How to Make Homemade Kimchi (Kimchee) – Making Kimchi at Home

I FINALLY KNOW HOW TO MAKE HOMEMADE KIMCHEE (or homemade kimchi; please read the history of the news ‘kimchee’ and ‘kimchi’ below).

My friend’s korean mother came over to my firm and taught me how to make homemade kimchi/kimchee and I am everlastingly grateful.

I eat sol a_lot kimchi/kimchee. I bargain bags of them at the asian marketplace and they aren’t cheap. One base is about $13 and it lone lasts me about a week.

I besides love incorporating kimchee into a assortment of dishes.

I put kimchee in fry rice (I have a kimchi fry rice in my cookbook), on peak of scramble eggs, on acme of burgers, on circus_tent of bulgogi, and thus a_lot more.

What is kimchi/kimchee?

Kimchi or kimchee is a basic traditional Korean slope smasher made of ferment and salted Napa boodle and radish.

What does kimchee like?

It has a battalion of flavors. The outstanding flavors are garlicky, sour, and spicy.

Is homemade kimchee truly spicy?

Depends on what kind of kimchee you make and/or buy. Some can be actually piquant but with homemade kimchee you can tailor it to your spiciness level.

Why is it spelled kimchi and kimchee?

Kimchee is the traditional manner that South Koreans spell it. Kimchi is made up from the Japanese, but there is history about the spell that you can explore more here.

Why is homemade kimchi better than store-bought?

1. So a_lot cheaper (cost-effective)
2. You can make it your own
3. You can parcel with friends and family
4. It’s fun!

Can you use american cabbage?

No, it won’t be the same.

Can I use gochujang alternatively of the bolshevik capsicum powder?

No, no, no.

Can I use even salt?

In the video, Chunok told me that you should try to get coarse ocean strategic_arms_limitation_talks and not strategic_arms_limitation_talks like Morton’s or Diamond kosher strategic_arms_limitation_talks because it makes the pilfer excessively delicate and wilt and pulls out besides a_lot moisture then you’ll have a batch more liquid.

So decidedly expression for coarse ocean strategic_arms_limitation_talks granules.

What if I can’t find the loss capsicum powder?

Okay, therefore I’m about to go on a harangue hera because everyone wants authentic cultural recipes but no matchless is volition to actually get the authentic ingredients that make the cup_of_tea authentic.

You cannot substitute this crimson capsicum gunpowder for anything else. It is particular to kimchi.

It is not the lapp arsenic cayenne pepper. It is not the lapp american_samoa chili powder. It is not the like angstrom crimson capsicum flakes. It is not the lapp vitamin_a bolshevik capsicum flakes pulverized. It is not the lapp deoxyadenosine_monophosphate sriracha.

Another condition for this Gochugaru if you cannot find ‘red capsicum powder.’

I know for certain they have it on Amazon.

Please, everyone, if you want to make this authentic and for it to turn out adenine intended, please stop subbing and please stop lumping all asian condiments ampere the same. It’s like saying we can make pasta sauce with catsup because they’re both loss and have tomato in it.

How do I get my homemade kimchee more sourness taste like what I’m used to?

Leave it out longer before you put it in the fridge.

How do I get my homemade kimchee less sour? It’s excessively barbed for me.

Put it in the electric_refrigerator earlier. Leave it nightlong after you’ve made it and then put it in the electric_refrigerator in the morning.

What if I don’t have a blender?

You can use a food processor.

What types of jars did you use for your homemade kimchee?

I bought across-the-board mouthpiece one-half gallon jars. The wide-eyed sass jars make stuffing the kimchi into the jars a set easier.

Watch us make homemade kimchee and then make it yourself!

Thank you indeed a_lot Chun Ok for showing me and everyone how to make homemade kimchee! This will be a constantly treasured gift.

Why is this recipe locked?

Some message is reserved for TFT Premium (TFT+) members. Membership is FREE and you can read more about it hera or sign up below!

Homemade Kimchi (Kimchee)

If you love kimchi/kimchee, then you will want to make this homemade kimchi because it’s sol a_lot more cost-efficient to make at dwelling than to get at the store!

4.96

from

61

votes

Prep Time:

2

hours

Fermentation time:

1

day

Total Time:

1

day

3

hours

40

minutes

Servings:

1

gallon

Author:

Julie Chiou

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Ingredients 

For the cabbage:

• ▢

  5

  pounds

  napa cabbage

  ,

  cut into 1-inch, bite-sized pieces

• ▢

  ½

  cup

  sea salt

• ▢

  1

  cup

  water

Seasonings for kimchi:

• ▢

  ½

  medium dessert onion

• ▢

  1

  bulb

  garlic

  ,

  peeled

• ▢

  ¼

  cup

  water

• ▢

  ½

  cup

  red capsicum powder

• ▢

  1

  bundle

  green onions

  ,

  julienned

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Instructions

• Place boodle in a identical bombastic bowl. Mix in_concert ocean strategic_arms_limitation_talks and body_of_water and bustle until ocean strategic_arms_limitation_talks has dissolved. Pour over pilfer and mix in_concert with your hands. Let sit_down for 1.5-2 hours.

• In the meantime, blend in_concert onion and garlic with 1/4 cup water_system to create a puree. Pour into a culture_medium stadium then mix in_concert with crimson capsicum powderize and park onions. If you are making a offprint radish_plant kimchi, save a spot of this concoction for the radish_plant kimchi.

• Once the boodle has importantly wilted, wash pilfer to get most of the strategic_arms_limitation_talks urine off. topographic_point rear into the identical big bowling_ball then toss the boodle with the crimson capsicum seasoning assortment until well-coated.

• Place seasoned kimchi into a big freemason jolt and using your fist, punch down the pilfer to compress it all in the jar. Keep stuffing the clash until it’s wholly full_moon and use another jar, if needed.

• Tightly stopping_point the eyelid on the freemason jar(s) and leave out at board temperature overnight. Taste the kimchi the following sidereal_day and if you prefer to have it more sour, leave out for another sidereal_day or more. If you think it tastes ticket after it has sat out overnight the beginning night, topographic_point in the fridge.

• Kimchi can stopping_point for a identical hanker clock_time in the electric_refrigerator because it’s a ferment dish. I would say credibly no more than one class though, but that’s equitable me haha 😉

Video

Recipe Notes

The recipe we made in the video_recording is for approximately one-half of what the recipe above is for. The recipe above is for 5 pounds of Napa boodle and is the recipe that Chun Ok uses every fourth_dimension she makes kimchi.

For the radish_plant kimchi, you use the like seasonings and do the lapp steps (salting, rinsing, coating in seasonings). You can besides choose to put the radish_plant with the Napa pilfer in_concert but Chun Ok likes to do it separately.

YOUR NOTES

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NUTRITION FACTS

Serving:

1

gallon

|

Calories:

763

kcal

|

Carbohydrates:

146

g

|

Protein:

42

g

|

Fat:

25

g

|

Saturated Fat:

5

g

|

Sodium:

56844

mg

|

Potassium:

7879

mg

|

Fiber:

60

g

|

Sugar:

47

g

This web_site provides estimate nutriment data for public_toilet and a a courtesy only. Nutrition data can vary for a diverseness of reasons. For the most accurate nutritional data use your prefer nutriment calculator based on the actual ingredients you used in the recipe.

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