Are you fond of zesty delicacies? Then you should try the Korean kimchi. It might even become a favorite. Many Koreans would consider a meal without kimchi unthinkable. Kimchi recipes are usually simple to prepare.
What is kimchi?
(Sometimes spelled gimchi, kimchee or kim che.)
Kimchi can be described as fermented vegetables similar to sauerkraut. Kimchi recipes come in many different variations, often fermented, but not always. It has a distinctive flavor so your taste buds might feel a bit overwhelmed by the garlic and hot pepper.
However, lovers of this zesty dish feel sheer delight about this assault on their senses, and they keep coming back for more. It’s a dish that goes well with almost any other food.
There are more than 100 different kimchi recipes. The secrets of making delicious kimchi were traditionally handed down from mother to daughter and are still the pride of many families. In fact, how well it is made is often used as the benchmark for a good cook.
But how is it prepared?
Kimchi recipes are flexible
When vegetables are preserved in salt, they become crisper. Salt suppresses harmful microorganisms and promotes friendly bacteria.
Fermentation produces amino acids, lactic acid, and other substances. Therefore, kimchi has a unique taste that’s different from the taste of fresh vegetables.
Try creating your own kimchi recipe. What can you add? Green onions, carrots, leeks, ginger, sesame seeds, pears, oysters, salted baby shrimps, chestnuts, abalone, pine nuts, seaweed, and much more.
Kimchi can be tailored to suit any taste
Manly Koreans eat kimchi and rice much the same as others enjoy bread and butter, or bacon and eggs. The neutral flavor of rice together with the zesty, salty flavors of kimchi is a perfect marriage.
Basic kimchi recipe
- 1 napa cabbage (about 1 kg, 2 pounds)
- 1/2 cup sea salt (1.5 dl)
- 6 cloves grated garlic
- 1 inch grated ginger
- 1 teaspoon sugar
- 1 tablespoon fish sauce (or just water)
- 2-4 tablespoons red pepper (Korean style is best)
- 6-8 ounces of radish (200 grams)
- 4 scallions cut into small pieces
- Cut the cabbage and place it in a bowl. Add salt and water to cover the cabbage. Set aside for at least one hour.
- Remove the water and rinse the cabbage in colander.
- Mix ingredients (except cabbage, scallions, and red pepper) in a bowl until it becomes a paste. You may want to use gloves.
- Add red pepper, stir.
- Add cabbage and scallions and mix well.
- Pack a jar with the mix, but not completely full.
- Leave the jar at room temperature to ferment for 3-5 days.
- Start tasting after two days. Refrigerate when you think it’s ready.
Rich in nutrients
Fermented foods are becoming more popular and so has the demand for kimchi. The nutritional value of kimchi is high, and a good for those on a low-carb keto diet.
Kimchi nutritional contents
- Probiotic Lactobacillus acidophilus
- Help protect against infections
- Vitamin b2 (Riboflavin)
- Vitamin B1 (Thiamine)
- High in dietary fibers
- A digestive aid
- Low in calories
- Vitamin A
Now it’s your turn. Get the ingredients and try a batch of the classic kimchi recipe above. Who knows, you might get hooked right away.