You are probably asking yourself, why make this basic kimchi? The truth is, I never knew I’d be making this traditional Korean dish at home. Now, though, I love it and can’t wait to have everyone try it.
Try This Basic Kimchi At Home and You’ll Never Look Back!
What is kimchi?
This fermented Korean dish is usually made with napa cabbage, garlic, Korean chili flakes, ginger, fish sauce, soy sauce, green onions, and carrots. It is highly beneficial for your gut and can promote digestion, so I try to eat it once a month at least!
Why make this recipe?
That’s a personal choice, but in my case, since I love kimchi so much, it makes sense to give it a try. You do need to be aware of the risks and safety measures when you ferment foods.
In this case, what I found most important during the fermentation was checking on the vegetables daily to ensure that they were covered by the brine. If this isn’t the case, you should add more brine, so that your veggies ferment properly.
You can leave it fermenting for about 1 week, but make sure you try the flavor. I like mine to be mild and sour, but not too strong. However, I know some people prefer more complex flavors. So you could try leaving the kimchi to ferment for another additional week.
I love this basic kimchi because it can last up to 6 months in your fridge! I not only save money by making many batches of kimchi, but I also get a nice snack or side dish at any time.
Kimchi is an acquired taste for some. Others love it right away. But I believe you’ll fall in love with the process of making it, and then you’ll be hooked!
Try this basic kimchi fermentation and enjoy it for months to come. Trust me, you won’t regret it.
2 lb (900 g) napa cabbage (1-2 medium cabbage)
1 bunch scallion, slice green and white parts thinly
3 cloves garlic
3 tbsp grated ginger
1/2 cup (64 g) dried korean chili flakes
1 cup (240 ml) non-chlorinated water
1 1/2 tbsp salt
1 tbsp fish sauce
1 tbsp light soy sauce
1 carrot, grated
To make additional brine, dissolve 1/2 teaspoon of salt in a 1/2 cup (120 ml) of water
- Dissolve a teaspoon of salt in a cup (240 ml) water. Set aside.
- Remove any undesirable outer leaves of cabbage, cut them into quarters, and dispose of the core.
- Slice the cabbage quarters into 2 1/2 inch (6 cm) wide ribbons and put them in a large mixing bowl.
- Sprinkle and massage 1 tbsp of salt into cabbages. make sure to squeeze to release liquid.
- Cover bowl and leave it for an hour or two.
- Pulse garlic, ginger, fish sauce, soy sauce, and dried chili flakes in a blender or food processor until it’s a paste.
- Add the carrots and scallion to cabbage then add and massage chili paste to the mixture.
- Pack kimchi into a glass jar and firmly tamp it down with a spoon. Make sure to leave half-inch of headspace.
- Pour liquid collected from cabbages over the kimchi.
- Place the spring on top of the cabbage then twist the lid on.
- Wipe jar, cover it with a cloth and store it in a cool place (68 F or 20 C).
- Leave it for 24 – 36 hours. By that time, the brine should have covered the cabbage, if not, remove spring and lid then add additional brine.
- Check kimchi daily to make sure the cabbages are covered in brine.
- Ferment for a week then check taste for a mild tangy flavor.
- If a stronger flavor is desired keep fermenting for up to 1 more week, checking for taste every 3 days until the desired flavor is reached.
- Remove spring and pour additional fresh brine as necessary to cover kimchi.
- Wipe jar rim before replacing lid.
- Refrigerate for up to 6 months.