Vida Recetas Editorial
Traditional Korean kimchi is a fermented Napa cabbage with a spicy paste of gochugaru, garlic, ginger, and fish sauce. Originating from Korea, this fermented side dish is a staple of Korean cuisine and is eaten at almost every meal. Its flavor is complex: sour, spicy, umami, and slightly sweet, resulting from lactic fermentation. This recipe is ideal for those looking to try homemade fermentation, as the process is simple but requires patience. Kimchi is not only delicious but also rich in probiotics and vitamins. There are many variations, such as radish kimchi (kkakdugi) or cucumber kimchi (oi sobagi), but this cabbage version is the most classic. The result is a crunchy, flavorful kimchi that you can enjoy on its own, in fried rice, in stews (jjigae), or as a side. Follow the steps to achieve authentic kimchi in your kitchen.
Prep
120 min
Cook
72 min
Servings
8
Cut the Napa cabbage into quarters and remove the stem.
In a large bowl, dissolve the salt in water and submerge the cabbage quarters. Let stand for 2 hours, turning occasionally.
Meanwhile, mix the scallions, garlic, ginger, red bell pepper flakes, sugar, fish sauce, oyster sauce and water in a bowl to make the kimchi paste.
Drain the cabbage and rinse with cold water several times to remove the salt.
Dry the cabbage and cut into small pieces.
Add the kimchi paste to the cabbage pieces and mix well.
Place the mixture in a sterilized glass jar, pressing down to release any air bubbles. Leave a 2 cm space at the top of the jar.
Close the jar and allow to ferment at room temperature for 1-5 days, depending on the desired degree of fermentation. When opening the jar, release the gas slowly to avoid splashing.
Once fermented, store in the refrigerator.
This recipe has a medium difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 120 minutes and the cooking time is 72 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
