Save to Pinterest Kimchi is a vibrant, spicy, and tangy traditional Korean side dish made from fermented napa cabbage and radishes. Seasoned with a potent blend of chili, garlic, and ginger, this probiotic-packed staple delivers a burst of umami and a satisfying crunch to any meal. With its deep red hue and complex flavor profile, it is a cornerstone of Korean cuisine that rewards patience and preparation.
Save to Pinterest The process of making kimchi involves a careful balance of salting and seasoning, followed by a fermentation period that can last from 2 to 7 days. This time allows the flavors to meld and develop the characteristic sourness that makes kimchi so beloved. Creating your own batch at home ensures you have a fresh supply of this nutritious condiment ready for any occasion.
Ingredients
- Produce: 1 large napa cabbage (1.2 kg / 2.5 lbs), 1 medium daikon radish (200 g, julienned), 4 sliced scallions, 1 medium julienned carrot (optional).
- Salt & Water: 80 g (1/3 cup) coarse sea salt, 1.5 liters (6 cups) cold water.
- Spice Paste: 6 cloves minced garlic, 1 thumb-sized piece peeled and minced fresh ginger, 1 small chopped onion, 3 tbsp fish sauce (or soy sauce for vegan), 1 tbsp sugar, 3–5 tbsp Korean red chili flakes (gochugaru), 2 tbsp rice flour, 150 ml (2/3 cup) water.
Instructions
- Step 1: Prepare Cabbage
- Cut the napa cabbage lengthwise into quarters, then chop into 2-inch pieces.
- Step 2: Brining
- 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: Rinsing
- Rinse the salted cabbage thoroughly under cold water 2–3 times to remove excess salt. Drain well.
- Step 4: Thicken Paste Base
- Whisk rice flour with 150 ml water in a small saucepan over medium heat until thickened (about 1–2 minutes). Let cool.
- Step 5: Blend Spice Paste
- 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: Combine and Massage
- 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: Jarring
- 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: Initial Fermentation
- Seal and leave at room temperature out of direct sunlight for 1–2 days, burping the jars daily to release gas.
- Step 9: Storage
- 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
When packing your kimchi, ensure you leave enough headspace at the top of the jar to allow for expansion during fermentation. Don't forget to burp your jars daily during the first 48 hours to release carbon dioxide buildup. Using kitchen gloves is essential to protect your skin from the intense heat of the gochugaru during the mixing process.
Varianten und Anpassungen
For a vegan-friendly version, simply replace the fish sauce with soy sauce or a vegan fish sauce. If you prefer a milder version, you can reduce the amount of gochugaru or add a grated apple or pear into the spice paste for natural sweetness and a subtler heat profile.
Serviervorschläge
Kimchi is traditionally served as a side dish, but it is equally delicious when added to soups or served alongside a steaming bowl of rice and a fried egg. For the best experience, pair your homemade kimchi with a crisp lager or a dry Riesling to complement its spicy and tangy notes.
Save to Pinterest Once transferred to the refrigerator, your kimchi will stay fresh for several weeks, evolving in flavor as it ages. Whether you enjoy it fresh or well-aged, this traditional recipe brings the authentic taste of Korean fermentation right into your kitchen.
Recipe Questions & Answers
- → How long does kimchi fermentation take?
Kimchi typically ferments at room temperature for 1-2 days before refrigeration. During this time, beneficial bacteria develop and create tangy flavors. Taste after 48 hours and refrigerate once it reaches your preferred sourness. Refrigerated kimchi continues fermenting slowly, developing deeper flavors over several weeks.
- → Can I make kimchi without fish sauce?
Yes, substitute fish sauce with soy sauce or vegan fish sauce for a plant-based version. The flavor profile shifts slightly but remains delicious. Use gluten-free soy sauce if needed. This adaptation makes the dish suitable for vegan and vegetarian diets while maintaining traditional texture and spice.
- → What makes kimchi spicy?
Korean red chili flakes called gochugaru provide the signature heat and vibrant red color. Adjust the amount from 3-5 tablespoons depending on your spice tolerance. The flakes have a slightly smoky, fruity flavor distinct from regular crushed red pepper. For milder versions, reduce flakes or add grated apple to balance the heat.
- → Why do I need to burp the jars?
Burping releases carbon dioxide produced during fermentation. Pressure builds as bacteria work, which could crack jars if not released. Open jars briefly once daily to let gas escape. This also prevents excessive pressure buildup and allows you to check fermentation progress by smell and taste.
- → How do I know when kimchi is ready?
Ready kimchi smells tangy and sour with a pleasant fermented aroma. The cabbage softens slightly but retains crunch. Taste after 48 hours—if it's still too salty or not sour enough, continue fermenting. Visual bubbles and slight fizziness indicate active fermentation. Trust your palate for the perfect timing.
- → What vegetables work best in kimchi?
Napa cabbage is the traditional base due to its tender leaves and mild flavor. Daikon radish adds crisp texture and subtle sweetness. Carrots contribute color and crunch. Scallions provide fresh onion notes. Other vegetables like Korean radish, cucumber, or bok choy can be added, but cabbage remains essential for classic kimchi.