Kimchi Recipe

Kimchi is a staple for most Koreans; with its broad application in multiple dishes and deliciously layered flavour , it’s no mystery as to why it is so popular! For those on the hunt for a classic kimchi recipe to try at home, look no further! Our recipe is simple yet mouth-watering ; it’s sure to become a staple in your household as well. If you’re interested in exploring more genuine Korean food in the UK , check out our online store full of authentic Asian ingredients and snacks!

What is Kimchi?

The traditional dish can be made from slightly varying ingredients but will usually include a combination of cabbage, carrots, radish garlic, ginger, chilli and fish sauce. The ingredients are mixed together and left to pickle and ferment. The result is a tangy slaw that can be eaten with almost every meal. In Korea, kimchi is even eaten with breakfast! Kimchi is usually considered to be a side dish and is used to top rice and noodles or eaten as an appetiser. However, it also used as the basis for stews like Kimchi jjigae. Due to its fermented nature, kimchi can take on a sour taste which for some people, can take some getting used to! The exact flavour profile will depend on what ingredients the chef favours, but kimchi will usually have sour, umami and spicy notes . Some compare it to sauerkraut; however, with the addition of ginger and chilli, it is given a uniquely Korean flavour. Another reason kimchi is so popular is because of its health benefits . Kimchi contains probiotics that can help to give your body a boost by helping with functions like digestion and blood sugar regulation. The actual hands-on preparation of kimchi is very quick and simple, but you will need to let nature do the real work as your ingredients infuse and ferment over time. Below, our kimchi recipe will deliver an authentic taste of Korea straight to your kitchen!

You Will Need

1 large Napa or Chinese cabbage, cut into 2.5cm slices8 daikon radishes, peeled and chopped into matchsticks2 carrots, also peeled and chopped into matchsticks4 scallions, cut into small chunks4 garlic cloves, crushed 1tsp of fresh ginger, peeled and grated2tbsps of fish sauce1/4 cup salt 2 tbsps. of Korean-style red chilli flakes3tbsp of rice vinegar1tbsp of golden caster sugar

Method:

1. Slice the cabbage into 2.5cm strips and mix in a bowl with the salt and enough water to submerge everything. Cover the bowl and leave to soak for at least 6 hours. 2. After you have left it to soak, rinse the cabbage, drain and blot it dry. Place it back in the bowl along with the chopped radishes, carrots and scallions. 3. Combine the garlic, ginger, fish sauce, chilli, sugar and vinegar in another bowl to make a paste.4. Massage the paste into the cabbage and other vegetables until everything is covered liberally. It’s best to wear gloves!5. Pack your mixture into a large jar, pressing your mixture down until a layer of brine covers it. Make sure to leave an inch of space at the top for more brine to release and seal the jar. 6. Let your kimchi ferment for between one and five days.7. Check it daily to make sure the mixture is always submerged under the brine. Taste it every now and then until it is to your liking.8. When you are happy with it, transfer the jar to the fridge and enjoy! It can be kept in your fridge for a couple of months.Have we inspired you to try your hand at making some kimchi?