Easy Kimchi Recipe

I always have a jar of kimchi in my fridge. It's a versatile ingredient, perfect for kimchi stew, kimchi rice, kimchi pancakes, and even kimchi melts. I've tried many recipes, but this one has stayed with our family. I usually make it several times a year. In Korea, it's customary to prepare kimchi for the year ahead in autumn, but I find it difficult to store that much properly in our climate. So, I usually buy one head of Napa cabbage and make enough kimchi to last our family of two for a couple of months. Otherwise, the kimchi becomes too mature if you keep it beyond that time.

In Korea, the tradition of preparing kimchi, known as "Kimjang," is a significant cultural practice deeply rooted in community and family. Every autumn, families and neighbors come together to make large quantities of kimchi, ensuring there is enough to last through the winter. This collaborative effort involves meticulous preparation of ingredients, including napa cabbage, radishes, garlic, ginger, and chili peppers. The process not only preserves vegetables but also fosters a sense of unity and shared heritage. Kimjang was recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlighting its importance in Korean culture and identity.

Ingredients

• 1 large Napa cabbage
• 8 tbsp salt
• 6 tbsp glutinous rice flour
• 4.5 cups water
• 6 tbsp sugar
• 10 garlic cloves, sliced
• 3 small onions, sliced
• 8 tbsp fish sauce
• 1 cup Korean hot pepper flakes
• 100g daikon, batonnet
• 150g carrot, julienne
• 6 sprigs spring onions, batonnet
• 6 sprigs chives or additional spring onions

Method

1. Prepare the Cabbage:
   • Cut the cabbage into large pieces and sprinkle with salt. Massage the salt into the leaves and allow to stand for up to 45 minutes. Afterward, wash the cabbage thoroughly to remove excess salt, ensuring it isn't too salty.
2. Make the Rice Flour Porridge:
   • Combine the rice flour and water in a saucepan and cook until it boils and thickens into a porridge. Allow it to cool.
3. Make the Kimchi Paste:
   • In a large bowl, combine the cooled porridge, garlic, onion, fish sauce, hot pepper flakes, radish, carrot, spring onions, sugar, and chives. Mix well to form the kimchi paste.
4. Mix and Ferment:
   • Mix the kimchi paste with the cabbage. Massage each leaf, ensuring the kimchi paste gets between all the leaves. Taste for seasoning and add more fish sauce if needed.
   • Allow the mixture to ferment for 24 hours, then store it in the refrigerator.

Enjoy your homemade kimchi in various dishes, and experience a piece of Korean culinary tradition!