How to make kimchi steps:
How to make Kimchi :Hi everybody.
Today I’m going to make Kimchi.
Napa cabbage Kimchi.
This amount of baechu (cabbage) is going to be 10 pounds.
Cutting in half.
This is very easy way.
See, this is bite size.
This is too wide.
So I cut it this way.
And then…Pour water to them.
Three cups of water and half a cup of sweet rice flour.
Keep stirring not to burn on the bottom of this pot.
Around five minutes after thiswe have this kind of consistency.
Now I’m going to lower heat.
You see the bubble.
Bubbles pop up.
And then quarter cup sugar.
Let’s taste it.
Around one cup garlic.
One or two tablespoons.
If you are vegetarian, just skip the fish sauce.
And then use later a bit more salt.
30 minutes after let’s gently turn it over like this.
I often use this method.
So your porridge, to make it cool down quickly, put the porridge pan in cold water like this.
And the porridge.
The amount of hot pepper flakes is up to you.
I’ll use two and a half cups.
Already smells so good.
When you keep this, always, put it in the freezer.
Next, this one is optional.
I am from really southern part of Korea.
So we use lots of the raw oysters.
But sometimes I like a squid.
So at this time I’m going to use a squid.
But if you don’t like it, it’s optional so skip it.
I used really fresh squid and there’s salt.
One week ago.
Rinse it away with cold water
Until you don’t see any bubbles.
Really fresh squid, first you prepare.
And then cut out all the guts and the cleaning.
And then after that, wash it away.
Then in the container, put it in with some salt.
Just mix it with salt.
And then put it just in the refrigerator for one week.
So one week after, it’s going to be ready.(How to make Kimchi)
Even, I can eat this.
See, I can eat this as it is.
So we washed this.
I’m going to dry it a little bit.
Just mix with the Kimchi paste.
Leek, inside you really have to clean.
I like to use lots of green onion.
One, two, three, four, five, six, seven, eight, ten.
Around quarter cup.
This is one cup.
Around two cups.
Vegetables, and green onions, spice, and we are going to mix this together.
So this was one and a half hours we soaked it.(How to make Kimchi)
But still looks like really fresh.
It’s not wilted totally.
When we mix it with the paste.
First you will see kind of a sticky Kimchi.
But later, one day later, still there’s a lot of water drawn out.
So it’s it’s going to be -You will enjoy the Kimchi juice.(How to make Kimchi)
I’m going to wash this and rinse this.
And rinse it, drain, rinse it, and drain.
Three times, at least.
It is very clean.
Some people ask me why three times.
The reason’s simple, just I want to clean.
Right?Just pour this into my sink.
Very sweet and crunchy.
And not very salty.
Always press this Kimchi.
I love it.
Especially when I make fresh Kimchi I don’t eat anything else. (How to make Kimchi)
Sometimes a soup.
Just radish soup.
It took only only two hours.
One and a half hours soaking.
That’s the only thing.
And then, 30 minutes we did everything.
In two hours you can make it.
Or two and a half hours.(How to make Kimchi)
Because I’m a really fast worker.
Okay, enjoy my recipe.
See you next time.
WHAT IS KIMCHI?
Some of you may still be unfamiliar with kimchi even though it’s become highly popular in the last 15 years here in the west. It’s basically spicy, fermented cabbage, kind of like sauerkraut, but with Korean flavors – garlic, ginger & Korean chilies. Kimchi is like the heart and soul of Korean cooking. And it’s tasty with so many things!(How to make Kimchi)
But the best thing about Kimchi? Kimchi is alive! Full of living, healthy good bacteria, or probiotics, that boost immunity, energize the body, and aid digestion, it is believed to fight cancer, lower cholesterol and regulate blood sugar. Just google it and see for yourself.(How to make Kimchi)
Now if you are buying kimchi (which is totally fine!) just make sure it is in the refrigerated section of the grocery store (then you know it is alive) and check for preservatives, especially nitrates- stay away from those. It is usually fine if it is refrigerated!(How to make Kimchi)
BENEFITS OF HOMEMADE KIMCHI
One of the advantages of homemade kimchi is that you can control the flavor by controlling the ingredients that go into it. By making it at home, you can use the ingredients that suit your dietary requirement (e.g. vegan kimchi) as well.
You can also control the fermentation process better to meet your taste buds by controlling the temperature of the environment.
Meanwhile, if you want to learn more about the health benefits of kimchi in general, check out this article from.
WHAT DOES KIMCHI TASTE LIKE?
Kimchi tastes sour, tangy, salty, spicy, and pungent! It’s similar to sauerkraut in that it is fermented cabbage, but kimchi is packed with flavor, umami and a little (or a lot) of heat! The fermentation process is what gives kimchi its sour flavor.(How to make Kimchi)
Kimchi has quite a complex flavor and not every kimchi has the same taste.
First, it is slightly salty because it has been pickled in salty brine for as little as 30 minutes to overnight. Second, it is slightly spicy in general, excluding white kimchi, which does not use any Korean chili flakes.
Third, it has umami flavor. It’s also seasoned with Korean fish sauce to aid fermentation, so as time goes by, the deeper the kimchi’s flavor develops. Forth, ripened kimchi is sour and has a pungent smell. This stage of kimchi is great for cooking.(How to make Kimchi)
Though one thing I know is that even though many people love kimchi, there are many people who don’t like it because of its strong garlic smell and taste. Also, the longer it ferments, the stronger the smell and flavor will be, as if something is rotting in your fridge.(How to make Kimchi)
WHY EAT KIMCHI?
Because kimchi is naturally fermented, it is full of healthy bacteria, good for the gut and good for immunity. But besides being a healthy thing to incorporate into our diets, Kimchi adds so much flavor to things we are already making at home!
MY BEST KIMCHI MAKING TIPS
Making kimchi successfully is more challenging than you might think. That’s because there are many variables that could go wrong. I will highlight some important aspects of making kimchi at home.(How to make Kimchi)
Based on my experience, the initial, and most critical step in the process of making a successful kimchi is to brine the napa cabbage.(How to make Kimchi)
Brining kimchi cabbage uses the osmotic action of salt to dehydrate the cabbage and season it at an appropriate salinity. Through this process, the fresh smell of cabbage is removed and the growth of various germs that cause the kimchi to become soft is prevented.(How to make Kimchi)
Furthermore, it creates an environment in which lactic acid bacteria and enzymes are easy to grow, and this interaction between them allows the kimchi to ripen properly.
Also, if you over-brine kimchi, it can turn out very salty, and there’s nothing you can do to fix this failure. Therefore, it’s important to know the right way to salt it when making kimchi.(How to make Kimchi)
Traditionally, making kimchi has been a whole day process. Particularly if it involves kimjang, a Korean traditional kimchi making activity during winter months, it could take two days to complete, depending on the batch size.(How to make Kimchi)
Any how, if you decided to follow my recipe, I suggest you don’t change the pickling time as it can affect the taste. I tested different brining time and 6 hours turned out to be the sweet spot. If you pickle for too long, your kimchi will turn out to be very salty. If you pickle for a shorter time, kimchi can taste bland and it might not ferment well. It can even get mouldy quicker too.(How to make Kimchi)
When seasoning the pickled cabbage with the kimchi paste, make sure you mentally portion out the seasoning well from the beginning so that you don’t run out of the paste until the end.(How to make Kimchi)
Bear in mind that kimchi won’t look very red immediately after being seasoned. It will gradually turn redder over time during the long fermentation process.(How to make Kimchi)
4. SUBSTITUTIONS FAQ
Making kimchi can be challenging enough, finding the right kimchi ingredients can add an additional layer of frustration to the whole experience.
As someone who was born & raised in Korea, I can’t imagine substituting Korean ingredients for kimchi, even though I can for other Korean dishes.
Anyhow, here are some questions I bet you have for me, with my answers.
Q1. What can I substitute gochugaru (Korean chili flakes) with?
I think gochugaru is irreplaceable, especially when it comes to kimchi, but then again, there are many people who try other combinations of chili flakes just because they can’t make kimchi otherwise.(How to make Kimchi)
These people often use hot paprika powder and/or dry chili flakes as a combination. Just remember that gochugaru is more of a mild type of chili flakes, so if you use these combinations, you will have to play around a bit until the ratio is right to your taste.
Q2. Can I use “other fish sauce” instead of “Korean fish sauce”?
Many people point out that Korean fish sauce is more pungent and salty than Thai or Vietnamese fish sauce. These people often state that you should never substitute these for Korean fish sauce, as it can ruin your kimchi to the point that your kimchi may rot instead of fermenting over time.(How to make Kimchi)
That being said, I’ve seen other people using Red Boat 40N and Three Crabs fish sauce quite successfully in their kimchi. I wouldn’t know how, or if, the taste differs compared to when you use Korean fish sauce. I’m too scared to let my hard work on kimchi fail this way, so I haven’t tried it myself. But one of these days, I shall sacrifice on your behalf.(How to make Kimchi)
But until then, I will let you make your own choice. I will reiterate it. Your safest bet here is using Korean fish sauce – anchovy sauce, sand lance sauce or similar etc. But if these options are not viable, then take your chance.
Q3. I can’t find saeujeot (salted fermented small shrimps). What can I use instead?
Saeujeot is typically found at a large Korean grocer, either in the fridge or freezer section. General Asian grocers or small Korean grocers may not carry it if demand is low. If you can’t find saeujeot, you can substitute it with Korean fish sauce.(How to make Kimchi)
Q4. What can I do to veganize a kimchi recipe?
The main ingredients you will have to substitute to veganize the kimchi is the Korean fish sauce and saeujeot (salted fermented small shrimps). For these, you could use vegan fish sauce or soy sauce / tamari.
5. ADDITIONAL INGREDIENTS
While the highlight of napa cabbage kimchi is the napa cabbage, you can add other green vegetables to give more texture. These include chives, mustard greens, water parsley, and young radish greens.(How to make Kimchi)
Though there is no need to fret if you can’t find them. These are nice to have ingredients, but not essential.
How is kimchi made?
Making kimchi requires maintaining a clean environment and
good hygiene practices, carefully following all steps, and
monitoring temperatures to foster the growth of Weissella
species, Lactobacillus species, and other bacteria contributing to
the fermentation process.
• 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. The formation of organic acids (primarily
lactic and acetic acid) results in an optimum kimchi pH of 4.2.
• The kimchi fermentation process is very short in comparison to
making sauerkraut. Kimchi ferments at room temperature in
only 1-2 days or more slowly in the refrigerator. For safety,
kimchi should be stored refrigerated and is best eaten within 1
week, as the quality of kimchi deteriorates with longer