Pinoy Style Homemade Kimchi
There could be a hundred ways on how to make kimchi. Some may resort to the traditional process of cabbage fermentation with basic ingredients and others prefer adding a bit more of sweetness to it by adding sugar and vegetable of choice.
Kimchi is made by lacto-fermentation. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert sugars into lactic acid, which preserves the vegetables and gives them that wonderful, tangy flavor.
Searching for the most authentic kimchi making process can be very confusing and may not end up to your own liking. As for me, it would always be best to rely on your own sense of smell and taste so you will end up with something you will truly love.
Here is my simple recipe that you might want to consider but have the freedom to make adjustments to it, perhaps adding unconventional ingredients to your desire for this only means that you and your family can make kimchi your own.
1 medium head (2 pounds) petchay baguio (napa cabbage)
1/4 cup sea salt
Water
1 head grated garlic (5 to 6 cloves)
1 teaspoon grated ginger
1 teaspoon sugar
1 to 5 tablespoons red pepper flakes/ chili powder
8 ounces radish, peeled and thinly sliced
1 piece medium size carrot sliced thinly
4 scallions (dahong sibuyas) , trimmed and cut into 1-inch pieces
sesame seeds (optional)
Equipment
Equipment
Cutting board and knife
Large bowl
Plate and something to weigh the kimchi down, like a jar or can of beans
Small bowl
Osterizer
jars with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Instructions
jars with canning lid or plastic lid
Bowl or plate to place under jar during fermentation
Instructions
Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
Salt the cabbage: Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
Rinse and drain the cabbage: Rinse the cabbage under cold water 3 times and drain. Rinse and dry the bowl you used for salting, and set it aside to use in combining the vegetables and paste.
Make the paste: Meanwhile, combine the garlic, ginger, sugar, 3 tablespoons water in a small bowl and mix. Use the osterizer to make a fine paste. Add enough water to rice flour to create a slurry, then mix in the fine paste and desired amount of chili. You may add sesame seeds, but this is optional.
Combine the vegetables and paste: Gently squeeze any remaining water from the cabbage and return it to the bowl along with the radish, carrots, scallions, and seasoning paste.
Mix thoroughly: Using your hands, gently work the paste into the vegetables until they are thoroughly coated.
Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with the lid.
Let it ferment: Let the jar stand at room temperature for 1 to 2 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it's best after another week or two.
