韓國泡菜 Kimchee Recipe
Make 韓國泡菜 Kimchee Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main ingredients
Kimchi paste / seasoning
Vegetables and aromatics
Method
Prepare and salt cabbage
- 1
Quarter and rinse
Trim off any ragged ends of the napa cabbage. Slice the cabbage lengthwise into quarters, then rinse under cold running water to remove visible dirt. Drain briefly.
- 2
Salt between leaves
Dissolve the coarse sea salt in the 8 cups of water to produce a salty brine. Working with one quarter at a time, fan open the leaves and sprinkle or pour the brine between each layer to ensure even contact. Place the quarters in a large nonreactive bowl or container and pour any remaining brine over them.
- 3
Soak and flip
Let the cabbage soak 2 to 3 hours at room temperature, turning the cabbage every 30–45 minutes so the salt penetrates evenly. The cabbage should soften and reduce in volume; stems should be pliable but not mushy.
- 4
Rinse and drain
After salting, rinse each cabbage quarter thoroughly under cold running water at least 3 times to remove excess salt. Massage the leaves lightly while rinsing. Allow the cabbage to drain in a colander for 20–30 minutes; you can press gently to remove excess water.
Make rice paste and kimchi paste
- 5
Cook rice paste
In a small saucepan, combine 1/2 cup water with 1 tablespoon rice flour. Whisk to dissolve and cook over medium-low heat, stirring, until the mixture thickens into a smooth paste (about 3–4 minutes). Remove from heat and let cool to just warm.
- 6
Mix paste and seasonings
In a mixing bowl, combine the cooled rice paste with gochugaru, fish sauce (or soy sauce), salted shrimp (if using), minced garlic, minced ginger, and sugar. Stir until a uniform, spreadable red paste forms. Taste and adjust: add a little more gochugaru for heat or a teaspoon more fish sauce for umami.
- 7
Fold in vegetables
Add the julienned radish, carrot (if using), and the cut green onions to the paste. Mix thoroughly so the vegetable pieces are well coated with the kimchi paste.
Assemble kimchi
- 8
Apply paste to leaves
Put on disposable gloves (optional but recommended). Take a cabbage quarter and, working leaf by leaf, spread 1–2 tablespoons of the kimchi paste between each leaf and on the thicker stem portion. Be thorough but avoid tearing leaves. Repeat with remaining quarters and remaining paste until evenly distributed.
- 9
- 10
Seal and ferment
Close the jar with a loose lid or cover with a cloth and rubber band to allow gases to escape. Leave the jar at cool room temperature (65–72°F / 18–22°C) for 1–2 days to start fermenting. Check daily: press the cabbage down to keep it submerged in its own brine and taste after 24 hours. When the flavor is pleasantly tangy and slightly sour, transfer to the refrigerator to slow fermentation.
- 11
Refrigerate and mature
Refrigerate the kimchi for 3–7 days for more developed flavor; it will continue to ferment slowly in the fridge and become tangier over time. Use within 1–2 months for best texture and flavor, keeping it submerged in brine and sealed.