How To Make Homemade Kimchi
Kimchi is a beloved dish by many. This originated from the Koreans. This dish is very versatile – you can serve it with ramen or as a side dish during dinner. More contemporary eaters even take it with pizza or steak. You might want to know some tips on making homemade kimchi. It is also very healthy. The dish is full of vegetables with a diverse nutrient profile. It is also full of natural probiotics because of its fermented nature. If you’re planning to whip u a batch for yourself, here are some tips on making homemade kimchi.
You don’t need special tools
If you’re hesitating because you assumed you need special kitchen equipment, then you don’t have to anymore. You need the most basic tools in making kimchi. The most important thing is time. Other than that, it is fairly easy to make. Just do your research on the process of fermentation. The most common methods indicate that you need at least five days for the kimchi to pickle.
Don’t be skimpy on the ingredients
Spend more so that you’ll have the best produce there is. The most popular cabbage choice for kimchi is Napa cabbage. If you can’t use it, find a cabbage alternative that is as fresh as it could possibly be. Use the produce that are in season.
You can also upgrade some of the ingredients into healthier and more flavorful options. For example, instead of granulated sugar, you can use the juice of fresh apples or pears. This does the job of adding sweetness to the kimchi. Their natural juices can also facilitate the fermentation process.
Gather the main ingredients
There are certain ingredients that are unique to kimchi. For instance, you will need salt, and not just any salt. It is better to use rock salt which is thicker and coarser than the regular kosher salt. It adds a unique texture and effect to the vegetables.
Another main ingredient is the kimchi paste. The paste is generally spicy but you can adjust it according to your preference and tolerance. You can add more peppers to make it spicier. You can also add some pepper flakes, garlics, and onions.
Lastly, you will need ginger. This ingredient is tricky because too much will be overwhelming while too little will be overpowered. Taste your mixture throughout the process so that you can gauge the ingredients accordingly.
Try to mix up the fermentation temperature. You can start at room temperature. As it bubbles, place the jar in the refrigerator. The lower temperature will slow down the fermentation process. Refrain from filling your jars all the way. Fermenting makes the vegetable rise so they might overflow if there’s not enough room.
Leave the mixture at room temperature for about two to three days before you place the jar in the refrigerator. The days will vary. You’ll know when by periodically tasting the kimchi. Make sure to avoid any saliva from contaminating the mixture as this will cause the whole jar to get spoiled. A batch can last up to three months.