And really, there's nothing more authentic in the Korean food vernacular then Kimichi. It is a staple of the Korean diet, loaded with probiotics and something that's seen a surge of interest with American chefs. You may have seen jars of the stuff lining the shelves at your local grocery or Costco, but now you can learn how to make the real thing at home. Sarah Ahn, who wrote the new cookbook Umma, stopped by Tonia's Kitchen to talk about her recipe for this venerable spread that's been passed down from her grandmother and her mother. Sarah told Tonia she uses fresh chili peppers, as is custom. Even her relatives from Korea tell her this is a very special creation!
In a very large bowl, add in all the ingredients and gently mix with hands (wear gloves).
Chopped cabbage, drained
Flour mixture
Green onions, chopped
Brown onion, textured blend
⅔ cup garlic, minced (125g)
Optional: Asian Pear OR Fuji Apple, textured blend
1 Tbsp Salted Fermented Shrimp (Saeujeot) (26g)
1½ Tbsp Three Crab Fish Sauce (30g)
1½ Tbsp Korean Fish Sauce for Kimchi (30g) (We use CJ brand)
1 Tbsp Korean plum extract (We use CJ brand)
½ tsp Korean new sugar*
½ cup Korean red pepper powder (57g), be sure to use high quality powder*
Store kimchi in an airtight container. We store kimchi in Lock & Lock containers. You can use Mason jars. Any airtight container will do.
Place outer layers on top (this helps cover the air gaps between the chopped kimchi between).
Set aside, at around 60℉ temperature overnight. My Mom just sets it aside in our outdoor patio (during winter season— 50℉ to 60℉, for those living in East cold/colder regions, find coldest area in your home) or dining room (during summer season— room temperature) depending on the season.
The next day: Once the kimchi forms liquid all throughout the container and the kimchi has pruned up a bit, it’s time to refrigerate.
Refrigerate and taste kimchi that’s at the bottom every few days. Toss around kimchi so that the kimchi on top gets rotated to the bottom and the kimchi on bottom gets rotated to the top (then cover with outer layers at the very top).
The taste will change as it slowly ferments. Enjoy it when it tastes perfect for you. We eat fresh kimchi (barely fermented) and very fermented kimchi depending on our moods and the dishes we are having; we eat it at every stage.
Fermentation time varies on how much salt was used and season. It’s key to taste as it ferments. Your kimchi should taste tangy and slightly sour, and even more so when it’s very fermented.
