A flavorful and spicy cabbage and vegetable kimchi, perfect as a side dish or condiment.
Ingredients
Main Ingredients
- 1medium green cabbage, roughly chopped
- 1tbspsalt
- 1apple, thinly sliced
- 1large carrot, julienned
- 2spring onions, chopped
For the Chili Paste
- 1tbsprice flour
- 2tbsphot water (for rice flour paste)
- 1tbspchili flakes
- 1tbspginger, crushed
- 1tbspgarlic, crushed
- 1tbspfish sauce (or light soy sauce for a vegetarian option)
- 1chicken stock cube, crushed (optional)
How to make Homemade Kimchi
Prepare the Cabbage
Place the chopped cabbage in a large bowl and add salt, tossing to coat evenly.
Let the cabbage sit for 40 minutes to draw out excess liquid.
Rinse the cabbage thoroughly under running water several times to remove as much salt as possible.
After rinsing, squeeze the cabbage firmly in your hands to remove any remaining liquid.
Prepare the Vegetables
Transfer the cabbage to a large bowl and add the sliced apple, julienned carrot, and chopped spring onions.
Make the Chili Paste
In a small bowl, combine rice flour with hot water, stirring until smooth to form a paste.
Stir in the chili flakes, crushed ginger, crushed garlic, fish sauce (or soy sauce), and chicken stock cube (if using) until well combined.
Pour the chili paste over the cabbage mixture, stirring until the vegetables are thoroughly coated.
Transfer the mixture into a clean jar, pressing down firmly as you add it to release any air pockets and ensure it is tightly packed.
Serve or Store
Use immediately as a fresh condiment or store in the refrigerator for up to 2 weeks to allow flavors to develop.
Enjoy on sandwiches or as a flavorful side dish with meals throughout the week.
Tips & Tricks
Use this mix on sandwiches, in wraps, or as a flavorful side dish for any meal throughout the week.
FAQS
How do I make homemade kimchi step by step?
To make homemade kimchi, start by chopping medium green cabbage and tossing it with salt in a large bowl. Let it sit for 40 minutes to draw out excess liquid. Rinse the cabbage thoroughly to remove salt, then squeeze out any remaining liquid. In a separate bowl, mix sliced apple, julienned carrot, and chopped spring onions with a rice flour paste made from hot water. Add chili flakes, crushed ginger, garlic, and fish sauce (or soy sauce for a vegetarian option). Combine everything and pack it tightly into a clean jar. You can enjoy it fresh or refrigerate for up to 2 weeks to enhance the flavors.
Is this homemade kimchi recipe suitable for vegetarians?
Yes, this homemade kimchi recipe can easily be made vegetarian by substituting fish sauce with light soy sauce. This way, you can enjoy the delicious flavors of kimchi without compromising your dietary preferences.
What are some good storage tips for homemade kimchi?
To store homemade kimchi, transfer it into a clean, airtight jar and press down firmly to remove any air pockets. Store it in the refrigerator where it can last for up to 2 weeks. The flavors will continue to develop over time, making it even tastier as it ferments.
What can I pair with homemade kimchi?
Homemade kimchi is incredibly versatile! You can enjoy it as a side dish with rice, noodles, or grilled meats. It also makes a great condiment for sandwiches, tacos, or even as a topping for salads. Its spicy and tangy flavor adds a delightful kick to many meals.
Can I substitute any ingredients in this kimchi recipe?
Absolutely! If you don't have rice flour, you can use cornstarch or omit it altogether. For the vegetables, feel free to add other ingredients like radishes or cucumbers. If you prefer a milder flavor, reduce the amount of chili flakes or use a milder hot sauce instead.
Loading reviews...
Diana Opoti
(@dianaopotieats)
Self taught cook making restaurant style food. Self taught cook making restaurant style food. ...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia