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Introduction
Kimchi, the iconic fermented vegetable dish, has been a staple in Korean cuisine for centuries. Its origins can be traced back to the era of the Three Kingdoms, where fermentation techniques were used to preserve vegetables during the harsh winters. Over time, kimchi evolved into a culinary masterpiece, incorporating unique spice blends and fermentation methods passed down through generations. The process of lacto-fermentation, which relies on the natural bacteria present in the vegetables, not only preserves the ingredients but also imbues them with a captivating complexity of flavors. Traditionally, kimchi was buried underground in ceramic jars, allowing the fermentation process to unfold over several weeks, imparting a distinctive tanginess and depth of flavor.
Ingredients
• 2 1/2 lbs (1.13 kg) napa cabbage or green cabbage, cored and shredded into 1-inch pieces
• 3/4 cup (90g) carrots, julienned or cut into thin matchsticks
• 1/2 cup (70g) green onions, thinly sliced, plus more for garnish
• 1/4 cup (35g) gochugaru (Korean chili flakes), or more to taste
• 3 tablespoons (45ml) fish sauce or vegan fish sauce
• 3 tablespoons (45ml) rice vinegar
• 2 tablespoons (30ml) sesame oil
• 2 tablespoons (25g) grated Asian pear or apple
• 1 tablespoon (8g) minced garlic
• 1 tablespoon (8g) minced ginger
• 1 tablespoon (12g) granulated sugar
• 1 teaspoon (6g) fine sea salt, or more to taste
• 1/2 teaspoon (2g) MSG (optional)
Step 1:
In a large bowl, combine the shredded cabbage, julienned carrots, and sliced green onions.
Step 2:
In a small bowl, whisk together the gochugaru, fish sauce (or vegan fish sauce), rice vinegar, sesame oil, grated Asian pear or apple, minced garlic, minced ginger, granulated sugar, fine sea salt, and MSG (if using).
Step 3:
Pour the sauce mixture over the vegetables and use your hands (optionally wear gloves) to thoroughly massage and coat the vegetables with the sauce. Massage for 2-3 minutes to help release the juices from the cabbage.
Step 4:
Transfer the kimchi mixture to a fermentation jar or container, packing it down tightly. Add weights or a sealed plastic bag filled with water to weigh down the vegetables and keep them submerged in the brine.
Step 5:
Cover the jar with a cheesecloth or kitchen towel and let the kimchi ferment at room temperature for 2-5 days, depending on your desired level of fermentation. Taste and transfer to the refrigerator once it reaches your desired tanginess and flavor.
Q: Can I ferment the kimchi for longer than 5 days?
A: Yes, you can ferment the kimchi for up to several weeks at room temperature, but the flavor will continue to intensify and become increasingly sour and funky.
Q: How do I store opened kimchi?
A: After opening, store the kimchi in an airtight container in the refrigerator. The fermentation process will slow down significantly, but the kimchi will continue to develop flavor over time.
Q: Can I use different types of cabbage?
A: While napa cabbage is traditional, you can also use green cabbage or a combination of the two. The texture and flavor will be slightly different, but still delicious.
• Substitutions: Use soy sauce or tamari instead of fish sauce for a vegan version. Apple cider vinegar or white vinegar can replace rice vinegar.
• Ingredient Selection: Choose fresh, crisp vegetables for best texture and flavor. Use high-quality gochugaru for optimal heat and aroma.
• Allergen Information: Contains fish sauce (or vegan fish sauce) and sesame oil. Can be made gluten-free by omitting MSG.
• Preparation Tips: Massage the cabbage with salt to soften and release juices. Allow the kimchi to ferment at room temperature for 2-5 days before transferring to the refrigerator.
Serve chilled or at room temperature as a condiment with rice, noodles, or protein dishes.
Store the fermented kimchi in an airtight container in the refrigerator for up to 6 months.
Prepare the vegetables and sauce ahead of time, then assemble and pack the kimchi just before starting the fermentation process.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Taste the kimchi after a few days and transfer to the refrigerator once it reaches your preferred level of tanginess.
- For a crunchier texture, add more carrots or radishes to the mix.
For a milder flavor, substitute some of the gochugaru with smoked paprika or cayenne pepper. For a vegan version, use vegan fish sauce and omit the MSG.
Kimchi pairs well with steamed rice, Korean barbecue, fried eggs, and cold beer or makgeolli (Korean rice wine).
Kimchi can be made year-round, but it's often enjoyed during the cooler months.
Contains fish sauce (or vegan fish sauce) and sesame oil. Can be made gluten-free by omitting MSG.
