Description
Kimchi is the heart and soul of Korean cuisine, a traditional fermented side dish that is spicy, sour, and incredibly flavorful. This recipe is for a classic baechu-kimchi, made with napa cabbage. The process involves salting the cabbage to draw out water, then slathering it with a flavorful paste made from gochugaru (Korean chili powder), fish sauce, garlic, and ginger. The kimchi is then allowed to ferment at room temperature for a few days, developing its characteristic tangy flavor and beneficial probiotics. While making kimchi from scratch might seem daunting, it’s a rewarding process that results in a condiment that is far superior to anything you can buy in a store. It’s a perfect side dish for almost any Korean meal.
A Taste of History
The history of kimchi dates back thousands of years in Korea, where fermenting vegetables was a crucial method for preserving food for the long, harsh winters. Early forms of kimchi were not spicy and were simply salted vegetables. The introduction of chili peppers to Korea by Portuguese traders in the 17th century was a revolutionary moment, leading to the development of the spicy, red kimchi that is most famous today. It is a cornerstone of Korean culture and is recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
Prep Time
30 minutes
Cook Time
0 minutes
Total Time
2 hours 30 minutes
Ingredients & Nutrition
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Instructions
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