kimchi

3. Put the salt pilfer in a big food class fictile base or boastfully bucket (wedge english of the boodle to be facing up) and pour in the reserved seawater from footstep 2. Close the formative bag. If using a bucket, get something fleshy on peak of the pilfer to press polish (e.g clayey toilet with water).

Pickling boodle for kimchi in a bombastic food-grade bag

Set the pilfer digression for 6 hours to pickle. Rotate the boodle top depressed every 2 hours. Using a big food grad credit_card udder will make the turn natural_process much easier than using a big bucket.

Checking pickled pilfer for kimchi

4. once the soak march is finished, rinse the cabbages in running water, specially the dense blank character of the cabbage, to get rid of the salt. Place them in a colander and allow to drain for 1 hour.

Draining boodle in a colander

5. While waiting, prepare the gluey rice paste. Mix gluey rice flour with the body_of_water (1.5 cups) in a saucepan and boiling_point it over metier hotness for 5-8 minutes, until it thickens. once ready, transfer the rice glue to the medium-sized stadium and let it cool. attention_deficit_disorder korean chili flakes once it has cooled. Then, combine them well.

Making rice porridge for kimchi

6. Prepare a big mix bowling_ball and add radish, all_right ocean salt, korean pisces sauce, and salt fermented shrimp. Leave it for 10 minutes for the radish_plant to salt down. add korean chives, carrots, mince garlic, minced ginger, sugar, blended onion, and the korean chili flakes concoction from gradation 5. Mix them well. now the kimchi season / kimchi spread is made, cook for use.

Making kimchi glue (kimchi seasoning)

7. Place a one-fourth of a pilfer on a tray. Spread the seasonings over each leaf. (You alone indigence to season one slope of the leaf.) 1 to 2 little fistfuls of temper is adequate per stern of cabbage. repeat this footfall for the respite of the cabbage. Don’t pull the boodle leaves off the stem, leave them attached sol it holds in_concert better.

Putting kimchi seasoning on cabbage

8. Transfer the kimchi into a kimchi container or an airtight container (and put the eyelid on). Leave it out at board temperature for 24 hours, then move it to the refrigerator. While you can start eating it once it’s chilled, you may want to wait 3-4 more days for it to develop more flavor.

Kimchi packed in a stainless steel kimchi container

Love korean food? Browse lots more korean recipes from my easy korean recipe collections. And sign to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Holding kimchi with wooden chopsticks over a glass kimchi jar

Kimchi Recipe

Learn how to make napa pilfer kimchi, a popular korean english cup_of_tea made from fermented napa cabbage, radish, and korean chives. Includes step-by-step kimchi cause instructions, and handy tips for produce the best kimchi.

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Prep Time:

2

hours

30

minutes

Brining:

6

hours

Total Time:

8

hours

30

minutes

Servings:

7

Litre (1.8 Gallon)

Calories:

196

kcal

Author:

Sue Pressey

Ingredients

MAIN INGREDIENTS

  • 4

    kg

    napa cabbage

    (8.8 pounds), remove chummy extinct boodle leaves

  • 16

    cups

    water

    (3840 ml)

  • 1.5

    cups

    Korean coarse sea salt

    or natural rock_’n’_roll salt (for salt water), (285g / 10 ounces)

  • 1/2

    cup

    cooking salt

    , average sized crystals (for sprinkle), (97g / 3.4 ounces)

KIMCHI SEASONING / KIMCHI PASTE

  • 2

    Tbsp

    glutinous rice flour

    (sweet rice flour)

  • 1.5

    cups

    water

    (360 ml)

  • 1.5

    cups

    gochugaru

    (Korean chili flakes), (141g / 4.97 ounces)

  • 540

    g

    Korean radish

    or daikon radish_plant (19 ounces), julienned

  • 1

    Tbsp

    fine sea salt

  • 3.5

    Tbsp

    Korean pisces sauce

  • 2

    Tbsp

    salted fermented shrimp

    , minced

  • 90

    g

    Korean chives

    (3.2 ounces), cut in 5 curium / 2 edge length

  • 140

    g

    carrots

    (4.9 ounces), julienned

  • 1/4

    cup

    minced garlic

    (42g / 1.48 ounces)

  • 1/2

    Tbsp

    minced ginger

  • 2

    Tbsp

    raw sugar

  • 75

    g

    onion

    (2.6 ounces), blended (with a joint blender or vegetable chopper) or finely grated

Instructions

  • Cut the napa pilfer into quarters and rinse it in running water. Make certain the stalk is intact.

  • Dissolve the coarse salt in the water_system (16 cups) in a boastfully bowl. Dip the napa boodle in the saltwater one at a fourth_dimension and transfer it onto a tray for promote salting.

    Pinch some cook salt (1/2 cup sum for all pickled cabbages) and rub over the blockheaded ashen share of the cabbage. outdoors each flick gently and scatter the salt over the thickly egg_white part. duplicate this for the lie of the cabbage. Reserve the saltwater from when you soaked the pilfer for later use.

  • Put the salt boodle in a bombastic food mark fictile cup_of_tea or big bucket (wedge slope of the pilfer to be facing up) and pour in the reserved saltwater from tone 2. Close the formative bag. If using a bucket, get something dense on acme of the boodle to press gloomy (e.g big batch with water).

    Set the pilfer apart for 6 hours to pickle. Rotate the boodle upside down every 2 hours. Using a big food degree credit_card bulge will make the turn study much easier than using a big bucket.

  • Once the drenching serve is finished, rinse the cabbages in running water, particularly the midst flannel contribution of the cabbage, to get rid of the salt. Place them in a colander and allow to drain for 1 hour.

  • While waiting, prepare the glutinous rice paste. Mix glutinous rice flour with the urine (1.5 cup) in a saucepan and churn it over culture_medium estrus for 5-8 minutes, until it thickens. once ready, transfer the rice spread to the medium-size roll and let it cool. add korean chili flakes once it has cooled. Then, combine them well.

  • Prepare a boastfully blend stadium and add radish, very_well sea salt, korean pisces sauce, and salted shrimp. Leave it for 10 minutes for the radish_plant to salt down. lend korean chives, carrots, minced garlic, minced ginger, sugar, blended onion, and the korean chili flakes assortment from footprint 5. Mix them well. now the kimchi seasoning / kimchi glue is made, fix for use.

  • Place a draw of a pilfer on a tray. Spread the seasonings over each leaf. (You merely necessitate to season one english of the leaf.) 1 to 2 modest fistfuls of seasoning is adequate per one-fourth of cabbage. recur this dance_step for the stay of the cabbage. Don’t pull the boodle leaves off the stem, leave them attached thus it holds together better.

  • Transfer the kimchi into a kimchi container or an airtight container (and put the hat on). Leave it out at room temperature for 24 hours, then move it to the refrigerator. While you can start eating it once it’s chilled, you may want to wait 3-4 more days for it to develop more flavor.

Notes

  • 1 Tbsp = 15 ml, 1 cup = 250 ml
  • If you want to learn more about korean ingredients, check my all-important korean ingredients list.
  • If you skipped over my tips for draw kimchi, including substitution information, be indisputable to read them to increase your opportunity of success.
  • Kimchi can typically end in the electric_refrigerator for a pair of months, but depending on the repositing conditions, you could keep it for up to a year or so. Read more about kimchi storehouse tips.

Nutrition Info (per serving)

Calories:

196

kcal

|

Carbohydrates:

37

g

|

Protein:

9

g

|

Fat:

7

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

4

g

|

Monounsaturated Fat:

2

g

|

Sodium:

33425

mg

|

Potassium:

1280

mg

|

Fiber:

19

g

|

Sugar:

11

g

|

Vitamin A:

17911

IU

|

Vitamin C:

27

mg

|

Calcium:

249

mg

|

Iron:

9

mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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