I asked my girlfriend to make kimchi from scratch
Making kimchi for the first time her own way 😂
Ingredients she used:
• Chinese cabbage
• Salt
• Gochugaru
• Sugar
• Soy sauce
• Minced garlic
• Apple (from Anna’s office)
• Rice flour
How she made it:
• Cut the cabbage into small pieces and rinse them
• Layer the cabbage with salt in multiple layers then add water and thoroughly mix them
• Rest it in room temp for 30 - 60 mins until it softens
• Make the kimchi sauce using gochugaru, sugar, soy sauce, minced garlic, and blended apple juice
• Mix rice flour with water and heat on a pan until thickens, then combine with the kimchi sauce
• Once the cabbage softens, mix the sauce together, and add some chives
• Leave it in room temperature for 1-2 days to let it ferment and then store in the fridge
Making kimchi from scratch can be a rewarding culinary adventure that brings the vibrant flavors of Korean cuisine right into your kitchen. The process begins with selecting fresh Chinese cabbage, which serves as the base vegetable known for its crunchy texture and ability to absorb flavors. Salting the cabbage is a vital step that helps to draw out excess moisture while ensuring the leaves soften just enough to blend well with the spicy and tangy seasonings. Using gochugaru (Korean red pepper flakes) adds a distinctive smoky heat and beautiful color, while sugar and soy sauce balance the flavors for complexity. One interesting twist is incorporating apple juice made from blending fresh apples, which introduces a natural sweetness and aids fermentation by providing additional sugars for the beneficial bacteria. Rice flour paste is cooked until thickened to help the sauce adhere evenly to the cabbage, ensuring every bite is flavorful. After mixing the softened cabbage with the spicy sauce and some fresh chives, the kimchi is left at room temperature to ferment for 1-2 days. This stage is essential as it allows lactic acid bacteria to develop, creating the sour taste and preserving the kimchi. Once fermented, refrigerating it slows down the process, making it perfect to enjoy over several weeks. From personal experience, making kimchi at home requires patience but offers immense satisfaction. The aroma that develops during fermentation is unique and might be strong for first-timers, but the end result—a balance of spicy, tangy, and umami flavors—is well worth it. Experimenting with ingredients like apples or even pears can add a subtle sweetness that complements the heat. This homemade kimchi can be enjoyed on its own, as a side dish, or incorporated into recipes such as fried rice, stews, and pancakes. Sharing the process and final product with friends and family also brings a sense of cultural connection and joy. If you’re new to fermentation, remember to keep everything clean to avoid unwanted bacteria and to store the kimchi properly in an airtight container. Over time, you’ll develop your own preferred recipe and fermentation times. Making kimchi is not just about food; it’s a hands-on experience that brings tradition and creativity together in every batch.
