Kimchi Recipe: How to Make Delicious and Healthy Korean Fermented Vegetables with Tips and Tricks

Bismillahir Rahmanir Rahim. 

Kimchi is a traditional Korean dish that has become popular worldwide for its unique flavor and health benefits. Made from fermented vegetables and spices, kimchi is a versatile dish that can be eaten on its own, used as a side dish, or added to various recipes to add a delicious tangy kick. 

 

Ingredients

• 1 head of napa cabbage, chopped into bite-sized pieces
• 1 daikon radish, peeled and sliced into thin rounds
• 1/4 cup of salt
• 4 cloves of garlic, minced
• 1-inch piece of ginger, peeled and minced
• 2 tbsp of fish sauce (optional for non-vegan/vegetarian)
• 1/4 cup of Korean chili powder (gochugaru)
• 2 green onions, chopped
• 1/4 cup of water
• 1 tbsp of sugar 

Instructions

1. In a large mixing bowl, toss the chopped napa cabbage and sliced daikon radish with the salt. Let sit for about 2 hours, stirring occasionally.
2. Drain the excess liquid from the vegetables, rinse them thoroughly under cold water, and drain again.
3. In a separate mixing bowl, combine the garlic, ginger, fish sauce (if using), Korean chili powder, chopped green onions, water, and sugar. Mix until well combined.
4. Add the cabbage and radish to the spice mixture and mix until the vegetables are evenly coated.
5. Pack the kimchi into a large jar or fermentation crock, pressing down firmly to remove any air pockets. Make sure the vegetables are completely submerged in the liquid, leaving about 1 inch of space at the top.
6. Cover the jar or crock with a lid or cloth and let sit at room temperature for 1-5 days (depending on your preference). Check the kimchi daily and press down on the vegetables to ensure they stay submerged in the liquid.
7. Once the kimchi has reached your desired level of fermentation, transfer it to the fridge to slow down the fermentation process.

Tips 

• Use high-quality vegetables and spices for the best flavor and health benefits.
• Make sure to remove any excess liquid from the vegetables before mixing with the spice mixture to prevent the kimchi from becoming too watery.
• If you don't have Korean chili powder, you can use a combination of paprika and cayenne pepper instead.
• Experiment with adding other vegetables or spices to create your own unique kimchi recipe. 

Conclusion

Making kimchi at home is a great way to explore traditional Korean cuisine and enjoy the many health benefits of fermented vegetables. With a few simple ingredients and some helpful tips, you can create a delicious and versatile dish that's perfect for adding a unique kick to any meal.

Remember to use high-quality ingredients, press down on the vegetables to keep them submerged in the liquid, and experiment with different flavors to find your perfect kimchi recipe.

Alhamdulillah.