Mom's Kimchi Recipe | Korean Food 김치 (2024)

FAQs

How long do you soak napa cabbage in salt water for kimchi? ›

The vegetables need to soak in saltwater for at least 6 hours and preferably overnight. The kimchi can sit at room temperature for up to 2 days and is ready to eat after 2 to 3 days. For longer fermentation, refrigerate.

Vegetables: You can make kimchi in many different ways, whereas sauerkraut has more defined limits. Baechu-kimchi is the closest to sauerkraut in that it has a simple cabbage base without any additional veggies. Sauerkraut is always cabbage, whereas kimchi can encompass a panoply of fermented vegetables.

Because it's a fermented food, it boasts numerous probiotics. These healthy microorganisms may give kimchi several health benefits. It may help regulate your immune system, promote weight loss, fight inflammation, and even slow the aging process. If you enjoy cooking, you can even make kimchi at home.

If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated. Signs of your kimchi going bad include mold growth, an alcoholic smell, and an extremely sour taste.

Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 30 minutes. 3. Prepare seasonings: a.

In recipes such as sauerkraut or kimchi, it is the salt that soaks the vegetables. If the vegetables you are using are dry and do not create enough brine, simply add a little salted water to cover them properly (see Salt and Brine in Lacto-Fermentation: The Ultimate Guide).

The bacteria in kimchi are linked to improved immune function and lower levels of inflammation triggered by diseases. The vitamin C found in kimchi can also help boost your immune health.

Now, Korean researchers say a few servings of the spicy food each day might help stave off weight gain. "Consumption of 1–3 servings/day of total kimchi was associated with a lower risk of obesity in men," and smaller amounts were linked to similar trends among women, concluded a team led by Sangah Shin.

The winner? Kefir, and by a long shot. It clocked in significantly higher than the rest with a whopping 27.7 billion CFU per 1 cup serving. Other heavyweights are yogurt and kimchi at 3.6 billion CFU per 1 cup serving and 2.6 billion CFU per ½ cup serving, respectively.

Is store-bought kimchi healthy? ›

The verdict: Spicy and crunchy kimchi can certainly fit into a well-balanced diet and is a way to introduce more probiotics and flavor nuances into your menu. Just know that no single fermented food is going to be the ultimate health saver.

In the modern world of today, many Koreans still live by sticking to the ancient wisdoms and traditions, including eating kimchi on daily basis and participating in kimjang.

So do you eat kimchi hot or cold? If you are eating kimchi because of the amazing live cultures and nutrient availability it offers, we recommend eating it cold. Try some of our own favorite cold kimchi recipes to get started: Cold noodles with kimchi.

Make kimchi and use it to make fried rice, hot dogs, pancakes, co*cktails, braises — basically any dish — even better. As the national dish of South Korea, kimchi is a staple in kitchens around the world.

Kept at room temperature, kimchi lasts about 1 week after opening. In the refrigerator, it stays fresh for about 3–6 months, although it continues to ferment, which may lead to a sourer taste.

The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt. Drain and dry the cabbage with paper towels, gently pressing to release excess water. Repeat with more paper towels as the water is absorbed.

When making sauerkraut, the ratio of salt to cabbage is 2.25 to 2.50 percent salt by weight (see Procedures below for exact recipe). Using too little salt not only softens the cabbage tissue, but also yields a product lacking in flavor.

Blanch Them. Blanching your greens is key to getting that bitterness level down. Because glucosinolates are water-soluble compounds, a lot of them are leached out into the water, allowing for a less bitter green.

If you notice any signs of worms or insects, which sometimes appears in cabbage, soak the head in salt water or vinegar water for 15-20 minutes first. To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.