Name: Kimchi Recipe
Total time: 183 min
Yield: 8
Cuisine: Korean

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Kimchi, also spelled kimchee or gimchi, is a traditional fermented korean side dish made of vegetables with a variety of seasonings. in addition to being served as banchan, korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. try it as a sauce for brussels sprouts, with braised short ribs, or in korean tofu soup. the versatility of kimchi makes it great to use in everyday cooking. 

How to make Kimchi Recipe

Maangchi

Crawler

Korean

<p>Kimchi, also spelled kimchee or gimchi, is a traditional fermented korean side dish made of vegetables with a variety of seasonings. in addition to being served as banchan, korean side dishes presented as part of a meal, it can also be used in a variety of cooked dishes. try it as a sauce for brussels sprouts, with braised short ribs, or in korean tofu soup. the versatility of kimchi makes it great to use in everyday cooking. </p>

Napa cabbage

Kosher salt

Water

Sweet rice flour

Turbinado sugar

Radish matchsticks

Carrot matchsticks

Green onions,  chopped

Chopped asian chives,  optional

Water dropwort,  optional

Garlic cloves,  minced

Ginger,  minced

Medium onion,  minced

Fish sauce

Fermented salted shrimp with the salty brine,  chopped

Hot pepper flakes

If the cabbage cores stick out too much, trim them off.

step 1

To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.

step 2

Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.

step 3

Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.

step 4

Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.

step 5

After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.

step 6

Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.

step 7

Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.

step 8

Add the radish, carrot, and green onion, plus the asian chives (or more green onions) and the water dropwort if youre using them. Mix well.

step 9

Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.

step 10

Eat right away, or let it sit for a few days to ferment.

step 11

The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.

step 12

Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.

step 13

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