Kimchi – 김치 – Recipe.

Fermented Cabbage
Kimchi, a staple in Korean cuisine, is a fermented side dish that captivates with its bold flavors and crunchy texture. This age-old recipe has been cherished for generations, adding a punch of spicy, tangy goodness to meals. Follow this simple guide to create your own homemade kimchi and savor the authentic taste of Korea in every bite.
  • Close-up of vibrant kimchi garnished with greens, served with chopsticks in a ceramic bowl for an authentic Korean flavor.

Estimated Time:

1. Preparation (washing, cutting, salting): 30 minutes to 1 hour
2. Mixing with Seasonings and Assembling: 30 minutes to 1 hour
3. Fermentation: Several days to weeks (depends on taste preference)

Ingredients:

1 medium Napa cabbage
1/2 cup coarse sea salt
1 daikon radish, julienned
4 green onions, sliced
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon sugar
3 tablespoons fish sauce
3 tablespoons soy sauce
2 tablespoons Korean red pepper flakes (gochugaru)

Products you need in our store:

1 Napa cabbage
1 daikon radish
4 green onions
Ginger
Fish sauce
Soy Sauce
Gochugaru (Korean Red Pepper Flakes)

Preparation:

  1. Prepare the Cabbage:
    • Cut the Napa cabbage in half lengthwise, then into quarters. Remove the core.
    • Sprinkle salt between the leaves, ensuring each one is coated. Set aside for 2 hours, turning occasionally.
  2. Rinse and Drain:
    • Rinse the cabbage thoroughly to remove excess salt. Drain in a colander and press gently to remove excess water.
  3. Create the Kimchi Paste:
    • In a bowl, mix grated ginger, minced garlic, sugar, fish sauce, soy sauce, and Korean red pepper flakes to create the kimchi paste.
  4. Combine Ingredients:
    • Add the julienned daikon radish and sliced green onions to the kimchi paste. Mix well.
  5. Coat the Cabbage:
    • Ensure the cabbage is dry and add it to the mixture, making sure the paste coats each leaf.
  6. Pack into Jars:
    • Pack the kimchi into clean, airtight jars, pressing down to remove air bubbles. Leave some space at the top.
  7. Fermentation:
    • Seal the jars and let them sit at room temperature for 1-5 days, depending on your desired level of fermentation. Check daily and press down the kimchi to submerge it in its juices.
  8. Refrigerate:
    • Once fermented to your liking, refrigerate the kimchi. It will continue to develop flavor over time.

Now, your homemade kimchi is ready to be enjoyed as a flavorful side dish or a versatile ingredient in various Korean recipes!

Benefits:

  1. Probiotics: Kimchi is rich in probiotics, beneficial bacteria that promote a healthy gut microbiome. Consuming probiotics supports digestion, enhances nutrient absorption, and boosts the immune system.
  2. Nutrient-Rich: Kimchi contains essential vitamins and minerals, including vitamin A, vitamin C, B vitamins, iron, and calcium. These nutrients contribute to overall health and well-being.
  3. Antioxidants: The ingredients in kimchi, such as garlic, ginger, and red pepper flakes, are packed with antioxidants. Antioxidants help combat oxidative stress and inflammation in the body.
  4. Weight Management: The low-calorie content of kimchi, combined with its high fiber content, can aid in weight management. Fiber promotes a feeling of fullness, reducing overall calorie intake.
  5. Cardiovascular Health: Some studies suggest that regular consumption of fermented foods like kimchi may contribute to improved cardiovascular health by helping to regulate cholesterol levels and blood pressure.
  6. Anti-Inflammatory Properties: The fermentation process produces bioactive compounds in kimchi, such as beta-glucans and peptides, which may have anti-inflammatory effects, potentially benefiting conditions associated with inflammation.
  7. Metabolic Health: Kimchi has been associated with improved metabolic markers, including blood sugar levels. The fiber and probiotics in kimchi may contribute to better blood sugar regulation.
  8. Mood and Mental Health: Emerging research indicates a potential connection between gut health and mental well-being. Probiotics in kimchi may positively influence mood and mental health by supporting the gut-brain axis.