Kimchi

Kimchi

1 h
Kimchi is a traditional Korean dish that consists of fermented vegetables, primarily cabbage. The fermentation process enhances their durability and flavour. The predominant flavours in kimchi come from ginger, garlic, fish sauce, and chilli, creating a complex and vibrant taste. It can be served as an accompaniment to various Asian dishes or enjoyed in a simple toast with cheese.
https://www.arlafoods.co.uk/recipes/kimchi/

Instructions

  • Place Chinese cabbage in a large bowl and sprinkle with salt. Knead the cabbage until it begins to soften.
  • Cover the cabbage with water, ensuring it is completely submerged. Place a plate on top of the cabbage to keep it under water and leave it to soak for about 2 hours at room temperature.
  • Rinse the cabbage thoroughly under cold running water. Let the cabbage drain in a colander for about 20 minutes, then squeeze out the excess water.
  • Combine the cabbage with radish, carrots, and cauliflower.
  • Mix fish sauce, chilli flakes, garlic, ginger, and sugar into a thick paste.
  • Thoroughly massage the paste into the vegetables using your hands (consider wearing rubber gloves).
  • Pack the kimchi into a 2-litre jar, pressing down firmly to expel the liquid from the vegetables. Continue until the jar is filled to within 2 cm of the rim.
  • Cut a piece of baking paper to size and place it over the kimchi, pressing it down below the liquid. Ensure the kimchi is completely covered.
  • Place the jar on a plate to catch any overflow and let it stand at room temperature for 1–5 days. Fermentation will begin, and you will see bubbles forming in the liquid.
  • Open the jar daily to release any excess pressure.
  • Begin tasting the kimchi from the first day to monitor its flavour development. When it reaches your desired level of tanginess and flavour, which happens usually within 1–5 days, refrigerate it. This slows the fermentation process, stabilises the flavours, and allows the flavours to meld further.
  • The kimchi is ready to serve after a few days in the fridge.
Enjoy!
Tips

For the best taste, use the freshest vegetables you can find. Fresh, crisp cabbage and firm radishes will give you the best texture and flavour. When preparing the vegetables, try to cut them uniformly. This ensures they ferment at the same rate and makes your kimchi easier to eat, whether you serve it with rice, as a filling, or the like.

Tips

Adjust the flavour and texture to your liking by experimenting with shorter or longer fermentation times. Shorter fermentation will result in a crunchier and less sour kimchi, while a longer period will make it softer and tangier.

Tips

Always use thoroughly cleaned containers for storing kimchi. Any residue from previous contents could affect the flavour and food safety. Similarly, ensure your fermentation jar closes tightly. An airtight seal helps maintain the anaerobic environment needed for proper fermentation and prevents any unwanted smells from escaping during fermentation.

Ingredients

Chinese cabbages, coarsely shredded (about 1.5 kg)
2
Water
3 l
Coarse salt
100 ml
Daikon radishes or radishes, finely shredded
450 g
Finely shredded carrots
200 g
Cauliflower, very thinly sliced
200 g
Fish sauce
4 tbsp
Dried chilli flakes
1 - 2 tbsp
Garlic, finely grated
2 tbsp
Fresh ginger, finely grated
2 tsp
Sugar
2 tsp

Try our classic recipe for kimchi

If you love Korean cuisine, you absolutely need to try this kimchi recipe. Savour the rich and complex taste that comes from combining ginger, garlic, fish sauce, and chilli. Enjoy kimchi as a side dish to your favourite Asian dishes, or explore new and exciting ways to indulge in its delicious taste.

In authentic recipes, the cabbage used is napa cabbage, also known as Chinese cabbage. It has a mild flavour and a crunchy texture, which makes it ideal for kimchi. The leaves are tender yet sturdy enough to withstand the fermentation process.

Spicy paste with a subtle umami flavour

The paste in this kimchi is a flavour powerhouse, bringing together rich, savoury, and spicy elements. Fish sauce adds a deep umami richness with a subtle hint of the sea, while dried chilli flakes provide a fiery punch. Finely grated garlic contributes a robust and aromatic flavour, complemented by the zesty freshness of fresh ginger. A touch of sugar balances out the flavours, and as the kimchi ferments, these flavours meld and intensify, resulting in a tangy, spicy, and deeply satisfying side dish.

What is kimchi?

Kimchi is a traditional, fermented Korean side dish. Side dishes like this are called ‘banchan’ in Korean and are served alongside cooked rice to complement and enhance the flavours of the main dishes. It is made from fermented vegetables, primarily featuring Chinese cabbage.

This traditional banchan is seasoned with a mix of garlic, chilli, ginger, and often fish sauce, resulting in a tangy and spicy flavour. The variations of kimchi are vast, influenced by regional ingredients and personal tastes. But what does kimchi taste like? It depends, as there are many kimchi recipes out there, and the fermentation process varies. But in general, it is both tangy and spicy with hints of saltiness and umami richness from fermentation. Overall, it offers a complex taste with a delightful combination of sour, spicy, salty, and umami flavours.

Different ways to enjoy this Korean staple

Kimchi is a popular addition to many dishes across Korean cuisine and beyond. Serve it with a bowl of steamed rice, add it to ramen or layer it into stews and soups so its acidity and depth can enrich the broth’s flavour. You can also use it in fillings for dumplings or pancakes, offering a tangy twist. Whether you use it in everyday meals or as a key ingredient in special dishes, kimchi brings a distinct zest that takes any meal from simply delicious to utterly irresistible.

Serve it with our easy beef ramen, next to a plate of Korean chicken, add it to the filling in these homemade pork dumplings, or enjoy it on its own with other sides like this fresh, crunchy cabbage salad.

Shake things up with different ingredients

Kimchi is celebrated for its versatility, so start experimenting with different ingredients! Shrimp paste is a flavourful variation that adds depth and umami. Add about 1–2 tablespoons, depending on how pronounced you want the seafood flavour to be. Mix it into the paste of fish sauce, chilli flakes, garlic, ginger, and sugar before massaging it into the vegetables. 

You can also try other traditional variations like white kimchi, which is a milder, non-spicy version that omits chilli flakes, often including a variety of vegetables and sometimes fruits like pear for a touch of sweetness. Young radish kimchi, made with tender radish greens, is another favoured variation, especially in the summer, and it is known for its crisp texture and refreshing taste. For those looking to explore a slight twist on the traditional flavour, try fruit kimchi by adding apples or persimmons, enhancing the natural sweetness and complexity of the side dish.