Authentic Homemade Korean Kimchi Recipe | The Dimple Life (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

Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Kimchi is made through a meticulous process that involves fermenting vegetables with a variety of ingredients. The traditional method of making kimchi starts with the key ingredient, usually cabbage, which is soaked in saltwater and rinsed. Other vegetables like radishes, carrots, and onions can be added.

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.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

Kimchi is traditionally made with napa cabbage, but there's nothing to stop you from using another cabbage! Napa cabbage, Chinese cabbage, green cabbage, savoy cabbage, white cabbage, red cabbage, and bok choy (we could go on and on) are all part of the very large cruciferous family (Brassicaceae).

Specific kimchi types also showed a positive effect. Three or more daily servings of cabbage kimchi among men was associated with a 10% lower prevalence of overall obesity as well as a 10% lower prevalence of abdominal obesity compared to those who ate less than one serving daily.

As your JIN Kimchi ferments like any other Kimchi, it starts smelling slightly sour and vinegary, this aroma gets stronger over time and is perfectly normal! However, if your Kimchi starts to smell rotten, it has most likely gone bad.

Can too much kimchi be bad for you? ›

Things to watch out for

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure.

A few hours before you're going to make the kimchi (we usually do this 5-6 hours before but a couple of hours to overnight is also fine) pour the water into a large mixing bowl, add the salt and stir to dissolve. This makes a 5% brine which we've found works well.

Kimchi fermentation time can take anywhere from a few days to several weeks. In any case, it will be safe to eat and delicious. After 5 days of fermentation, kimchi will be slightly tangy and firm. After several weeks, it will be more acidic and tender.

Traditional Korean meals comprise a large variety of side dishes known as banchan, and kimchi is the most ubiquitous side dish consumed in two meals on a daily basis by a large proportion of Koreans [18].

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.

Korean kimchi, in the food world, is also known as "dry fermented pickles". Chinese paocai, in food circles, is also known as "wet fermented pickles". The two processes are completely different, and the core of the controversy is actually the English word. In English, Chinese paocai is translated as kimchi.

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.