Kimchi! An iconic Korean side dish. It is a spicy, pickled mixture, made from Napa cabbage seasoned with onions, garlic, ginger, and chilli powder.
One of my favourite things about it is that it tastes mysterious! Once you put a piece of it in your mouth, you get multiple sensations, it’s tangy and slightly spicy yet it has a hint of sweetness to it. You see where I’m going with this! And when all these flavours mix together, I would be surprised for you not to fall in love with it and finish the entire jar in no time because you will want to eat it alongside anything you eat.
A Heavenly Bowl of Kimchi
Why Do Koreans Eat Kimchi with Every Meal?
Kimchi is ready on the table at any time of the day, with every meal. But why do Koreans love it THIS much? Well, first of all, it is rooted in their tradition, the taste compliments Korean dishes perfectly, it’s affordable and it’s healthy. On top of that, the taste is addictive!
But let’s talk a little bit more about its health benefits. Kimchi works wonders when it comes to your body, it boosts your immune system, supports gut health, improves heart health, eyes as well as brain health, and it helps with weight loss! It’s too good to be true, right?!
Beautifully Served Kimchi
What To Serve Kimchi With
Since kimchi goes with almost everything, try it with Immune Boosting Nutritious Asian Inspired Ramen. Ramen is basically embodied in the Korean culture, so is kimchi. I don’t know about you, but it sounds like an inseparable combination to me!
Lucky for you, I have more ramen options! Try my ultimate comfort food, Tofu Kimchi ramen and Spicy wild Mushrooms and coriander Korean inspired noodles. You’re welcome!
If you’re familiar with Korean cuisine, you probably know that kimchi and white rice are an iconic duo. So, try them together!
Kimchi fried rice! I told you, kimchi and rice are an iconic duo side by side, now imagine them together?!
Fried chicken is extremely popular in Korea so you can never go wrong with that! Speaking of fried chicken, you MUST try my Hot Honey BBQ Sesame Chicken recipe, it is out of this world!
Kimchi stew is one of the most loved stews in Korea. It’s also a great way to use your old kimchi. You will especially enjoy this if you can handle spicy food!
A bowl of salad is always a good idea with any dish and especially with Kimchi! Any salad works here, make whatever you like!
You know those winter nights when it’s absolutely freezing, you feel you have cold in your bones? Well, once you pair kimchi with spicy soft tofu soup you will be sweating like it’s 40°C outside – I’m not even joking!
Go Beyond Cabbage Kimchi!
Is there only one type of Kimchi? Absolutely not! You can always switch things up and use different types of vegetables! So here are a few options:
Try it with cucumbers! It is a more fresh version, thanks to the cucumbers of course, so it’s perfect for spring and summer.
With diced radish; it requires similar ingredients as the cabbage Kimchi (Baechu) the only difference is that radish is used here instead of cabbage.
Water kimchi; it features both cabbage and radish and is significantly sweeter than others as it contains sliced fruits such as apple and pear.
Another great kimchi recipe you absolutely have to try is this Warming Vegan Kimchi Jjigae, you will love it!
Pro Tips
Be careful with salt! Too much salt can stop the fermentation, and make it unbearably salty plus, it can kill the good bacteria. But, when you don’t put enough salt, you increase the chance of the vegetables to rot.
Press down firmly on your vegetables and make sure you leave as few bubbles as possible. Secure your container and seal it tightly.
Keep your kimchi away from the sunlight during the fermentation process, it might spoil!
Storing in an airtight container is great as the gas has somewhere to escape so it doesn’t make the kimchi too fizzy.
You will need approximately 25g of salt per 1 pound of cabbage
Sterilise jars for at least 10 minutes in boiling water.
Follow These Simple Steps
First, start by cutting 2 cabbages into halves
Then, cut into quarters
Cut them into little chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.
Slice daikon, cut the spring onions and carrots thinly – julienne style
After you wash your cabbage, squeeze them and then mix with the Sauce which is the rice flour and the red paste
Put your heavenly mix in a jar
Seal it tightly, and there you have it!
Frequently Asked Questions
Should kimchi be watery?
Nope, it is not supposed to be watery. That’s why salt is added during the fermentation process so it can get rid of the water and preserve the vegetables.
How long does kimchi last?
If kept at room temperature, it can last for about a week after opening. But it should last you about 3 to 6 months in the fridge.
What’s the best time to make kimchi?
November is the best month for kimchi-making. During this month Koreans clear their schedules and they make kimchi together
Ingredients
- Cabbage
- Coarse sea salt
- White sweet onion
- Skinless apple or pear
- Garlic
- Fresh ginger
- Soy sauce
- Water
- Chilli powder
How To Make The Best Kimchi
Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer then leave to rest for at least 2-3 hours.
Then, put a heavy plate on top of it, keep checking and tossing every hour.
After that, wash at least twice to remove salt, then squeeze water out of the cabbage with your hands.
Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure to salt them, leave them to drain then wash a few times.
Rice Flour Paste: This is used to create a thick sauce that adheres to the cabbage leaves better. It’s made by mixing 2 tablespoon of rice flour with 1/2 cup of water and cooking it until thickened.
For the seasoning mix: you will need white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness and water.
Blend the seasonings and make them into paste, then, mix re red paste along with the rice flour paste with the rest of the vegetables and put into sterilised jars.
Leave enough room on the top and tightly pack the kimchi. Once you have the preferred level of tartness, store in the fridge. It will ferment throughout the drudging process. Wait until it’s ready and enjoy!
Other Recipes You Must Try
- Tahchin – Persian Saffron Rice with Chicken
- Ultimate Spaghetti Bolognese
- Kuku Sibzamini – Persian Boiled Potato Patties
- Chicken Katsu Curry
- Honeycomb Bread – Khaliat al Nahl
- Classic Tiramisu Recipe
- Caramelized Fruit and Cheese Dip
- Healthy 3 Ingredient No Bake Pistachio Baklava
Vegan Kimchi
Ingredients
Other bits
Instructions
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Cut 2 cabbages into quarters then cut them into 3-4cm chunks. Wash and salt with coarse sea salt layer by layer. Place a heavy plate on top of the cabbage to weigh is down. Leave to rest for at least 2-3 hours. Keep checking and tossing every hour.
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After that, wash at least once to remove some of the salt, then squeeze water out of cabbage with hands.
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Slice your 1 medium daikon, 2 medium carrots and spring onions julienne style. Use 5-6 big spring onions or 7-8 big ones. Before you add the daikon to the other vegetables be sure salt them, leave them to drain then wash a few times.
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Rice Flour Paste - Mix the rice flour with water and cook it on low heat until thickened. Set aside to cool to room temperature.
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For the seasoning mix - Blend white onion, garlic, fresh ginger, soy sauce, chilli powder, skinless apple or pear for sweetness, sugar, fish sauce (for non vegans) and water into a paste. Mix the paste with the rice flour paste with the rest of the vegetables. Massage and mix to fully coat and put into sterilised jars.
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Leave enough room on the top and tightly pack the kimchi. Place the jars in a dark cupboard, check on them everyday and taste test, once you have the preferred level of tartness, store in fridge. It will ferment throughout the drudging process. The tiny bubbles around the jar means that it is fermenting.
Loved it!
This kimchi recipe is a total game-changer! I never thought I could make something so flavourful at home, but wow—this hits all the right notes: tangy, spicy, and packed with that authentic umami punch. It’s ridiculously easy to follow, and the results are way better than store-bought. My fridge is now officially a kimchi zone, and I’m not even sorry about it!
This makes me so happy to read, thank you so much 🙂