Quick Kimchi

2 Comments

Quick Kimchi

This text and recipe is posted with permission from Spicebox Kitchen by Linda Shiue, MD.

From the author: Kimchi is an icon of Korean cuisine, eaten both as an accompaniment to pretty much anything, or as an ingredient to add tremendous flavor to such things as fried rice, kimchi jjigae (kimchi stew), and more. The traditional method of making kimchi is laborious and time-consuming (and the recipes are tightly held family secrets).

This version is a slightly streamlined recipe (the brining time is shorter, the cabbage leaves are cut before fermenting, and fish sauce is used rather than whole seafood), but I think you’ll find it better than many versions you can buy. For a vegan version, use a vegetarian fish sauce or substitute 3/4 teaspoon kelp powder mixed in 2 tablespoons water.

Makes 2 quarts kimchi

Ingredients:

1 medium-size napa cabbage (about 2 pounds)
1/4 cup Pacific flake sea salt
2 tablespoons grated garlic (about 6 cloves)
1 tablespoon peeled and grated fresh ginger
1 teaspoon sugar
2 tablespoons fish sauce
3 tablespoons water
1/4 cup gochugaru (Kimchi chile flakes)
8 ounces daikon radish, peeled and cut into 1-inch-long matchsticks
1 bunch scallions, cut into 2-inch lengths

Directions:

Cut cabbage into quarters lengthwise, remove core, and then cut crosswise into 2-inch-wide strips. Place in a large bowl and sprinkle evenly with salt, using your hands to work salt evenly through leaves.

Add enough cold water to just cover cabbage, then place a heavy plate or pan on top to weight it down. Allow to sit for 2 hours or overnight until wilted and water has been released.

To make the spice paste, combine garlic, ginger, sugar, fish sauce, water, and gochugaru in a small bowl.

Once cabbage has wilted, drain brining liquid, then rinse thoroughly with cold running water, twice. After draining thoroughly in a colander, squeeze out as much liquid as you can. (This will allow for more intense flavor.)

Place cabbage back in its large bowl and add daikon and scallions, then put on a pair of gloves and work the spice paste into the vegetables, making sure all vegetables are evenly coated.

Place in glass jars, packing tightly so that kimchi is submerged in its own liquid (there may not be too much liquid at first, but it will develop within a few hours.) Seal jars and place on a plate to catch any overflow of juices as kimchi ferments. You can eat it immediately, but it won’t be fermented yet.

Check daily to see when it is at your desired level of fermentation. You’ll start to notice bubbling by second day, increasing as fermentation continues. Days 3 through 5 are the sweet spot for me, but any time from day 3 to 7 will yield a deliciously funky product. Use a clean spoon daily to keep cabbage leaves submerged in their liquid. Once kimchi is ready, keep in refrigerator.




2 Responses

Erica Perez
Erica Perez

May 12, 2021

Hi Kelsey,
You can keep kimchi for 3-6 months in the refrigerator.

Kelsey Woodward
Kelsey Woodward

May 12, 2021

How long can you keep kimchi in refrigerator?

Leave a comment

Comments will be approved before showing up.


Also in Recipes

Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and shatta
Baby gem lettuce with charred eggplant yogurt, smacked cucumber, and shatta

This works well either as a stand-alone starter or as part of a spread or side. It’s lovely with some hot smoked salmon or trout. “Smacked” cucumbers sounds a bit dramatic but, really, it’s just a way of bruising them to allow all the flavor to seep through to the flesh.

Continue Reading

Dal Makhani
Dal Makhani

In India, the word dal is an all-encompassing term that includes not only the dish but also lentils and some beans. Dal is a staple in many Indian homes across the world; it’s easy to make, comforting, and a great source of protein. 

Continue Reading

Lamb Martabak (Martabak Daging)
Lamb Martabak (Martabak Daging)

This martabak is one of Coconut & Sambal author Lara Lee's favorite snacks to eat. With coriander- and cumin-spiced lamb encased in pastry, it’s Indonesia’s answer to a Cornish pasty. 

Continue Reading

Refill Bags Ship for Free!

Now it's even easier to stock up on your pantry staples or try out new flavors! Refill bags of all our spices now ship for free, even if you order just one. 

Click on the size menu and choose the "1/2 cup bag" option from the drop down menu to find the refill bag.