Kimchi
When we first started to cook more often, we took a bunch of cooking classes. One of the first classes we took was a Korean cooking class. Here we learned many dishes but one that stuck out was the kimchi. Both Phillip and I always loved kimchi and would buy it from the store all the time. Once we took this class and learned just how easy it was to make, we started making it all the time. That way we could have a batch or two fermenting when we make a new batch.
While it can be enjoyed fresh (we do this a lot because it’s so good), our preference is to let this sit in an air tight jar for at minimum 2 weeks. The longer you wait the more tangy, 2 weeks is your typical fermenting period for kimchi. Make sure to store this in air tight containers as this really gets to be a potent smell. We love these kerr mason jars. Get creative! This recipe creates your classic kimchi but you can really kimchi anything. We recently found black radishes at the grocery story and decided to kimchi those, wow, amazing!
This recipe for this goes well with our Cauliflower Fried Rice but you can add it to anything. We learned how to make kimchi pancakes recently (watch out for a post). Or you can even just eat this from the jar, it happens to the best of us. I do suggest if you are a kimchi lover to make this recipe twice so you can save one for a few weeks and eat one quickly after making.
One VERY important thing to note when making kimchi is to wear gloves! Because of the fermentation process having your cabbage kept clean is extremely important. Why you ask? Touching the cabbage can cause mold to grow in the jar as you are waiting the weeks for the kimchi to be ready.
From our kitchen to yours, cheers!
Kimchi
Recipe details
- 4 Servings
- Prep time: 15 Minutes Cook time: 5 Hours Total time: 5 hr 15 min
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