Kimchi, also spelled kimchee or gimchi, is a beloved traditional Korean fermented side dish made from a variety of vegetables and seasoned with an array of spices. Its rich, tangy flavor and crunchy texture have made it a staple in Korean cuisine for centuries. Whether enjoyed as banchan—one of the many side dishes served as part of a meal—or as a key ingredient in a variety of cooked dishes, kimchi’s versatility and bold taste make it a fantastic addition to everyday cooking.
At its core, kimchi is made by fermenting vegetables, typically Napa cabbage and Korean radishes, with a seasoning blend that includes garlic, ginger, chili pepper, and fish sauce. This fermentation process not only enhances the flavor but also enriches the nutritional profile, making kimchi a probiotic-rich food that supports gut health.
One of the great joys of Korean kimchi is its adaptability in the kitchen. While it shines on its own as a side dish, it can also elevate a range of recipes with its unique taste. For a creative twist, try using kimchi as a sauce for roasted Brussels sprouts. The tangy, spicy flavors of the kimchi complement the caramelized sweetness of the Brussels sprouts perfectly.
Kimchi also pairs wonderfully with hearty dishes like braised short ribs, where its acidity helps cut through the richness of the meat. Additionally, incorporating kimchi into soups, such as traditional Korean tofu soup (soondubu jjigae), adds depth and complexity, transforming a simple broth into a flavorful and nourishing meal.
Making kimchi at home is a rewarding experience that allows you to customize the seasoning to your preference. Whether you like it extra spicy, garlicky, or with a hint of sweetness, you can adjust the ingredients to create your perfect batch. Plus, homemade kimchi often has a fresher, more vibrant flavor than store-bought versions.
So why not explore the world of kimchi and bring a taste of Korea into your kitchen? Its versatility and robust flavors make it a delightful addition to any meal, whether you’re serving it as a traditional side dish or incorporating it into your favorite recipes. Enjoy the delicious and healthy benefits of this iconic fermented food and let it inspire your culinary creativity.
PrintKimchi
- Prep Time: 3:00
- Total Time: 3:00
- Yield: 8–10 1x
- Category: Side Dish
- Method: Fermented
- Cuisine: Korean
Ingredients
For salting cabbage
- 6 pounds napa cabbage (3 to 4 heads of medium napa cabbage)
- 1/2 cup Kosher salt
For making porridge
- 2 cups water
- 2 tablespoons sweet rice flour (glutinous rice flour)
- 2 tablespoons turbinado sugar (brown or white sugar)
Vegetables
- 2 cups radish matchsticks
- 1 cup carrot matchsticks
- 7 to 8 green onions, chopped
- 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
- 1 cup water dropwort (minari), optional
Seasonings and spices
- 1/2 cup garlic cloves (24 garlic cloves), minced
- 2 teaspoon ginger, minced
- 1 medium onion, minced
- 1/2 cup fish sauce
- 1/4 cup fermented salted shrimp (saeujeot) with the salty brine, chopped
- 2 cups hot pepper flakes (gochugaru)
Instructions
- If the cabbage cores stick out too much, trim them off.
- To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
- Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
- Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
- Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
- After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, and put them in a strainer over a basin so they can drain well.
Porridge
- Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
Kimchi
- Spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
- Eat right away, or let it sit for a few days to ferment.
Fermentation
- The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath.
- Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.
Notes
Storage Tip: Kimchi is best stored in an airtight container in the refrigerator. The fermentation process will continue slowly, enhancing the flavor over time. Properly stored, kimchi can last for several weeks to months. Just remember to use clean utensils to avoid introducing contaminants into the jar.