This wikiHow teaches you how to make kimchi.
Ingredients
For 1, 4 liters.
- 3 tbsp + 1 tsp salt
- 1 medium carrot, cut into 0.5x0.5x5cm (like french fries)
- 6 cups of water
- 900 gr chicory, cut into 5cm squares.
- 6 spring onions, cut into 5cm lengths, then sliced
- 1/2 tsp fresh ginger, chopped
- 3 tbsp Korean fish/shrimp sauce (available at Korean grocery stores). Do not use this ingredient if you want to make vegetarian kimchi.
- 1/4 cup finely ground dry Korean chili (or other fine chili)
- 1 cup Korean radish (moo), chopped
- 1 tbsp sugar
Step
Step 1. Wash your hands and the container you will be using before starting
Cleanliness is important in the process of making kimchi. Kimchi or kombucha made with an unclean process will contain coliform bacteria or mold.
Step 2. Dissolve 3 tablespoons of salt in the water
Step 3. Place the chicory in a bowl, skillet, or other non-reactive container, and pour the brine into the container
Step 4. Press the mustard with a plate, and leave it for 12 hours
Step 5. Dry the mustard greens, and set the water aside
After that, mix the mustard greens with the other ingredients you have prepared, including 1 tsp salt.
Step 6. Place the mustard greens in a 1.8-liter container
Pour in the remaining salt water until the mustard is submerged. Insert clean plastic into the head of the container, then pour the remaining salt water into the plastic. After that, cover the plastic.
You may not want to use plastic over the top of the container. The probiotics in kimchi and kombucha are highly reactive to plastics, metals, and other PTFE-coated containers, including Microban. The PTFE coating on the container will break when it comes in contact with the probiotic, and may poison you. Also, don't use plastic and metal utensils to make kimchi. Store kimchi in a glass container, and use wooden utensils in the process of making kimchi. It is for this reason that you cannot buy kimchi in plastic packaging. Instead of covering the container with plastic, cover the container with the lid loosely and let the fermentation process take place. When the kimchi is sufficiently sour, tighten the lid on the container and wash the outside of the container
Step 7. Allow the fermentation process to take place at a cool temperature, no higher than 68 °F (20 °C)
The fermentation process generally takes 3-6 days. Stop the fermentation when the kimchi acidity is to your liking.
Step 8. Remove the plastic filled with brine, and close the container tightly
Store kimchi in the refrigerator. You can store kimchi in the refrigerator for several months.
Step 9. Done
Tips
- You don't have to go far to buy fish sauce from a Korean grocery store. Thai fish sauce made from anchovies and salt is also available in many supermarkets. However, you should still buy Korean shrimp sauce from a Korean grocery store.
- You can use the recipe above to make kimchi from a variety of raw vegetables and fish. For example, you can make kimchi from radishes, bell peppers, watermelon rinds (use the white part), or mint leaves. If you are making fish kimchi (such as kimchi from sliced tilapia fillets), make sure you soak the fish in the vinegar for 30 minutes. When soaking fish in vinegar, press the fish every 5 minutes to remove the water content. After that, wash and dry the fish. Use the same ingredients (for one kimchi recipe, use 1/2 onion, 1 tablespoon sugar, 1 tablespoon salt, and 1/4 cup chili), and ferment the fish for 24 hours before eating.
Warning
- Plastics and metals contain chemicals that can react with probiotics. Be careful when making kimchi. Do not let your intention to eat healthy food ends with a visit to the hospital.
- Be careful when making kimchi. The process of making kimchi requires that you store the food at a different temperature than the normal refrigerator temperature. If you have doubts about your ability to make kimchi, ask the Korean community around you for help. They certainly want to share their experiences with pleasure.
- Wash your hands and the container thoroughly, and pay attention to the cleanliness of your nails and small crevices in the container. This simple step will guarantee the condition of the kimchi you make according to health standards.
