Some days ago, there was a special friend to visit my home. This was a Korean girl who I have not met for several years. I was very glad to welcome her with many interesting stories about us. Attached to such stories by a lot of delectable and mouth-watering dishes I cooked for her. Almost all of them were highly appreciated, especially a special food that she was extremely excited about in her heart. That was Kimchi. Kimchi is made from a long-term pickled vegetable to become fermented. The usual type of vegetable to make Kimchi is napa cabbage.
As you know, Kimchi is traditional food of Korea. My friend said that a Korean female who can cook Kimchi, means that she is a good cook in her family. What a wonderful thing!
Nowadays, there are various types of Kimchi recipes, as long as you feel comfortable with your own recipe and very happy with your exciting making.
Moreover, Kimchi is as a healthy probiotic food due to its fermentation process that has been recognized in scientific researches for the last decade or over.
I show you a very simple recipe to make Korean Kimchi with an appetizing involvement. This recipe still keeps a specific flavor of Korean Kimchi but is varied in Vietnamese style for your easy making. Let’s begin immediately.
How to Make Easy Kimchi at home
- Prep Time: 60 minutes
- Cook Time: 5 minutes
- Total Time: 65 minutes
- Category: Pickle
- Method: Mixing
- Cuisine: Korean Food
- 1 kg Napa Cabbage
- ¼ pear (or apple as desired)
- 1 carrot
- Green onions
- 2 tbsp glutinous rice powder
- 1 medium bowl of coarse salt
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 small bowl of Korean red pepper flakes
1. Massage and soak cabbage with salt:
- A tip to choose a good napa cabbage: A good napa cabbage is still kept in a firm, crisp, and fresh state. You should choose a fresh young leaf-bub with the same large size and light green outer leaves and thin white stems to well dissolve with spices.
- Cut napa cabbage lengthwise half about 2/3 white part from the bottom. Use hands to tear the remaining to perfectly divide into 2 parts of cabbage.
- Continuously cut an uncompleted section of each half for preparing salt massage with ease.
Place the cabbage on a large plate to well massage salt in the inner and outer layer. Be noted that you use much more salt in the white part than the leaves. Set aside for 3-4 hours.
- Prepare a half water large mixing bowl with 1 tbsp salt to well dissolve. Then put 4 parts of cabbage to soak in salt water for 2 hours. The soft cabbage sections is looked after salting.
- Carefully rinse cabbage with fresh water and drain well in a colander.
2. Prepare the spice paste
- Place a water pan in an oven and add glutinous rice powder in it and stir well until this mixture is dissolved before boiling. Boil the mixture to be pasted for some minutes.
- Thinly slice a carrot with a slicer in a large mixing bowl.
- Cut green onions into sections. Cleanly peel ¼ pear, chop some cloves of garlic, ginger and finely grind them by a grinder. Mix all of them together.
- Season fish sauce (you can omit this spice if you don’t like it), sugar and an important spice with Korean pepper flakes, which makes a specific flavor and color of Kimchi (you can add extra pepper flakes if you like spices), and then put the cooked glutinous rice powder. Well stir the mixture.
3. Combine thoroughly
- Mix the spice paste to each layer of cabbage in a good spreading to ensure cabbage is completely dissolved in the spices. Put cabbage with scroll shape keeping-well all ingredients into a plastic container.
4. Serve and store Kimchi
- You can eat Kimchi the next day. You should store Kimchi at cool temperature in a fridge within 7-day eating.
- With a bit of sour, sweet and crispy Kimchi food, you serve it as a vegetable pickle with rice, noodles, dumpling or soup. It depends on your choice to make a perfect meal from Korean Kimchi recipe.
Keywords: Kimchi, pickled vegetable, fermented vegetable