Homemade Kimchi

Kimchi - can be an acquired taste, but I have met a few people who loved it on their first bite. Kimchi is essentially pickled cabbage, that tastes salty, tangy, spicy, and has a earthiness to it. It is a very popular side dish in Korea and is used to make all kinds of other dishes like:

• Kimchi Jigae - Kimchi Soup/Stew, very hearty, especially great for winter!
• Kimchi Fried Rice
• Kimchi Buchim - Kimchi pancake

It is a really versatile dish. I usually buy my kimchi at a korean grocery store, but I can't always score some freshly made kimchi in its early fermentation stage. Some people like their Kimchi very pickled (like my brother and sister), but I really like the crunch and taste of the cabbage when it has not become too pickled and tangy.

I invited some friends over for dinner this week, and plan on making a vegan korean meal. Traditional kimchi is usually made with a fish sauce or anchovy sauce - so I decided to leave that out to create a vegan version, and try and make my own kimchi for the first time!

Ingredients: These measurements and quantities make one small batch. Good for 1-2 people. I chatted with the lady who owns the Korean grovery store and she shared her recipe with me. Her kimchi is always delicious, so I took some of her pointers, and whatever I remembered from watching my grandma and aunts when they made kimchi.
1 Nappa Cabbage (usually 2-2.5 pounds), roughly cut into bite size peices
1/4 Cup Salt (Regular or Kosher)

1/2 Cup Soy Sauce (replace this with fish or anchovy sauce if you want to make the traditional version)

1 white Onion

8-10 cloves of garlic (I buy mine pre-peeled)

2 TBSP ginger

1/2 Fuji apple

1.5 cups chopped green onion

1-2 cups korean red pepper flakes (go-chu garu)

1/2 cup sweet rice flour (glutinous rice flour- any brand should work)

1/3 cup sugar (I used cane sugar)

4-5 stalks green onion chopped on a diagonal
1/2 cup sliced daikon radish - matchstick sized (This is optional, I didn't have any on hand)
1/2 cup matchstick carrots (optional)
1/2 cup asian chives (optional, there wasn't any at the market when I went- darn!)

Let's Make Kimchi!

1. Take your chopped nappa cabbage and put in a large container or bowl

2. Fill will water until it covers the top layer or cabbage

3. Add 1/4 cup salt

4. Mix the cabbage around in the salt water until every piece is pully submerged.

5. Set aside and let the cabbage salt for approx 1.5 hours.

6. After salting is complete, pour cabbage in strainer and rinse thoroughly. Set aside.

7. In a blender (or food processor if you don't mind chunks of garlic and onion) combine garlic, ginger, apple, onion, and soy sauce and blend/process, until everything is combined well. Pour contents into a large bowl, and add chopped green onions:

8.  To make rice porridge: In a medium sized pot, add 3 cups of water and 1/2 cup sweet rice flour and whisk well over med-high heat. Add 1/3 cup sugar. This will thicken up very quick, within 4-5 minutes, continue whisking the entire time. Once you see it popping up some air bubbles (as if it were beginning to boil) remove from heat and allow to cool.

The consistency should be similar to corn syrup. If it is too thick, add 1/4 cup of water.

9. When cooled, pour into your bowl with the puree and green onions. Add your rasdish, carrots, and chives if you are using them. Add 1 cup of red pepper flakes, mix, and taste. If you can take the heat, add 1/2 a cup more, and another 1/2 cup if you like it very spicy! Just make sure you do it little by little so take sure you know what you like!



Smell and taste of the kimchi paste reminds me of being in the kitchen with my grandma!



10. In a separate bowl, grab a handful of cabbage and add the kimchi paste. Mix well, then transfer to a storage container or jar.

11. Continue until you mix all of your cabbage



My mom was so proud when I sent her a picture of this :)



12. Seal with lid tightly and place in a sunny spot by a window or on your porch for at least 2 days so that it can ferment.

Note: Kimchi lasts a very long time. You can keep it in the fridge several weeks even months, but it will contiue to pickle. Depending on how sour you like your kimchi, keep storing it, but if it becomes too sour for you to eat/like, time to throw it out.

BONUS: Cucumber Kimchi! I had some leftover kimchi paste, and had some dill cucumbers on hand. Mix dill pickles with paste and place in sealed container. Let sit at room temp for 8-12 hours then transfer to fridge.

Cucumber kimchi does not last nearly as long. I would make small batches and plan to eat it within a few days. You want it to be served when it still has a "crunch", like a pickle. If its too soggy, it is not as good.