How to Make Kimchi

Kimchi! It's not just a side dish in Korea, it's a cultural thing. This spicy, fermented cabbage is so flavorful. Plus, it's full of good bacteria. Want to make it yourself? I'll show you how!

Why Make Kimchi at Home?

You can buy kimchi at the store. But making it yourself? Way better. Here’s why:

• You're in charge! Pick the best stuff and make it as spicy as you like.
• Get creative! Try different veggies. Make your own special kimchi.
• Save money! Making it at home can be cheaper. Especially if you eat it a lot.
• Super fresh! Homemade kimchi tastes amazing, especially when it's new.
• Good for your gut! The fermenting makes it even healthier.

What You Need to Make Kimchi

Let's get everything together. This recipe uses Napa cabbage. But you can try other veggies later, like radish!

The Basics:

• Napa Cabbage (배추, baechu): This is the main thing. Get a firm, heavy one.
• Korean Chili Powder (고춧가루, gochugaru): Important! This gives kimchi its flavor and red color. Don't use regular chili powder. It's different! Use more or less to make it spicy how you want it.
• Salt: For the cabbage. It helps get rid of water.
• Water: For washing and salting.

For the Flavor:

• Garlic: Must have! Makes it savory.
• Ginger: Adds a little warmth.
• Fish Sauce (멸치액젓, myeolchijeot) or Shrimp Paste (새우젓, saeujeot): This gives it a deep, savory flavor. Don't eat seafood? No problem, see the vegetarian options below.
• Sugar: Just a bit. It balances the flavors and helps it ferment.
• Glutinous Rice Flour (찹쌀가루, chapssalgaru) or Flour: To make a paste. It helps the spices stick to the cabbage.
• Water: For the rice flour paste.

Optional Stuff:

• Korean Radish (무, mu) or Daikon Radish: Makes it crunchy.
• Green Onions (파, pa): Fresh onion flavor.
• Carrot: Adds sweetness and color.
• Asian Pear (배, bae) or Apple: Adds sweetness and helps it ferment, plus it tastes great.

Vegetarian Kimchi:

No fish sauce or shrimp paste? Use this instead:

• Soy Sauce: Adds flavor and salt.
• Seaweed Flakes (김, gim) or Kelp Powder (다시마 가루, dashima garu): Gives it that ocean-y taste.
• Shiitake Mushroom Powder: More savory flavor.

Let's Make Kimchi!

Okay, you've got everything? Time to get started!

Step 1: Salting the Cabbage

1. Cut it up: Cut the cabbage in fourths, then cut each fourth into smaller pieces. About 2 inches.
2. Add salt: Put the cabbage in a big bowl with salt. About 1/2 cup of salt for a big cabbage. Make sure it's all covered.
3. Add water: Just enough to cover the cabbage.
4. Massage and weigh it down: Massage the cabbage for a few minutes. Then put something heavy on it. Like a plate with a jar of water.
5. Wait: Let it sit for 2-3 hours. It should get soft. Turn it every 30 minutes.

Step 2: Make the Rice Flour Paste

1. Mix flour and water: In a small pot, mix the rice flour and water. Make sure it's smooth. About 1/4 cup of flour and 1 cup of water.
2. Cook it: Cook it over medium heat. Keep stirring! It will get thick. About 5-7 minutes.
3. Cool it down: Take it off the heat and let it cool.

Step 3: Make the Kimchi Paste

1. Mix everything: In a big bowl, mix the cooled rice flour paste, chili powder, garlic, ginger, fish sauce (or soy sauce), sugar, and anything else you want to add.
2. Mix it well: Mix it all up until it's a nice red paste.

Step 4: Rinse the Cabbage

1. Rinse it: Rinse the cabbage with cold water. Do it at least three times. Get rid of all the extra salt.
2. Dry it: Get the water out. Use a salad spinner or squeeze it with your hands. The drier, the better.

Step 5: Mix Cabbage and Kimchi Paste

1. Get them together: Put the cabbage in the bowl with the kimchi paste.
2. Massage it in: Use your hands to massage the paste into the cabbage. Wear gloves! This is important for the flavor.

Step 6: Pack it Up

1. Put it in jars: Pack the kimchi into clean jars. Leave some space at the top.
2. Press it down: Press down on the kimchi to get rid of air.
3. Add brine (optional): You can add some of the salty water from the cabbage if you want.

Step 7: Let it Ferment!

1. Leave it out: Let the kimchi sit at room temperature for 1-5 days. Taste it every day. The longer it sits, the more sour it gets.
2. Burp it: The kimchi will make gas. Open the jars every day to let the gas out.
3. Put it in the fridge: When it tastes how you want, put it in the fridge. This stops the fermenting.

Kimchi Tips!

• Good stuff in = good stuff out: Use the best ingredients you can find.
• Don't skip the salt! It's really important for the kimchi to turn out right.
• Massage that paste! Get it all over the cabbage.
• Taste it! Make sure it's fermenting how you like it.
• Be patient: Good kimchi takes time.
• Have fun! Try different veggies and spices. Make it your own.
• Keep it cold: Kimchi can last for months in the fridge. The flavor will keep changing.

How to Eat Kimchi

Kimchi is so versatile! Here are some ideas:

• Side dish: With rice, meat, or veggies.
• In stews: Like kimchi jjigae (김치찌개).
• Fried rice: Kimchi fried rice (김치볶음밥) is awesome.
• Pancakes: Kimchi pancakes (김치전) are a great snack.
• Sandwiches: Add it to sandwiches.
• Topping: Put it on tacos or pizza!

Kimchi is Good For You!

It tastes great and it's healthy! Win-win!

• Probiotics: Good for your gut!
• Vitamins and Minerals: Like A, B, and C, plus calcium and iron.
• Antioxidants: Helps protect your body.
• Fiber: Good for digestion.
• Good for your immune system!

Enjoy Your Kimchi!

Making kimchi is fun! And you get to eat it! With a little practice, you'll be a kimchi pro. So get your stuff together and make some kimchi! You'll love it!

This kimchi recipe is a great way to start making homemade kimchi. Enjoy the spicy, fermented goodness!