I finally know how to make HEMEMADE KIMCHI !!
My friend’s Korean mom came home to me and taught me how to make homemade kimchi and I am eternally grateful.
I eat so much kimchi. I buy bags with them at the Asian mart and they are not cheap. A bag is about $ 13 and it only lasts me a week.
I also love incorporating kimchi into a variety of dishes.
I put kimchi in fried rice (I have a kimchi fried rice in my cookbook), on top of scrambled eggs, on top of burgers, on top of bulgogi and so much more.
What is kimchi?
Kimchi or kimchee is a basic traditional Korean side dish made from fermented and salted Napa cabbage and radish.
How does it taste?
It has a variety of flavors. The prominent flavors are garlicky, sour and spicy.
Is it really spicy?
Depends on what kind of kimchi you make and / or buy. Some may be really spicy, but with homemade kimchi, you can tailor it to your spice level.
Why is it spelled kimchi and kimchee?
Kimchee is the traditional way the South Koreans spell. Apparently the & # 39; kimchi & # 39; composed of Japanese, and it's a kind of word war.
Why is homemade kimchi better than in-store purchases?
- So much cheaper (cost effective)
- You can make it your own
- You can share with friends and family
- It is fun!
Can you use American cabbage?
No, it won't be the same.
Can I use gochujang instead of red pepper powder?
No no no.
Can I use plain salt?
In the video, Chunok told you to try to get coarse sea salt and not salt like Morton's or Diamond kosher salt because it makes the cabbage too soft and withered and draws out too much moisture so you get a lot more fluid.
So definitely look for coarse sea salt granules.
What if I can't find red pepper powder?
I definitely know they have it on Amazon.
How do I get my homemade kimchi more sour taste than what I'm used to?
Leave it for a long time before putting it in the fridge.
How do I get my homemade kimchi less sour? It's too sharp for me.
Put it in the fridge earlier. Leave it overnight after you make it, then put it in the fridge in the morning.
What if I don't have a blender?
You can use a food processor.
What types of jars did you use for your homemade kimchi?
I bought half foot gallon jars with wide mouth. The wide mouth jars make it easier to fill the kimchi in the jars.
Watch us make homemade kimchi and then make it yourself!
Thanks so much Chun Ok for showing me and everyone how to make homemade kimchi! This will be a forever valued gift.
Homemade Kimchi (Kimchee)
If you love kimchi, you will want to make this homemade kimchi because it is so much more cost effective to make at home than coming to the store! Preparation time: 2 hours Fermentation time: 1 d Total time: 1 d 3 hours 40 min. Course: Starters, Side dishes Cuisine: Korean
- 5 kilos of napa cabbage, cut into 1-inch, bite-sized pieces
- 1/2 cup sea salt
- 1 cup of water
Spices for kimchi:
- 1/2 medium sweet onion
- 1 bulb of garlic, peeled
- 1/4 cup of water
- 1/2 cup red pepper powder
- 1 bunch of green onions, julienned
- Place cabbage in a very large bowl. Mix sea salt and water together and stir until sea salt has dissolved. Pour cabbage over and mix with hands. Let sit for 1.5-2 hours.
- Meanwhile, mix onion and garlic with 1/4 cup of water to create a puree. Pour into a medium bowl, then mix with red pepper powder and green onions. If you are making a separate radish kimchi, save some of this mixture for radish kimchi.
- When the cabbage is significantly wilted, the cabbage is rinsed to get most of the salt water off. Return to the very large bowl and toss the cabbage with red pepper seasoning until well coated.
- Place spicy kimchi in a large mason jar and use your fist and punch the cabbage down to compress it all in the jar. Continue filling the jar until it is completely full and use another jar if necessary.
- Close the lid close to the brick / potato glass and leave it at room temperature overnight. Taste the kimchi the next day and if you prefer to have it more acidic, leave it for another day or more. If you think it tastes good after sitting out the first night, place it in the fridge.
- Kimchi can last a very long time in the fridge because it is a fermented dish. I probably won't say more than a year, but that's just me haha;)
The recipe we made in the video is about half of what the recipe above is for. The recipe above is for 5 pounds of Napa cabbage and is the recipe that Chun Ok uses every time she makes kimchi. For radish kimchi, use the same spices and do the same steps (salting, rinsing, coating in spices). You can also choose to put the radish with Napa cabbage together, but Chun Ok likes to make it separately.