Traditional Kimchi
Our traditional kimchi recipe is basic, easy, and super delicious. From 1lb to 10lbs, we make it all the time for family and friends. We have all the details on how to make it, and some professional tips to get you started almost guaranteeing a delicious results!
Equipment
- 3-4 non-reactive large metal or plastic bowls
- gloves
- glass jars
Ingredients
Salting Cabbage
- 2.7 kg napa cabbage
- ½ cup natural sea salt
Porridge
- 2 cups water
- 2 tbsp sweet rice flour
- 2 tbsp sugar
Vegetables
- 2 cups radish matchsticks
- 1 cup carrots matchsticks
- 7-8 green onion chopped into quarters
- 3 pears core taken out and thinly sliced
Seasoning
- 12 cloves garlic
- 2 tsp ginger grated
- 1 white onion, medium minced
- ½ cup fish sauce
- 3 tbsp shrimp paste
- 1 apple peeled and core taken out
- 1¼ cups hot pepper flakes
Instructions
- Split the cabbages in half and give it a good rinse especially close the bottom of the cabbage and the out layers.
- Put the cabbage in a large container/basin and rub salt all over the between the leafs. Arrange all the cabbage in a large basic and place a large plate on top. The plate needs to cover the whole basin. Add some cans or jugs of water on top. Let that sit for 2 hours. Remember to flip occasionally - every 30 minutes.
- While the cabbage is salting, make the porridge. Combine the water and flour and cook on medium heat for 10 minutes. Stir frequently with a balloon whisk. Slowly add the sugar and cook for 1 minute. Remove from the heat and let it sit on the counter until it is cool completely. Pour the porridge in a blender and add all the seasoning ingredients. The texture should be similar to a thin paste.
- After wash all the salt out of the cabbage. Split the cabbage half again and cut the core out. Let the cabbage sit in the strainer. You can test the cabbage if it's ready by tearing a piece to eat. the texture should be crunchy and salty at the same time.
- In another bowl, combine all the vegetables together. While wearing gloves, pour the spicy marinate into vegetables and mix well. Set aside.
- In a large basin that you used to salt the cabbage, spread the kimchi paste on each cabbage leaf. Open up the leafs between the cabbage and generously spread the marinate. Make sure each leaf is coated and even distribution.
- Once all the leaves are coated with the marinate, you can start to individually jar the kimchi separately. Pack the kimchi intoa clean, airtight container. Press hard and seal it. This can be eaten right after it is marinated.
Notes
SHELF LIFE
The shelf life of kimchi in the fridge can vary based on factors such as the level of fermentation, storage conditions, and personal preferences for taste. Generally, kimchi can last for different durations depending on its stage of fermentation:
- Fresh Kimchi: If you've just made the kimchi and it hasn't undergone significant fermentation, it can last for about 2-3 weeks in the refrigerator. During this period, the flavors are still mild, and the texture remains relatively crisp.
- Moderately Fermented Kimchi: As kimchi ferments further, it develops a stronger flavor and the texture may become softer. At this stage, which usually occurs after a few weeks in the fridge, it can last for an additional 2-3 months. The taste will continue to evolve during this time.
- Well-Fermented Kimchi: Fully fermented kimchi, with a tangy and complex flavor, can last for several months, sometimes even up to 6 months or more. While the texture may continue to soften, the fermentation process acts as a natural preservative, allowing the kimchi to maintain its quality for an extended period.