How to make Korean Kimchi Easy & Fast, 100% local ingredients

Summary

This video script outlines the process of making napa cabbage kimchi. It begins with salting the cabbage to soften it, followed by thorough washing and draining. A seasoning mixture of shredded radish, pear, garlic, onion, chives, red pepper powder, fish sauce, and glutinous rice paste is applied to the cabbage. After allowing the cabbage to sit at room temperature for 24 hours, the kimchi is refrigerated for up to 2 weeks for fermentation. The process emphasizes flavor absorption and lactobacillus fermentation, yielding a flavorful and tangy kimchi dish, ready for long-term storage.

Takeaways

• 😀 Clean and cut the napa cabbage in half before salting.
• 😀 Salt the cabbage with 150g of salt and let it sit for 8 hours, turning it halfway through.
• 😀 After salting, wash the cabbage in water twice to remove excess salt.
• 😀 Drain the cabbage thoroughly after washing to remove any remaining water.
• 😀 Prepare the seasoning by shredding 100g of radish and pear, and chopping 100g of chives or green onions.
• 😀 Crush half an onion and 2 tablespoons of garlic for the seasoning mix.
• 😀 Make a glutinous rice paste by boiling 1 tablespoon of glutinous rice flour with 100g of water and 1 teaspoon of salt.
• 😀 Mix the rice paste with 150g of coarse red pepper powder, 150ml of fish sauce, 1 tablespoon of sugar, and the shredded radish, pear, garlic, onion, and chives.
• 😀 Apply the seasoning paste evenly to the cabbage from the inside out.
• 😀 Let the cabbage sit at room temperature for 24 hours to ferment, then store in the refrigerator for up to 2 weeks.
• 😀 To prevent oxygen exposure during fermentation, make sure the lid is securely closed.

Q & A

What is the first step in preparing napa cabbage for fermentation?

The first step is to clean and cut the napa cabbage in half. Then, sprinkle 150g of salt over the cabbage and let it sit for about 8 hours to soften.

Why is it important to flip the cabbage during the salting process?

Flipping the cabbage halfway through the salting process ensures that the salt is evenly distributed, which helps the cabbage soften uniformly.

How should the cabbage be washed after salting?

After the cabbage has been salted, it should be washed in water to remove excess salt. Then, rinse it again in clean water to ensure no salt remains.

What is the purpose of making a glutinous rice paste?

The glutinous rice paste helps the seasoning mix adhere to the cabbage, allowing the flavors to penetrate more effectively during fermentation.

How long should the cabbage be left at room temperature before refrigeration?

The cabbage should be left at room temperature for about 24 hours to begin the fermentation process before it is stored in the refrigerator for up to two weeks.

What are the key ingredients used in the seasoning mix for the cabbage?

The key ingredients in the seasoning mix are shredded radish, shredded pear, crushed onion, garlic, chives (or green onions), coarse red pepper powder, fish sauce, sugar, and water.

Why is fish sauce used in this recipe?

Fish sauce is used to add depth and umami flavor to the seasoning mixture, enhancing the overall taste of the fermented cabbage.

What role does sugar play in the recipe?

Sugar helps balance the flavors, counteracting the salty and spicy elements, and contributes to the fermentation process by feeding the beneficial bacteria.

How much does the final product weigh after fermentation?

The final yield after fermentation is approximately 2.7 kg of fermented cabbage.

Why is it important to cover the container with a lid during fermentation?

Covering the container with a lid blocks oxygen, which is important for creating an anaerobic environment that encourages the growth of lactobacillus bacteria, essential for fermentation.