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

FAQs

What is the ingredients of Korean kimchi? ›

Napa cabbage

Baechu-kimchi / Main ingredient

Kimchi, a traditional Korean fermented vegetable food, is fermented by lactic acid bacteria derived from raw ingredients, such as kimchi cabbage, garlic, ginger, and red pepper.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

The key ingredient in the Korean dish kimchi is napa cabbage (also known as Chinese cabbage). Traditional kimchi preparation involves fermenting this cabbage along with Korean radishes, garlic, ginger, red chili pepper flakes, and other seasonings.

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.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. 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.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Wash and quarter the cabbage, discard the core and slice across into 2.5 cm strips. Place in a bowl with 2 tbsp sea salt and massage the salt into the leaves. Cover and set aside for 1 hour. Whisk together the chilli paste, vinegar, sugar, crushed garlic, grated ginger and fish sauce.

Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference. If you no longer enjoy the way your kimchi smells or tastes, toss it and buy more or make your own.

Can I substitute fish sauce in kimchi? ›

Pretty much every Westernized kimchi recipe calls for fish sauce, which is close enough. However, if you're vegan, don't be dissuaded from making this marvelous dish at home: Miso paste makes a terrific fish sauce substitute without sacrificing any of its salty, fermented, and umami essentials.

May support gut health

There is growing evidence that fermented foods such as kimchi may improve levels of beneficial bacteria in the gut, and may as a consequence improve symptoms such as constipation.

Finally, although people with high blood pressure may have concerns about this dish's high sodium content, a study in 114 people with this condition showed no significant relationship between kimchi intake and high blood pressure (61). Kimchi has very few risks.

When refrigerated, Kimchi usually lasts for 3-6months, some times even pass the date of expiry on the container. This of course, is only if you've stored our kimchi properly and there's no damage to the container.

What is the difference between the two foods? Per the CNN report, 'kimchi' is a term for fermented vegetables in Korea, mostly referring to fermented napa cabbage with seasonings — including red chili pepper, garlic, ginger and salted seafood. Pao cai, on the other hand, means 'soaked vegetables' in Chinese.

Eating up to three servings of kimchi a day is associated with a lower risk of obesity compared to eating one serving or less or more than five servings daily, according to a new study.

Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria. However, some argue that kimchi has only existed for 100 years, which is a false assertion.