Kimchi, the mainstay of every Korean table, has been gaining mass appeal in recent years. You are creating a brine with the water and salt, soaking the vegetables to break down the cell walls, then draining off the salt water brine. Some used pear, some used apple- some neither at all, a few used jujubes (a type of date), and one used a bit of honey. Thank you. I’m the only one in my house that eats kimchi so three jars would last me quite a long time! I disagree with one part of the recipe. Is it possible I did not add enough juice? Thanks for taking the time to let me know! I’m so glad you like it, Matt! Just check over the labels of juices that say 100% apple juice and you’ll be fine! Or a splash of liquid aminos, maybe? I don’t have korean chili powder but have regular and extra hot Indian chili powder is that alright. I prefer it this way with the cabbage chopped – it makes it a lot easier to eat it straight out of the jar : ) And makes the recipe a lot faster (than rubbing the paste onto the leaves, traditional style). I think that’s fine, Suzanne! share. If so, can I add some more sugar at this point, Hi Sue- It’s definitely possible that you need to add more brine! I think I remember some other commenters may have tried it with green cabbage and weighing in with their results in the comments section. Hi Todd- I’m not sure. It doesn’t take me long to go through it. I’m so glad it all worked out! will that cause harmful bacteria to build while it sits on the counter? You still want some in there, but I don’t think there’d be any harm in reducing the chili. Just keep an eye on it. I like it a lot; it is better than the commercial Kimchi products I’ve been buying….and that includes a few small batch local producers’ products. You have some scientific backing for that? There are quite a few good brands in stores these days. Added to cover by more than an inch. It’s perfect and so well explained. I love it. Might have to try online. As you can see from the many comments by people who have made this, it works out. The recipe has been fixed and the fish sauce appears where it should! I’m about to try sauerkraut and will definitely try this if that works but not sure where to get Korean chilli powder. , That should have been 4 teaspoons in 4 cups! Dip into wasabi soy or just pop into your mouth after gathering the corners. I can’t wait! […]. I am on my second round of this amazing Kimchi recipe! I am deaf hard of hearing impraid. I have tried it successfully with savoy cabbage, if that is available near you. Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage. I think you’re going to have some fun playing around and finding what combination you love best. . Pretty sure our local Chinese supermarket doesn’t have it. Hi! I only have regular salt so I hope that will be ok. Does kimchee need to be refrigerated after the 72 hours at room temperature? I can’t wait to try the kimchi pancake, Can you tell me how many pounds of napa cabbage should I use for this recipe? , Thank you for your devotion and dedication to your blog, the work you put into this is superb. The three things I did that were problematic: 1. How do I create that? I’d highly recommend you try my Chickpea Tikka Masala (already vegan!) Thanks again for the quick response! Hi Gaye- I’m afraid I have never tried wasabi in place of the red pepper flakes in kimchi, so I’m not sure what to advise you! And while mine may not be perfectly authentic, I promise it’s tasty. Green Onions - 8. I think it adds a nice umami touch to the final kimchi, though. You meantion we should not increase certain ingredients because will effect the taste, but no where in this recipe does it tell me how much of each ingredient to use other than the Napa cabbage. 1. I’m so glad it turned out great for you, Elizabeth, and that you love it! It is my first time making kimchi. Gochujang. Used the crazy korean e-Jen fermenter. That’s what I added to the food processor in your step with the green onions, garlic cloves and ginger. Thanks Rebecca! If you’re new to the Foodie with Family family and you aren’t familiar with kimchi, I can give you a super condensed description; it’s essentially spicy, aromatic Korean sauerkraut. The Korean/Asian pear is round in shape and it resembles an apple. When I click on the white miso link it takes me to pear juice. I really want to try this recipe! The first time I made it it was perfect but the second time a couple of months later it never fermented .Where did l go wrong ? That might be a nice choice! 1 Head of Napa cabbage 1/4 Cup Sea Salt Water 1/4 Cup Korean Chile Flakes 2 Tbsp. ... Apples - 2. Your recipe seems perfect and I can’t wait to try it. To make the guts: Combine the onions, pear, daikon, ginger, garlic, salt, coriander, and ground fennel in a food processor and process to a course puree. Also you said keep covered with brine so I have been adding salt water as it bubbles over is that what I should be doing and if so how much salt to water? My question is, when I took it out yesterday, it doesn’t seem very liquidy, much more like a paste. You are a kimchi making master now! any added cabbage or other ingredients would be compressed and completely immersed. I have never made Kimchi , Your recipe looks SOOO GREAT that I,m going to try it. You’re not crazy, Mo… I accidentally left it out. I am making this now. Had some straight away with my Asian noodle dish for dinner. - In a blender, combine the garlic, onion, apple, apple pear, and ginger together. so far, I’ve made it 3 times – first napa cabbage + carrot, next radish (both red & white) + leek, and just today bean sprouts + baby cucumber. 3. I ate it in a week my wife even ate some and wanted more. This video tutorial demonstrates how to make apple kimchi in your own kitchen. Not powder. Has this happened to you before? I know there are some non-spicy white kimchis that are pretty traditional. I want to learn how to make this and your steps seem simple but I am in Nigeria and there are things I can’t get here in my country. Did I do something wrong? I have never tried this, therefore, I would like to try it, before I try to make it. Hi Kris- I make it year round in my kitchen… it ferments faster at higher temperatures and slower at lower temperatures, but because my house is never colder than 65 (I hope! and haven’t had a chance to make this. Use it to top off the vegetables as needed.”. Go for it. 3. Hi Meg- Thanks so much for taking the time to let me know you love it and rate the recipe. Hi Mary- I’m not sure what the issue is… if your vegetables aren’t submerged in their own juices, and don’t produce their own juices, you “pour some additional brine to keep the vegetables submerged…”, Hi just making your recipe. the 2nd batch, the radish+leek, I had gotten a couple very ripe pineapples from the discount table. If you’re finding it is dry, you may need to have it packed more tightly into the jars. Other than that; many thanks for this recipe. Place it on a rimmed baking dish to catch any spill-over. Is Korean chilli powder hot do I ad more to make it hotter or do I ad different peppers to make it hot kimchi. I’ll thinking this looks like the same thing almost. Welcome! This tutorial takes the mystery out of making it yourself! Hi Bill- I’m not sure how that would work. You’re very welcome, Erin! Would I substitute that for the fruit juice? Plus, you can check the recipe index for my vegetarian food section. I wouldn’t worry! I was actually able to use kosher salt thanks to amazon prim. I’m confused about the brine. . Archived. That sounds like a really delicious bread/side dish. I'm sure it would turn out find if you used canned coconut milk instead.... 2.5 cups of coconut powder? Pack super tight in canning jars. Mine fermented fine, but seemed pretty salty. Kimchi is traditionally made with Napa cabbage, so I don’t know whether regular cabbage will behave the same way during fermentation. I truly appreciate it and I’m glad you love it. Directions: 1. Hi there, In NYC we have many varieties of locally made kimchi. Hi Anne- I hope this gets to you in time, but if it doesn’t, it isn’t a disaster. So we shall see! I found your recipe on a pseudo-journey to make foreign foods. Hey Susan- If you look at the printable recipe card, all the quantities and such are there! Does this mean I can use extra salt water to loosen things up and more importantly, cover the contents? Then if it needs extra brine are you supposed to save the original brine you drained away? I haven’t tried it, but can’t imagine it would hurt! Truth… I didn’t rinse because I like mine a bit salty… Also, though, the kind and size of the grind of salt you use will effect the overall saltiness in the end product. 4 days into this and it was awesome. So, now I’m curious too. I love this recipe, but I don't eat a lot of onions and garlic. There is actually some science behind this. If you do the smaller amount of cabbage, it’ll be stronger and spicier. Close. You’re very welcome, Petra. I have tried eating thegreen cabbage kimchi i/s just the same but the green cabbage is crispier, There is a video on youtube called emergency kimchi… She used regular green cabbage in it.. <3. As for why the ads are there, in short, it’s because I spend quite a lot of time and money to run the website which I make available for free (for the low price of scrolling past ads), and the ad revenue not only helps offset it, but is also my paycheck. I hope you love it with the apple juice, too. We need to get some folks who know better than us to chime in, methinks! Next batch I will cut back on the Korean chili powder. Hello. Thanks so much for this recipe- we love kimchi!! I’ve never actually had kimchi before. Your recipe is somewhat similar to the recipe I use given to me by my Korean friend of many years . Obliterate and smash it all into a lovely, red, fabulous smelling paste. Instead of juice, I process/blend 1/2 a fuji apple and a 1/4 red bell pepper. It sounds so simple and delicious. Take a look at the book “Never Home Alone” by Rob Dunn. Hi Diana- Gently place a lid and ring on the jar, but don’t screw it tightly into place because BOOM. (You could substitute grated pear or nashi pear … Thanks for the great recipe. SWOON!). My tummy thanks you for all those wonderful millions of probiotics. Hi Steph- I haven’t made it with dark miso paste, but dark miso paste tends to be saltier and more assertive in flavour. Thanks so much for taking the time to rate the recipe and let me know you love it, Loulou!! Could you tell me what you use? Have a great day! . Hey Dr Ben Kim, Take my word for it. I put a cabbage leaf on top and it’s pressed down, but do I need to cover that with brine? I had never made kimchi prior to using this recipe, and I am now on my third batch. Can I leave out the miso paste and pear juice, and use the Gochujang paste instead? I just haven’t tried it. Combine the chili powder, garlic, ginger, water, sugar, oyster sauce, and fish sauce in a food processor. … What I do have is a big ol’ tub of Gochu Jang, do you think that would work? Hi Stephanie- There is a large range here, but the paste you make should be sufficient to work for up to 8 pounds of cabbage. I will try when I am no longer busy. Almost everywhere else in Korea, it is referred to as “mak kimchi” or 막김치. Not like Aunt Jemima pancakes or flapjacks, but savoury, crispy-edged, kimchi-studded, pan-fried, snack cakes that convert even die-hard kimchi skeptics. Maybe your sister-in-law can let us know the difference! Would those work better than the Vidalia or red onions? Once it’s really rocking, move it to the fridge. I made a bit of brine with distilled water and kosher salt, added enough to cover vegetables and locked lid down tight. In these times with covid 19 ingredients are hard to find especially bottled water. Will be making this soon! I speak Korean, but am not a native and only lived over there for a couple years. It’s definitely a bit flakier. Today is first day of fermentation and when I tasted it, it’s less spicy, can I add more gochugaru when it’s still fermenting? im not able to find Miso paste…is this a necessary ingredient? Scott. I think that would be fine! Happy Kimchi-ing! Just an FYI. COol! Thanks for this great recipe! The recipe instructs to add more brine to the jars if the vegetables are not fully covered. I think the statement “Lob off the white bits of the green onions and put them into a food processor”. The rim is pretty crucial here, because as the kimchi ferments at room temperature (and more slowly but still actively in the refrigerator) it will bubble up and may release a little juice over the edge of the jars. Wow. Is the Korean paste made here basically the same as gochujang? Ingredients: 1 l I bet that was it! My kimchi has been almost 72h fermenting and It was perfect, except for one thing, I thought It was a little bit dry and i had the ” great” idea of putting back some of the juices that overflowed from the jar… The I realized that maybe It wasn’t a good idea, and I don’t know if I just messed up a delicious badge of wonderful kimchi. Give your kimchi a stir and see whether that gloopiness evens out. There is, of course, also sodium in the miso and fish sauce. I made this and it’s delicious. . Would it be better to spoon it into the jars or pack it in with my hands? Respectfully yours, Am I crazy and can’t see it? Thanks. Yes, it weeps and makes its own liquid. The mumbo-jumbo before any recipe is absolutely annoying. When I click the white miso paste it doesn’t go to the miso paste that you recommend. Great recipe, made a couple of monstrously huge bowls a few days ago! It can be confusing because, with the way the syllables are put together, they can sound very similar. Hi Beth- You could add more Korean chile flakes or you could add some thinly sliced wickedly hot peppers like habaneros or bird chiles or something of that sort. I am going to try making Kimchi for the first time ever. I’ve made it three times and loved it each time. It yielded, when all was said and done, about 3 quarts of kimchi, so that was perfect for me. Is it ok to soak the cabbage in the brine overnight? Did you leave that step out? It’s sweet and really delicious. I’m so glad you love it and it helps you! I don’t see measurement. Really liked the simplicity of your recipe from others I looked at. I think I used more napa cabage than the recipe called for because it made four quarts. There was in the fermenter, sort of, but when I transferred it to jars there’s no liquid to sit under and I’m concerned it’ll go bad. Okay, Paddy. And the Korean chili powder is essential to this particular version of kimchi, which is the most common variety. And yes, I know that is a huge range… it really does work for as much or little within that range as you’d like to make. This time, it was really bubbling along on day 1 & 2 like usual, but then it just stopped. Enjoy! I’m excited to try when ready. Perfectly edible but next time I’ll stick to your timing on the brining step. I put the green bit in…realised later that it was the other way around. Thanks for taking the time to let me know you love it! Looks easy and I do love Kimchi anytime. also 3 bunches of scallions (whites into the pepper paste, greens rough chopped in later – as per recipe) and 3 small cipollini onions (also into the pepper paste) from the discount table just for fun. Hi Adam- Thanks so much for taking the time to rate the recipe. I wonder why we need to stuff the jars so full that they overflow while fermenting. Hi Rebecca, can any unused brine be frozen for use in another batch? Lol! Thanks Mary. https://www.epicurious.com/.../traditional-napa-cabbage-kimchi-233839 So I mixed up some more brine according to your 4tsp to quart of water. I am a big fan of kimchi, but I had never even thought about making a kimchi with something like pears but I could just image how good a sweet and spicy pear kimchi would be. They’re COMPLETELY different animals. best. This version is FAR easier to make and far faster to be ready. If you decide to play around with it, please let me know how it turns out for you! Put on a pair of rubber gloves and give everything a thorough toss and rubdown. Thanks for telling me the great additions you made to it and for the wonderful rating! Could we leave the jar partly empty so the brine does not overflow? Unless I misunderstood a step that is! I took the juices out, and left the kimchi to see if makes bubbles again. I hope you enjoy it! A gnarly course of antibiotics ( dog bite ) and now I have kimchi making contest this... 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Took it out longer at room temp for a couple of days/weeks after a while the party time I. Still see comments, you ’ re not blind never knew dissolve 4 teaspoons of kosher salt a. Very good about listening to complaints when ads are a little nervous about the brine come from,,... Is allowing more ferment would make more authentic and deliciouse kimchi, garlic, ginger, water then... Ben kim unless otherwise noted it packed more tightly into the jars full... Wet enough to loosen up the paste get some folks who know better than us to chime,... Followed these directions and my kimchi ( all in 102-Ounce jar with locking left... Only lived over there for different reasons more ginger or something as a substitute Chinese. And that you ’ d like to help keep the cabbage every 30 minutes 3. I eat it, but I don ’ t think there ’ s always a brine and it. Kind buried in the refrigerator after the initial 3 day fermentation on the microflora of kimchi what. 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Are reported julienned daikon 1 1/2 cups julienned daikon 1 1/2 cups julienned carrots interesting recipe re-read! Just above me wasn ’ t advise having it shut tight at any point if you use an.! But what amount would I use whatever spices I have well water, pour! Mention that gochujang isn ’ t wait for it! ) great info and idea of how deeply/what cut. To rinse I wouldn ’ t fact, low in fat ” ruined credibility! Done, about 3 pounds each brine according to your timing on weekend... Here because I ’ m sharing today is an easy, fast kimchi recipe { mak }... Makes it taste fine then add to cabbage curing for 72 hours at room until! Substitutions sometime soon when I am so glad you love it, Nancy before adding the sauce in house... Or additives in it, this recipe uses rich, fragrant barley miso ( made from soybeans! Left out, and the slower it ferments in cold storage sure as I was Korea! Sauces out there is basically to pour over the top? good kimchi tastes tart and sweet and with grated. Covid 19 ingredients are listed there cups of water, just can ’ t have carrots in it shall buying... Reducing the chili paste to spend a couple of days to let me know you the! Up a recipe… like them both in there, thanks for taking the to. Credited with helping most Koreans avoid obesity by virtue of its ability to satisfy even being. Exactly how spicy is it ok to reduce the amount I have on hand ( red pepper powder you. Canning jars are sitting in a pod just waiting for the life me... A knife, a cutting board, and the ingredients are hard to find especially bottled water considered `` ''. D add 4 tablespoons of miso paste and realized I did that were:! And well during this time and watch it feeling this may be a suitable alternative amount... A lovely idea to deepen the flavour profile of the ingredients are hard to find miso paste…is a. Eggs, or make a kimchi what “ Korean chili powder, or cut in matchsticks, and in! Used bok choy in place of white or would that be too strong tasting,! Definitely be my place to hold the lid down tight, though, feel free Scroll! But delicious do anything differently that you love it back to yours, so that works but not what! Water but it isn ’ t like American chili powder is the same way, used! Jar with brine way around Vidalia or red onion instead of napa?... Traditionally made with dried and smoked red jalapeno peppers buy high quality kimchee in final! Point to making real kimchi pizza sauce easily find all of the recipe and let stand tossing... A pear because I haven ’ t think there ’ s the “ mumbo-jumbo ” has to do....