Skip to content Skip to sidebar Skip to footer

Easiest Way to Make Ultimate Kimchi

Hey everyone, welcome to our recipe site, looking for the perfect Kimchi recipe? look no further! We provide you only the perfect Kimchi recipe here. We also have wide variety of recipes to try.


Before you jump to Kimchi recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the environment. That's a thing of the past now, with all people being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living much more green we won't be able to resolve the problems of the environment. This must happen soon and living in ways more friendly to the environment should become a mission for every individual family. The kitchen is a good place to start saving energy by going a lot more green.

A large amount of electricity is definitely consumed by freezers and also refrigerators, and it's even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won't have to go as often.

As you can see, there are plenty of little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not really that difficult. A lot of it is basically using common sense.

We hope you got benefit from reading it, now let's go back to kimchi recipe. To cook kimchi you need 23 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Kimchi:

  1. Take 2 of Chinese leaf cabbages (I bought two of them and had about 900g for two.).
  2. Use 90 g of salt (10-12% of cabbage preferably sea salt).
  3. Provide 450 ml of (10-12% of cabbage x 5) water.
  4. Take of [Sauce].
  5. Use 1/2-1 of apple (about 200-400g).
  6. You need 2-4 cloves of garlic (about 40g).
  7. Use of about 50 g Root ginger, skin peeled.
  8. Provide 1 bunch of spring onion.
  9. Take of (option) 1/3 bunch of Chinese chives (nira), if you can get them. Cut into 3cm. If you do not have it, cut half of spring onion 3cm and the other half small.
  10. Provide 50 ml of fish sauce (I could not get Korean 魚醤 in the UK.).
  11. Prepare 1-2 TBS of fine chilli powder (if Korean chilli, 3 TBS).
  12. Provide 1-2 TBS of coarser chilli powder (if Korean chilli, 3 TBS).
  13. Prepare 2 tsp of sugar.
  14. You need of kelp Kombu, optional.
  15. Provide of niboshi, optional.
  16. Prepare of dried shrimp, optional.
  17. Get of Shiokouji, optional.
  18. Prepare of sesame seeds, optional.
  19. You need of honey, optional.
  20. Use of [Optional vegetables].
  21. Prepare of Daikon radish.
  22. Get of cucumber.
  23. Use of carrots.

Steps to make Kimchi:

  1. Cut Chinese cabbages into serving sizes. Traditionally, cabbages are not cutting into serving sizes and put sauces between leaves. However, this way is much easier to handle! So cut cabbages..
  2. Divid them into hard parts and tender leaves..
  3. Wash them under running water and drain them in a colander..
  4. In a big bowl or a big pan, sprinkle salt on to harder leaves and pour water. (The amount of salt is 10-12% of cabbage and water is 5 times of salt). Then put a plate and put something as a weight..
  5. Leave them for about 30 mins and add softer leaves. Then put plate and a weight on the top again. And leave it for another two and half hours or so..
  6. After about three hours in total, rinse them under running water and drain them. Taste it. If it is too salty, put them in freshwater and get rid of salt a little bit. Make the salt level as Japanese asatzuke: not too salty but salty. Leave them in a sieve for about 3 hours in order to drain excess water. Or if you are in hurry, squeeze by hands and get rid of the excess water without waiting for three hours..
  7. While waiting for the cabbage to dry, make the sauce. (optional "dashi" stock) If you have kelp and niboshi, boil water. Pour over kelp and niboshi and leave until it becomes room temperature. This “dashi” will gives depths to Kimuchi. You only need small amount (30ml, 2 Tablespoon) for this but you and use rest for other dishes..
  8. Peel the ginger. Please use tea spoon to peel it. It is the safest and easiest way to peel ginger. Usually, Brtish people do not know about it. Peel the garlic as well..
  9. Cut spring onion. Half of them as small pieces and the other half about 3cm. If you have Chinese chives (Nira), please use them and cut Nira as 3cm and all spring onion small! It will taste much better with Nira but I cannot find it here. I think that you could get it in Japanese or Chinese supermarkets in London. You could also use normal chive instead as well..
  10. Put peeled ginger, garlic and apple in a food processor. Make purée..
  11. Mix two types of chilli powders in a bowl and mix well. Use coarser and finer ones, if you do not have two types, just use one. Try to use a finer chilli and coarser chilli which gives better flavours. But if you cannot find two types of chilli powders, just used one. Mix both chillies well in a bowl. If you have Korean chilli powders, you probably need more than UK ones as they are milder and they are better for Kimchi..
  12. Add all sauce ingredients, including the purée and "dashi" stock into a big bowl except the chilli powders and mix them well. Please start to add less than half of the chilli powder mix. Then, add chilli powder mix little by little to suit your taste. If you add all at once it may become too hot for you and it would be impossible to be undone. Therefore, please start with a smaller quantity. You could add a small portion of your former Kimchi sauce or Kimchi to accelerate the fermentation..
  13. The beauty of homemade Kimchi is you can make as you like. You could add more garlic, ginger, apples, more spring onion, or add chives etc. You could add Kelp, niboshi or dried fish, honey, shiokouji 塩麹 etc to give complex taste when you ferment it. So, play with your sauce and try to find your perfect Kimchi! And you can definitely make much tastier Kimchi than bought ones!.
  14. Then, add cabbage and mix them with hands with gloves. I use disposable plastic gloves. Then after mixing well, put them into a clean container. I use a Kilner fermentation bottle set which is great for Kimuchi..
  15. Leave it in a relatively cool place in the house for at least three days and it is ready to eat! It will change its taste according to the fermentation..
  16. I could not get Korean fish saice 魚醤 but I was able to buy this from Ocado..

If you find this Kimchi recipe helpful please share it to your close friends or family, thank you and good luck.