How To Prepare Korean Kimchi At Home In 5 Easy Steps

Are you a lover of Korean food? Then you must be familiar with the popular dish called Kimchi. It is one of the most liked and delicious foods in Korea. This traditional dish has become quite popular all over the world in recent times, especially after the growing popularity of Kdramas and Korean culture. While many have tried kimchi in restaurants, do you know that you can prepare it at home in easy steps? 

Kimchi is a meal of fermented vegetables made from carrots, napa cabbage, and daikon radish and flavored with a variety of ingredients, including garlic, gochugaru, ginger, spring onions, and jeotgal. It is adaptable and works well with soups and stews. In Korean cuisine, kimchi is frequently used as a side dish or as a spice. It has a spicy, delicious, and nutritious flavor and provides a number of health advantages as well.

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How To Make Delicious Kimchi At Home?

Ingredients you need to make the spicy Kimchi: Take some Chinese cabbage, also known as napa cabbage, some daikon radish, different types of Korean pepper flakes, gochugaru, garlic, ginger, green onions, sugar, and salt.

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Method To Make Kimchi:

Take the napa cabbage and give it a thorough rinse. Cut it into quarters, then add this chopped cabbage to a large bowl with salt and toss to evenly distribute the salt throughout the cabbage. When the salt has completely dissolved, cover the cabbage with water and continue stirring. Set it aside for two hours, stirring it every half hour to ensure that the cabbage has wilted down completely. After two hours, give it a thorough rinse and drain the extra water.

While the napa cabbage is submerged in salt water, prepare the paste. Add ginger, garlic, raw sugar, and Korean pepper flakes to a food processor along with a little water. You may also add some miso paste to give it an umami flavour. Blend until smooth. Then, in a sizable bowl, mix the well-rinsed napa cabbage, daikon radish, pepper paste, and green onions together. You can use your hands to thoroughly combine them, or you can use gloves to make the mixture.

Fermentation is the final process to make kimchi, and it is actually a highly important step that can make or break the dish. Put the mixture in a clear glass jar that has been washed. To ensure that the vegetables are completely submerged in the paste, lightly put pressure on them to press them down. The glass jar should have a small amount of space left at the top before being covered with a lid. To allow it to ferment, keep this glass jar at room temperature and out of the sun for three to five days. Push the cabbage down every day and check on it to stop leaks.

How do you know whether your kimchi is ready or not? The kimchi is ready when the cabbage starts to get a little mushy and tastes somewhat sour.

Let your kimchi ferment for a long time if you prefer it to be softer and tangier. When it is just the right amount of ripe, it is done. Sample it every day and store it in the refrigerator. This will; ensure that it stays edible for a long time.