After years of making and eating copious amounts of kimchi, we’ve perfected the recipe!
OK, well we tried to perfect it.
Kimchi is a side dish that is eaten with almost every Korean meal. Side dishes are known as banchan and can include various pickled, vegetable and savory dishes. You’ll typically enjoy banchan when eating Korean BBQ and with about any meal all over South Korea.
The fermented cabbage and vegetables offer a tart taste and are often a great way to flavor rice and noodle dishes. Eat kimchi with ramen, rice, in your salads and even alone as a snack. Kimchi is meant to be spicy but you can adjust the spiciness levels by adding more or less gochugaru (pepper flakes).
My friend shared her kimchi recipe with me (THANK YOU!). I made some modifications from her recipe to fit my taste.
Without further ado, here is our favorite kimchi recipe!
Here’s what you need!
We used this salted shrimp that can be found at many Asian grocers. You can also substitute for dry shrimp if it is not available in your area.
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Chop the Napa cabbage into 1″-2″ pieces.
Chop the green scallions into 2-3″ pieces and place into the bowl. Set the white part aside.
Cut the daikon into matchsticks and add to the large bowl with Napa cabbage.
Be sure to use the amount of daikon that this recipe calls for. Too much daikon can make your kimchi turn out very sweet…unless sweet kimchi is your thing.
Add all the vegetables and salt into the bowl.
Add room temperature water and massage and mix the salt into the water until it’s dissolved. Allow the vegetables to brine for 3 hours.
After 3 hours, drain the veggies under room temperature water. Save 1/2 cup of the brine to top off the kimchi to ferment.
Blend the kimchi paste ingredients until it is liquified.
It’s important to note that the ginger should be used sparingly. Too much ginger will make your kimchi bitter. We recommend using a 1/2-3/4″ of fresh ginger in your recipe. You can leave the rind on when making the kimchi paste.
Mix the kimchi paste with gochugaru and salted shrimp.
Mix the kimchi paste with the brined veggies until it’s covered and appears a bright red.
Transfer dressed kimchi into a glass container and cover with lid to ferment.
Ferment in a covered container. Place it over a tray to catch fermented juices as they escape the container.
Allow the kimchi to ferment for at least 72 hours. You can leave it out for up to a full week. After 3-7 days, wipe the container down and place it in the fridge. It will continue to ferment in the refrigerator.
We love our kimchi the most around the 5-week mark where it is super tart and tangy!
This recipe should yield enough for at least 3 months.
There are hundreds of types of kimchi. So there is no right way to make it. Try using other vegetables in your kimchi and finding a combination that fits your palette. The possibilities are endless…and delicious.
We hope you enjoyed this kimchi recipe! Do you have a preferred kimchi recipe? Let us know what makes yours stand out. We’d love to give it a try!
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