How to make easy kimchi at home

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The world is divided into two camps – those who love kimchi, & those who can’t stand kimchi.

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I love kimchi, but I love freshly made kimchi that is sweet and not heavily seasoned even more. I’ve only ever come across this version once, and it’s quite expensive. So I attempted khổng lồ make my own, & have never looked back! My Mom hates kimchi, but she finds my version tolerable. In fact, first time she tried it she didn’t even realise it was kimchi. She just thought it’s a refreshing, slightly spicy cabbage dish.

This is can also be known as baechu geotjori, or fresh kimchi. With geotjori, the steps are the same as regular kimchi, except it is not as heavily salted as regular kimchi.

This kimchi recipe is sweeter, & not sour. It’s still salty though, but you can scale back on the salt levels pretty easily. I eat this on the side with some rice usually, so the saltiness is not an issue for me. For this recipe, I kept it simple và only used Napa cabbage. Other times I’ve added carrots, cucumbers and spring onions.

A quick though obvious disclaimer: not truly an authentic Korean recipe. I modified a couple of ingredients to fit my tastes. Purists will say you have to use Korean products, but those imported stuff is not cheap. If there’s one thing that I’ve yet khổng lồ find a good replacement for, it would be Gochugaru, or red pepper powder. You can alternate with paprika, or would be a closest match, but even then you can tell the difference.

Most Gochugaru brands would have varying levels of spiciness as well, from mild to lớn spicy. I always purchase the mild version, because I love a super bright red kimchi – which I can still eat multiple quantities of in one go. Up khổng lồ you!

Anyway, if you don’t lượt thích the fermented, acquired taste of kimchi, give this one a go!

Salting the Cabbage

Give your cabbage a wash, and then chop it any way you like. Then salt generously. Coarse salt is best, I used sea salt. You can also use fine salt, just use less, as fine salt infuses a lot more. This is going to draw out as much of the liquid from the cabbage, which helps in food preservation, while infusing the cabbage with some saltiness. This is essential for the fermentation process.

If you don’t want a too-salty kimchi, then add lesser salt. Be sure lớn return to lớn the bowl and toss through the cabbage khổng lồ get a more even saltiness through.

Let it sit for a minimum of 30 minutes lớn 1 hour, or until the cabbage has softened and wilted. There should also be lots of water already pooling at the bottom of the bowl. Drain the excess water, & rinse the cabbage under water a few times to lớn get rid of excess salt. This is important, otherwise you will end up with super salty kimchi. Vì chưng this a couple extra times if you’re making fresh kimchi.

Sweeteners

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My main sweetening agent would be pears. I love pears. Korean pears are said to lớn be best, but they’re so expensive here.

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So I used regular pears from the fruit uncle at my local market, và I didn’t miss anything. You can also use apples. Pears or apples, you want to lớn make sure these are sweet. No tart fruits allowed here.

Another sweetening agent I use is honey. You can also use sugar or corn syrup, but I lượt thích the healthier alternative (and taste) in honey.

Can this be Fermented?

Yes! Salt is the main fermentation agent. I made two batches of this recipe. The fermented kimchi batch follows this recipe & adds an additional tablespoon of salt. This fermented beautifully. After mixing it in with the cabbage, I stored this in a glass jar, filled up lớn 3/4. Use a spoon or a flat spatula lớn push down the kimchi. The kimchi should be compact, & be covered in the brine. Cover with a lid, but not tightly. Loosely screw on the top.

Leave it in room temperature overnight, & best lớn place the jar in a bowl lớn catch any overflowing brine. The next day, xuất hiện the jar và the kimchi would have risen slightly. Simply push back down lớn let brine cover the cabbage. At this stage, you can give it a taste test. If you like it, then store it in the fridge! If you like it more potent và sour, và then leave it out for longer.

I also want to lưu ý that this recipe will result in fermented kimchi as well – it just will not be as quick as there is considerably less salt than regular kimchi recipes. Storing it in the refrigerator also slows down the fermentation process considerably.

Ingredients:

1 whole Napa Cabbage2 tbsps Salt1 Pear 2 cloves Garlic1 tsp Ginger2 tsps Fish Sauce1 tsp Sesame Oil 1-2 tbsps Honey1 tbsp Sesame Seeds2 tbsps Gochugaru

Directions

Chop up cabbages & salt generously. You can work the cabbages so the salt gets everywhere. Don’t be scared to bruise the cabbages. Let this sit for 1 to lớn 2 hours. If you want a less salty kimchi, let it sit for just 30 minutes. After salting, give cabbages a few rinses under water to get rid of excess salt. Drain as much water as possible.Blend together chopped pears, garlic và ginger. Showroom some water if needed, khổng lồ get a better blend. Pour pureed pears in a bowl. địa chỉ cửa hàng fish sauce, sesame oil, sesame seeds và gochugaru. Give that a stir. Taste it, and it should taste good.Pour this in with the salted cabbages và work the paste in with the salted cabbage. Ready to serve!