Question

What is the correct way to ferment vegetables to make kimchi at home? Get the basics on salting and seasoning for a successful ferment.

Answer 1

To make kimchi at home, properly prepare your vegetables, create a flavorful paste with gochugaru and other seasonings, thoroughly coat the vegetables with the paste, and then ferment them in a cool, dark place for several days to weeks. Regularly check for desired sourness and adjust fermentation time accordingly.

Detailed Explanation:

Making kimchi at home involves several key steps to ensure a delicious and safe ferment. Here's a breakdown:

1. Prepare the Vegetables: The most common vegetable for kimchi is Napa cabbage. Quarter or chop the cabbage and soak it in a brine solution (about 1/4 cup of salt per quart of water) for several hours, or overnight. This helps to draw out moisture and soften the cabbage. Rinse the cabbage thoroughly several times to remove excess salt. Other vegetables like Korean radish (daikon), carrots, and scallions can also be added, sliced or julienned.
2. Make the Kimchi Paste: This is where the flavor comes in! The base of the paste is usually gochugaru (Korean chili powder). Combine the gochugaru with ingredients like garlic, ginger, fish sauce (or a vegetarian alternative like kelp broth), salted shrimp (saeujeot, optional), and a sweetener like sugar or fruit puree (apple or pear). Some recipes also include glutinous rice flour porridge to help bind the paste. Adjust the quantities to your taste preference.
3. Coat the Vegetables: Wearing gloves is recommended! Thoroughly massage the kimchi paste into the brined and rinsed cabbage and other vegetables. Ensure every piece is well coated.
4. Pack and Ferment: Pack the coated vegetables into a clean, airtight container, pressing down to remove air pockets. Leave some headspace at the top. You can use a fermentation crock, glass jar, or plastic container. Let the kimchi ferment at room temperature (ideally around 65-70°F or 18-21°C) for 1-5 days, depending on your taste and the temperature. Check it daily, pressing down on the vegetables to release any trapped gases. Once it reaches your desired level of sourness, transfer it to the refrigerator to slow down the fermentation process.

Pro Tip:

Use high-quality gochugaru for the best flavor and color. The coarseness of the chili powder also affects the final texture of the kimchi, so experiment with different types to find your preference.