How To Make Kimchi - Mom's Famous Spicy Kimchi Recipe (2024)

FAQs

What is the ingredients of Korean kimchi? ›

Napa cabbage

Baechu-kimchi / Main ingredient

Napa cabbage is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine. Since the 20th century, it has also become a widespread crop in Europe, the Americas and Australia. In much of the world, it is referred to as "Chinese cabbage".

Wikipedia

If all you want is More Heat, just use finely minced habanero or scotch bonnet peppers. (Use appropriate practices for handling extremely spicy peppers.) After adding the peppers, stir well and let sit for a day or two to let the flavors disperse.

In general, kimchi is made using Chinese leaves (Napa cabbage) or radish as the primary ingredient, with red chilli pepper powder, garlic and spring onions used as supplementary ingredients.

In my method I let the kimchi sit in salt until it loosens up and becomes softer. Afterwards I squeeze all the liquids out but I don't wash it with water (like they often do in other recipes). In my experience this keeps the kimchi more crunchy, compact and less soggy – which is the whole point letting it sit in salt.

Early history

The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi.

Making Kimchi at home is super easy. The ingredients are not hard to source, and the fermentation is faster than sauerkraut. Homemade kimchi is packed with probiotics, making it an excellent choice for gut health.

The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment.

Sure, a specialized kimchi jar with an airtight seal might be the traditional choice, but a large glass or plastic container with a secure lid can work wonders too. The key is to create an environment conducive to fermentation, allowing those magical microbes to perform their amazing job!

Though it is delicious eaten right from the jar — or as part of a banchan spread — kimchi is also a versatile ingredient to include in other recipes, from savory pancakes to standout burgers.

Can I eat a whole jar of kimchi? ›

Can you eat too much kimchi? A. Eating kimchi in moderation is essential because a high intake can cause obesity and digestive distress. Additionally, an excess intake of this dish could lead to gastric cancer development.

This spice mix delivers the holy trinity of spice blends - garlic, ginger and chilli pepper. Add to red or white cabbage and leave the spice to do all the work for perfectly fermented Kimchi. Garlic, salt, ginger, chilli pepper.

To reduce the spiciness of your vegetarian kimchi, you can try adding a bit more sugar or sweetness to balance out the heat. You can also try adding more vegetables or even a bit of water to dilute the spice level. Additionally, adding a small amount of vinegar can help cut through the spiciness.

You can enhance kimchi with a bunch of seasonings and add-ins, traditional or otherwise. These give a distinct flavor to the final product. Love lots of deep, umami, flavor? Try adding salted shrimp, oysters, or mushrooms.

With only 23 calories per cup, kimchi is a low-calorie food. It also contains fiber, which can help you feel full and ward off hunger. One small study found that eating kimchi as part of a monthlong diet helped people with overweight or obesity shed weight and body fat. Eating kimchi may also prevent weight gain.

What is the difference between the two foods? Per the CNN report, 'kimchi' is a term for fermented vegetables in Korea, mostly referring to fermented napa cabbage with seasonings — including red chili pepper, garlic, ginger and salted seafood. Pao cai, on the other hand, means 'soaked vegetables' in Chinese.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.