Spicy cabbage kimchi recipe

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Kimchi is a must-have side dish that appears in almost every Korean meal. "Kimchi" is the generic Korean name for pickled vegetables. When Koreans say "kimchi," they usually refer khổng lồ spicy napa cabbage kimchi, since napa cabbage is the most common vegetable used in making kimchi. For other variations, people usually specify the vegetable name before the word “kimchi” (e.g., "O-ee Kimchi" means Cucumber Kimchi & "Yeolmu Kimchi" means Summer Radish Kimchi). Kimchi is also used as an ingredient for many other Korean dishes.

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6+If you are new to kimchi, you may be repelled at first by its strong smell và unique taste. Once you get used to it, however, you will most likely become addicted. This may not be a bad thing, since kimchi is also famous for its health benefits. It is rich in fibre, vitamin A, vitamin C, thiamine (B1), riboflavin (B2), calcium, & iron, & also contains many beneficial lactic acid bacteria. Some researches say that kimchi is great for digestive health, lowering cholesterol, fighting cancer, anti-aging & for an immunity boost. One can easily find pre-made kimchi in Korean markets. But you can certainly make your own as well, and you can make it to lớn fit your personal taste và spiciness preference.

The unique of sea salt và gochugaru (Koran hot pepper flakes) is key to lớn making great kimchi. Many Koreans use 100% Korean produced sea salt và gochugaru to lớn make best unique kimchi even though the price is much higher than products from đài loan trung quốc or other countries.

Love kimchi but dislike kimchi smell in the fridge? Try our Fermentation Container for Kimchi và Sauerkraut to lớn perfect your love for kimchi!

Buy 100% Korean Produced, USDA Certified Kosher Organic Gochugaru here.

Try our non-GMO gochugaru Coarse Grind & non-GMO gochugaru Fine Grind. Set half và half to balance color and texture!


40% OFF SALE for Organic Kosher Gochugaru! Buy Here!

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Kimchi is a must-have side dish that appears in almost every Korean meal. "Kimchi" is the generic Korean name for pickled vegetables. When Koreans say "kimchi," they usually refer to spicy napa cabbage kimchi, since napa cabbage is the most common vegetable used in making kimchi. For other variations, people usually specify the vegetable name before the word “kimchi” (e.g., "O-ee Kimchi" means Cucumber Kimchi and "Yeolmu Kimchi" means Summer Radish Kimchi). Kimchi is also used as an ingredient for many other Korean dishes.6+If you are new to kimchi, you may be repelled at first by its strong smell & unique taste. Once you get used to lớn it, however, you will most likely become addicted. This may not be a bad thing, since kimchi is also famous for its health benefits. It is rich in fibre, vi-ta-min A, vi-ta-min C, thiamine (B1), riboflavin (B2), calcium, & iron, and also contains many beneficial lactic acid bacteria. Some researches say that kimchi is great for digestive health, lowering cholesterol, fighting cancer, anti-aging and for an immunity boost. One can easily find pre-made kimchi in Korean markets. But you can certainly make your own as well, và you can make it to lớn fit your personal taste and spiciness preference.

The unique of sea salt and gochugaru (Koran hot pepper flakes) is key lớn making great kimchi. Many Koreans use 100% Korean produced sea salt và gochugaru to make best unique kimchi even though the price is much higher than products from đài loan trung quốc or other countries.

Love kimchi but dislike kimchi smell in the fridge? Try our Fermentation Container for Kimchi & Sauerkraut to lớn perfect your love for kimchi!

Buy 100% Korean Produced, USDA Certified Kosher Organic Gochugaru here.

Try our non-GMO gochugaru Coarse Grind and non-GMO gochugaru Fine Grind. Phối half và half lớn balance color and texture!


for brining
3lbNapa Cabbage 배추 (1 whole napa cabbage weighs between 2.2 lb - 5 lb or 1 kg - 2.3 kg)Buy
15¾cupsWater 물 (for dipping solution)Buy
1cup Coarse Sea Salt 굵은 소금 (for dipping solution)Buy
½cupCoarse Sea Salt 굵은 소금 (for sprinkling)Buy
for seasoning
1tbsSweet rice flour 찹쌀가루 (or regular flour)Buy
¾cupWater 물 (for flour soup)Buy
1tbsGarlic (minced) 다진 마늘 Buy
½tspGinger (minced) 다진 생강 Buy
7ozKorean Radish 무 (1 radish is about 2-3 lb or 0.9-1.36 kg)Buy
3Green Onion 파 Buy
½cupGochugaru, Korean Hot Pepper Flakes 고춧가루 Buy
1tspAnchovy Fish Sauce 멸치액젓 Buy
2tbsShrimp Fish Sauce (Sae Woo Jeot) 새우젓 (aka salted shrimp. You can use more anchovy fish sauce instead)Buy
1tbsSugar 설탕 Buy

Ingredients Notes:

Buy Napa Cabbage (Baechu) Kimchi DIY Kit

kitchen tools- 1 large bowl for dipping solution- 1 large roasting pan or tray for brining- 1 large strainer for draining water- 1 small-medium pot khổng lồ make flour mix- 1 large bowl for seasoning- 1 large bowl or tray used in applying seasoning on the napa cabbage- 1 pair of rubber gloves for kimchi making- 1 kimchi container (earthenware, glass bottle, stainless or plastic container with a lid)

Buy Kkakdugi or Kimchi ingredients online here.

Buy Fermentation Container for Kimchi và Sauerkraut here.

Buy 100% Korean Produced, USDA Certified Organic Kosher Gochugaru here.


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Optional Ingredients và Substitution-Minari is optional.-Some Korean like to địa chỉ cửa hàng raw oysters to their kimchi. If you are new lớn Kimchi, we recommend not using raw oysters since it adds distinct flavor that you may not like. Other raw seafoods such as squid and fish can be added as well. If you are adding seafood, make sure it’s fresh since you have to add it raw. Clean them in salt water thoroughly and drain completely. Then, embed one or two pieces in each layer. It"s better not to showroom raw seafood if you are making a big batch of kimchi and want to keep it for months.

Good to lớn KnowWhen to startIf you are making kimchi with 1 or 2 napa cabbages, the amount of work is not so bad.But, the brining and draining process still takes hours. You can start brining in the morning, then finish up in the afternoon or brine overnight then finish in the morning.

Amount of KimchiThe default serving amount of this recipe calls 1 napa cabbages. Usually ¼ napa cabbage is good for a meal for 8-10 people.(1 large napa cabbages = 32 - 40 servings. If 2 people eat kimchi once a day, it will last 2-4 weeks.)

Use rubber gloves!Use clean food-safe rubber cloves for brining cabbages và applying seasoning. Otherwise, your hands will sting from salt và chili peppers.

Brining Kimchi

There are three ways of brining napa cabbages:

1. Dry method: Sprinkle coarse sea salt between the leaves of cabbages, leave them for 4 hours. Flip the cabbages and leave for another 4 hours (total 8 hours). Usually 1 cup of salt is used for one whole cabbage. Wash and drain.(pros: shorter brining time, less salt is needed, cons: can be uneven)

2. Wet method: Make salt solution and FULLY immerse napa cabbages in the solution for a total of 12-16 hours (flip the cabbages after 6-8 hours). Put something heavy on top so the cabbages stay under the salt water. The optimal concentration of salt solution is 15-20%. The Ratio is water:coarse salt=5:1.(pros: evenly brined, cons: longer brining time, a large amount of salt needed)

3. Combination of dry và wet methods: Make salt solution (water: coarse salt=16:1) in a large enough bowl khổng lồ fit a half napa cabbage. Dip each half in the solution making sure all parts of the cabbage are wet. (When you are done dipping all halves, discard the salt solution.) Then, take the wet cabbage out of the salt solution và place it in a large empty bowl or a roasting pan. Then, sprinkle about ¼ cup of coarse salt (for each half) between the layers only on the white stem part. Leave them for about 4-6 hours. Repeat for each half. Flip the cabbages & leave it for another 4-6 hours (total 8-12 hours).(pros: optimal brining time and amount of salt, cons: more effort required)

Brining time may vary depending on the temperature, the amount of salt & the type of napa cabbage used. In summer, brining time is shorter, In winter, it gets much longer. How do you know if the brining process is done? When you bend a leaf of the napa cabbage backwards, it should be bent without breaking or resistance. After rinsing 2-3 times, it should saltier than the desired saltiness. The saltiness decreases during the fermentation process.

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If there is too much salt, the napa cabbage will thua thảm the sweet taste. If there is too little, your kimchi will taste really bland. Also, if it’s not brined long enough, it can taste bitter or rot instead of being properly fermented. Don"t fret! After a few trials, you will get it!

Coarse sea salt is key khổng lồ good kimchi. Table salt would not give you the same flavor & texture.

Fish Sauce You can use different proportions of Anchovy Fish Sauce & Salted Shrimp (Shrimp Fish sauce), depending on your preference. In southern parts of Korea, people use more anchovy fish sauce. I find using too much anchovy fish sauce makes kimchi too fishy & bitter. Other types of fish sauce are used in different parts of Korea, but shrimp and anchovy fish sauces are the most common.

Kimchi Seasoning LeftoverIf you have made more seasoning than you need, you can freeze the seasoning. When the next round of kimchi comes around, thaw the seasoning in the fridge overnight và use it.

Frequently Asked Questions

Do I have khổng lồ use Coarse sea salt ? You can use kosher salt. But, coarse ones are better than fine ones. If the particles are too small, it may tốc độ up the brining process too much that the texture of kimchi may not be as crispy.We don’t recommend using table salt (iodized salt) because iodine prevents fermentation và the texture & the màu sắc of kimchi may not turn out right.You can buy coarse sea salt from local Korean market or order online here.

How long should I ferment kimchi for?Fermentation time depends on temperature & the amount of salt in the kimchi. A lower temperature and smaller amount of salt will make the fermentation process slower. They say slowly fermenting kimchi at 5-10℃ (41-50°F) for 15-20 days results in the most tasty kimchi.

The duration of fermentation also depends on your personal preference. Some people lượt thích fresh (almost unfermented) kimchi. Some like it very fermented & sour.

I personally lượt thích my kimchi fermented lớn medium sourness. I leave it out in room temperature for 2-3 days. The best way is to leave it out & taste it every day. When it reaches your preference, put it in the refrigerator. If you made a large amount, you can leave some out and store the rest in the fridge right away. Then, take some out later for more fermentation as needed.

Remember that kimchi will produce gas và liquid as it is fermented. Leave some room in the container, or it will overflow.

How should I store my kimchi & how long does it last? Traditionally, kimchi was stored in earthenware called "Ong-gi." Ong-gi (Onggi) is breathable pottery that keeps kimchi and other fermented foods in an optimal condition. In the old days, Koreans used lớn make kimchi in the fall, then place it in an ong-gi & bury the ong-gi underground to keep the kimchi throughout the winter.

Today, most Koreans use plastic kimchi container lớn store Kimchi, và keep the containers in a specialized Kimchi fridge. Kimchi fridges keep kimchi at an optimal temperature, & keeps your regular fridge không lấy phí of the potent kimchi smell. You can buy a specialized kimchi container here.

If you don"t have any of the above, place the kimchi in a tightly sealed container & keep in the fridge. See below lớn learn how to lớn prevent kimchi from getting moldy.

Kimchi can last 6 months or longer in the fridge but it may get sour in taste. Sour kimchi is perfect for making kimchi stew, kimchi pancakes, kimchi fried rice, etc. If you add fresh seafood such as oyster lớn kimchi, it"s better khổng lồ consume the kimchi within a month.

I got white mold on my kimchi. Is that normal? What should I do? Getting molds on kimchi is not ideal. This can happen when kimchi is directly exposed khổng lồ air as it"s fermenting. When you place kimchi in a container, make sure you press down firmly khổng lồ get rid of any air between kimchi. (Do this every time you take out kimchi from a container that contains a large amount of kimchi.) Then, cover the đứng đầu with a plastic sheet or saran wrap before closing the lid. Finally, make sure the lid is on properly. To make this easy, you can buy a specialized kimchi container instead.

Another reason for mold to lớn appear is that you don"t have enough salt or kimchi sauce/seasoning for the cabbages. We all know salt preserve things.

They say trắng mold is not harmful. So if it"s only on the very top, you can get rid of the top layer & save the rest of the kimchi. But if you don"t want to lớn take a risk, you may want lớn use the rest for cooking stew, soup or fried rice. If you get different colored (green or black) mold, it"s definitely bad for you.

Why go through the hassle of making kimchi with a whole napa cabbage instead of pre-cutting it? There is a type of kimchi made with pre-cut cabbages called “Mak-kimchi.” Mak-kimchi is made lớn be eaten quicker & it does taste slightly different from regular kimchi (although some people may not be able lớn tell the subtle difference.) There are at least 3 benefits of making kimchi with an uncut cabbage:1. Making kimchi with whole (uncut) napa cabbages minimizes direct exposure to air which helps kimchi stay tasty for a longer period of time.2. When the cabbages are pre-cut, the seasoning is absorbed into the cross section immediately & decreases the delicious và unique fermented taste.3. When the kimchi is cut afterward, it allows a better presentation. It also shows that Kimchi is freshly taken out & has not been served to lớn anyone else (i.e., it’s not a leftover that was served in previous meals).

vày you have to lớn cut kimchi when serving? In general, kimchi is cut when it is served as a regular side dish. However, sometimes the leaves are left long when kimchi is served khổng lồ wrap rice và meat. When you cut kimchi for serving, cut once down the middle the long way. Then, cut across both halves multiple times khổng lồ create bite size pieces. Carefully move the sliced kimchi onto the serving plate so that the layers are beautifully presented.

More questions? Please leave your questions below in the phản hồi section. We will vì our best khổng lồ answer as soon as we can.