Everything You Need To Know To Make The Best Kimchi

Kimchi is a staple food for Koreans. Thanks to K-pop fans, kimchi has gained popularity throughout the world now. Be it lunch, dinner, or any snack, kimchi can be paired with every meal. Kimchi recipe (สูตร ทํา กิ จิ, which is the term in Thai) is easy and quick. Anyone can make it. 

Kimchi is tasty and sour. Additionally, it has many nutritional benefits. As in the past, it was not easy to grow vegetables throughout the year, Koreans started preserving food. Kimchi is a type of preserved food with fermented salted vegetables. 

Five Health Benefits Of Kimchi Are:

  • Low In Calories: Kimchi making includes many green vegetables so it is low in calories.
  • Leafy Green Nutrition:  The leafy greens of the kimchi such as cabbage provide many nutritional benefits. It gives Vitamin K and B6, iron, and folate.
  • Probiotics:  Fermentation of kimchi produces good probiotics.
  • Other Benefits:  Kimchi is also good for heart health, preventing yeast infection, and also in weight loss. 
  • Easy Recipe:  Making kimchi is not a task. Kimchi recipe is very easy to make at home.

How To Prepare Kimchi At Home?

First, get the ingredients. The ingredients are easily accessible. You will need cabbage, sea or kosher salt, sugar, ginger, garlic, fish sauce, shrimp paste, red pepper flakes, and scallion. You can add other vegetables if you want.  

Cut the cabbage lengthwise and place it on a large bowl. Put salt and massage it into the cabbage. Pour enough water to cover the cabbage and let it rest for 1-2 hours.  Then rinse the cabbage in cold water and let it drain while you make the spice paste.  

Take a small bowl to make the spice paste. Put the ginger, garlic, sugar, shrimp paste, fish sauce in the bowl. Add the required amount of water to make the spice paste. Sprinkle the red pepper flakes according to your taste. Now, mix the cabbage and the spice paste. You can add other veggies too.  

After mixing, transfer the mixture into a tight glass jar. Add the liquid that comes out of the mixture which will help it to ferment.  

Wait for 4-5 days to let it ferment. Place a bowl or a plate below the jar to avoid any overflow from the jar.  Check if your kimchi recipe is ready and store it in the refrigerator.

James Sullivan
the authorJames Sullivan