Traditional Kimchi Recipe
Kimchi used to be one of my least favorite foods next to olives. It was so spicy that I would start hiccuping. My gut couldn’t handle the number of pepper flakes typically used in Kimchi. The first time I tried it was from a traditional Korean family from my friend’s mom who made it from scratch. I ate everything from Kalbi to fried rice to bulgogi, but I would veer away from the Kimchi. They would put it on everything and I never understood it.
Later in life, I started developing gut issues and looked into different fermented foods to help heal the lining of my stomach. A lot of different websites lead me to Kimchi. I knew that I needed to change my diet and accept more foods into my palette if I wanted to repair the lining of my intestines. However, my parents disliked it and would yell at me every time I would bring the smell of strong, fishy foods into the house when I used to live with them.
It wasn’t until I moved out on my own that I experimented with different fermenting techniques because I have a significant other to support my new lifestyle. Fermenting is a method that involves bacteria and yeast breaking down sugars to help preserve foods longer and produce healthy bacteria to improve digestion. It has also been associated with weight loss. The first time I tried making my own Kimchi was because I had a craving for Kimchi pancakes. It’s a savory pancake that pairs well with a sweet hoisin sauce to give me a healthy balance of sweet and salty. I added 4 tablespoons of Korean red pepper flakes thinking they were like traditional red pepper flakes. I could handle spice pretty well, but was I wrong! It was almost inedible even after I let some of my friends try it. Adding half a tablespoon or less seems to be the sweet spot so my mouth isn’t on fire.
Once I made my own Kimchi, I started to enjoy it because of the fishy taste with the cabbage. I add it to fried rice, ramen, or I’ll eat it straight from the jar as a snack to help curb my potato chip cravings. This recipe changed the way I view Kimchi because it went from being one of my least favorite foods to putting it on anything I can think of including my homemade Kimchi pancakes. I’m excited to share the recipe with the masses below. You’ll never want to buy Kimchi from the store again once you try this recipe.
Ingredients:
2 medium-sized heads of Napa cabbage, cut in 2-inch squares
** 3-4 large carrots, julienned OR 1 8 oz daikon radish, julienned
4 green onions, sliced small
½ cup kosher salt, divided
Water (distilled or filtered)
1-inch knob fresh ginger, minced
2 tsp sugar
1-2 Tbsp. fresh garlic, minced (5-6 cloves)
** 3 Tbsp. salted shrimp paste
1 Tbsp. fish sauce
** 1-5 Tbsp. Korean red pepper flakes
** Notes:
You can do both the radish and carrots in your Kimchi, but I preferred the carrots over the radish. The radish was kind of bitter if you’re into that sort of taste.
Add 3 Tbsp. of fish sauce if you omit shrimp paste, which I don’t recommend
1 Tbsp. of Korean red pepper flakes is medium-hot, 3 is fiery hot, and 4 is almost inedible. If you can handle 5, then more power to you.
You can find shrimp paste and Korean red pepper flakes at your local Asian Market
Equipment:
1-2 large bowls
1-2 small plates
Colander/strainer
Gloves
Cutting board
Knife
2 large Mason jars
Something to weigh the Kimchi down, like a can of beans
Tray to place under jar during fermentation
Directions:
Cut the cabbage lengthwise through the stem in half. Keeping the cabbage lengthwise, cut in 2-inch strips up until the core. Don’t cut all the way through. Turn the cabbage 90 degrees and cut 2-inch squares until you get to the core. Discard the core and any pieces without the cabbage leaf on it. The core tastes very bitter and doesn’t have as many nutrients as the leaves. Repeat for cabbage #2.
In a large mixing bowl, fill up as much as you can with cabbage. Use a second bowl if you need to. To make the process easier, I split the cabbage in half. Add ¼ cup of salt into each bowl. Massage the cabbage with your hands until it feels soft.
Add the water up to the top of the cabbage to fill the bowl(s). Place a heavy object on top of a plate to keep the cabbage submerged. Let it sit for 1-2 hours.
Make your sauce. In a small bowl, add all of the remaining ingredients except your carrots and green onions. Mix until it starts to form a paste.
Cut your carrots and green onions. Set aside.
Using your colander, wash and strain your cabbage 3x. Let it dry for 5 minutes before you repeat.
In your large mixing bowls, combine cabbage, carrots, and green onions with your sauce into one bowl. Using gloves mix everything together until the paste is fully incorporated.
Add your Kimchi into 2 large mason jars, leaving an inch of room. Using your fist (with gloves on), squeeze the Kimchi down to extract the brine until it is completely submerged in liquid.
Place your jars in a cool, dark room using a tray to catch potential drippings.
Let it sit for 1-5 days checking/tasting each day to see if it gets to your desired fermentation. It will start to taste a bit sweeter. That’s when you know it’s done.
Refrigerate for 24 hours before consumption. Enjoy for many months (up to 6). Just note that the more you leave it in the fridge, it will continue to ferment.
