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Home Kimchi

Kimchi

Name: Kimchi
Prep time: 45 min
Cook time: 2 min
Total time: 47 min
Yield: 4 kg Kimchi
Cuisine: Korean
Ingredients: 3 kg Chinese cabbage; 1 Korean radish or Japanese daikon (found at the Asian grocery), white/green in color and larger than a regular radish; 1 carrot; 7 spring onions; 1 onion; 24 cloves of garlic; 5 g finely chopped fresh ginger; 250 g Korean hot pepper flakes Gochogaru, or to taste, found at the Asian grocery; 70 g salt; 2 tablespoons brown or white granulated sugar; 2 tablespoons flour; 500 ml water; 1 handful of sesame seeds for topping

Gepubliceerd op 21 maart 2025

Vegan Vegetarian Recipes Snack Side dish

Do you also love spicy food? I do! One of my favorite dishes to make is Kimchi. This Korean dish is sometimes called the 'submerged vegetable', because during the preparation it literally 'sinks' into its own juices and ferments. The fermentation process releases a host of rich flavors, turning the Kimchi into a taste sensation! Read my Kimchi recipe to find out how you can make this delicious dish yourself.

x_ckl_recipe_marker Kimchi Kimchi is a traditional Korean side dish of fermented Chinese cabbage with a spicy and fresh flavor. The cabbage is salted, rinsed and then mixed with a spicy paste of ginger, garlic, onion, Korean radish, carrot and Gochugaru (Korean chili flakes). After mixing well, the kimchi is stored in jars and can be eaten immediately or fermented for a more intense flavor. Sprinkle sesame seeds on top for an extra flavorful finish. How do you make kimchi? Side dish Korean 4 kg Kimchi 45 min 2 hours 2 days 2 hours and 45 minutes

Wash the Chinese cabbage well and cut it into four quarters by slicing it lengthwise four times. You can also cut the cabbage into small pieces. This makes salting and applying the spices a bit easier. I personally like this method because it also makes for a quick snack.
The next step is salting the Chinese cabbage so the vegetable will lose moisture and shrink. Take a large pot or bucket that fits all the cabbage. Take the quarters of cabbage and sprinkle salt between each leaf and place them in the pot or bucket. If you have cut the Chinese cabbage into small pieces, put all the pieces in the pot or bucket and sprinkle the salt over them, then mix well. After that follow the same steps as the regular preparation method.
During salting, swap the top and bottom pieces of cabbage with each other. Because of the released liquid, the bottom pieces will be saltier. Turn the cabbage at least 4 times, every half hour; this takes 2 hours in total.
In the meantime, you can cut the Korean radish and carrot into strips and slice the spring onions into small rings. Then bring the (rice) flour, water and sugar to a simmer in a small saucepan while stirring until it becomes a thick paste. Once the mixture thickens, remove it from the heat and let it cool.
Grind the ginger, garlic and onion finely in a food processor or mince the spices finely with a knife. When the paste has cooled, you can add the spices to it along with the Gochugaru (Korean hot pepper flakes). Mix well and then add the chopped vegetables to the mixture.
Have you turned the cabbage at least 4 times, every half hour? Then the Chinese cabbage will have become a bit softer and more flexible. Rinse the cabbage at least twice until it's not overly salty, and let it drain in a colander.
If you cut the cabbage into four quarters, spread a layer of the mixture between each leaf. Use gloves for this, because the kimchi mixture stains a lot! Fold the cabbage a little and place it in an airtight storage container or jar, such as a weckpot. If you cut the cabbage into small pieces beforehand, you can easily mix the pieces with the spice mixture. Now you can store it or start enjoying the kimchi right away! Serve suggestion: sprinkle some sesame seeds on the kimchi for extra flavor.

Vegan Vegetarian Recipes Snack Side dish 3 kg Chinese cabbage 1 Korean radish or Japanese daikon (found at the Asian grocery), white/green in color and larger than a regular radish 1 carrot 7 spring onions 1 onion 24 cloves of garlic 5 g finely chopped fresh ginger 250 g Korean hot pepper flakes Gochogaru, or to taste, found at the Asian grocery 70 g salt 2 tablespoons brown or white granulated sugar 2 tablespoons flour 500 ml water 1 handful of sesame seeds for topping Cutting board Kitchen knife Food processor Weck Jars weck-jars Bormioli Rocco ring for Weckpot Fido ø 9 cm - 6 pieces Bormioli Rocco ["Ring"] Bormioli Rocco Weck jar Fido - 10 x 10 cm / 1.5 liters - square - 6 pieces Bormioli Rocco ["Weckpot"] Bormioli Rocco Weckpot Quattro Stagioni - ø 8.6 cm / 1 liter - 3 pieces Bormioli Rocco ["Weckpot"] Smoothie with mango, banana and pineapple foodies-smoothie-mango-banana-pineapple Granola, gluten-free and sugar-free foodies-granola-gluten-free-sugar-free Homemade pesto foodies-homemade-pesto Gluten-free quinoa tabbouleh with pomegranate and mint foodies-gluten-free-quinoa-tabbouleh-with-pomegranate-and-mint

Recipe

Kimchi

Kimchi is a traditional Korean side dish of fermented Chinese cabbage with a spicy and fresh flavor. The cabbage is salted, rinsed and then mixed with a spicy paste of ginger, garlic, onion, Korean radish, carrot and Gochugaru (Korean chili flakes). After mixing well, the kimchi is stored in jars and can be eaten immediately or fermented for a more intense flavor. Sprinkle sesame seeds on top for an extra flavorful finish.

Course	Side dish
Kitchen	Korean
Servings	4 kg Kimchi

Preparation time

Preparation time	45 min
Stiffen up min.	2 hours
Cooling time	2 days
Total	2 hours and 45 minutes

Equipment

Cutting board
Kitchen knife
Food processor

Ingredients

3 kg Chinese cabbage
1 Korean radish or Japanese daikon (found at the Asian grocery), white/green in color and larger than a regular radish
1 carrot
7 spring onions
1 onion
24 cloves of garlic
5 g finely chopped fresh ginger
250 g Korean hot pepper flakes Gochogaru, or to taste, found at the Asian grocery
70 g salt
2 tablespoons brown or white granulated sugar
2 tablespoons flour
500 ml water
1 handful of sesame seeds for topping

How do you make kimchi?

Wash the Chinese cabbage well and cut it into four quarters by slicing it lengthwise four times. You can also cut the cabbage into small pieces. This makes salting and applying the spices a bit easier. I personally like this method because it also makes for a quick snack.
The next step is salting the Chinese cabbage so the vegetable will lose moisture and shrink. Take a large pot or bucket that fits all the cabbage. Take the quarters of cabbage and sprinkle salt between each leaf and place them in the pot or bucket. If you have cut the Chinese cabbage into small pieces, put all the pieces in the pot or bucket and sprinkle the salt over them, then mix well. After that follow the same steps as the regular preparation method.
During salting, swap the top and bottom pieces of cabbage with each other. Because of the released liquid, the bottom pieces will be saltier. Turn the cabbage at least 4 times, every half hour; this takes 2 hours in total.
In the meantime, you can cut the Korean radish and carrot into strips and slice the spring onions into small rings. Then bring the (rice) flour, water and sugar to a simmer in a small saucepan while stirring until it becomes a thick paste. Once the mixture thickens, remove it from the heat and let it cool.
Grind the ginger, garlic and onion finely in a food processor or mince the spices finely with a knife. When the paste has cooled, you can add the spices to it along with the Gochugaru (Korean hot pepper flakes). Mix well and then add the chopped vegetables to the mixture.
Have you turned the cabbage at least 4 times, every half hour? Then the Chinese cabbage will have become a bit softer and more flexible. Rinse the cabbage at least twice until it's not overly salty, and let it drain in a colander.
If you cut the cabbage into four quarters, spread a layer of the mixture between each leaf. Use gloves for this, because the kimchi mixture stains a lot! Fold the cabbage a little and place it in an airtight storage container or jar, such as a weckpot. If you cut the cabbage into small pieces beforehand, you can easily mix the pieces with the spice mixture. Now you can store it or start enjoying the kimchi right away! Serve suggestion: sprinkle some sesame seeds on the kimchi for extra flavor.

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Kimchi is a traditional Korean dish that has been made for centuries. The fermentation process provides a deep, complex flavor that develops the longer the kimchi sits. Store the kimchi in a well-sealed jar in the refrigerator for best results.

Serve the kimchi as a side dish with rice, noodles or soup. Add a handful of sesame seeds as a topping for extra bite. The kimchi is ready to eat after two days of fermenting at room temperature, but will keep for weeks in the fridge.

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