Art of Homemade: A Step-by-Step Guide to Authentic Kimchi Fermentation

1. Free deliveries on orders above 200AED Delivery Social Mission Contact Us  Cart  0 SHOP LEARN WORKSHOPS SUBSCRIBE & SAVE ABOUT MEDIA ROOM Your cart is empty RETURN TO SHOP September 12, 2024 How to Make Authentic Kimchi at Home Reading Time 4 mins Are you ready to dive into the flavorful world of homemade kimchi? Whether you’re a kimchi lover or new to fermented foods, making kimchi at home is a rewarding process that lets you control flavor, spice, and crunch. This guide will show you how to make authentic kimchi from scratch, breaking down the ingredients, techniques, and tips to make your fermentation journey successful. Let’s get started! Step 1: Gather Your Ingredients Kimchi is a symphony of flavors—spicy, tangy, umami-rich, and even a little sweet. To create this balance, you’ll need these core ingredients: Napa cabbage– the base of traditional kimchi. Salt– essential for brining and kick-starting the fermentation process. Korean red pepper flakes (gochugaru)– the key ingredient for flavor and color. Garlic & ginger– bold aromatics that bring depth and warmth. Fish sauce (or soy sauce) – adds umami and aids in fermentation. Scallions & carrots– for crunch and sweetness. Optional: Radish or pear for added texture and a touch of sweetness. Why Gochugaru is Essential for Kimchi Gochugaru, or Korean red pepper flakes, is not just there for heat—it’s the soul of authentic kimchi. The flavor profile of gochugaru is unique: it provides a warm, fruity spice that is milder than other chili flakes, making it perfect for creating the signature heat without overwhelming the other flavors. The fine texture also ensures an even coating on the cabbage, allowing the spice to penetrate deeply during fermentation. In addition to flavor, gochugaru gives kimchi its vibrant red color, making the dish visually appealing and unmistakably Korean. Step 2: Prep the Cabbage Before we dive into making the paste, the cabbage needs to be prepped to ensure proper fermentation. Cut it up: Slice the napa cabbage into quarters, remove the core, and chop it into bite- sized pieces. Brine options: There are two common ways to brine cabbage for kimchi: 1. Dry salt method: Sprinkle salt directly onto the cabbage leaves, allowing the salt to draw out moisture over 2 hours. This method results in a firmer texture. 2. Wet brine method: Soak the cabbage in salted water for 2-6 hours. This is gentler and creates a softer texture for the cabbage. 1% of each order supports children with juvenile arthritis. Need Help? After brining, rinse the cabbage thoroughly to remove excess salt, ensuring it’s ready for the next step. Step 3: Make the Kimchi Paste This spicy, flavorful paste is what transforms cabbage into kimchi. Here’s how to make it: Mix the base: Combine gochugaru, minced garlic, and ginger in a bowl. Add the umami: Now, add fish sauce. Fish sauce is a key player in fermentation as it adds an umami depth to the flavor while providing enzymes that assist the fermentation process. If you’re not a fan of fish sauce, you can use soy sauce for a vegan option, though it won’t replicate the exact same savory flavor. Incorporate starch for sweetness: Want to add a touch of sweetness to balance the spice? Many traditional kimchi recipes use a bit of starch, such as sweet rice flour or mashed potato, to help create a slightly sweet paste. The starch not only thickens the kimchi sauce but also feeds the good bacteria during fermentation, creating a more robust flavor over time. Vegetable add-ins: Toss in carrots, scallions, and optional ingredients like radish or pear for added crunch and sweetness. Step 4: Coat the Cabbage Now that your paste is ready, it’s time to coat the cabbage. Massage it in: Using gloves, massage the paste into the brined cabbage until every piece is thoroughly coated. The heat from the gochugaru and the depth from the fish sauce will start to come together beautifully. Make sure there’s an even distribution to ensure consistent flavor and fermentation. Pack it tight: Once coated, pack the cabbage into a clean jar, pressing it down to remove air bubbles. The cabbage should be submerged in its own juices, which is crucial for the fermentation process. Step 5: Fermentation and Time – A Flavor Journey

2. Fermentation is where the magic happens. How long you allow your kimchi to ferment will greatly impact the flavor: 1-2 days at room temperature will yield a fresh, crisp kimchi with a milder tang. Perfect if you like your kimchi less sour. 3-5 days will develop a deeper, tangier flavor as the good bacteria (Lactobacillus) break down the sugars and starches. Up to 2 weeks or more will give you a more pungent, deeply fermented kimchi, with a strong sour taste akin to aged sauerkraut. Taste your kimchi as it ferments and decide how funky you like it! Once it reaches your preferred flavor, transfer the jar to the fridge to slow down the fermentation process. What Flavors to Expect in Kimchi Kimchi is a flavor bomb. Here’s what you’ll taste in a well-made batch: Spicy and Fruity: The gochugaru gives it that fiery heat with a hint of fruitiness. Sour and Tangy: As it ferments, lactic acid builds, giving kimchi its trademark tang. Umami and Salty: Thanks to the fish sauce and brining process, kimchi has a deep, savory kick. Sweetness: Subtle sweetness comes from the cabbage, carrots, and optional pear or radish. Garlic and Ginger: These aromatics add warmth and complexity to every bite. Step 6: Enjoy Your Kimchi! Now that your kimchi has fermented to perfection, it’s time to dig in! Use it as a side dish, throw it into soups, top your rice bowls, or even use it in tacos—kimchi is incredibly versatile. Plus, every bite is loaded with probiotics, giving your gut some well-deserved love. Where to Get Kimchi Ingredients in Dubai If you’re in Dubai and eager to try your hand at making kimchi, you’re in luck! Tabchilli offers high-quality, locally sourced ingredients perfect for fermentation. Visit local Asian markets or specialty stores in Dubai, or get everything you need from Tabchilli’s workshops. Experience Traditional Kimchi with Tabchilli At Tabchilli, we pride ourselves on producing authentic, probiotic-rich kimchi using traditional Korean fermentation methods. Whether you want to perfect your own batch by attending one of our kimchi-making workshops or prefer to buy a jar of our fermentation kits, we’ve got you covered. Our artisanaly made kimchi is bursting with flavor and ready to elevate your meals while improving your gut health. About Us Resources Help Our Story Fermentation Tips Contact Us Social Mission Recipes Delivery  News