Kimchi Recipe Maangchi Easy: A Delicious And Healthy Korean Side Dish

July 17, 2023 Post a Comment

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Easy kimchi recipe from www.maangchi.com

Description

Kimchi is a traditional Korean dish made of fermented vegetables, usually cabbage, and seasoned with a spicy mixture of chili flakes, garlic, ginger, and fish sauce. This tangy and fiery side dish has gained worldwide popularity for its rich flavor and numerous health benefits. Making kimchi at home is easy with the help of Maangchi's simple and foolproof recipe. This recipe requires only a few basic ingredients and can be customized to suit your taste preferences.

Prep Time

The preparation time for kimchi is about 1 hour, including the time for soaking and salting the cabbage.

Cook Time

Kimchi is a fermented dish that does not require cooking. However, it needs to be left to ferment for at least 24 hours before it can be consumed.

Ingredients

1 head Napa cabbage
1/2 cup kosher salt
4 cups water
1 tablespoon grated garlic
1 teaspoon grated ginger
1/2 cup Korean chili flakes (gochugaru)
3 tablespoons fish sauce
1 tablespoon sugar
6 green onions, sliced
1 cup julienned carrots

Equipment

Large mixing bowl
Knife
Cutting board
Colander
Measuring cups and spoons
Gloves (optional)
Airtight container

Method

Remove the outer leaves of the cabbage and cut it into quarters lengthwise. Remove the core and chop the leaves into bite-sized pieces.
In a large mixing bowl, dissolve the salt in the water. Add the cabbage and mix well to ensure that the salt is evenly distributed. Let it sit for 2 hours, stirring every 30 minutes.
Rinse the cabbage thoroughly in cold running water and drain in a colander for 15 minutes.
In a small bowl, mix the garlic, ginger, chili flakes, fish sauce, and sugar.
Combine the cabbage, green onions, and carrots in a large mixing bowl. Add the chili paste and mix well, wearing gloves if desired.
Transfer the kimchi to an airtight container, pressing down firmly to remove any air pockets. Leave about 1 inch of headspace.
Leave the container at room temperature for 24-48 hours to ferment. Check the kimchi daily and press down if necessary to keep it submerged in its own liquid.
Once the kimchi has reached your desired level of sourness, transfer it to the refrigerator. It will keep for several months.

Notes

Kimchi can be made with various vegetables such as radish, cucumber, and scallions.
You can adjust the spiciness of the kimchi by using more or less chili flakes.
If you do not have fish sauce, you can substitute it with soy sauce or salt.
Be careful not to over-salt the cabbage, as this can make the kimchi too salty.

Nutrition Info

Kimchi is a low-calorie, high-fiber, and nutrient-rich food that contains vitamins A, B, and C, as well as probiotics that aid digestion and boost immunity. However, the nutritional content may vary depending on the ingredients used and the fermentation time.

Recipes FAQ

Can I use regular cabbage instead of Napa cabbage?

Yes, you can use any type of cabbage, but Napa cabbage is preferred for its tender and juicy texture.

Do I need to use gloves when mixing the chili paste?

It is recommended to use gloves when mixing the chili paste to avoid irritation and staining of the hands.

How long does the kimchi need to ferment?

The fermentation time can vary depending on the temperature and humidity of the environment. Generally, 24-48 hours is sufficient, but you can ferment it longer for a more sour taste.

Can I eat the kimchi right after making it?

You can eat the kimchi right after making it, but it will taste better after fermenting for at least 24 hours.

Recipe Tips

Make sure to use clean utensils and containers to prevent contamination.
Press down the kimchi firmly in the container to prevent air pockets, which can cause spoilage.
Store the kimchi in the refrigerator once it has reached your desired level of sourness to slow down the fermentation process.
Use ripe and fresh ingredients for the best flavor and texture.