Simple Kimchi Recipe (2024)

FAQs

What is kimchi made of recipe? ›

What Is Kimchi Made Of? This recipe starts with two heads of napa cabbage. Rubbing the cabbage with coarse sea salt draws out the excess moisture, extends the shelf life, and adds flavor. You'll also need fish sauce, green onions, white onion, garlic, white sugar, ground ginger, and gochugaru.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Kimchi is made from three things - vegetables, salt, and a spicy paste. Common vegetables are Napa Cabbage and Daikon radish, but you can make kimchi from cucumber, cauliflower, and even seaweed. Salt is important to keep vegetables nice and crunchy, add flavor, preserve vitamin content and keep out bad bacteria.

Place the jars on a tray (or plate) in case the juice overflows during fermentation. Let them ferment for about 5 days. Once opened, the jar should be kept in the fridge. If unopened, a jar of kimchi can remain at room temperature for many weeks.

Does Kimchi need a starter culture? No, unlike yogurt and cheese cultures, all of the beneficial lactic bacteria needed to kick-start the kimchi fermentation are already present on the surface of the vegetables.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

This fermented cabbage dish can be served as a side dish, over a bed of rice, folded into scrambled eggs, whirred into tomato sauce, or even just eaten as is. Here's what to know about kimchi, how to make kimchi, and some of our favorite recipes using it as a deeply flavorful ingredient.

Homemade kimchi often offers a fresher and more vibrant taste since you can control the fermentation process and adjust the level of spiciness, tanginess, or other flavors to your liking. It can also provide a sense of satisfaction and pride.

As your JIN Kimchi ferments like any other Kimchi, it starts smelling slightly sour and vinegary, this aroma gets stronger over time and is perfectly normal! However, if your Kimchi starts to smell rotten, it has most likely gone bad.

Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.

What happens if you ferment kimchi for too long? ›

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate. It is best eaten within a month.

Apples, not only add another texture element to this small batch ferment, but they add a touch of sweetness which mellows the intense pungency that kimchi is known for. If you are a new or first-time kimchi consumer, this is a great recipe for you because its fast, simple, and not as piquant as a conventional method.

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Kimchi can be made from a variety of vegetables, and even fruits, but the most recognized version — baechu kimchi — is made with cabbage. Alongside cabbage, it often contains radishes, scallions, carrots, garlic, ginger, chili flakes, and other flavorings. Kimchi has a sour, salty, savory, and often fiery taste.

Kimchi can be eaten basically however you want. You can eat it cold straight from the container. You can use it as an ingredient in soups, noodles, Korean pancakes, and fried rice. You can even chop it up small, sautee it in butter and add it to things like hotdogs, quesadillas, or grilled cheese.

Raw materials used to make these kimchi are listed in Table 2. Vegetables most frequently used to make kimchi are cabbage, radish, young radish, cucumber, etc. Important spices used to prepare kimchi are green onion, garlic, red pepper powder, ginger, leek, mustard, black pepper, onion, and cinnamon.