How To Make Kimchi

Kimchi is a traditional Korean side dish, made with a variety of fermented vegetables. Kimchi is a staple in Korean cuisine and is gaining popularity around the world due to its health benefits and unique flavor. If you’ve been looking for a way to make kimchi at home, you’ve come to the right place. Here are step-by-step instructions on how to make kimchi:

Step 1: Choose your vegetables. The most common vegetables used to make kimchi are napa cabbage, daikon radish, scallions, and Korean radish. You can also use other vegetables such as eggplant, cucumber, and garlic chives.

Step 2: Prepare the vegetables. Cut the vegetables into 2-3 inch pieces, and salt them with coarse sea salt. Place the salted vegetables in a bowl, and add enough water to cover. Let them sit and brine in the salty water for 2-3 hours.

Step 3: Make the kimchi paste. In a food processor, combine garlic, ginger, fish sauce, chili powder, and optional ingredients such as tamari, soy sauce, or fruit juice. Blend the ingredients until a thick paste forms.

Step 4: Replenish the vegetables. Drain the salted vegetables in a colander, and rinse them several times. Squeeze out any excess water, and place the vegetables in a large bowl.

Step 5: Add the paste to the vegetables. Pour the kimchi paste over the vegetables, and mix until everything is evenly coated.

Step 6: Ferment. Place the kimchi in a large jar with a tight-fitting lid. Allow the kimchi to ferment at room temperature for 2-3 days before transferring it to the refrigerator. The kimchi will last for up to 2 months in the refrigerator.

Making kimchi at home is a fun and simple way to introduce yourself to the world of fermentation. With these easy steps, you’ll be enjoying homemade kimchi in no time!