How is kimchi made step by step?
Table of Contents
How is kimchi made step by step?
Instructions
- Cut the cabbage. Cut the cabbage lengthwise through the stem into quarters.
- Salt the cabbage.
- Rinse and drain the cabbage.
- Make the spice paste.
- Combine the vegetables and spice paste.
- Mix thoroughly.
- Pack the kimchi into the jar.
- Let it ferment for 1 to 5 days.
How long does kimchi take to ferment?
3–4 days
It ferments in 3–4 days at room temperature or 2–3 weeks in the fridge. During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening.
Can I use normal salt for kimchi?
The short answer is: You can use any salt sold in any grocery store to make Korean food. They are all salt, what makes them different is mostly the size and texture of the grains. Table salt is small and granular.
Can I let kimchi ferment in the fridge?
While it is common practice to store at room temperature at first, if you don’t feel comfortable doing so, it’s perfectly fine to ferment your kimchi in the fridge. In fact, factory-produced kimchi in Korea is kept at a constant 4 degrees celsius – the temperature of your fridge.
How long does homemade kimchi last?
If you place your opened kimchi in the refrigerator, be sure to consume it within three months. If you keep it in longer than that, it may still be fit for consumption, but the fermentation process could lead to it tasting too sour for enjoyment.
Which salt is best for kimchi?
Coarse sea salt
Coarse sea salt is key to good kimchi. Table salt would not give you the same flavor and texture. You can use different proportions of Anchovy Fish Sauce and Salted Shrimp (Shrimp Fish sauce), depending on your preference.
What kind of salt is best for kimchi?
Korean Solar Sea Salt
The BEST salt for Kimchi is the coarse Korean Solar Sea Salt (Cheonilyeom 천일염) aged 3 years or more.
How do you know when kimchi is done fermenting?
If you see bubbles, that’s a good thing! That means it’s working. I would open the jar over the sink every few days to give it a sniff test and to stir the kimchi around a little bit. Make sure it is always submerged in the liquid.
How long does kimchi last in fridge?
How Long Does Kimchi Last
| Pantry | Fridge | |
|---|---|---|
| Kimchi (unpasteurized) | Best-before + 1 month | |
| Kimchi (pasteurized, unopened) | Best-by + 1 – 3 months | |
| Kimchi (pasteurized, opened) | Best-by + 1 – 3 months |
Why kimchi is bad for you?
The bacteria used to ferment kimchi are safe to consume. However, if kimchi is not properly prepared or stored, the fermentation process can cause food poisoning. As a result, people with compromised immune systems should take caution when eating kimchi or other fermented foods.
