Kimchi is a tangy, fermented dish that consists mainly of napa cabbage with other vegetables and hails from Korea. There are no less than a hundred ways to make it, but this is a simple recipe with easy to find ingredients. The process is a little time consuming, but not complicated. First, the cabbage (napa is traditional and a delicious way to go) is rinsed and soaked in a salty brine overnight to kill any harmful bacteria and draw out excess moisture. Then, the cabbage is rinsed well and seasoned with other veggies, such as radishes, onions, and carrots and coated in a spicy, salty paste. This is allowed to ferment for a few days and this is where the magic happens. Lactic acid bacteria (think probiotics) begin to grow and can provide a swath of health benefits. It can aid in gut health, which also can boost immune system function and help with inflammation. Studies have shown that kimchi may even aid in lowering cholesterol levels and improving eye and heart health. Although the benefits outweigh the downsides for most, you should still be cautious. Fermented foods can cause bloating and acid reflux if you aren't accustomed and extra spice may not be your cup of tea. Luckily, kimchi is quite versatile.
I like to use lots of fresh garlic and ginger in my seasoning, and only a little heat. You really need to use the freshest ingredients possible for the best tasting kimchi. I love the Original Kimchi Seasoning by Seoul Sisters for a nice mix of heat and tang. Kimchi can be made vegan with a little kelp, or you can use fish sauce or dried shrimp for the more traditional seafood and umami flavor.
You can eat this dish all by itself or add it to noodle and rice bowls, eggs or salads, even a burger could benefit from a heaping spoonful! I usually just eat it out of the jar until my lips are burning, but that is just a personal preference.
Note: Always use clean utensils, jars, bowls etc to prevent any bacteria growth that is not the desired kind!
Easy Cabbage Kimchi
Makes 1 quart
Prep time 30 minutes, plus fermentation
Ingredients:
1 head Napa cabbage
1/4 C kosher salt (not iodinized)
filtered or distilled water (tap may contain additional contaminents)
6 cloves garlic
1 thumb ginger
2 chopped apples, cored (I like Granny Smith)
2 tablespoons fish sauce
Seoul Sisters Kimchi seasoning to taste ( you may also use gochugaru pepper)
1/2 C shredded carrots
2 chopped green onions
1 tablespoon white sesame seeds
1. Cut tough stem off of the bottom of the cabbage and divide lengthwise into quarters. Then chop each section into 2 inch wide strips.
2. Place the chopped cabbage into a large bowl and sprinkle liberally with salt. You really want to massage it in and ensure that each piece is covered. You may need to add a little more than 1/4 cup. Cover with clean, filtered water and place an inverted plate over top to ensure that the cabbage stays submerged. Now, leave it be! It needs to stand no less than a couple of hours, but I prefer overnight.
3. Rinse the cabbage well under clean, cold water 3 times to really get all the brine off and allow to drain in a colander.
4. While the cabbage drains, make your paste. I use a food processor for quick prep and even mixing. Combine garlic, ginger, apples, fish sauce and kimchi seasoning or gochugaru and pulse to make a thick paste.
5. Squeeze any excess water out of the cabbage and mix with the paste. Massage the seasoning in to get each piece covered.
6. Add the shredded carrots, sesame seeds and green onions and again mix well with your hands. You may want to wear gloves if you are sensitive to pepper.
7. Pack the kimchi into a quart jar. I usually need to use a larger jar or 2 quarts initially until the cabbage wilts and then it can be combined into one quart. The cabbage juices and paste will combine to make a brine and this liquid should submerge the vegetables. You may add a little filtered water if you do not have enough liquid initially.
8. Loosely lid the jar and allow to ferment in a dark, cool place for 1-5 days. You may need to set the jar in a bowl to reduce any overflow. Once the fermentation begins, there will be bubbles and gas released. I tightly sealed jar could burst if left unattended for too long.
9. Check on your kimchi daily to make sure it is covered in brine and give it a taste. Once you are pleased with it, refrigerate it. You can eat it immediately or let the flavors meld for a week or two. You may keep it in the fridge for up to 2 months.
Note: This blog is purely my opinion and my recipe from personal use. Always use your best judgment when trying new foods and new techniques.