15 Japanese Homemade Kimchi Recipe Unleash Your Inner Chef!
Published on: Mar 26, 2024
Homemade kimchi is a traditional Korean side dish that has gained popularity all over the world for its unique and flavorful taste. While the traditional recipe uses ingredients like Korean chili flakes and fish sauce, this Japanese homemade kimchi recipe puts a delicious spin on the classic dish. Not only is it easy to make, but this recipe also provides a healthier alternative to store-bought kimchi, as it is free from preservatives and additives. So, let's dive in and learn how to make this mouth-watering, homemade kimchi in the comfort of your own kitchen.
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Okonomiyaki (Japanese Pancakes) with Homemade Japanese...
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Ingredients You Will Need
To make this Japanese homemade kimchi recipe, you will need the following ingredients:
Napa cabbage - 1 head
Sea salt - ½ cup
Water - 4 cups
Grated ginger - 1 tablespoon
Garlic - 6 cloves
Unseasoned rice vinegar - 2 tablespoons
Sugar - 1 tablespoon
Carrots - 2 medium-sized
Scallions - 5 stalks
Red pepper powder - 2 tablespoons
Fish sauce - 1 tablespoon
Step-by-Step Instructions
Now that you have all the necessary ingredients, let's get started with the recipe:
Prepare the cabbage: Start by cutting the cabbage into quarters, removing the core, and shredding the leaves into bite-sized pieces. Place the shredded cabbage in a large bowl and sprinkle the sea salt over it. Mix well and let it sit for an hour.
Make the brine: In a small saucepan, mix 4 cups of water with the grated ginger, minced garlic, rice vinegar, and sugar. Bring it to a boil and then let it simmer for 5 minutes. Once done, let it cool down.
Prepare the vegetables: Peel and julienne the carrots and chop the scallions into small pieces.
Drain and rinse the cabbage: After an hour, drain the cabbage and rinse it well with cold water. Squeeze out the excess water and transfer the cabbage to a clean bowl.
Add the vegetables and brine: Add the carrots, scallions, red pepper powder, and fish sauce to the cabbage and mix well. Pour the cooled brine over the vegetables and mix again.
Transfer to a jar: Pack the kimchi into a large jar, leaving some room at the top. Close the lid and let it ferment at room temperature for 2-3 days.
Enjoy your homemade kimchi: Once the kimchi is fermented, store it in the refrigerator and enjoy it as a side dish or in various recipes.
With this easy Japanese homemade kimchi recipe, you can enjoy the tangy and spicy flavors of this traditional dish without having to rely on store-bought options. Impress your friends and family with this delicious and healthy addition to your meals. Give it a try and see for yourself how homemade kimchi can elevate your taste buds.
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