Authentic Homemade Korean Kimchi Recipe | The Dimple Life (2024)

FAQs

How is traditional Korean kimchi made? ›

The process of making kimchi involves brining (salting) the vegetables to draw out the water, which helps in preservation and allows the seasonings to penetrate the food over time; the final salt concentration ranges from 2-5%. Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables.

Quick Kimchi is an emergency version of the traditional Korean dish that is usually fermented for several days or weeks. This recipe uses a shortcut method that requires less time and ingredients, but still delivers a similar tangy, spicy and slightly sour taste that kimchi is famous for.

Why make your own sauerkraut/kimchi? There are so many reasons! COST: making your own fermented veggies is WAY cheaper than buying them at the store! FLEXIBLE FLAVORS AND SALT LEVEL: making your own fermented veggies allows you to put whatever ingredients, flavors, level of salt or hot pepper that you want.

How long does it take to make Kimchi? Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

Fermentation of Kimchi is carried out by various microorganisms present in the raw materials. Among lactic acid bacteria, the genera Leuconostoc, Weissella, and Lactobacillus are believed to be the key players in Kimchi fermentation.

Homemade kimchi often offers a fresher and more vibrant taste since you can control the fermentation process and adjust the level of spiciness, tanginess, or other flavors to your liking. It can also provide a sense of satisfaction and pride.

But generally, kimchi has a tangy, spicy, and slightly sour taste, with a hint of umami flavor from the fermentation process. Some people compare kimchi's spiciness to that of hot sauce or salsa, but with a more complex and layered flavor profile.

Kimchi spoilage and over-fermentation

Kimchi should only be fermented for a few days at room temperature and then put into the refrigerator. It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste.

Yes, kimchi can go bad. For instance, if it isn't kept at a cool, stable temperature, it can grow harmful bacteria or mold. Don't eat any soft, slimy kimchi; toss it out. Kimchi continues to ferment in the fridge, but you can generally keep it for months or even years in the fridge.

Researchers found that kimchi helped people lose weight by boosting their metabolism. They attribute this to the probiotic bacteria in kimchi. These bacteria assist in breaking down food and extracting more energy from it. Furthermore, kimchi is rich in fiber, which may induce satiety after eating it.

Can you make kimchi in a Mason jar? ›

All you need is a mason jar with a fermentation lid. You can either use an airlock device or low profile silicone lid to release the build-up of gases in the jar, and protect your fermentation from oxygen.

The longer you ferment, the more sour the kimchi will become. Burp the container 1-2 times a day during the ferment by opening the jar and tamping down the kimchi to release air bubbles. Once fermentation is complete, tighten the lid securely, refrigerate overnight, and enjoy!

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

The main ingredient in kimchi is most often cabbage. Traditional Korean kimchi uses baechu, which is also known as napa cabbage. The cabbage is cut into quarters lengthwise, then salted or brined. This draws out the excess water, which helps to preserve the cabbage.

Kimchi is fermented by anaerobic halophilic lactic acid bacteria. During the fermentation process, lactic acid bacteria produce organic acids and bacteriocin, which suppress the growth of harmful bacteria and impart a unique flavor to kimchi [4].

Parents usually give their home-made kimchi to their adult children. It's common for married children to receive kimchi regularly from their mothers. The painstaking process of making kimchi has led to a flourishing kimchi industry.

As a way of preserving the harvest just before winter, Koreans would first salt then tightly pack their cabbages into large clay urns, burying them underground to avoid the frost. The resulting fermented product took on a delicious flavour, and Kimchi began bubbling up across the whole country.