In a food processor fitted with a chopping blade, purée the radish, pear, white onion, ginger, garlic, Korean red pepper powder, and fish sauce (if using) into a smooth paste. Opinions on what makes the best kimchi are varied, and that’s okay. Kimchi is a traditional dish that’s had centuries to be tweaked from family to family. This recipe is our starting point. It calls for ingredients we typically have available in our area and makes the type of kimchi we crave.

In Korea, kimchi is eaten every day. It can be a side dish to almost anything, or it can be incorporated into the cooking process. Kimchi is nutritious, delicious, and very versatile.Alongside Asian dishes, here are some more ways to eat kimchi. The most common type of kimchi is baechu kimchi which is made with Napa cabbage. In Korea, Napa cabbage is known as baechuhence the name baechu kimchi. This cabbage is also known as Chinese cabbage around the world.In the meantime, prepare the kimchi yangnyeom (seasoning) by finely chopping garlic, onion, red pepper and ginger in a chopper. * If using a blender (as in my pic), add 4 T fish sauce because it will not chop without additional liquid.

Making Green Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Green Cabbage Kimchi RecipeRemove any damaged outer leaves plus the bases from the cabbage and discard (retaining a large outer leaf as a weight, if desired).

Napa cabbage is much stringier than regular green cabbage and therefore is more suited to the lactic acid fermentation process in making kimchi. Recipes we love: Chilled Radish Noodle Soup, Mango and Scotch Bonnet Hot Sauce, Kimchi and Goat’s Cheese Quesadilla, Raspberry Almond and Kefir Crumb Cake, Soy Caramel Dark Milk Chocolate Tart. We still have much to learn about making different kimchi varieties, and we love to taste and explore other options. Our kimchi recipe below is a great entry point. It can also be adjusted to your preferred spice level, depending on how much gochugaru (red chili powder) you use. We’ve worked on this recipe with Chef Richard Hattaway. Try it soon. You are going to love it! Mix the chili pepper flakes (gochugaru), saeujeot, sugar, garlic, and ginger with 1/2 cup of water.

Combine the ginger, garlic, reserved spring onion whites, miso, sugar and gochugaru in a food processor, and pulse until you have a paste a little looser than peanut butter. You may need to add a little water. Some people allow the kimchi to ferment at room temperature for a day or more. This speeds up your fermentation, but we prefer to simply slide our jar into the fridge and let it ferment there. It’s a little slower, but after a couple of weeks, the refrigerator-fermented kimchi has all the same sour, funky notes. How Long Does Kimchi Last?

Kimchi is a spicy fermented dish from Korea that can be made with a variety of ingredients. This basic version is fresh, pungent, and flavourful. Rinse the salt from between each of the leaves, then squeeze them to drain as much of the water as possible. Place out of direct sunlight and ferment at room temperature for 1 to 2 weeks. Once you are satisfied with the level of fermentation, refrigerate and chop to serve. Kimchi will keep, refrigerated, several months. We love this beginner-friendly kimchi recipe! So, if you’ve been considering making your own kimchi, now is the perfect time to give it a go! Trust us, it’s easy, especially with our easy-to-follow recipe and helpful tips. What is Kimchi? Cut and salt the cabbage. This kills any bad bacteria and helps to draw out excess water from the cabbage. Then, after allowing the cabbage to sit with salt, we rinse and drain it until it’s mostly dry.

Directions

Gochugaru: Korean red chili powder or flakes add heat, flavor, and vibrant red color to kimchi. We used Mother In Law’s Gochugaru in our photos since it is commonly available in local grocery stores. You can also find Gochugaru sold in International/Korean markets. If you have the choice between hot or mild, choose mild since you can add more and make your kimchi more vibrant without making it too spicy (tip from Maangchi). Don’t be afraid to improvise with a kimchi recipe. Kimchi is very forgiving and versatile. Feel free to add any vegetables that you might have lurking in the fridge. Because kimchi is a fermentation, making kimchi from vegetables will keep them edible for longer. Can You Make Kimchi With Any Vegetable? In times of famine and political instability, it would have been difficult to source specific ingredients, and people had to get by with what they had. Koreans started immigrating to the US in the late 1800s. With them, they brought their rich food culture. Green cabbage has a much higher water content than what Napa cabbage has. Napa cabbage, however, has more fiber than green cabbage. Though it is a relatively stable product, kimchi can still go bad. The most common reason for Kimchi to turn bad is contamination.