If you’ve never tried Kimchi before, you’re in for a treat. This delicious Korean dish is a must-try for anyone who loves bold flavors and spicy food. Making your own Kimchi is surprisingly easy, and it’s a great way to impress your friends and family with your culinary skills. Today, we’re going to share with you two of the best Kimchi recipes we’ve found – perfect for any occasion.
Kimchi Recipe One
First up, we have a fantastic recipe from Chris Cho that’s sure to delight your taste buds:
Ingredients:
- 1 head Napa cabbage (about 2 pounds)
- 1 cup kosher salt
- Water (for soaking)
- 8 garlic cloves, finely grated
- 1 2-inch piece ginger, peeled, finely grated
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 4 scallions, thinly sliced
- 2 tablespoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon grated peeled turmeric (optional)
Instructions:
- Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss to combine. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it’s okay if a few leaves break—they won’t be used in the final dish). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.
- Drain the cabbage and rinse under cold water. Squeeze out excess water and transfer to a medium bowl; set aside.
- Combine garlic, ginger, gochugaru, sugar, scallions, fish sauce, soy sauce, and turmeric (if using) in a large bowl and stir to form a paste (use gloves if desired—it will stain your hands). Add the cabbage and toss to evenly coat.
- Transfer to a 1-quart jar with a tight-fitting lid and press down firmly until the brine (the liquid that comes out) rises to cover the vegetables. Leave at room temperature, out of direct sunlight, until kimchi smells and tastes ripe and sour, anywhere from 1-5 days (the time will depend on the temperature of your room). Chill until ready to use; kimchi will continue to ferment in the refrigerator, though more slowly.
Kimchi Recipe Two
Next up, we have a recipe from Perfect Health Diet that’s a little less spicy, but just as delicious:
Ingredients:
- 1 head Napa cabbage (about 2 pounds)
- 2 tablespoons kosher salt
- 2 tablespoons grated peeled fresh ginger (from one 3-inch piece)
- 2 cloves garlic, grated
- 2 teaspoons fish sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 5 scallions, green parts only, thinly sliced
Instructions:
- Cut the cabbage into quarters lengthwise and trim any browned or wilted leaves. Cut out the core, then chop the cabbage crosswise into 2-inch-wide pieces.
- In a large bowl, toss the cabbage with the salt. Let stand for 1 hour, tossing occasionally.
- Rinse the cabbage under cold running water. Drain and squeeze out any excess water. Rinse and dry the bowl.
- In the same bowl, mix the ginger with the garlic, fish sauce, sugar, pepper, and scallions. Add the cabbage and toss to coat.
- Pack into two 1-quart jars. Press lightly to compact the cabbage and release any air pockets. Let stand at room temperature for up to 2 days, until the cabbage is slightly sour and bubbly.
- Tightly cover and refrigerate for up to 1 month. Serve cold, straight from the jar, as a condiment or side dish.
Enjoy!
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