Kimchi has been a staple of Korean cuisine since long before the advent of refrigeration. Vegetables fermented in ceramic crocks provided crucial sources of essential nutrients through the long winter and added enticing flavors to simple fare. Over 200 variations exist, but most Americans associate it with pungent Napa cabbage in a spicy pepper sauce.
It kind of amazes me that kimchi hasn’t caught on more in the US, because it’s packed with probiotics and complements everything from steamed rice to grilled cheese to scrambled eggs to pork belly. It’s readily available at Asian markets and online, but it can be pricey. Most commercially sold kimchi is not vegetarian (it contains fish sauce), which is what inspired me to try my hand at making it.
It’s easy. Really easy. If you can make a tossed salad, you can make kimchi. What follows is my basic recipe with suggestions for how to tweak it so it’s perfect for your taste.
Basic Kimchi
1 head Napa cabbage, approx 2 pounds
4-5 scallions, cut into 2” pieces
3 tbsp Kosher salt
2-3 cloves garlic, peeled and finely chopped
1 tsp peeled, finely chopped ginger
¼ cup gochugaru (Korean Chili powder)*
1 tbsp fish sauce**
*or sub 2 seeded, finely chopped red jalapeños
**or sub 1 tbsp miso paste to make it vegan
Coarsely chop cabbage, wash, drain, and place in a large bowl. Sprinkle salt on top and massage it into the leaves with your hands. Cover and let it brine overnight. This kickstarts the fermentation process and allows the cabbage to release its liquid. It should look like this.
Drain the excess brine into a bowl and set aside. Add the scallions and toss to combine.
Place the garlic, pepper and fish sauce (or miso) in a small bowl and stir, adding a little brine if needed, to make a paste.
Add the paste to the vegetables and mix to thoroughly coat, using a spatula or your hands (wear gloves!). Pack into a clean 24 oz jar, adding enough reserved brine to completely submerge the veggies and leaving 1-2” of head space.
Secure the lid and let sit at room temperature. Every 12-24 hours, remove the lid to release pressure and push any exposed veggies back under the brine. Start tasting it on the second day and when it’s to your liking (usually day 3 for me), move the jar to the refrigerator where it will keep for several months.
The sky’s the limit when it comes to variations. If you can’t find gochugaru, regular chili powder will work. If spicy isn’t your jam, choose a milder red pepper like Anaheim or Ancho. Grated carrots and daikon radish are wonderful add-ins, just increase the salt by 1 tsp for each cup you use. Thinly sliced apple or pear lends a fruity sweetness. Other traditional recipes include cucumber, mustard greens, watercress, chestnuts, and mushrooms.
Many cooks use Korean salted fermented shrimp (jeotgal) to boost umami. I swear by a teaspoon of dried wakame flakes as a vegan alternative.
My personal favorite way to serve kimchi is in pancakes, and this is my go-to recipe from Epicurious.com
- For the dipping sauce:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1/4 teaspoon toasted sesame oil
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon chopped dried red chile pepper
- 1 teaspoon thinly sliced scallion
- For the pancakes:
- 1 cup all-purpose flour
- 1/2 cup rice flour
- Kosher salt
- 1 large egg, beaten
- 1 cup cold seltzer
- 1/4 cup kimchi liquid (reserved from draining the kimchi)
- 1 cup kimchi, drained and chopped
- 4 scallions, thinly sliced, green and white parts separated
- 1 tablespoon chopped fresh medium-spicy red chile pepper (such as Thai bird or cayenne)
- 3–4 tablespoons organic canola oil
PREPARATION
- For the dipping sauce:
- In a small bowl, combine the soy sauce, vinegar, sesame oil, sugar, dried chile pepper, and scallion with 2 tablespoons water and stir to combine. Set aside.
- For the pancakes:
- Preheat the oven to 300°F.
- In a large bowl, combine the two flours, 1/2 teaspoon salt, the egg, seltzer, and kimchi liquid and mix well to incorporate. Add the kimchi, scallion whites, and fresh red chile pepper and stir to combine.
- In a large nonstick skillet over medium-high heat, heat 1/2 tablespoon of the canola oil until shimmering. Ladle about 1/2 cup of the batter into the pan and cook undisturbed until golden brown, 2 to 3 minutes. Flip the pancake and cook until the second side is golden brown, 2 to 3 minutes more. Transfer to a rimmed baking sheet and place in the oven to keep warm. Repeat with the remaining oil and batter, making six to eight 8-inch pancakes.
- Remove the pancakes from the oven and slice into quarters. Garnish with the scallion greens and serve with the dipping sauce.
What’s for dinner at your place?