Kimchi is one of the most famous dishes in the world. In 2013, UNESCO recognized Kimchi as an intangible cultural heritage of mankind. Not only popular in Korea but also the world, Kimchi is a familiar dish appearing in many family meals, restaurants, bars…
To help you confidently make traditional Kimchi just like the Koreans, Break would like to share with you a simple recipe and tips for processing this tasty dish.
Making Kimchi is not too difficult but requires you to know the recipes and tricks. The process of making Kimchi is simple, but it must be carefully done because just a tiny fault can ruin the dish. With the following, you will create delicious, attractive Kimchi to make the meal more flavorful and rich.
How to make traditional kimchi as delicious as the Koreans
Ingredients to make Kimchi
- 2 Napa cabbages, about 3kg
- 1 turnip
- 2 carrots
- 1 medium onion
- 1 ginger
- 1 garlic
- A handful of scallions or shallots
- 80g – 100g glutinous rice flour
- 1 – 1.2 liters of filtered water
- 120g – 150g Korean chili powder
- 80g – 100g sugar
- 150ml – 200ml fish sauce
- 200g – 300g salt
How To Make traditional Kimchi
Step 1: Clean the cabbages, then split in half or quarter. Then, rub the salt into the white parts evenly. You can dip the cabbages in water first to make the salt stick more tightly to the cabbages. Every 20 – 30 minutes, the surface should be turned over once until the cabbages can be folded without breaking. After that, clean the cabbages with water from 2-3 times to reduce the salinity. Put the cabbages into a basket for draining. Note, you should not squeeze the cabbages.
Step 2: Carrots, turnip, onions, scallions, all washed, drained. Carrots, cut into pieces about 3cm. Scallions, sliced about 3cm. Chop the onions and puree with ginger, garlic.
Step 3: Make Kimchi Sauce
Mix the glutinous rice flour with 1-2 liters of water in a pot, then heat on the stove. During the cooking process, make sure you stir it well. When it boils, add sugar and turn off the heat. Add the Korean chili powder and stir for 20 minutes. Then pour the onion, ginger, garlic mixture into the pot. Remember to add the fish sauce and mix well!
Step 4: Add the carrots, turnip, scallions into the sauce. Then, spread the sauce all over the cabbages. You should do it carefully so that all the cabbage must be absorbed into the sauce.
Step 5: Roll the Kimchi and put it into glass or plastic jars. You should put just enough Kimchi into the jars, do not compress it too much. Leave the Kimchi in room temperature for 2-3 days for fermentation, then store it in the fridge and eat it gradually.
Tricks to make delicious Kimchi
Only sprinkle salt on the cabbage, do not soak the cabbage in salt water. Because if soaked in salt water, the Kimchi will not be crunchy.
You should add the sauce to the cabbage 10 hours after sprinkling salt on it. If left for too long, the cabbage will be dry, and won’t absorb the sauce.
Sprinkle the salt evenly on the white parts. Do not sprinkle salt on the green leaf because the leaves are fermented much faster than the white parts.
Kimchi can be used with many other dishes such as barbecue, noodles, soup, rice… It will help complete the flavor of your meal. With the instructions and some tips to make Korean Kimchi above, we hope you will be able to cook it for your friends, relatives or family. Good luck!