Korean Kimchi (김치)

I recently got into Korean culture and have been exploring the Korean cuisine, but I'm sure, that even if you're not a big fan of it, you must have heard about 'Kimchi' at some point.

Kimchi is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and salted seafood 젓갈 (read: jeotgal) .

There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. Now Korean housewifes (and not only), store containers in fridges, provided specially/only for Kimchi!

You may ask though "What do I do with so much Kimchi?" Well, first of all, you don't have to make so much kimchi. Aspecially if you aren't familiar with how it tastes. I do not want to discourage you, but it's safe, if you visit a Korean/Korean Barbecue restaurant first. You can order Kimchi and try it out before making a big batch for the winter!

If you decide on making a bigger amount like me, do not worry. Kimchi is usually served as a side dish, but there are numerous recipes with the use of Kimchi. Start with something simple like:

Kimchi jjigae - kimchi soup (if you decide making this one, save some of your kimchi paste in a jar, cause you'll be needing it)

Kimchi Fried Rice - I think the name says it all...

Kimchi Kimbap - Some call it "Korean Sushi"

And many more like Kimchi Noodles, Kimchi Dumplings and even Kimchi Pizza.

Here is what you will need:

• 1 big Napa cabbage (napa cabbage is a korean cabbage, but it's okay if you use a normal cabbage- that's what I did)

• ½ cup salt (be careful with how much you use!!)

Kimchi paste:

• 2 cups water

• 2 tablespoons sweet rice flour (can be wheat flour)

• 2 tablespoons sugar (brown or white)

Vegetables:

• 2 cups radish matchsticks

• 1 cup carrot matchsticks

• 7 to 8 green onions, chopped

• 1 cup water dropwort (minari) (optional)

Seasonings and spices:

• ½ cup garlic cloves (20 garlic cloves), minced

• 2 teaspoon ginger, minced

• 1 medium onion, minced

• ½ cup Korean "Kanari" fish sauce

• ¼ cup fermented salted shrimps "saeujeot" with the salty brine, chopped

• 2 cups "gochugaru" hot pepper flakes

Make sure to always clean your cabbage well and rinse it several times under running water.

Here are some of products I ordered from Korea. But no worries you can skip the shrimps, buy just a basic fish sauce, but unfortunately you'll have to buy your gochugaru powder. Try searching at a Korean store or in Korea Town in your country.

The most important part is of course the "Fermentation Process". It's best to store your Kimchi in a fridge for around six days, but many people can't resist it (I may be also guilty...) and eat some fresh kimchi instead of waiting.

For instructions watch my video: