{This post is sponsored by Ball® Fresh Preserving }Kimchi is a piquant korean side dish that is traditionally fermented, like to sauerkraut. It is normally made with chinese cabbage cabbage along with early vegetables like carrots, onions, ginger, and garlic. korean chili flakes give it a piquant kick ! Kimchi is amazingly easy to make and so delightful !
Reading: How to Make Kimchi
Ball® Fermentation Kit
I ’ m in truth excited to show you this brand new Fermentation Kit from Ball® Jars ! I ’ ve used a set of agitation kits over the years, but this one is decidedly a newfangled darling .
Each Fermentation Kit includes :
- 1 Ball® Wide Mouth Quart Jar
- 1 Wide Mouth Fermentation Lid
- 1 Fermentation Spring
- 1 Package Salt for Pickling & Preserving
- 1 Recipe Booklet
The form is used alternatively of a weight unit to hold the vegetables underneath the brine during agitation. The flat side of the give is placed on lead of the vegetables in the jar, then the zymosis hat is screwed on, which makes the form push the veggies down. I think this is such a big idea !
The recipe booklet is handy and includes four delectable agitation recipes, including this kimchi recipe !
Get the Ball® Fermentation Kit here!
How to Make Kimchi
This fermented kimchi recipe is so easy to make, and absolutely delicious !
Two things I want to mention first. It ’ second very important to use korean chili flakes, besides called gochugaru, in this recipe, rather than any other chili flakes you might have .
I besides recommend to not omit the pisces sauce, unless you are vegetarian or vegan. The singular flavor of both of these traditional ingredients truly give this kimchi an authentic spirit profile !
Now, on to the kimchi recipe!
First you will need to cut a two pound chinese cabbage pilfer into quarters. then remove the core and cut the cabbage quarters again lengthwise into long ribbons .
Put the pilfer ribbons into a big stadium and sprinkle them with salt. Massage the salt into the pilfer ( this works good by using your clean hands ), squeezing to release the liquid .
then cover the bowl and let it stand for 1-2 hours to release some of its fluid .
interim, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a glue forms .
After the salt cabbage has sat for 1-2 hours, add the scrape carrot, green onions, and chili paste .
massage everything in the bowl to combine. Again, this works best with your hands. If you are sensitive to hot peppers on your bark, then you can wear gloves .
I like to get in there with my clean moisten hands though, as that ’ mho traditional. It ’ randomness even said that mixing the kimchi with your hands imposes a singular relish !
If you use your bare hands, be certain to wash them well afterwards to get all of the hot chili paste off of your clamber .
then pack the kimchi into a Ball® Wide Mouth Quart Jar, pressing it firm down with your hands or a spoon. Leave at least 2 inches ( 5 centimeter ) of headspace .
Pour any melted from the bowl over the kimchi, pressing down securely to help the liquid cover the pilfer. There may or may not be a bunch of natural seawater, but the boodle will continue to release it as it ferments .
set the zymosis give on top of the kimchi, flat side down, then twist the eyelid on. The form will keep the boodle under the seawater .
Wipe the jar down and cover it with a fabric. store in a cool position for 24-36 hours .
After this fourth dimension, if the brine is still not covering the cabbage by one inch ( 2.5 curium ), remove the hat and spring and add some extra brine to cover. You can make more brine by dissolving one teaspoon Ball® Salt for Pickling and Preserving into one cup of water .
Wipe the jolt rim before replacing the form and hat, and discard any unused seawater .
Check daily to make sure that the pilfer and vegetables stay under the seawater .
Let the kimchi ferment for one week, then do a taste test. If you prefer a stronger flavor, you can ferment for up to two weeks total. That ’ s what I did and the resulting season was amazing !
Store the kimchi in the refrigerator for up to 6 months. Chances are it won ’ triiodothyronine last that long because it ’ s therefore delightful !
This ferment kimchi is sol well, I want to put it on everything ! It ’ second great on eggs, with rice, or added to soup or noodles .
Try making kimchi fried rice, kimchi grilled cheese, Korean kimchi taco, or evening kimchi pancakes !
It ’ randomness besides fair great as a simple hot vegetable side dish ! That is much how it is traditionally eaten, and I can see why. It ’ south that good !
More Fermented Vegetable Recipes
hera are more delightful recipes for ferment vegetables !
If you want to learn more about zymosis, check out my darling books on sour and homebrewing !
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Kimchi
Kimchi is a spicy Korean side dish that is traditionally fermented, similar to sauerkraut. It is usually made with napa cabbage along with other vegetables like carrots, onions, ginger, and garlic. Korean chili flakes give it a spicy kick! Kimchi is surprisingly easy to make and so delicious!
Prep Time
1
hour
30
minutes
Fermenting Time
7
days
Total Time
1
hour
30
minutes
Servings
8
Calories
Read more: Kimchi Ramen Recipe To Spice Up Your Instant Noodles Game
12
kcal
writer
Equipment
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▢
Ball® Fermentation Kit
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▢
Large Bowl
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▢
Food Processor
Ingredients
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2 pounds Napa cabbage about 1-2 medium pilfer
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▢
1 Tbsp Ball® Salt for Pickling and Preserving plus more equally needed to make supernumerary brine
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3 cloves garlic
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1/2 cup dried Korean chili flakes ( gochugaru )
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3 Tbsp fresh pep grated
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1 Tbsp fish sauce
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1 Tbsp lite soy sauce
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▢
1 unpeeled carrot scrubbed and grated
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1 bunch together green onions ( scallions ) green and white parts thinly sliced
Instructions
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Remove any bruised outer leaves of the Napa cabbage, then cut it into quarters. Remove the core and cut the cabbage quarters again lengthwise into long 2.5 inch (6 cm) wide ribbons.
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Put the cabbage ribbons into a large bowl and sprinkle them with salt. Massage the salt into the cabbage (this works best by using your clean hands), squeezing to release the liquid. Cover the bowl and let it stand for 1-2 hours.
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Meanwhile, process the garlic, ginger, Korean chili flakes, soy sauce, and fish sauce in a food processor until a paste forms.
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After the salted cabbage has sat for 1-2 hours, add the grated carrot, green onions, and chili paste. Massage everything in the bowl to combine, wearing gloves if desired.
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Pack the kimchi into a Ball® Wide Mouth Quart Jar, pressing it firmly down with your hands or a spoon. Leave at least 2 inches (5 cm) of headspace. Pour any liquid from the bowl over the kimchi, pressing down firmly to help the liquid cover the cabbage. There may or may not be a lot of natural brine, but the cabbage will continue to release it as it ferments.
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Place the fermentation spring on top of the kimchi, flat side down, then twist the lid on.
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Wipe the jar down and cover it with a cloth. Store in a cool place for 24-36 hours.
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After this time, if the brine is still not covering the cabbage by one inch (2.5 cm), remove the lid and spring and add some additional brine to cover. You can make more brine by dissolving one teaspoon Ball® Salt for Pickling and Preserving into one cup of water. Wipe the jar rim before replacing the spring and lid, and discard any unused brine.
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Check daily to make sure that the cabbage and vegetables stay under the brine.
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Let the kimchi ferment for one week, then do a taste test. If you like the mild tangy flavor, proceed to the next step. If you prefer a stronger flavor, you can ferment for one more week, tasting every 3 days, until the desired flavor develops.
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Once it has finished fermenting to your liking, remove the spring and add fresh brine as necessary to cover. Wipe the jar rim before replacing the lid. Store in the refrigerator for up to 6 months.
Nutrition
Serving:
75
g
|
Calories:
12
kcal
Read more: Grilled Kimchi Recipe (Infographic)
