Easy kimchi recipe by maangchi

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Seasoned & fermented lớn perfection, this easy Korean Kimchi is one very versatile dish. Eat it by itself or địa chỉ cửa hàng to a myriad of meals including Korean Army Stew và Pajeon Kimchi Seafood Pancakes.



Why We Love This

Delicious Korean kimchi is so easy lớn make at home. Eat it the next day or wait after a week or two of fermentation for extra flavour. It’s perfect to have as a side dish khổng lồ your favourite Korean meal or spice up a stir fry.

Love homemade pickling và fermenting? Try our delicious Korean pickled onions, Japanese pickled daikon or pickled ginger to showroom even more flavour to lớn your table.



What is Kimchi?

Kimchi has lớn be one of the most well-known Korean foods, but did you know that there used lớn be around 200 different kinds? Today around 30 variations remain.

Although the flavour of fermented kimchi seems like it must contain vinegar, that’s actually not the case at all; the recipe calls for salted shrimp & fish sauce to lớn give it a real umami kick.

Mixed with the sweetness of freshly squeezed pear juice, garlic & chilli, kimchi can be eaten shortly after preparation or left lớn ferment for a few weeks for added depth of flavour.

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Our style of kimchi is known as mak kimchi – the shortcut version. Traditionally, the cabbage is kept whole, halved or quartered, but we love working with the smaller pieces so it’s easier lớn prepare và eat!

Where We Learnt This Recipe

Through our travels in Seoul, we came across the awesome F&C Korean Food và Culture Academy, who taught us this amazing recipe during a fun & informative cooking class. We also learnt lớn cook bulgogi and pajeon.

What You’ll Need

Napa Cabbage – Also known as Baechu in Korean, or sometimes referred to as Chinese/ Asian cabbage or wombok. This is the traditional cabbage used for kimchi. It has the perfect texture of crunchy stems & soft leaves, và contains less water than other varieties for a better texture in Kimchi. You can substitute if necessary, but you’ll need khổng lồ adjust your fermentation time to account for the difference in texture of other cabbage varieties.Coarse Salt (Sea Salt) – This is used to soak & soften the cabbage because it melts slower and so absorbs into the leaves more gradually. We don’t recommend using fine salt or regular table salt as this can affect the fermentation process. Salted Shrimp – This is the key ingredient khổng lồ a traditional kimchi seasoning. If you can’t track it down, you can substitute with miso paste (red in the first instance, or white), or with fish sauce. Otherwise, use soy sauce for the substitute here as well for the vegan version.Fish sauce (Korean style) – Substitute with soy sauce for the vegan variant.Pear juice – Substitute with hãng apple juice.Dashi stock – Korean fish & seaweed stock is made with soaked kelp and dried pollack, but you can substitute if required with powdered seaweed stock for a vegan version. We usually use our Japanese dashi stock that we already have on hand, which is very similar.

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In addition khổng lồ the above, you’ll also need sugar, garlic & spring onion (green onion) for the spice paste.



How lớn make Homemade Kimchi:

1.3.Chop cabbage into large chunks và sprinkle with the salt. Phối it through all the leaves. Showroom 6 cups (1.5 quart / 1.5 litres) of cold water và mix the cabbage again. Pop a heavy plate on top, lớn keep the cabbage under water.Soak the salted cabbage in the salt water for 4 – 6 hours, turning over the cabbage pieces every 2 hours. Humidity will play a role here, so the higher the humidity in your environment the less time you’ll need khổng lồ soak and vice versa. In Australia, it’s recommended to lớn soak around 4 hours.While the cabbage is soaking, it’s time lớn mix the seasoning. In a small bowl, địa chỉ the Korean chilli flakes, garlic, salted shrimp (or miso), fish sauce, sugar, pear juice (or apple), dashi stock and chopped spring onion.After soaking the cabbage, rinse the cabbage two or three times under fresh water khổng lồ remove the salt. We find a colander works well for this step. The cabbage should now have a flexible texture.5.6.Transfer the rinsed cabbage khổng lồ a large bowl and showroom the kimchi seasoning. (We recommend gloves for this next step.) Using your hands, work the seasoning through the cabbage, making sure everything is very well coated. You can have a taste here và see if your kimchi needs any more chilli or salt to your preference.Next it’s time to store the kimchi in a large jar. We recommend lining the vị trí cao nhất of the jar with cling wrap, then poking a hole to lớn fill it, that way the the đứng đầu of the jar will stay clean. Pop in all the kimchi, then press it down firmly so it’s all compacted. This is important to get out air bubbles and help the fermentation process.Leave on the bench for 24 hours to kick off the fermentation, then transfer to lớn the fridge & eat whenever you like.

What To vì With Your Fresh Homemade Kimchi:

Eat as a snackMake savoury kimchi và cheese waffles topped with mayo and sriracha!Add lớn sandwichesPut in toasties và dip in mayo

Wandercook’s Tips

Don’t Seal Tightly – Since kimchi is a fermented food, gasses can build as part of the fermentation process. It’s best not to lớn seal the jar or container too tightly, otherwise it could potentially pop and overflow!Fresh vs Aged Kimchi – Fresh kimchi (anything under 2 weeks old) is great khổng lồ eat alone or as a spicy side dish. Aged kimchi is much more sour và better lớn use as a flavour enhancer in other dishes.

FAQs


How spicy is kimchi?

Homemade kimchi can be as spicy as you like. Traditional is quite hot và uses a lot of chilli flakes. This recipe is quite mild to lớn start, but you can double or triple the amount of chilli flakes lớn suite your taste.


How long does it last? Can it go bad?

Kimchi will last one week out of the fridge at room temperature, as the fermentation process is sped up. However, it will last 3-6 months in the fridge. If it has any mould, smells alcoholic or ‘off’, then it should be discarded straight away.


What are the đen spots on my cabbage?

Black spots on napa cabbage are totally fine. Known as ‘pepper spot’, it is usually found on the trắng part of the stem & is a cosmetic defect during growth. It will continue lớn get worse over time and travel to the green part of the leaves. It’s usually fine lớn eat, but if it looks quite severe, it may be best lớn discard & purchase a fresh cabbage.


Can I use regular chilli flakes?

No. This won’t give the same flavour or result as Korean red pepper flakes / gochugaru. If you must substitute, you can use gochujang, the fermented chilli paste.


Variations

Add Carrots và Daikon – You can grate or julienne carrot và daikon to địa chỉ cửa hàng to your kimchi for an extra flavour hit.

Try out these popular Korean dishes next:

Dakgalbi with Cheese – Korean Spicy Chicken Stir FryEasy Korean Army Stew (Budae Jjigae)Bulgogi – Korean BBQ Beef with Shiitake MushroomTteokbokki Recipe – Korean Spicy Rice Cake Stir Fry

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