Tuesday, June 2, 2009

Homemade Kimchi

I started eating kimchi at the ripe old age of 3. I thought that was pretty impressive until I met my friends' daughter who is eating at age 1! Anyway, I loved the stuff from the beginning and often wished I was Korean so that we could eat it with every meal. All I needed was kimchi and rice and I was a happy girl.

But I guess one should be careful of what they wish for. One of my childhood friends who is Korean explained to me that her grandmother was the family kimchi maker, as I'm sure is the case in many Korean households. Unfortunately, her grandma's taste buds weren't what they used to be, so the kimchi she made was waaay too spicy for the rest of the family. But because no one wanted to hurt grandma's feelings, everyone grinned and beared it. Then again, I always find myself wishing that store bought kimchi was spicier, so maybe I'd fit in perfectly with their family!
I've always wanted to try making my own kimchi but just never got around to it. Well, one day, I found myself with an abundance of napa cabbage in the fridge while my supply of kimchi was running dangerously low. It was like the stars aligned and told me "you must make your own kimchi". So I did. And you know what? It was sooo darn easy and way more tasty. I don't think I'm ever going to get the store-bought stuff again! And you can make lots of other goodies with it like Kimchi Jigae, Duk Bokki, Kimchi Fried Rice, and much more!

Regional Recipes is highlighting Korean food this month, and what's more Korean than kimchi? The host this round is Wandering Chopsticks.

Recipe from Kitchen Experiments
(this makes a lot so feel free to make smaller batches if you're not a frequent kimchi eater, although this will keep in the fridge practically forever without going bad)
- 2 heads of napa cabbage
- Lots of salt
- 1 cup of glutinous rice flour or mochi flour
- 2 cups of water
- 1 cup of sugar
- 1 cup of fish sauce
- 2/3 cup of Korean chili powder (I just used regular chili powder - and trust me, it's definitely spicy enough. You may want to start with less to begin with. Be warned, the spice seems to intensify as it ferments.)
- 1 bulb of garlic
- 1 onion
- 2 inches of ginger
- 1/2 cup of julienned carrots
- 1 bunch of garlic chives (I skipped this and used scallions instead and it turned out fine)
- 1/2 cup shredded daikon radish (I skipped this also and it was fine)
- 10 pieces of fresh oysters (optional) (I skipped this as well)

- Cut the cabbage in to quarters length-wise and rinse them.
- Sprinkle salt on every single leaf by lifting each of them and salting in between. Put more towards the base because it's thicker. Let them sit in the sink or a large bowl for 4 hours, flipping them half way through.
- After 4 hours, the cabbage should be wilted like shown below. Rinse off all the excess salt so that your kimchi won't be too salty. Squeeze out the excess water.

- To make the kimchi paste, mix the glutinous rice flour and water in a pot and bring it to a boil. Stir it constantly until it reaches the consistency of rice congee or a watery pudding. Keep a vigilant eye on it because the point it can quickly overcook. I had to make a second batch because I stepped away from it for a second and ruined it.
- Add the fish sauce and chili powder and mix well.
- In a food processor, process the ginger, garlic and onion. Add this to the rice flour, chili, fish sauce mixture.
- Stir in the julienned vegetables. If you're using oysters, add those now too.
- If you want to keep your kimchi in quarters, spread the paste on each leaf of the cabbage (using your hands it the best way). Or cut the cabbage into bite size pieces and mix it into the paste.
- Put the kimchi in a jar and keep it at room temperatures for approximately 2 days (I ended up leaving mine out for 3). Yes, this made me nervous too, but trust me, it's how it's done.
- You'll know it's done fermenting when you open the jar and hear or see bubbles and smell a bit of "sourness".
- When it's done fermenting, keep it in the fridge and eat it with rice or cook with it.


MrsLavendula said...

my husband would love this as he is a big fan of kimchi. i however find the kimchi flavors we buy in the grocery a bit too strong.

Jo said...

I can't believe you started eating kimchi when you were 3. I also can't believe you make your own as well .. how amazing. I love this Korean pickle and it's great as a side salad with rice.

foodhoe said...

I love kimchi too, but haven't ever tried making it. The addition of mochi flour sounds so strange, never heard of a pickle made with flour! Looks good though.

gaga said...

MrsLavendula - You definitely try making your own kimchi so that you cna control the flavors in it. This recipe is just as strong, if not stronger than store-bought, but it's a great starting point, and just tone it down from there!

foodhoe - The mochi flour helped make the sauce a paste to slather onto the cabbage. And maybe it's the "sugar" that helps the fermenting process? I'm not sure. But when it's done, it's no longer pasty and is a nice flavorful kimchi liquid that can be used for soups, stir frys, etc.

That Girl said...

I didn't realize kimchi wasn't in everyone's fridge until I was in high school at least. Which is not to say I ever ate it. I was never a fan.

lisaiscooking said...

Wow, I'd love to try making kimchi. Looks great!

MaryBeth said...

My husband will die when I tell him you made this....he simply loves and can't get enough of this stuff. He will want to make this for sure!!!

Jackie @PhamFatale.com said...

Wow that's quite a young age to eat spicy food! I find it quite hot.

I have never made kimchi before. I usually get it from my Korean local store. Very informative. I'll definitely give it a try and lower the spices hehe!

Christina Kim said...

I am so impressed that you started eating kimchi at age 3 and you aren't even Korean!!! I'm Korean, and I probably didn't start eating it until I was at least 5 or 6! Anyway, nothing is better than homemade kimchi, and for you to put alllllllllllll that work into it says a lot! Way to go! I bet it's delicious and spicy and stinky!

Jessica@FoodMayhem said...

I love kimchee too. I always ask all my Korean friends to get some from their mom or grandma for me.

Sara said...

Wow! I have never tried kimchi before since I don't really love things with too much spice. I do like cabbage, so I may have to be brave and try this out sometime.

Carolyn Jung said...

I love kimchee! So now you have to do the trendy thing with it -- stuff in inside a tasty taco. ;)

pigpigscorner said...

I'm a kimchi lover too! I tried making once and they turned brown instead of red!

Daily Spud said...

Ah yes, homemade kimchi is the business! I made some for the first time not long ago and I don't think I'll be feeling the need to acquire the shop-bought version again anytime soon!

mina said...

looks accurate, well done! i never added carrots to my kimchi before but it's a perfect combination if you add daikon/korean radish. ^^

test it comm said...

Homemade kimchi is the best.

stephchows said...

I only discovered this stuff a few years ago and love it!! Count me in for trying this recipe!

Juliana said...

Wow, I love kimchi...my mouth is watering just by reading the ingredients and seeing the pictures...great post!

Rina said...

Ok...don't laugh but I've never tried kimchi. I see and hear about it everywhere but I guess I'm scared. Hehe.

Dragon said...

I love spicy and I think this might do the trick!

Anonymous said...

WOW Sounds and looks delicous! Thanks for the recipe! Great site!

Dewi said...

KIMCHI, absolutely our favorite. I made it once, and it was quite delicious, but yours seem like more the original way. I should try this, and since I like it very very spicy, I'll go for more red pepper.

pixen said...

when I made kimchi... my family said I'm experimenting some alien project in my lab :-D I'm the only one who made and ate them :-( No fun right? Luckily, my son like Natto! :-P

Joanne said...

Kimchee is a Korean classic that never fails to please. Great choice.

joanh said...

wow! i always wondered how early kids can eat spicy stuff!!

Linux & Lip Gloss said...

This has got to be one of the best set of instructions that can be found on the www.

Wei-Yee Chan