Grandmas Secret Kimchi the Real Deal Baechu Kimchi
- Recipe Introduction
- What Makes This Kimchi Recipe So Good?
- The Secret Ingredient... Patience!
- Ingredients You'll Need
- Trust Me on This One
- Ingredients & Equipment: Let's Get Saucy!
- The Magic of Kimchi: Let's Get Fermenting!
- Recipe Notes: Nailing My Grandma's Kimchi (Kimchee) Recipe
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Ever wondered how to make the Traditional Korean Kimchi ? My Grandma's Kimchi (Kimchee) Recipe is the real deal. It's spicy, funky, and totally addictive. Honestly, it's the best kimchi ever.
Brief Overview
Kimchi has been a staple in Korea for centuries. This recipe brings that heritage to your kitchen. It's a medium difficulty project.
It takes about 8 days, mostly passive time, to make. This recipe will yield about 2 quarts of delicious kimchi.
Main Benefits
Kimchi is packed with probiotics for a happy gut. It’s perfect as a side dish or a flavourful ingredient. What makes this recipe special? It's Traditional Fermented Kimchi goodness.
What Makes This Kimchi Recipe So Good?
Let's get real. Authentic Baechu Kimchi Recipe isn't just about throwing ingredients together. My Grandma's secret? She always said the love you put in is what makes the Best Kimchi Recipe from Scratch .
She'd spend hours massaging that Spicy Fermented Cabbage Recipe .
The Secret Ingredient... Patience!
Seriously, patience is key. It's like waiting for your tax refund. The Traditional Kimchi Preparation takes time. The fermentation process is where the magic happens.
Plus, she swears by using the best Gochugaru Kimchi Recipe .
Ingredients You'll Need
Alright, here's what you need to make this magic happen. We're talking about Napa cabbage, Korean chili powder, and a few other essentials. Don't worry, it's not as scary as it sounds.
- 1 large Napa Cabbage (Baechu) about 3 lbs
- 1 cup Kosher Salt
- 6 cups Water
- 1 cup Water
- 2 tablespoons Sweet Rice Flour
- 1/2 cup Gochugaru (Korean Chili Powder)
- 1/4 cup Fish Sauce (Korean Anchovy Fish Sauce preferred)
- 2 tablespoons Shrimp Paste (Saewoojut)
- 1/4 cup Minced Garlic
- 1 tablespoon Minced Ginger
- 1/2 cup Asian Pear, peeled and grated
- 1/4 cup Onion, grated
- 1/2 cup Korean Radish (Mu), julienned
- 4 Scallions, cut into 2 inch lengths
- 1/4 cup Carrot, julienned
Trust Me on This One
Making your own Homemade Kimchi Recipe Easy is so rewarding. And hey, if my grandma could do it, so can you.
Just follow the steps. You'll have amazing Korean Food Side Dishes .
Ingredients & Equipment: Let's Get Saucy!
So, you're ready to try My Grandma's Kimchi (Kimchee) Recipe ? Awesome! Don't panic; it's easier than you think. Trust me, the traditional fermented kimchi payoff is HUGE! I've tweaked it a bit to make it super straightforward for us home cooks.
Main Ingredients: The Building Blocks of Flavor
First, the cabbage. You'll need 1 large Napa Cabbage about 3 lbs (1.3 kg) . Choose one that feels heavy for its size.
The leaves should be crisp, not wilted. Next, for the brine, grab 1 cup (240ml) Kosher Salt and 6 cups (1.
4 L) Water . Diamond Crystal is my go-to.
For the magical kimchi paste, you'll need ½ cup (120ml) Gochugaru . Seriously, splurge on good quality Gochugaru Kimchi Recipe . It makes all the difference.
Think vibrant red. Also, add ¼ cup (60ml) Fish Sauce (Korean Anchovy if you can find it!) and 2 tablespoons (30ml) Shrimp Paste .
We want that authentic Baechu Kimchi Recipe ! And the rest: ¼ cup (40g) Minced Garlic , 1 tablespoon (15g) Minced Ginger , ½ cup (120g) Asian Pear , ¼ cup (50g) Onion , ½ cup (packed, 50g) Korean Radish , 4 Scallions , and ¼ cup (packed, 25g) Carrot .
Don't forget the rice flour porridge. You'll need 1 cup (240ml) Water and 2 tablespoons (16g) Sweet Rice Flour . You'll find it in the Asian section of your grocery store.
Seasoning Notes: Spice It Up!
Gochugaru is non-negotiable if you want that real Spicy Fermented Cabbage Recipe . If you want to adjust the heat level, start with less and add more to taste.
Can't find Asian pear? An apple will do. Honestly, no one will know! If you skip the fish sauce, you don't have a Traditional Korean Kimchi .
But if you are vegan, then maybe. A good dash of soy sauce or tamari is going to do the trick.
I used miso paste and seaweed broth with success. This recipe allows an awesome Traditional Kimchi Preparation .
Equipment Needed: Keep It Simple!
You don't need fancy gear! Just a large bowl for brining. A small saucepan to make the rice porridge. A large mixing bowl to mix everything.
Most importantly, get some gloves. You don't want spicy hands for days! And of course, a kimchi container or large glass jars to store your masterpiece.
Mason jars work perfectly!
The Magic of Kimchi: Let's Get Fermenting!
Oh my gosh, you guys! Let's talk kimchi. Not just any kimchi, but My Grandma's Kimchi (Kimchee) Recipe . Seriously, this Traditional Korean Kimchi is the real deal.
It's that taste that makes you feel like you're back in Seoul. A taste that is perfect for any Korean Food Side Dishes , This Traditional Kimchi Recipe isn’t hard, but it takes time.
It's totally worth it, trust me. This is the Best Kimchi Recipe from Scratch .
Prep Like a Pro: Mise en Place is Key!
Alright, first things first, let's get organized! You know? Like they say on those fancy cooking shows. We call that " mise en place ".
Get everything ready. Chop your veggies. Mix your spices. The essential mise en place will save you a ton of time.
Make sure you measure out all your Gochugaru Kimchi Recipe ingredients too.
Pro Tip: Prepare all ingredients before starting to make the paste quickly. Also, put on some gloves! The chili can be tricky, so, protect your hands, it's better to be safe, trust me.
The step-by-step Lowdown: Authentic Baechu Kimchi
Ready to get your hands dirty?
- Chop the cabbage: Cut your Napa cabbage into bite sized pieces.
- Brine Time: Dissolve 1 cup of salt in 6 cups of water . Then submerge that cabbage for 1- 2 hours . The secret of Traditional Kimchi Preparation to make it taste delicious.
- Make the magic sauce: Mix 1/2 cup Gochugaru , 1/4 cup fish sauce , 2 tablespoons shrimp paste , 1/4 cup garlic , 1 tablespoon ginger , 1/2 cup Asian pear , and 1/4 cup onion .
- Mix it up: Combine the drained cabbage with the magic sauce. Massage that baby good! Use gloves or you are going to regret it.
- Pack it in: Shove that kimchi into your jar. Leave some space at the top.
- Wait for the magic: Let it sit at room temperature ( 68- 72° F ) for 3-7 days . You want that Spicy Fermented Cabbage Recipe flavor really coming out!
- Cool it down: Once it's sour enough, pop it in the fridge to slow down the fermentation.
Pro Tips for Kimchi Greatness
Want to homemade Kimchi Recipe Easy like Grandma used to make? Here are a few secrets. First, don't skimp on the gochugaru! Quality matters.
Second, massage, massage, massage that cabbage! It makes a difference. Third, burp your kimchi! Seriously, it can explode if you don't.
No joke. It needs the burp to release the gas from fermentation. Trust me on this one!
Recipe Notes: Nailing My Grandma's Kimchi (Kimchee) Recipe
Right, let's dive into the nitty gritty of Traditional Korean Kimchi making! This is where the magic happens. These are my tips.
These came from years of watching my grandma, plus a few of my own, er, learning experiences along the way.
Serving Suggestions: Kimchi's in the House!
Okay, so you've got this amazing kimchi. Now what? Presentation wise, a simple bowl works wonders. Think rustic, you know? Authentic Baechu Kimchi Recipe doesn't need fancy plating! As for sides, anything Korean BBQ is a winner.
Bulgogi, Kalbi. And, honestly, it's just brilliant with plain rice. A nice cold beer? Don't mind if I do!
Storage Tips: Keep That Kimchi Kickin'!
Right then, refrigeration is key once it hits that sour point. Pop it in an airtight container. I use glass jars; they seem to work best.
If you wanna know my trick on how to make Traditional Kimchi Recipe , use a clean fork every time you get some out.
It stops it from getting all gross. Freezing? Hmm, I'm not a fan. The texture changes. But, if you must, freeze in small portions.
To reheat, just let it thaw in the fridge. Honestly, it tastes best cold, though.
Variations: Kimchi Your Way
Fancy a tweak? Let's do it! Vegan Kimchi is easy. Swap fish sauce for soy sauce or even some seaweed broth.
Boom! For spice levels, Gochugaru is your best friend. Less is more to start. You can always add more. Also, you can check for Gochugaru Kimchi Recipe online.
Nutrition Basics: Good For You, Gut and All
So, kimchi is good for you. Who knew? It's packed with probiotics. Good for your gut, innit? Simplified, it's low-cal.
Vitamins galore. Think of it as your daily dose of fermented goodness. Best Kimchi Recipe from Scratch is also full of fiber, which is something good to know about Spicy Fermented Cabbage Recipe .
So, there you have it! My pearls of wisdom. Don't be scared, okay? My grandma always said, "Kimchi is a journey, not a destination".
A little bit of patience, a little bit of love. Honestly? You will create some fantastic Traditional Fermented Kimchi . Enjoy the process.
That's what it is all about, innit? You've got this, Homemade Kimchi Recipe Easy is just a click away!
Frequently Asked Questions
How long does My Grandma's Kimchi (Kimchee) Recipe take to ferment, and how do I know when it's ready?
Fermentation time for kimchi varies depending on your taste and the room temperature. Generally, it takes 3-7 days at room temperature (around 68-72°F/20-22°C). Taste it daily; it's ready when it reaches your desired level of sourness and tang.
You'll also likely see bubbles forming, which is a good sign of fermentation!
My kimchi smells really strong! Is that normal?
Absolutely! That pungent, funky smell is a characteristic of properly fermented kimchi. It's a bit like the stinky cheese of the vegetable world a sign of delicious things to come.
However, if you notice any mold growth or a truly foul, rotten smell (think gone off fish), that's a sign something went wrong, and you should discard it.
Can I make My Grandma's Kimchi (Kimchee) Recipe less spicy?
Yes, you can definitely adjust the spice level! The heat comes primarily from the gochugaru (Korean chili powder). Start with a smaller amount, maybe 1/4 cup, and taste as you go. You can always add more, but you can't take it away! Remember, the spice will mellow slightly as it ferments.
How should I store My Grandma's Kimchi (Kimchee) Recipe once it's ready?
Once your kimchi has reached the desired level of fermentation, transfer it to the refrigerator. This will slow down the fermentation process but it will continue to ferment, just at a slower rate.
Ensure your kimchi is stored in an airtight container, like a dedicated kimchi container or a glass jar, and always use clean utensils when serving to prevent contamination and extend its shelf life. Properly stored kimchi can last for months in the fridge!
Can I freeze My Grandma's Kimchi (Kimchee) Recipe?
While you can freeze kimchi, it will change the texture somewhat. Freezing breaks down the cell walls of the cabbage, making it softer and less crisp. The flavor will still be there, though!
If you plan to use it primarily in cooked dishes like kimchi fried rice or stews, freezing is a perfectly acceptable way to preserve it. Just be sure to use a freezer safe container and leave some headspace for expansion.
I can't find some of the ingredients for My Grandma's Kimchi (Kimchee) Recipe, are there any substitutes?
Finding authentic Korean ingredients can be tricky! If you can't find Asian pear, a crisp apple like Fuji or Gala works well. For the shrimp paste, a little bit of salted fermented bean paste (Doenjang) can do in a pinch. If you can't find Korean radish (Mu), daikon radish is a good substitute.
The most important is the Gochugaru, as it's the most defining flavour, so try to source it if possible!
Grandmas Secret Kimchi The Real Deal Baechu Kimc
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 50 calories |
|---|---|
| Fat | 1g |
| Fiber | 1g |
