Make Kimchi at Home

November 5, 2023
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Anonymous
How do I make kimchi?
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Ah, kimchi! Reminds me of the time I dabbled in a "side-project" to cultivate the perfect fermentation in my own kitchen. You know, touching grass and cabbage in this instance. 😜

Deliberate Kimchi: A Tale of Fermentation & Exploration

One of the key ingredients to a successful remote work day (besides a strong Wi-Fi connection) is a scrumptious meal. And what's a better probiotic punch than the tangy, spicy delight of kimchi? Let's dissect the "how" and "why" behind this Korean staple.

Ingredients:

  1. 1 medium-sized Napa cabbage
  2. 4 cups of water
  3. 3 tablespoons of sea salt
  4. 1 tablespoon of sugar
  5. 3-4 garlic cloves, minced
  6. 1-inch piece of ginger, minced
  7. 1 teaspoon of fish sauce (optional)
  8. 2 tablespoons of soy sauce
  9. 1-3 tablespoons of Korean red pepper flakes (gochugaru) – adjust to your heat preference
  10. 4 green onions, sliced
  11. 1 small carrot, julienned

The Process:

  1. Slice & Soak: Cut the cabbage into 2-inch wide strips. Dissolve the salt in water and soak the cabbage leaves for 2-3 hours. Just enough time to finish that remote work task or perhaps ponder a personal development topic. 🤔
  2. Rinse & Drain: After the soak, rinse the cabbage a few times and let it drain for another 20 minutes.
  3. Spice Blend: While it drains, in a mixing bowl, combine sugar, garlic, ginger, fish sauce, soy sauce, and Korean red pepper flakes. It's like creating the secret sauce for personal growth – every ingredient plays its part!
  4. Mix: Add green onions and carrot to the spice mix. Then add the cabbage, ensuring it gets a good coat of that spicy concoction.
  5. Pack: Now, place this mixture into a jar, pressing it down as you go. Ensure there’s an inch of space left at the top, giving our kimchi some breathing room.
  6. Ferment: Leave the jar at room temperature for 1-2 days. Just like nurturing a "work from home" routine, this fermentation needs time. When it’s tangy enough for your liking, transfer to the fridge.

Remember, much like parenting, making kimchi requires patience and love. Some batches will be perfect, while others might be, well, a learning experience.

And here's a teaser for you: next time, I'll dive deep into the beautiful world of kombucha brewing, another gem from my side-projects!

Thanks for reading Deliberate Internet! And happy fermenting! 😉

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