Mom's Kimchi Recipe | Korean Food 김치 (2024)

FAQs

What is the ingredients of Korean kimchi? ›

Napa cabbage

Baechu-kimchi / Main ingredient

Ingredients: 2 medium heads Napa cabbage (about 6-8 pounds total) • 1 ½ cups coarse salt, non-iodized, divided (baked or sea salt recommended) • 1 gallon + ½ cup cold water, divided • 2 Tbsp.

The fermentation time for kimchi can vary from a few days to several weeks. Either way, it will be safe to eat and delicious. After 5 days of fermentation, the kimchi will be slightly acidic and firm. After several weeks, it will be more acidic and tender.

Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!

Opened, store-bought kimchi lasts 3-4 days at room temperature and up to 6 months in the refrigerator. As soon as you break the seal and expose your kimchi to oxygen, the fermentation process starts to speed up, meaning that your kimchi will near its expiration date a lot faster.

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.

Prep and cut the cabbage. Rub with salt and seal in airtight bags, then leave at room temperature for six hours. Rinse with cold water, drain, and squeeze out the excess liquid. Place in a container with a tight fitting lid, then add the remaining ingredients.

I want to take a moment here to emphasize that selecting the right type of salt for kimchi is incredibly important. Natural sea salt is the salt of choice for most Koreans making kimchi, but I've found that kosher salt is a very good substitute.

Can I add sugar to my kimchi? ›

Put in something sweet: Grated Asian pear or apple bring just a touch of sweetness to the kimchi, but some people add straight-up sugar. Others contribute all three — just think about how sweet you'd like your kimchi to be.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Even in the fridge, if fermented long enough, your kimchi will gradually become sour. It's better to make a smaller batch than a big batch if you don't like the sour tang.

If you see bubbles, that's a good thing! That means it's working. I would open the jar over the sink every few days to give it a sniff test and to stir the kimchi around a little bit.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

Is kimchi vegetarian? Not always. According to the 2022 iteration of the Codex Alimentarius international food standards, kimchi is vegetarian in that it's simply “prepared with Chinese cabbage as a predominant ingredient and other vegetables which have been trimmed, cut, salted and seasoned before fermentation”.

Kimchi is the most important traditional fermented food in Korea. Historically, the tradition of making kimchi among Koreans started as a necessity of storing and preserving vegetables during the long harsh cold winters when many people died of starvation.