Kimchi (Korea)
Kimchi is the heart and soul of Korean cuisine, a vibrant, tangy, and spicy fermented vegetable dish that has been a staple in Korean households for centuries. Whether served alongside a meal, incorporated into stews (kimchi jjigae), or enjoyed on its own, kimchi is a versatile dish that adds a burst of flavour and a touch of history to any table.
A huge thank you to my love, Annyeong for all the help and for teaching me about kimchi. There’s nothing quite like homemade kimchi, and now I’m fully stocked up!
Salting the cabbage
- 2 large napa cabbage, quartered
- 1 cup of Kosher salt
Filing
- 1 daikon radish
- 1 bundle of scallions
- 1 bundle of chives (if not available, substitute with scallions)
- ½ cup fish sauce
- ¼ cup shrimp paste
Kimchi Sauce
- ¼ cup white glutinous rice
- 2 cups water
- 1 cup gochugaru (Korean red chili flakes)
- ½ medium-sized onion
- ½ Korean pear
- 30 g ginger
- 1 clove of garlic
Step 1: Salting the cabbage
Make a 4-5 cm deep cut at the rounded bottom of the cabbage. Hold each side of the cabbage and pull it apart to halve it. (I quartered mine for quicker salting.)
Step 2
Salt the cabbage by rubbing a generous amount of salt between the leaves and massaging it into the thicker parts of the cabbage. Place the salted cabbage in a Ziplock bag or a large container. Let it sit at room temperature for 2 hours, turning it every 30 minutes.
Step 3: Preparing the filling
Cut the daikon radish into 3 cm long "matchstick" pieces. Similarly, cut the scallions and chives into 3 cm long "matchstick" pieces.
Place the vegetables in a large bowl, add the fish sauce and shrimp paste, and mix well. Set aside until the kimchi sauce is ready.
Step 4: Kimchi Sauce
On medium-high heat, bring the rice and water to a boil. Stir regularly to prevent the rice from sticking to the bottom of the pan and burning.
After 20 minutes, the rice and water should have a glue-like consistency. If the mixture is too dry, add more water to achieve a spreadable paste. Set aside to cool.
Step 5
Prepare the onion, pear, ginger, and garlic by giving them a rough chop. Place the chopped ingredients into a food processor or blender. Add ¼ cup of rice glue and blend until smooth. Once the sauce is ready, mix it into the prepared filling.
Step 6
After salting the cabbage, perform a "bend test." The leaves should be flexible and bend easily without snapping. If the cabbage hasn't wilted enough, leave it in the salt mixture for an additional 30 minutes.
Step 7
Rinse off the excess salt under running water and repeat if necessary. Squeeze out any remaining moisture. Place the cabbages on a medium-sized tray.
Dollop about ½ cup of the kimchi sauce filling onto each salted cabbage. Gently massage the sauce between the leaves, ensuring every part is well coated.
Step 8
Fold the kimchi in half and place it in a container of your choice (such as Mason jars, airtight containers, or a hangari)—anything that minimizes oxygen exposure.
For fermented kimchi, leave it at room temperature for 3 days, then transfer it to the refrigerator.
