Korean Kimchi Recipe (2024)

FAQs

What are the ingredients of Korean kimchi? ›

Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.

The central elements in kimchi are fresh Chinese cabbage, Korean chillies, ginger, garlic and salt, with a fish sauce or equivalent like soy sauce, miso or even water. This combination gives kimchi its kaleidoscope of flavours, with the fermentation process adding the unmistakable sourness.

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.

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.

As well as probiotics, kimchi contains a range of vitamins, including vitamins A, B, C, and K, and minerals like calcium, iron, phosphorus, and selenium. However, if you need to watch your sodium levels for health reasons, you should consider limiting the amount of kimchi you eat due to its high salt content.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Tradition is one of the main reasons why Korean serve kimchi at almost every meal. History shows that Koreans were already eating kimchi as early as 37 BC. During those times, it was common for the locals to make fermented dishes because of the abundance of ingredients and lack of refrigeration.

It found that the average Korean eats 37 kilograms of kimchi every year. Forty-three percent of Korean households still make kimchi at home, while the remaining 52 percent purchase it at stores or get it from their acquaintances.

How long to brine cabbage for kimchi? ›

Submerging the Cabbage in Brine

The cabbage then sits in the brine for 12 hours, and all you have to do is flip the quarters, swishing them around in the brine again when you flip them, at least two times to ensure that they're evenly salted.

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

Conclusion. Whether you prefer the simplicity of sauerkraut or the boldness of kimchi, both dishes offer a range of flavors and health benefits. Incorporating fermented cabbage into your diet can be a delightful way to explore new tastes and improve your gut health.

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

Kimchi is a traditional Korean dish made with salted and fermented vegetables. Baechu kimchi is the most iconic and is made with napa cabbage, salt, garlic, ginger, scallions, fish sauce and gochugaru (Korean chili flake), which gives it its trademark spiciness and red color.

Kimchi is a Korean traditional fermented vegetable made from Chinese cabbage (beachu), radish, green onion, red pepper powder, garlic, ginger, and fermented seafood (jeotgal), which is traditionally made at home and served as a side dish at meals.

Nutritional Information

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. Napa Cabbage, Chili Pepper, Carrot, Garlic, Green Onion, Cane Sugar, Onion, Salted Baby Shrimp, Sea Salt, Ginger, Anchovy Extract.

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.