Kimchi Recipe Gochujang Paste

Learn how to make kimchi at home with this spicy kimchi recipe, including ingredients swaps and variations so you can make it your own way. I make mine with an easy wet brine and lots of extra spices.

We're making Homemade Kimchi in the Chili Pepper Madness kitchen today, my friends. If you're spicy food lover, I'm certain that kimchi is already on your radar.

Kimchi is a Korean dish of spicy fermented vegetables, and extremely significant to Korean cuisine. It is consumed in many ways throughout Korea, tossed into fried rice dishes, ramen type dishes, served up as the star of the meal or nibbled on as a simple, healthy snack.

Authentic Gochujang Sauce

Napa cabbage is more commonly used, though it can be made with many other vegetables. The process involves fermentation, which is the break down of foods by lactic acid bacteria in a salt brine.

This particular version is the more popular Baechu Kimchi, or Napa Cabbage Kimchi, and we love it. It's definitely a spicy kimchi, as I include some extra spice, as well as extra umami because we just love it that way.

I also use a wet brine method, as opposed to a dry brine method, because it is easier to do and more fool-proof. Some people prefer the dry brine method, which is totally fine, but I always get great results this way.

Traditional Napa Cabbage Kimchi (tongbaechu Kimchi: 통배추김치) Recipe By Maangchi

Slice the Cabbage. Slice off the root end of the cabbage. Slice the cabbage into quarters and submerge them in the brine. Use a plate or other small weights to keep the cabbage completely submerged.

Rinse and Chop the Cabbage. Set the cabbage into a colander and drain the brine. Rinse the cabbage and squeeze out excess water using your hands. Chop the cabbage into 1 inch pieces (if desired, or leave the pieces whole).

Slice and Combine the Vegetables. Slice the the carrot, scallions, radish or turnip, and Asian pear into thin slices or matchsticks. Chop the garlic and ginger.

Kimchi Udon With Scallions Recipe

Glutinous Rice Flower. Add the rice flour and 1 cup water to a sauce pan. Heat to a simmer, then whisk for 3-4 minutes until smooth and the mixture forms a smooth, loose paste.

Mix with the Cabbage and Vegetables. Pour the mixture into the cabbage leaves and vegetables. With your hands, rub the gochugaru mixture into the vegetables, covering them as completely as possible. Be thorough.

Taste and Adjust. Taste and adjust for salt or any other desired seasonings. Need more chili flakes? More fish sauce? Go for it!

Korean Tonkatsu With Gochujang Sauce » Travel Cook Repeat

Pack into Jars. Pack it all into a large mason jar (or several). You can use other vessels, like a fermentation crock. Press the contents down and weigh it down with glass fermentation weights (or use a plastic bag filled with water).

Cover for Fermentation. Cover with a fermentation airlock lid, or use fermentation membranes (see notes). If you don’t have such lid options, use a 2-piece lid, but don’t screw it down, just set it on top.

Ferment the Kimchi. Set aside away from any sunlit areas and ferment for 1-3 days at room temperature (you CAN ferment longer if you’d like – see RECIPE NOTES on fermentation times).

Gochujang Korean Hot Pepper Paste

Moisture should release from the jar, so press the kimchi down if needed to keep it below the liquid. Gases should escape via the fermentation membrane, or just loosen the lid to let any gas build up out.

Refrigerate. Set into the refrigerator and let sit for 1 week to let the flavors mingle. You can enjoy it right away, but it is better to wait.

Boom! Done! Your kimchi is ready to go. Super curious how you plan to use your fermented cabbage once it's ready. And how spicy you made it!

Korean Kimchi Fried Rice Recipe

Umami Swaps. More traditional kimchi recipes use salted shrimp (along with fish sauce) to achieve that wonderful umami it is known for, but it can be hard to find.

You can use other ingredients, such as extra fish sauce, shrimp paste, dried shrimp, seaweed, anchovies, dried fish, soy sauce, or miso paste. I enjoy a combo of shrimp paste, fish sauce and miso, all of which I always have on hand for other recipes.

Kimchi Sauce Swaps. Gochugaru is pretty essential, but you can use gochujang instead, which is a Korean fermented chili paste. Try it with both.

Easy Gochujang Fried Rice With Leftover Ham

Fermentation Times. Fermentation times can vary, depending on temperatures and ingredients. You can ferment longer if you'd like, but it is best to judge by smell and flavor.

The kimchi will grow more sour as it ferments, which some people prefer. Smell and taste after a day or two, then transfer to the refrigerator where it will continue the fermentation process more slowly.

Go Beyond Cabbage Kimchi. Napa cabbage is more commonly used to make kimchi, and is what most people associate with it. However, you can make kimchi with any vegetable, such as cucumber kimchi, which is another popular version, radish kimchi or mustard greens and others.

Kimchi Fried Rice

You can simply serve a 1/4 cup to a 1/2 cup as a simple side dish vegetable or snack. Or, swirl it into soups and stews, particularly stir fries where it really shines.

You can also make many dishes with spicy kimchi. Kimchi Fried Rice is hugely popular, and quite delicious, as is Kimchi Stew (kimchi jjigae), and I love to eat Kimchi Ramen.

Homemade kimchi will last 6-8 months or longer in the refrigerator in a sealed container. You can use it in so many dishes.

Korean Kimchi Recipe

That's it, my friends. I hope you enjoy my kimchi recipe. Let me know if you make it. I'd love to hear how it turned out for you. Keep it spicy! Extra spicy for me, please! I love kimchi.

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #. I’ll be sure to share! Thanks! — Mike H.

Fermentation Times. Fermentation times can vary, depending on temperatures and ingredients. You can ferment longer if you'd like, but it is best to judge by smell and flavor. The kimchi will grow more sour as it ferments, which some people prefer. Smell and taste after a day or two, then transfer to the refrigerator where it will continue to ferment more slowly.

Gojuchang Glazed Kimchi Cheese Rice Balls Aka Yaki Onigiri

Calories: 75 kcal Carbohydrates: 12 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 32 mg Sodium: 998 mg Potassium: 416 mg Fiber: 6 g Sugar: 3 g Vitamin A: 5370 IU Vitamin C: 6 mg Calcium: 78 mg Iron: 3 mg

Did You Enjoy This Recipe? I love hearing how you like it and how you made it your own. Leave a comment below and tag @ on social media.It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. Naturally fermented, full of probiotics and vitamins. Made with spicy Gochujang Red Chili Paste.

It's really easy to follow this Fermented Korean Kimchi Recipe, and your health will thank you. When I wasyoung I feltinvincible, eatingwhatever I liked, usually. As Igrew older and maybe wiser and couldn't keep up with the twenty-somethings anymore, myinterest in health miraculously came alive. So how can I combine my love of cooking with the added benefits of probiotics and natural health?

Vegan Kimchi Recipe (easy & Homemade)

A Korean Kimchi recipe. I love spicy foods and Asian foods, so this isa marriage made in heaven for me!Koreans have eaten Kimchee for over a thousandyears, and annually eat over 40 pounds per person! Lucky for me, it's not hard to make, lasts a long time, and I believe will improve my health and boost my immune system. The best part is because I made it, I know exactly what went into it. And it makes a delicious Kimchi Fried Rice recipe.

Traditionally Kimchi is made by covering the whole pieces of napa cabbage with the spicy Gochujang paste, or Gochugaru (red pepper flakes). Either spice will work, I use the paste.I prefer to chop the cabbage into small manageable pieces. This doesn't impact the fermentation in any way, it's just easier to use as a condiment. You can find Gochujang at any Asian grocer. More and more supermarkets are carrying it in stock now.

In my pantry I had a 1kg bag of Himalayan Salt, and that is perfectly acceptable to use instead of regular salt. As I always say, use what you've got! If sodium levels are a concern in your diet, use kosher salt, as it has a lower milligram amount of sodium vs regular salt. I think there's no escaping the salt required in this recipe.

Meet Gochujang: A Must Have Korean Condiment

I love this recipe because it doesn't add sugar or honey like some recipes, but naturally adds sweetness with a grated apple. (You could substitute grated pear or nashi pear instead). That's the secret to an authentic Kimchee. I used a lot of carrots in this recipe, asthe carrots I bought were somegiant carrots, so I used them all as I don't like wastage. The photos are very carrot heavy, in hindsight, I should have used less carrot due