The origins of kimchi are thought to date back to around 3,000 BC, making it one of the oldest dishes in the world. It is said to have originated in Korea, with the first mention of it appearing in a Chinese document from the 3rd century AD. Kimchi is made from a variety of vegetables, the most common being cabbage, and is fermented in a mixture of spices and other ingredients. The fermentation process not only adds to the taste of the kimchi, but also increases its nutritional value. Kimchi is a popular side dish in Korea, and is often served with rice and other Korean dishes. It is also gaining popularity in other parts of the world, as people discover its unique taste and health benefits.
Kimchi is a fermented food that is rich in vitamins, minerals, and antioxidants. It has been shown to boost the immune system, aid in digestion, and even help to prevent cancer. The fermentation process of kimchi creates beneficial bacteria that are thought to have health benefits, such as aiding digestion and boosting immunity. Kimchi is usually eaten as a side dish, but can also be used in soups, stews, and other recipes.
There are many different types of kimchi, and each region of Korea has its own specialities. Some of the most popular types of kimchi include baek kimchi (white kimchi), kkakdugi (radish kimchi), nabak kimchi (cabbage kimchi), and oi sobagi (cucumber kimchi). Kimchi can also be made with other vegetables such as turnips, peppers, and radishes.
The only drawback of kimchi is that it usually needs a few days to ferment before consumption. This recipe allows you to make kimchi that you can eat the very same day.
Ingredients
Brine
- 2.5kg napa cabbage
- 1 cup sea salt
- 1 cup water
Spice Paste
- ¾ cup gochugaru (korean pepper flakes)
- ¾ cup hot water
- ¾ cup apple juice
- 6 tbsp fish sauce
- 3 tbsp sugar
- 8 cloves minced garlic
- 12 scallion, cut 1 inch wide
- 1 cup carrots, julliened
Method
- Cut the cabbage into quarters, remove the core and then cut it into inch wide chunks.
- In a large bowl, add the cabbage and sprinkle it with salt, pour over the water and then mix thoroughly. Leave it to marinade for half an hour.
- For the Kimchi paste, mix all the ingredients together ensuring all the vegetables are well covered in the sauce.
- After 30 minutes rinse of the cabbage thoroughly with cold water and squeeze out the excess liquid.
- Combine the cabbage with the kimchi paste and mix well.
