Kimchi

Kimchi is a fiery and flavorful pickled cabbage dish that hails from Korea. While sauerkraut is the more well-known pickled cabbage in many countries, kimchi has been rapidly gaining popularity for its bold and spicy profile. Making your own kimchi is a rewarding experience that allows you to control the level of spiciness and customize it to your taste preferences. While you can find kimchi in stores, preparing it yourself is neither difficult nor time-consuming. With a few hours of largely unattended time, you can create a delicious batch of homemade kimchi that will keep you coming back for more.

MAKES: 12 servings

TIME: About 2 hours, largely unattended

INGREDIENTS:

• 1 medium head green, Savoy, or Napa cabbage (about 2 pounds), separated into leaves
• 1/2 cup salt, more or less
• 20 scallions, including most of the green parts, roughly chopped
• 1 tablespoon hot red pepper flakes, or to taste
• 1/4 cup soy sauce
• 1/4 cup minced garlic
• 3 tablespoons minced fresh ginger
• 1/4 cup sugar

INSTRUCTIONS:

1. Layer the cabbage leaves in a colander, sprinkling each layer with a little salt. Allow the cabbage to sit over a bowl for at least 2 hours. This process will help to wilt the cabbage.
2. After 2 hours, rinse the cabbage leaves under cold water and pat them dry.
3. In a bowl, mix together the chopped scallions, hot red pepper flakes, soy sauce, minced garlic, minced ginger, and sugar. This mixture will form the flavorful spice base for the kimchi.
4. Roughly chop the wilted cabbage leaves and toss them with the spice mixture, ensuring even distribution.
5. Serve the kimchi immediately if desired, or transfer it to an airtight container and refrigerate for up to a week. The flavors will continue to develop and intensify over time.

VARIATIONS:

1. Radish Variation: Instead of or in addition to cabbage, you can use 2 to 3 pounds of daikon radish, black radish, or turnip. Peel and shred the radishes and follow the same instructions as for the cabbage kimchi.
2. Fermentation Variation: To further develop the flavors and create a more traditional fermented kimchi, after mixing the cabbage with the spice mixture, transfer it to a glass jar. Press the cabbage down firmly to remove any air pockets and cover the jar loosely. Leave the jar at room temperature for 1 to 2 days to allow fermentation to take place. After that, tighten the lid and refrigerate the kimchi. Fermentation time can vary depending on personal preference and desired level of tanginess.

USES:

• Enjoy kimchi as a side dish with rice, noodles, or grilled meats.
• Incorporate it into stir-fries, soups, or stews for added depth of flavor.
• Use it as a topping for sandwiches, burgers, or hot dogs for a spicy kick.
• Experiment with incorporating kimchi into fusion dishes like kimchi quesadillas or kimchi fried rice.
• Get creative and try using kimchi in omelets, savory pancakes, or even kimchi pizza.

Embrace the bold and vibrant flavors of homemade kimchi. Customize the level of spiciness and explore variations using different vegetables or fermentation techniques. Kimchi adds a zesty and spicy punch to a wide range of dishes and can be enjoyed in various culinary creations. Dive into the world of Korean cuisine and savor the addictive taste of homemade kimchi.