Kimchi is a traditional Korean dish made with fermented vegetables and spices. It’s not only delicious but also packed with nutrients and probiotics that can aid digestion and boost the immune system. In this post, we will share with you an easy and authentic Kimchi recipe that you can make at home.
Ingredients:
- 1 medium Napa cabbage (about 2-2.5 lbs)
- 1/2 cup coarse sea salt
- 2 tbsp glutinous rice flour
- 2 tbsp sugar
- 1/3 cup fish sauce
- 1/2 cup Korean chili powder
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 5-6 scallions, thinly sliced
- 1 medium carrot, shredded
- Water
Instructions:
- Remove the outer leaves of the cabbage and cut into quarters. Rinse with cold water.
- In a large mixing bowl, dissolve 1/2 cup of coarse sea salt in 10 cups of water. Add the cabbage quarters to the bowl, making sure they are fully submerged in the saltwater. Cover with a plate or a lid and let it sit for at least 5 hours or overnight.
- Drain the cabbage and rinse it under cold water several times to remove excess salt. Set it aside.
- In a small saucepan, whisk 2 tbsp of glutinous rice flour with 1 cup of water. Cook over low heat, stirring constantly until it thickens into a paste (about 5-7 minutes). Set it aside to cool.
- Once the paste cools down, add 2 tbsp of sugar, 1/3 cup of fish sauce and 1/2 cup of Korean chili powder. Mix well until everything is fully combined.
- Add the minced garlic, minced ginger, sliced scallions, and shredded carrot to the mixture. Mix well.
- Gently rub the chili paste mixture onto each of the cabbage quarters, making sure it’s fully coated. Wear gloves to avoid irritation from the chili powder.
- Place the cabbage quarters into a large glass jar or an airtight container. Press down firmly to remove any air pockets. Add enough water to the jar to cover the cabbage fully.
- Seal the jar or container and let it sit at room temperature for 1-2 days to allow fermentation to take place. Check it daily to ensure there are no air bubbles and to release any pressure that may have built up. Then, store it in the fridge for 1-2 weeks before consuming.
Enjoy!
Kimchi is a versatile dish that can be enjoyed in many different ways. You can eat it as a side dish, add it to soups, stews, or stir-fries, or even use it as a topping for burgers and sandwiches. The possibilities are endless!
Easy Kimchi Recipe
If you are looking for a vegan version of Kimchi, we recommend this recipe:
Ingredients:
- 1 medium Napa cabbage (about 2-2.5 lbs)
- 1/2 cup coarse sea salt
- 2 tbsp sugar
- 1/4 cup soy sauce
- 1/4 cup Korean chili powder
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 5-6 scallions, thinly sliced
- 1 medium carrot, shredded
- Water
Instructions:
- Follow the same steps as the traditional kimchi recipe, but instead of fish sauce, use soy sauce.
- Instead of rice flour, use 1/4 cup of water and 1 tbsp of cornstarch to make the paste.
- Enjoy your vegan kimchi!
The Best Vegan Kimchi
We hope you enjoy these Kimchi recipes as much as we do. Let us know how your Kimchi turns out!
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