How to make KIMCHI (Korean napa cabbage pickle) 〜キムチ〜 | easy Japanese home cooking

How to Make Kimchi (Korean Napa Cabbage Pickle) at Home

Step 1: Gather Ingredients

1. Collect the following ingredients:
   • Napa cabbage
   • Carrots
   • Regular onion
   • Scallion or green onion
   • Ginger
   • Garlic
   • Salt
   • Special Korean red pepper
   • Sweet rice flour (can substitute with regular rice flour or regular flour)
   • Salted mini shrimps (optional, can be skipped for a vegetarian version)
   • Fish sauce (optional, can be skipped for a vegetarian version)
   • Chili pepper

Step 2: Prepare the Napa Cabbage

1. Cut the napa cabbage into smaller pieces while keeping the bottom part attached.
2. Salt the cabbage thoroughly and let it sit overnight, mixing it every few hours to extract excess water.

Step 3: Prepare the Marinade

1. Make a rice water paste by mixing sweet rice flour with water and heating it until it thickens.
2. Cut up scallions, onions, carrots, white radish, ginger, and garlic.
3. Mix the rice water paste with fish sauce, salted mini shrimps (optional), and chili pepper.
4. Combine all the prepared ingredients and let the mixture sit for half an hour.

Step 4: Assemble the Kimchi

1. Disinfect a container and layer the marinade sauce on all layers of the napa cabbage.
2. Roll the cabbage pieces and place them in the container, ensuring the marinade sauce covers all layers.
3. Seal the container tightly to prevent contact with oxygen.

Step 5: Ferment the Kimchi

1. Let the kimchi sit for at least a day before consuming.
2. For a richer flavor, allow the kimchi to pickle for a week or two.
3. Store the kimchi in a cool place and monitor the fermentation process.

Step 6: Serving and Enjoying Kimchi

1. After fermentation, wipe off excess liquid from the kimchi.
2. Cut the kimchi into bite-size pieces and serve with rice or other dishes.
3. Enjoy the complex flavors of the kimchi, which can be spicy, savory, sweet, and tangy.

Step 7: Variations and Storage

1. Explore variations by making kimchi with white radish or cucumbers following the same process.
2. Store leftover kimchi in an airtight container in the refrigerator for extended freshness.

Step 8: Cleaning Up

1. Clean utensils and surfaces used in making kimchi to prevent lingering smells.
2. Wash cutting boards with water before cutting other foods to avoid transferring flavors.

Step 9: Tips and Considerations

1. Consider wearing gloves when mixing the chili paste to avoid staining your hands.
2. Adjust the spiciness of the kimchi by varying the amount of chili pepper used.
3. Experiment with different ingredients and proportions to create your unique kimchi variations.

By following these steps, you can create delicious and authentic Korean kimchi at home. Enjoy the process and the flavorful results of your homemade kimchi!