Ingredients with Measurements:
- 1 large Napa cabbage (about 2.5 lbs)
- 1 cup coarse sea salt
- 1/2 cup sweet rice flour
- 1/2 cup sugar
- 1/2 cup fish sauce
- 1/2 cup water
- 1/2 cup Korean chili flakes
- 1/2 cup minced garlic
- 1/2 cup minced ginger
- 1/2 cup chopped scallions
- 1/2 cup julienned carrots
- 1/2 cup julienned daikon radish
Special equipment needed:
- Large mixing bowl
- Colander
- Cheesecloth
- Airtight container
Step-by-step instructions:
1. Cut the cabbage into quarters lengthwise and remove the core. Cut each quarter into 2-inch pieces.
2. In a large mixing bowl, dissolve the sea salt in 12 cups of water. Add the cabbage pieces and toss to coat. Let sit for 2 hours, tossing occasionally.
3. Rinse the cabbage thoroughly under cold running water and drain in a colander for 30 minutes.
4. In a small saucepan, whisk together the sweet rice flour, sugar, fish sauce, and water. Cook over medium heat, stirring constantly, until the mixture thickens and becomes translucent, about 5 minutes. Let cool.
5. In a large mixing bowl, combine the cooked rice flour mixture, Korean chili flakes, garlic, ginger, scallions, carrots, and daikon radish. Mix well.
6. Add the drained cabbage to the mixture and toss to coat evenly.
7. Pack the kimchi tightly into an airtight container, leaving about 1 inch of headspace. Cover with cheesecloth and let sit at room temperature for 1-2 days, until it starts to ferment and become sour.
8. Once the kimchi has fermented to your liking, remove the cheesecloth and cover the container tightly with a lid. Store in the refrigerator for up to 1 month.
- Time:
Preparation time: 3 hours
- Cooking time: 5 minutes
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- Makes about 2 quarts of kimchi
Nutritional information:
- Calories: 45 per serving
- Fat: 0.5g
- Carbohydrates: 9g
- Protein: 2g
Substitutions for ingredients:
- Korean chili flakes can be substituted with regular chili flakes or paprika
- Fish sauce can be substituted with soy sauce or salt
Variations:
- Add sliced pear or apple for a sweeter flavor
- Use different types of cabbage or vegetables for a different flavor profile
Tips and tricks:
- Wear gloves when handling the chili flakes to avoid irritation
- Make sure to pack the kimchi tightly to prevent air pockets
Storage instructions:
- Store in an airtight container in the refrigerator for up to 1 month
Reheating instructions:
- Kimchi is typically served cold and does not need to be reheated
Presentation ideas:
- Serve in a small dish as a side dish or condiment
Garnishes:
- Garnish with sliced scallions or sesame seeds
Pairings:
- Kimchi pairs well with rice dishes, soups, and stews
Suggested side dishes:
- Steamed rice
- Korean-style pickled vegetables
Troubleshooting advice:
- If the kimchi is too salty, rinse it under cold water before serving
- If the kimchi is not sour enough, let it ferment for another day or two at room temperature
Food safety advice:
- Make sure to use clean utensils and containers when making kimchi to prevent contamination
- Store kimchi in the refrigerator to prevent spoilage
Food history:
- Kimchi is a traditional Korean dish that has been around for centuries. It was originally made as a way to preserve vegetables during the winter months.
Flavor profiles:
- Spicy, sour, salty, umami
Serving suggestions:
- Serve as a side dish or condiment with Korean meals
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean