Kimchi is a traditional Korean fermented vegetable dish typically served as a side dish. It consists of vegetables mixed with red pepper flakes and other seasonings—which give its red color and spicy taste that is it famous for. It has a complex flavor—spicy, sour, sweet, umami—which can vary depending on the recipe.
Kimchi is prepared through fermentation, a process of preserving vegetables. It was traditionally done by storing them in large earthenware crocks or pots made from terra cotta and buried in the ground to moderate the temperature. Today, however, they are normally fermented in refrigerators.
Aside from its rich flavor and texture, it is noted for its health benefits as well. Kimchi is said to be rich in vitamins A and C. Additionally, due to its fermentation process is also rich in beneficial gut-boosting lactobacilli bacteria. Excellent probiotic food that may help conditions such as inflammation or any other digestive issues.
HOW TO MAKE KIMCHI?
Wash and cut the napa cabbage first, lengthwise into 4, removing the core and then into bite-size pieces.
Soak the pieces of cabbage in a bowl of cold water then sprinkle salt. Place a small plate as a weight on top so that all pieces are completely submerged.
Let it soak in the brine for at least 1 1/2 hours, turning every 30 minutes. Then drain and rinse thoroughly.Meanwhile, prepare the porridge: In a saucepan, combine 1/4 cup sweet rice flour, 1 1/2 cup water and sugar and mix it well. Bring to a boil over medium heat and continue to cook while stirring constantly until it becomes thick and translucent– about 5-7 minutes. Remove from heat and let it cool down.
Prepare the kimchi paste by putting the ginger, onion, garlic and fish sauce in a blender or mixer and pulse until texture becomes smooth.
Transfer this in a big bowl then add the porridge and chili powder. Mix until well combined.
Add the sauce to the drained cabbage, daikon radish, and onion leeks and mix well.
Kimchi may be eaten fresh after making or can be fermented. To ferment, put the kimchi into an air-tight sealed plastic container or glass jar. If using jars, leave some space on top as it tends to rise while fermenting. Place jar in a dark and preferably coldest part of the house. Leave it there for 3-5 days.
On the 3rd day open the lid of the jar and if you see some bubbles with lots of liquids, or maybe sour smells, it means it’s already being fermented. Transfer the jar to the fridge to slow the fermentation and this can be eaten or stored for months.
I recently tried making kimchi (still letting it ferment) but the one thing I wish I had done was puree the paste like you describe. Also definitely need to leave room, I made a huge mess on the third day of fermenting because I packed too much into my jars.