This icon of Korean cuisine and culture is a way to preserve vegetables for longer, here we explain all the tricks on making kimchi at home. In the following article, we get to know about How to make kimchi? So don’t skip the article from anywhere and read it carefully because it’s going to be very useful for you guys.
There is no pure or traditional kimchi recipe, but each house in Korea makes its recipe, always following the same guidelines so that a controlled fermentation takes place. For this recipe, I have made a mix of many that I have read on the internet, especially in pages in English that give beneficial information about Korean culture, and the result has been superb, with flavour, crunchy but without excessive spice or potent garlic that I do not like it.
- Chinese cabbage, 1 kg
- Coarse salt, 100 g
- Water, 300 g (for the first brine)
- Carrot, 100 g
- Chinese chives, 100 g
- Glutinous rice flour, two tablespoons
- Water, 100 g
- White onion, 100 g
- Garlic, 15 g
- Fresh ginger, 30 g
- Dried chilli flakes, 40 g
- Fish sauce, 30 ml
- Sugar, 10 g
The first thing we will have to do is cut the base of the cabbage, the most challenging part, which is eliminated while maintaining the union of the stems. And the cabbage is cut into quarters. We wash very well. And we fill a basin of water with the salt (proportion 1 of salt for 3 of water), and we immerse the cabbage in the brine, putting weight on it so that it is submerged or constantly turning it over. We will leave it at room temperature for 7 – 10 hours, depending on the temperature (the hotter it is, the less we will have it).
After this period in brine, drain the cabbage well and wash it thoroughly. Let it drain for a long time until it is as dry as possible.
The dressing is key to our guidelines for how to make kimchi at home. He cut the carrot into julienne as thin as possible and snipped the onion and Chinese chives.
Crush the garlic well with the help of a mortar and grate the ginger, mixing it with it.
In a saucepan, mix the rice flour with the water and bring them to a boil. Mix well with the help of a few rods until it becomes translucent and let it cool. Mix with the garlic, ginger, chilli flakes, fish sauce, sugar, and the remaining vegetables and impregnate the cabbage with all the mixture. Wear gloves, so your hands don’t itch later.
Gather the cabbage stalks tightly together and fill a container to the top as complete as possible. That it is very, very full, the ideal is that there is as little air as possible in the boat. Leave it at room temperature for 12 hours and after this time, put it in the fridge and leave it there for a minimum of a week, opening the jar a couple of times to let the fermentation gases escape.
It must also be said that there are two ways to make kimchi, one with cabbage cut into halves or quarters and another that is kimchi with leaves. These are cut into small pieces that are then easier to serve and also to put in boats. It is also true that it breaks down earlier. As a recommendation to say that the volume of the cabbage decreases a lot, I recommend that you double the amount of a batch to have a “decent” production since in addition, in the fridge it is perfectly preserved, and cans can be given as gifts.
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