The traditional dish of Korea, kimchi is well-known for its tangy taste and rich nutritional benefits. Kimchi is a staple food in Korea and Koreans pair kimchi with every meal. Korean kimchi recipe is easy to make and also to preserve.
In the past, there was not much access to vegetables all year round and Koreans also preserved food for winter. This is how kimchi became so popular. Though it is their staple food, recently kimchi has gained popularity over the world.
There are several types of kimchi and they can be stored for a long time. Read on for an easy Korean kimchi recipe (สูตร ทํา กิ ม จิ เกาหลี, which is the term in Thai).
What will you need to make kimchi?
You will need:
- Iodine-Free Sea Or Kosher Salt
- Garlic And Ginger
- Fish Sauce Or Shrimp Paste
- Korean Red Pepper Or Chili Flakes
- Other Vegetables (Optional)
- Trimmed And Cut Into Pieces Scallion
Here Is Your Step-By-Step Guide To Making Kimchi:
- Take The Cabbage: Cabbages are the main ingredient of kimchi. So, take cabbage and cut it lengthwise through the stem.
- Put Salt: Place the cabbage in a bowl and put salt according to the quantity of the cabbage. Use your hands to massage the salt into the cabbage and pour enough water. Put something heavy on top of it and let it rest for 1-2 hours.
- Rinse The Cabbage: After letting it soak the salt, rinse the cabbage in cold water and drain. Meanwhile, make your spice paste.
- Spice Paste: Take another bowl. Add the garlic, ginger, sugar, fish sauce, shrimp paste and a little water to make a smooth paste. Now add the Korean red pepper flakes according to your spice preference. If you want the kimchi to be mildly spicy, add less and vice-versa.
- Combine: Check if the cabbage has drained water. Then take the cabbage and the spice paste in a large bowl and combine them. You can put other vegetables too in this step.
- Transfer It To A Jar: Take the kimchi and transfer it to a jar. Do not forget to add the liquid that comes out to cover the vegetables.
- Keep It Aside To Ferment: Keep the jar aside to let it ferment and place a plate or bowl to avoid overflow. After 4-5 days, your Korean kimchi recipe will be ready.