The Homemaker’s Cookbook Recipe No. 36. “Kimchi Magic: The Art of Homemade Spicy Fermentation”
Indulge in the tantalizing flavors of Korea with this homemade kimchi recipe. Bursting with tangy and spicy goodness, this traditional Korean dish will surely awaken your taste buds. With its vibrant colors and probiotic-rich nature, kimchi not only delights your palate but also provides numerous health benefits. Whether you’re a kimchi enthusiast or new to this Korean delight, get ready to embark on a culinary adventure. Let’s dive into the recipe!
Prep Time: 2 hours
Number of Servings: 6
Nutritional Value per Serving:
- Calories: 42 kcal
- Total Fat: 0.4g
- Sodium: 625mg
- Total Carbohydrates: 9.2g
- Dietary Fiber: 2.6g
- Sugars: 3.2g
- Protein: 2.4g
- Vitamin A: 1,300 IU
- Vitamin C: 35mg
- Calcium: 75mg
- Iron: 1.2mg
Ingredients:
- 1 medium napa cabbage (about 2 pounds)
- 1/4 cup sea salt
- 4 cups cold water
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 tablespoon Korean red pepper flakes (gochugaru)
- 1 teaspoon granulated sugar
- 3 green onions, chopped
- 1 medium carrot, julienned
- 1 tablespoon fish sauce (optional, for added umami flavor)
- 1 tablespoon soy sauce (optional, for a savory twist)
Instructions:
1. Prepare the Cabbage:
- Cut the napa cabbage lengthwise into quarters, then remove the core.
- Chop the cabbage into bite-sized pieces and transfer them to a large mixing bowl.
- Sprinkle sea salt evenly over the cabbage, tossing gently to ensure even distribution.
- Let the cabbage sit for 1 hour, allowing it to soften and release moisture.
2. Rinse and Drain:
- After an hour, rinse the cabbage thoroughly under cold running water to remove excess salt.
- Drain the cabbage well and set it aside in a colander to remove excess moisture.
3. Prepare the Kimchi Paste:
- In a small bowl, combine the grated ginger, minced garlic, Korean red pepper flakes, and sugar.
- If desired, add fish sauce and soy sauce for extra flavor. Mix well until all ingredients are incorporated.
4. Mix and Ferment:
- In the large mixing bowl, combine the cabbage, kimchi paste, chopped green onions, and julienned carrot.
- Wearing gloves, use your hands to mix and massage the ingredients thoroughly, ensuring every piece of cabbage is coated with the kimchi paste.
- Transfer the kimchi to clean, airtight jars, pressing it down firmly to remove any air bubbles.
- Leave about an inch of space at the top of each jar to allow for fermentation.
5. Fermentation:
- Place the jars in a cool and dark area, away from direct sunlight.
- Allow the kimchi to ferment at room temperature for 2 to 5 days, depending on your desired level of tanginess.
- During the fermentation process, remember to burp the jars daily to release excess gas and prevent explosions.
6. Refrigeration and Enjoyment:
- Once the kimchi reaches your desired level of fermentation, transfer the jars to the refrigerator.
- Let the kimchi chill for at least 24 hours to enhance its flavors and preserve it for a longer duration.
- Serve the homemade kimchi as a side dish, in stir-fries, rice bowls, or even as a topping on burgers or tacos.
Congratulations! You’ve successfully created a batch of tangy and spicy homemade kimchi. This traditional Korean dish is not only a delicious addition to your meals but also a powerhouse of gut-boosting probiotics and essential nutrients. Remember to experiment with different fermentation times to find your preferred level of tanginess. Enjoy the vibrant flavors of kimchi and savor the rich culinary heritage of Korea in every bite.
