Seoul Spice Kimchi

Introduction to Seoul Spice Kimchi

Kimchi is a traditional Korean side dish made from fermented vegetables, most commonly napa cabbage and Korean radish, with a variety of seasonings. Its origin dates back thousands of years, evolving from a simple method of preserving vegetables during the winter months to a celebrated culinary art form enjoyed globally. Rich in probiotics and micronutrients, kimchi contributes both flavor and health benefits to any meal.

Ingredients for Seoul Spice Kimchi

• Napa cabbage - 1 large head
• Sea salt - 1/4 cup
• Water - 4 cups (for brining)
• Korean red pepper flakes (gochugaru) - 1/2 cup
• Water - 1/4 cup (for spice paste)
• Fish sauce - 2 tablespoons
• Sugar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 4 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 4, chopped
• Carrot - 1, julienned
• Daikon radish - 1 cup, julienned
• Korean chives (buchu) - 3 tablespoons, chopped (optional)

Preparation Steps

1. Brining the Cabbage

   Cut the napa cabbage head into quarters and remove the cores. Chop into bite-sized pieces and place in a large bowl. Dissolve the sea salt in the 4 cups of water and pour this brine over the cabbage. Use your hands to mix the cabbage with the brine, ensuring it is fully submerged. Let it sit for 1 to 2 hours, tossing occasionally.

2. Making the Spice Paste

   In a small bowl, combine the Korean red pepper flakes with 1/4 cup water to form a thick paste. Stir in the fish sauce, sugar, soy sauce, minced garlic, and grated ginger.

3. Preparing the Vegetables

   Rinse the brined napa cabbage under cold running water to remove excess salt and let it drain for 15 to 20 minutes. Meanwhile, chop the green onions and julienne the carrot and daikon radish.

4. Mixing the Kimchi

   In a large mixing bowl, combine the drained napa cabbage with the prepared spice paste, chopped green onions, julienned carrot and daikon radish, and Korean chives if using. Use your hands to mix thoroughly, wearing kitchen gloves to protect your hands from the spice.

5. Fermenting the Kimchi

   Pack the kimchi tightly into a clean, glass jar with a tight-sealing lid. Leave some headspace at the top. Close the lid and let the jar sit at room temperature for 1 to 5 days, tasting once daily to check fermentation progress. The longer it ferments, the stronger the flavor.

Enjoying Your Kimchi

Once fermented to your preference, store the kimchi in the refrigerator where it will continue to ferment slowly. Enjoy your kimchi as a side dish with traditional Korean meals, in stews, or even in modern recipes like kimchi fried rice or kimchi pancakes. Remember, it pairs wonderfully with rice and meat dishes, adding both a pungent kick and nutritional benefits to your meals.