Authentic Kimchi Making: A Recipe to Last a Lifetime
The Ultimate Kimchi Recipe: Learn This Skill and Use It Forever!
The most important and exciting event of the year is here – it’s time for Kimjang (kimchi-making season)! Today, from a culinary professional’s perspective, I’m revealing a secret kimchi recipe that’s easy enough for beginners yet delivers profound flavor. From the best way to salt Napa cabbage to a special tip using persimmons, mastering this recipe will elevate your kimchi-making skills for good. Learn it once and use it forever – this is the ultimate Kimjang kimchi recipe, so let’s get started!
Kimchi Ingredients (Serves 4)
- 3 heads Napa cabbage
- 2 cups coarse sea salt (approx. 400g)
- 1/2 medium radish
- 20 cloves garlic
- 2 slices ginger (thumb-sized)
- 1/2 apple (sweet variety)
- 1/2 pear (sweet variety)
- 2 ripe fresh persimmons
- 6 small dried shrimp (or cocktail shrimp)
- 2 Tbsp salted shrimp
- 200ml anchovy sauce
- 3 Tbsp glutinous rice flour
- 500g chili powder (coarse, for kimchi)
- 2 Tbsp plum extract
Cooking Instructions
Step 1
First, let’s prepare the cabbage. Gently remove any wilted or tough outer leaves from the fresh Napa cabbage. Don’t discard these; they make excellent ‘siraegi’ (dried cabbage leaves) for stews.
Step 2
Once cleaned, cut the Napa cabbage in half lengthwise. If the stem is tough, make a shallow cut first, then split it apart for a cleaner cut.
Step 3
Get a large, heavy-duty plastic bag specifically designed for Kimjang. Place the halved cabbage heads inside the bag.
Step 4
This is a crucial step! Position the cut side of the cabbage facing upwards. This allows the salt to penetrate evenly between the leaves, ensuring consistent salting.
Step 5
Now, let’s make the brining solution. Dissolve 2 cups of coarse sea salt in 5 liters of clean water. Stir gently with your hands until fully dissolved. It’s best to use aged sea salt (aged for over a year) as it reduces any bitterness in the kimchi.
Step 6
Pour the prepared saltwater over the cabbage in the bag. The cabbage should be about one-third submerged in the brine. This is the perfect level for proper salting.
Step 7
Seal the bag tightly. We will let the cabbage salt at room temperature for about 6 hours. Adjust the time based on the size of your cabbage and the ambient temperature.
Step 8
After 6 hours, check the cabbage. It should be significantly wilted and softened. To ensure even salting, flip the cabbage heads so the parts that were on top are now submerged. Flipping it once or twice during the salting process is beneficial.
Step 9
Good morning! It’s time to check on the cabbage that has rested overnight. As you can see, it has wilted beautifully and is now pliable.
Step 10
Rinse the salted cabbage thoroughly under cold running water. Change the water at least three times to remove all excess salt and any impurities trapped between the leaves. Rinse until the water runs clear.
Step 11
Place the rinsed cabbage on a colander to drain. Position the cabbage with the cut side facing upwards, allowing excess water to drain effectively. Let it drain for about 2 hours. Proper draining is key to preventing soggy kimchi and maintaining its crispness.
Step 12
Let’s make the porridge for the kimchi paste. Whisk 3 tablespoons of glutinous rice flour with half a cup (100ml) of cold water until smooth, ensuring there are no lumps.
Step 13
Cook the glutinous rice mixture over low heat, stirring constantly. It’s ready when it thickens to a consistency where you can briefly see the bottom of the pot when you stir. You can add a little more water if it becomes too thick. For an even richer flavor, consider using broth made from dried pollack or anchovies instead of water.
Step 14
Prepare the garlic and ginger for the kimchi paste. Peel 2 slices of ginger and 20 cloves of garlic. You can slice or mince the garlic.
Step 15
Remove the core from half an apple. For half a pear, peel it before using. Peeling the pear prevents a slightly grainy texture in the kimchi, resulting in a smoother paste.
Step 16
Many recipes use small dried shrimp for kimchi. This time, try using larger, plump shrimp for a delightful chewy texture and a refreshing, deep flavor. Prepare the shrimp by removing the shells and heads. (Cocktail shrimp also work well.)
Step 17
In a blender, combine the prepared apple, pear, garlic, ginger, and the cleaned shrimp. Add 2 ripe fresh persimmons and blend until smooth. The natural sweetness and umami from the persimmons eliminate the need for added sugar, creating an exceptional kimchi paste.
Step 18
In a bowl, mix the blended paste with 500g of chili powder and the prepared glutinous rice porridge. Let this mixture sit at room temperature for 1 hour. This allows the chili powder to hydrate and the flavors to meld beautifully.
Step 19
After an hour, the chili paste is perfectly hydrated, smooth, and glossy. It looks and smells incredibly delicious!
Step 20
Prepare the filling ingredients. Set aside the salted cabbage. Finely julienne half a radish and prepare chopped green onions or other desired vegetables to mix with the filling.
Step 21
In a large bowl, combine the julienned radish, green onions, and the prepared kimchi paste. Mix well. It’s important to adjust the amount of seasoning to your preference. Too much seasoning can make the kimchi overly salty or spicy, so add it gradually and taste as you go. (You can also add more salted shrimp or anchovy sauce for seasoning.)
Step 22
Now, it’s time to fill the cabbage. Take a generous handful of the filling and carefully spread it between each leaf, starting from the thicker stem areas. Be thorough to ensure every part of the cabbage is coated with the flavorful paste.
Step 23
When packing the kimchi into containers, again, place the cabbage with the cut side facing upwards. This prevents the filling from falling out as the kimchi ferments and helps maintain its shape.
Step 24
Repeat this process for each head of cabbage, carefully applying the filling. Congratulations, your Kimjang kimchi is complete! Homemade kimchi offers an unparalleled taste and a great sense of accomplishment. For more detailed instructions and visual guidance, please refer to the accompanying video. Enjoy your delicious homemade kimchi!
