Korean Kimchi Recipe (2024)

FAQs

How is traditional Korean kimchi made? ›

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.

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.

Kimchi may seem complex to make, but it's no more difficult than making a salad. Summary: Kimchi is typically made with cabbage, radish, garlic, onion, ginger, carrot, fish sauce, and chili flakes.

Kimchi fermentation time can take anywhere from a few days to several weeks. In any case, it will be safe to eat and delicious. After 5 days of fermentation, kimchi will be slightly tangy and firm. After several weeks, it will be more acidic and tender.

Push down so that the vegetables are submerged beneath the liquid. Add a cabbage leaf as a follower and a glass weight to jar to keep vegetables under the liquid. Cap with an airlock lid and place in a cool, dark place. Ferment for 5-10 days, remove lid, weight and follower.

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.

Kimchi is a traditional food served in South Korea. The main part of the food is a preserved vegetable, often cabbage. But this year, Kimchi is more costly than usual because the cabbage crop has been small. Some farmers say climate change has made it harder to grow cabbage.

Traditional Korean meals comprise a large variety of side dishes known as banchan, and kimchi is the most ubiquitous side dish consumed in two meals on a daily basis by a large proportion of Koreans [18].

Buying and storing kimchi

If you want to get the full probiotic benefits of kimchi, check the label to make sure it contains live bacteria. Although most kinds do, some may be made with vinegar or pasteurized, which kills the beneficial bacteria.

What are the disadvantages of kimchi? ›

Why Does Kimchi Taste Fishy? Traditional kimchi is often made with Korean fish sauce and salted fermented shrimp, which is why it has a fishy taste. However, there are also vegetarian and vegan versions of kimchi that do not use fish sauce, which means they don't have that fishy flavor.

All you need is a mason jar with a fermentation lid.

The longer you ferment, the more sour the kimchi will become. Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles. Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!

Like veggies that soften as part of the natural rotting process, even fermented foods can lose their crunch with time. Glab says, "Over time, a fermented kimchi will lose its crunch, and flavors will dull, so there is a specific time frame within which kimchi is at its best."

The main ingredient in kimchi is most often cabbage. Traditional Korean kimchi uses baechu, which is also known as napa cabbage. The cabbage is cut into quarters lengthwise, then salted or brined. This draws out the excess water, which helps to preserve the cabbage.

Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. Among lactic acid bacteria, the genera Leuconostoc, Weissella, and Lactobacillus are believed to be the key players in Kimchi fermentation.

Kimchi is fermented by anaerobic halophilic lactic acid bacteria. During the fermentation process, lactic acid bacteria produce organic acids and bacteriocin, which suppress the growth of harmful bacteria and impart a unique flavor to kimchi [4].