Homemade Kimchi is a traditional Korean dish made from fermented vegetables, usually napa cabbage and a mixture of seasonings. It is a staple in Korean cuisine and is known for its tangy, spicy, and slightly sour flavor. The dish is considered to be healthy, as it contains probiotics, vitamins, and minerals.
Kimchi is usually made with a combination of ingredients, including chili peppers, garlic, ginger, green onions, and fish sauce. These ingredients are mixed together to create a flavorful paste, which is then used to season the fermented vegetables. The mixture is then left to ferment for several days, allowing the flavors to develop and the vegetables to become tender and juicy.
Making homemade kimchi is a simple and easy process, but it does require some patience, as the fermentation process can take several days. The dish can be customized to your liking, so you can adjust the spiciness, sourness, or saltiness to your preference.
Kimchi is a versatile dish that can be enjoyed in many different ways. It can be eaten on its own as a snack or side dish, used as a topping for rice or noodles, or added to soups and stews. It is also a popular ingredient in Korean dishes, such as kimchi fried rice and kimchi stew.
In conclusion, Homemade Kimchi is a delicious, healthy, and easy-to-make dish that is a staple in Korean cuisine. Whether you are looking for a snack, a side dish, or an ingredient in a recipe, kimchi is a flavorful and versatile option. So, if you are looking to add some excitement to your cooking, try making your own kimchi at home!
Ingredients
- Napa Cabbage
- Cured Squid
- Kimchi Paste
Instructions
- Cure the squid first. Curing takes 1 week so this must be prepared in advance. Wash and drain the squid. Put the squid in a jar with salt and leave in the fridge for at least 1 week.
- Remove the core of the cabbage and cut into thirds. Remove any discoloured part of the leaves. Soak the pieces in cold water and sprinkle with salt (1 cup). Turn the cabbage over to salt evenly every 30 minutes within 1 1/2 hours. After 1 1/2, rinse the cabbage in cold water 3 times to clean it thoroughly. Drain the cabbage and set aside.
- Put 2 cups of water in a sauce pan and let it boil. Once boiling, add diluted sweet rice flour into the sauce pan and mix. Stir until it creates bubbles. Add 1/4 cup sugar and mix. Keep stirring until it becomes translucent. Remove from the heat and let it cool down.
- Put the cooled down mixture into a large bowl. Add fish sauce, hot pepper flakes, garlic and onion. Mix the ingredients.
- Run the cured squid in running water to rinse off salt and drain. Chop it up (leave bits and pieces) and add in to the mixture.
- Add green onions, leek, radish and carrot. Mix all the ingredients. This is the kimchi paste.
- In a separate large bowl, mix kimchi paste and cabbage by hand to incorporate all the ingredients. Repeat this process until you've used all the cabbage and kimchi paste.
- Store the kimchi in an air-tight container or glass jar and refrigerate.
Notes
After a day or two, open the kimchi. Your kimchi is fermented when you notice bubbles forming up and when it smells sour.