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.

Kimchi is a traditional Korean dish made with fermented vegetables. Its ingredients can vary, but napa cabbage and Korean radish are common bases. Kimchi also often includes green onions, ginger, and garlic.

We actually use the dry-salting method for our Katz Kimchi, for a few different reasons but in this recipe we're showing you how to make it the more traditional way! For kimchi the veg is usually roughly chopped and placed in salty water (roughly 3-9% salt) for a few hours before you make the rest of your kimchi.

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.

I want to take a moment here to emphasize that selecting the right type of salt for kimchi is incredibly important. Natural sea salt is the salt of choice for most Koreans making kimchi, but I've found that kosher salt is a very good substitute.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

It's most optimal to eat enzyme rich fermented food at the beginning of the meal, so they can begin the work of helping digestion as soon as they land in the stomach.

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.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

How long does kimchi last in the fridge? ›

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.

Generally speaking, if your gut is in good shape and your body typically responds well to fermented foods, eating them on an empty stomach should be completely fine.

The study found that consuming up to three servings of kimchi daily was linked to an 11% lower prevalence of obesity compared to those who ate less than one serving. Specifically, in men, three or more servings of baechu kimchi daily correlated with a 10% decrease in overall and abdominal obesity rates.

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.

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.

Salt: I'm using just a teaspoon of coarse sea salt for this pickled napa cabbage. The salt not only imparts a savory flavor to the cabbage, it lightly preserves it – and quickly kills off the bacteria that causes food to spoil. While you could also use kosher salt, stay away from iodized salt.