Homemade Kimchi

Eating fermented foods such as kimchi have beneficial effects due to the bacteria found in fermented foods boosting the action of your immune system.

Kimchi, the Korean salted and fermented pickle, can be made with any kind of vegetable, though cabbage and daikon radishes are the most common.

Kimchi, a staple in Korean cuisine, is a traditional side dish of salted and fermented vegetables, such as cabbage and Korean radish, made with a widely varying selection of seasonings including gochugaru (chili powder), spring onions, garlic, ginger, and jeotgal (salted seafood), etc. It is also used in a variety of soups.

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. Traditionally, kimchi was stored in-ground in large earthenware to prevent it from being frozen during the winter months. It was the primary way of storing vegetables throughout the seasons. In the summer the in-ground storage kept the kimchi cool enough to slow down the fermentation process. Nowadays, kimchi is stored in the refrigerator.

Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.

Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories. The vegetables used in kimchi also contribute to intake of vitamin A, thiamine (B1), riboflavin (B2), calcium, and iron.

Dishes usually served with kimchi

Kimchi is known to be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white or brown rice, but it is also included in recipes of other traditional dishes, including porridges, soups, and rice cakes.

Kimchi is also the basis for many derivative dishes such as kimchi stew (gimchijjigae), kimchi pancake (gimchibuchimgae), kimchi soup (gimchiguk), and kimchi fried rice (gimchibokkeumbap).

Servings 10

Prep time

40 Min

Total time

40 Min

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Homemade Kimchi

Eating fermented foods such as kimchi have beneficial effects due to the bacteria found in fermented foods boosting the action of your immune system.Kimchi, the Korean salted and fermented pickle, can be made with any kind of vegetable, though cabbage and daikon radishes are the most common.

Ingredients

• 1 medium head cabbage (about 900 gr | 2 pounds)
• 1/4 cup sea salt
• Water, preferably filtered
• 1 Tbsp. grated garlic (5 to 6 cloves)
• 1 tsp grated peeled fresh ginger
• 1 tsp granulated sugar
• 2 Tbsps. fish sauce or 3 Tbsps. water
• 5 Tbsps. chili powder
• 8 oz. daikon radish, peeled and sliced
• 4 spring onions, cut into 2 cm (1-inch) pieces

Instructions

1. Cut the cabbage into quarters lengthwise through the stalk. Cut off the cores and cut each quarter into 5 cm wide strips.
2. Place the cabbage in a large bowl and sprinkle with salt. With your hands, massage the cabbage with the salt until it starts to soften a little. Add enough water to cover the cabbage. Place a plate on the cabbage and weigh it down with a heavy object, such as a jar or can. Let stand for 1 to 2 hours.
3. Rinse the cabbage under cold water 3 times. Set aside the cabbage to drain in a colander for 15 to 20 minutes. Meanwhile, prepare the spice paste.
4. In a bowl add the garlic, ginger, sugar and fish sauce or water and mix all together to make a smooth paste. Add the chili powder, using 1 tablespoon if you prefer it mild and up to 5 tablespoons if you prefer it spicy; set aside until the cabbage is ready.
5. Gently squeeze out the remaining water from the cabbage and add it to the spice paste. Add the radish and shallots.
6. Mix well. With your hands, gently work the paste into the vegetables until they are well coated. Use gloves to protect your hands from stings, stains and odors!
7. Put the kimchi in a 1 liter jar. Press the kimchi until the brine (the liquid that comes out of it) rises up to cover the vegetables, leaving at least one finger space at the top. Close the jar.
8. Place a bowl or plate under the jar (to help catch any overflow). Let the jar rest at cool room temperature, away from direct sunlight, for 1 to 5 days. You may see bubbles inside the jar and brine may leak from the lid.
9. Check the kimchi once a day by opening the jar and pressing the vegetables with a clean spoon to keep them immersed in the brine. This also allows the gases produced during fermentation to be released. Taste a little at this stage.
10. When the kimchi is seasoned enough to your taste, put the jar in the refrigerator.
11. You can eat it right away, but it is best to eat it after a week or two.

Notes

Salt: use salt that is free of iodine and anti-caking agents, which can inhibit fermentation.

Water: Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.

Storage: Kimchi can be refrigerated for up to 6 months. Be sure that the vegetables are submerged the whole time. Use clean utensils each time to take kimchi from the jar. The older it gets, the stronger it will become.

Origin: Korea

Flavor: sour, spicy and/or sweet

Nutrition Facts

Calories

21.93

Fat (grams)

0.54

Sat. Fat (grams)

0.11

Carbs (grams)

4.41

Fiber (grams)

1.54

Net carbs

2.86

Sugar (grams)

1.81

Protein (grams)

1.01

Sodium (milligrams)

2227.72

Cholesterol (grams)

0.00

Nutritional information: fermented food, contains probiotics

www.catherinepolet.coach/easy-healthy-food-recipes/homemade-kimchi

Fermented Food, Kimchi, Homemade Recipe, Probiotics

Fermented Food, Side Dish

Korean

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