Kimchi
Kimchi offers a unique taste profile that combines spiciness, tanginess, and umami flavors. It has a distinctive blend of savory, spicy, and slightly sour notes, making it a flavorful and enjoyable addition to any meal.
Ingredients
- 1 whole Napa cabbage
- 1/2 cup of course rock salt
- 1-2 carrots
- 1 bunch green onions or garlic chives
- 1/2 large radish or 1 small one
- 1.5 cup chili flakes
- 1 Asian pear
- A small knob of ginger
- 9 garlic cloves
- 1 tsp salted shrimp
- 1/2 cup fish sauce
- 1/4 cup cooked rice
- 1 1/2 cup Korean chili flakes
Directions
🥬 Rinse the cabbage under cold water and chop it into quarters lengthwise
🥬 Grab one quarter and starting from the inner leaves generously stuff the course salt in between each leaf and repeat with the other quarters
🥬 After the whole cabbage is salted place in a big bowl and let wilt. You could even place weights on the cabbage to make it wilt faster. Sprinkle cold water onto it to help the salt dissolve.
🥬 While the cabbage is wilting to a blender, add rice, half of your radish (saving the rest for later use), ginger, salted shrimp, apple, pear, garlic, and fish sauce. Then taste. It should have a nice umami flavor, slightly sweet, and not too salty. Once done set aside
🥬 Cut your green onions or garlic chives (sometimes I use half and half) into either 2 inch batons or you can slice them up and add them. Cut the carrots and radish into to batons as well and set a side.
🥬 When cabbage is wilted rinse in between each leaf to remove salt and repeat. Squeeze dry and set aside.
🥬 In a big bowl, pour the blended vegetables and add the Korean chili flakes then stir, then add the chopped veggies and stir again.
🥬 In the same bowl grab a cabbage quarter and stuff and smear chili paste in between each leaf and the outside. Repeat with all the other quarters.
🥬 Once thoroughly coated place the kimchi in an airtight container and leave at room temperature for 3 days or until it’s fermented to your liking and enjoy.
Love,
Sey
Why you'll love this recipe
I love kimchi and used to get it from the store all the time, but it never tasted as good as the ones I have tried in korean BBQ restaurants. So long story short I started making it at home and fell in love with not only the taste but process. Not only that is a really fun dish to make with other people. Kimchi is so important to korean culture that they even have a day where many people gather and make it together.
If that didn't compel you already kimchi is rich in nutrients: Kimchi is a low-calorie food packed with essential nutrients. It's rich in vitamins A, B, and C, as well as beneficial antioxidants and fiber. The fermentation process also increases the bioavailability of certain nutrients and enhances the probiotic content, which can be beneficial for gut health.
Probiotic Benefits: As a fermented food, kimchi contains live and active cultures of beneficial bacteria. These probiotics are believed to support digestive health by promoting a healthy balance of gut bacteria. Consuming probiotic-rich foods like kimchi may contribute to improved digestion and overall gut health.
Kimchi isn't just a side dish; it can be used in a variety of recipes. It's a versatile ingredient that can be added to stir-fries, soups, stews, rice dishes, sandwiches, and more, offering a unique flavor to a range of culinary creations. So give it a try!
Tips and Tricks
- I suggest you taste the blended mixture and adjust it to your taste since things like different brands of fish sauce, weight apples, can change affect the flavor.
- Taste your kimchi throughout the fermentation!
- If you see bubbles forming in the juice of the kimchi, that is a good sign that it is fermenting! Also it if has a fizzy carbonated feeling when you eat it that is also fine. It just means your container is really airtight and the CO2 couldn't escape.
Substitutions
- If you can't find asian pear just use regular apple.
- For salted shrimp just use more fish sauce.
About Me
Seyeats, is a passionate food aficionado and blogger, With an insatiable love for all things food-related, she delves into the world of flavors, crafting incredible recipes that span the globe.
