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Kimchi Or Kimchee Recipe

Unlock the secret to authentic Korean Kimchi! This recipe, perfected with Korean women across South Korea, includes a crucial ingredient often missed: pul (rice water). Learn the traditional, adaptable method – no exact measurements needed, just trust your taste buds! Experience the diverse flavors of homemade kimchi, a vibrant side dish that elevates any meal. This isn't your average kimchi recipe; it's a culinary journey.

Prep Time 60 mins
Cook Time 165 mins
Calories 114.6 kcal
Protein 8g
Rating 4.8 (8 Reviews)
Kimchi Or Kimchee 16

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Kimchi Or Kimchee

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How to Make Kimchi Or Kimchee

  1. Prepare the rice water: Rinse 1/2 cup of short-grain rice until the water runs clear. Combine the rice with 1 cup of water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Strain the rice water through a fine-mesh sieve, reserving the liquid. Let cool.
  2. Combine the vegetables: In a large bowl, combine 2 lbs Napa cabbage (cut into bite-sized pieces), 1 large carrot (julienned), 1/2 cup green onions (sliced), 4 cloves garlic (minced), 2 tablespoons ginger (minced), 2-4 Thai chilies (minced - adjust to your spice preference).
  3. Prepare the seasoning paste: In a separate bowl, mix together 1/4 cup gochugaru (Korean chili flakes), 2 tablespoons gochujang (Korean chili paste), 1 tablespoon fish sauce, 1 tablespoon salted shrimp (optional), 1 tablespoon sugar, and 1 tablespoon rice water (from earlier).
  4. Mix everything together: Add the seasoning paste to the vegetables and gently massage everything together for about 5-7 minutes, ensuring the vegetables are evenly coated.
  5. Add rice water and salt: Pour in the remaining cooled rice water and add 2 tablespoons of sea salt to the mixture. Gently combine.
  6. Fermentation: Pack the kimchi tightly into a clean glass jar, leaving about an inch of space at the top. Press down to submerge the kimchi in the liquid.
  7. Ferment at room temperature for 2-3 days, or until desired level of sourness is reached (taste test!).
  8. Refrigerate: Once fermentation is complete, transfer the kimchi to the refrigerator to slow down the fermentation process. Enjoy!
  9. Note: The fermentation time depends on room temperature and your preference for sourness. Taste frequently.

Nutrition Information (Approximate per serving)

Sodium

302 g

Sugar

18g

Fat

5g

Carbs

6g

Recipe Tags (Choose a tag and find related recipes!)

Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion For Large Groups Condiments Etc Side Dishes Vegetables Asian Korean Dietary Spicy Garnishes Inexpensive Egg Free Free Of Something Greens Taste Mood Number Of Servings 4 Hours Or Less