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Embarking on a culinary adventure can be both thrilling and nerve-wracking, especially when it involves venturing into the realm of traditional and flavorful dishes like Kimchi. As a lover of Korean cuisine, I’ve always admired the complexity and rich taste of this fermented delight. Yet, the day finally arrived when I decided to take the plunge and make kimchi from scratch. Without any ancestors to guide us or friends to lean on we embrace the unknown and made a lifetime of Kimchi. I am happy to do this because Kimchi can get pretty pricey at the markets and this cost 1/3 of the price. Then I don’t have to sacrifice any Kimchi from my dishes.
*Note I do not claim to be a Kimchi master so please let me know about your experience!
Ingredients
- 1 Large Napa Cabbage
- 1/2 Cup of salt
- 4 Small Potatoes
- 1 Moo Radish
- 1 White Onion
- 5 Cloves of Garlic
- 3 Tbsp of Ginger
- 1 Cup of Gochugaru (Korean Red Chili Powder)
- 1 Bunch of Scallions
- 1/4 cup fish sauce or salt shrimp
Prepare the Cabbage:
Slice down the middle of the core of the Napa Cabbage. Then grab both halves and tear the cabbage down the center. This helps keep the Cabbage leaves intact. It is actually quite satisfying to do.
Remove the core of the cabbage and cut each half into another half. Then cut each quarter into small pieces.
Rinse off your cabbage leaves really well. Then add cabbage leaves to a big bowl and cover the cabbage with salt. You can add a half cup of water to help the salt stick to the cabbage leaves.
Place something heavy on top of the cabbage so it doesn’t lose too much cabbagey juice. I placed a plate and cast iron on top of the cabbage to smush everything down. Leave the cabbage to sit for an hour to reduce and shrink.
Prepare the Potatoes:
While that is sitting prepare the potatoes to boil. Skin them, cut them into quarters, and put them in a pot with water to boil. Boil until they are soft.
There is another technique using rice flour for the paste but I decided to try using the potato method.
Prepare the other Vegetables:
While that is boiling prepare the other vegetables to go with the cabbage.
You can cut the radish into small strips or cubes. Cut the scallions into quarters or long strips. You can also add carrots if you like!
Set these aside to add later.
Check the potatoes:
By this time the potatoes should be soft enough and you can turn off the stove to let them cool.
Prepare the paste:
While the potatoes are cooling let’s create the paste.
Prepare the onion by peeling the skin and then cutting it into quarters.
Then peel the skin off 5 cloves of garlic.
Place onion and garlic into a blender with the fish sauce.
Blend until combined and smooth.
Once you have blended those items place them into a bowl and combine them with Gochuraru. Once that is combined then rice the potatoes over the bowl and combine once again.
*You can also use a potato masher.
Return to the Cabbage:
Now that the paste is done return to the cabbage. Remove the cover and place the cabbage in a strainer. Rinse the cabbage to remove any excess salt. Be sure to squeeze any excess water from the cabbage.
*squeeze like the picture below
Mix it all together:
When your cabbage is rinsed off it is now ready to be covered in the paste! Add other vegetables to the bowl and stir to cover everything. It can be eaten now or let sit for 24 hours on the counter to start the fermentation. Then you can keep it in the fridge.
Be sure to have a big enough container for it to stay in!
My first-time experience making kimchi was a revelation of culinary possibilities. It honestly seemed like it was going to be difficult but it is just a lot of chopping!
By embracing the art of kimchi-making, I not only indulged in the flavors I loved but also learned to appreciate the financial benefits of crafting it myself. As I continue to refine my skills and experiment with different ingredients, I am reminded that sometimes, the most satisfying paths in the kitchen are the ones we pave ourselves.
So, for all kimchi enthusiasts seeking a budget-friendly way to savor this beloved dish, I wholeheartedly encourage you to take the plunge into homemade kimchi. The taste is worth every penny saved!
Equipment Used
- Big Bowl
- Strainer
- Knife
- Cutting Board
- Peeler
- Blender
- Spoon
- Large container to keep Kimchi in
Recipes Related
Kimchi
Equipment
- 1 Knife
- 1 Peeler
- 2 Large Bowls
- 1 Cutting Board
- 1 Blender
- 1 Container to keep the kimchi in.
Ingredients
- 1 Large Napa Cabbage
- 1/2 cup of salt
- 4 small potatoes
- 1 moo radish
- 1 white onion
- 5 cloves of garlic
- 3 tbsp of ginger
- 1 cup of gochugaru
- 1 bunch of scallions
- 1/4 cup fish sauce or salt shrimp
Instructions
- Prepare the cabbage: Slice down the middle of the core of the napa cabbage and tear the cabbage in half. Remove the core of the cabbage and cut each half into another half. Then cut each quarter into small pieces. Rinse off your cabbage really well. Add cabbage to a big bowl and cover the cabbage with salt and a little bit of water. Place something heavy on top so the cabbage doesn’t lose its juice. I placed a plate and cast iron on top. Leave the cabbage to sit for an hour to reduce and shrink.
- Prepare the potatoes: While that is sitting prepare the potatoes to boil. Skin them, cut them into quarters, and put them in a pot with water to boil. Boil until they are soft.
- Prepare the other Vegetables: While that is boiling prepare other vegetables to go with the cabbage. Cut the radish into small strips or cubes. Cut the scallions into quarters or long strips. You can also add carrots if you like.
- Check on the potatoes: By this time the potatoes should be soft enough and you can turn off the stove to let them cool.
- Prepare the paste: While the potatoes are cooling let's create the paste. Prepare the onion by cutting it into quarters and peeling the skin off 5 cloves of garlic. Place into blender with fish sauce. Blend until combined and smooth. Once you have blended those items place them into a bowl and combine them with Gochuraru. Once that is combined then rice the potatoes over the bowl and combine once again. You can also use a potato masher.
- Return to the cabbage: Now that the paste is done return to the cabbage. Remove the cover and place the cabbage in a strainer. Rinse the cabbage to remove any excess salt. Be sure to squeeze any excess water from the cabbage.
- Mix it all together: When your cabbage is rinsed off it is now ready to be covered in the sauce! Add other vegetables to the bowl and stir to cover everything. It can be eaten now or let sit for 24 hours on the counter to ferment.