If you want to make your own kimchi right at home, this step-by-step guide is for you! A traditional Korean recipe, kimchi adds a tangy and bold flavor to any meal. Carrots, garlic, radish, and scallions enhance the fermented cabbage, creating a vibrant side dish.
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INGREDIENTS
- 4-5 lb head Napa or Chinese cabbage
- 1/2 cup coarse sea salt or kosher salt
- 8-10 oz daikon radish, cut into matchsticks
- 8-10 oz carrot, cut into matchsticks
- 10 scallions, sliced, both white and green parts
- 10 cloves garlic, peeled
- 1/2 inch piece ginger, peeled
- 8-12 tbsp Gochugaru Korean chili flakes
- 2 tsp granulated sugar
- 5 tbsp fish sauce
INSTRUCTIONS
- Remove any damaged leaves from the cabbage and cut the head into quarters. Remove the heart and slice each quarter into 1-inch pieces. In a large bowl, combine the cabbage and salt. Massage until the cabbage is wilted. Place the cabbage in a colander and set in the large bowl, allowing it to drain for 1-2 hours. After 1-2 hours, rinse and strain the cabbage.
- In a large bowl, combine the strained cabbage, prepared radish, carrot, and scallion. Grate the ginger and garlic into the bowl. Add the Gochugaru, sugar, and fish sauce and mix everything together. Continue to mix with hands by squeezing the mixture until it draws its own liquid. This will cover the kimchi while it ferments.
- Pack into a gallon jar or fermenting crock and press down until the kimchi is completely covered with liquid. If it isn’t covered, add water to cover. Weight with a plate or other weight to ensure all the vegetables stay under the liquid. Note: As the kimchi is fermenting, if the top gets moldy, that isn’t good. That's a sign that the vegetables did not stay under the liquid. Cover loosely and set in a cool, dark area, not in direct sunlight. Daily, check to make sure the vegetables are covered with liquid. Allow to ferment for 4-7 days. The best way to know if it’s ready is to taste it. It will smell funky but should never smell or look rotten.
- Once the flavor has reached the desired flavor pack into pint jars and store in the refrigerator.
CHAPTERS
00:00 Intro
00:47 Breaking down the cabbage
01:59 Salting the cabbage
04:15 Preparing additional vegetables
05:59 Adding additional flavors
06:54 Mixing the ingredients
07:47 Packing for fermentation
09:31 Weighing down the kimchi
10:31 Fermenting the cabbage
11:56 Packing the individual jars
12:01 Tasting the kimchi
#kimchi #preserving #cabbage #fermentation
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My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.