Has anyone of you seen or tasted Kimchi?Has anyone tried Kimchi? I went to South Korea last month and tasted their famous Kimchi. I like it and tried it at home. Thought to share it with you
- Prepare the Cabbage:
- Cut the napa cabbage in half lengthwise and then into quarters.
- Dissolve 1/4 cup of sea salt in 4 cups of water to create a brine.
- Submerge the cabbage quarters in the brine, making sure they're fully covered. Let them soak for 1-2 hours, flipping them halfway through.
- Rinse and Drain:
- After soaking, rinse the cabbage thoroughly under cold running water to remove excess salt.
- Gently squeeze out excess water and let the cabbage drain in a colander for about 15-20 minutes.
- Prepare the Seasoning Paste:
- In a bowl, combine grated ginger, minced garlic, sugar, fish sauce or soy sauce, and Korean red pepper flakes. Mix well to form a paste.
- Coat the Cabbage:
- Separate the cabbage leaves slightly and spread the seasoning paste evenly between the layers, making sure each leaf is coated.
- Roll and Pack:
- Roll each cabbage quarter tightly from the stem end to the leafy end.
- Pack the rolled cabbage into a clean and sterilized glass jar, pressing down firmly as you go. Leave about an inch of space at the top.
- Fermentation:
- Leave the jar at room temperature for 1-5 days to allow the kimchi to ferment. The fermentation time will depend on your desired level of sourness. Burp the jar daily to release any built-up gases.
- Taste and Store:
- Taste the kimchi after a day or two to check the level of fermentation. Once it reaches your desired flavor, transfer the jar to the refrigerator to slow down the fermentation process.
- Serve and Enjoy:
- Kimchi can be enjoyed as a side dish, in sandwiches, stir-fries, or rice bowls.
I've heard of it, but never had an opprtunity to try it.Has anyone of you seen or tasted Kimchi?
Thanks for sharing the recipe. Looks interesting and may have to try making a small batch.Has anyone tried Kimchi? I went to South Korea last month and tasted their famous Kimchi. I like it and tried it at home. Thought to share it with you
Thank you for sharing. I never heard of it before. I can handle saurkraut but I'm not sure I could handle the kimchi with the red pepper flakes.Has anyone of you seen or tasted Kimchi?
Hi Lori, you should give it a try. It's a unique side dish that's super famous in South Korea. It's already part of their tourism https://gowithguide.com/blog/south-korea-tourism-statistics-2023-all-you-need-to-know-5254I've heard of it, but never had an opprtunity to try it.
I agree. At first, I was hesitant to try it because of its strong smell, but it was actually good.Yes! Had it in Guam for the very first time and then in Korea. You pretty much can’t go wrong with fermented cabbage in my book.
If you enjoy sauerkraut, you'll likely appreciate the flavors of kimchi as well. I like it mild, not super hot but I don't like it not spicy.@believeinmagic I have heard of it. I have never had it but have been reading lately about eating more fermented foods. A friend just yesterday mentioned it to me! I like sauerkraut ... and I think one can get kimchi not as hot as some others. I wouldn't want it hot and spicy, just tasty. I think a natural store here in town, may actually have some jars in their cold section like where the pickles are. I may go check that out soon.