What is Kimchi?
Kimchi is a traditional banchan consisting of salted and fermented vegetables, most commonly using napa cabbage or radish.
How To Make Kimchi In South Africa
Place the 1 roughly chopped cabbage in a bowl and sprinkle over the salt.
Toss and cover with clingwrap.
Allow to stand for at least 3 hours, tossing every 30 minutes.
Rinse the cabbage, then place it in a clean bowl.
Pound the 3 garlic cloves, 1 tbsp of finely grated ginger, 1–2 finely chopped red chilies, and 1⁄2 tsp chili flakes in a mortar and pestle or blend to form a paste.
Add fish sauce and vinegar and pound into a paste. Coat the cabbage in the paste and store it in an airtight container.
How do you know when kimchi is ready?
After you see bubbles (usually 3-5 days) the kimchi is ready, but it won’t achieve its full flavor and complexity
until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and tangy the taste. If you like a fizzy brine, tighten the lid, burping every week or so.
What ingredient makes kimchi ferment?
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.
How do you make kimchi taste better?
If you’re in the mood for a little heat, a pinch of extra red pepper flakes should do the trick nicely. And for those fond of a bit more umami in their kimchi,
a dash of soy sauce can be a game changer. If your kimchi is on the saltier side, simply add layers of radish or rinse the kimchi to balance out the flavor.
How long does it take for kimchi to ferment?
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 best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.