Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.
It is a staple of every Korean household, therefore it’s an important part of Korean culture, and I hope you try it!
Classic Christmas songs, hitting radio stations, malls, and stores… You are definitely feeling the holiday spirit everywhere around here.
Don’t you agree that people are just a bit happier in December, then everyone is back to grumpy selves in January, then back to happy around tax time?!
NOW, LET’S TALK ABOUT KIMCHI, SHALL WE?
The recipe finally made it on my blog, and the biggest reason is not only ’cause I love kimchi so much, but because I received an overwhelming number of requests in the last few months with the same question: “how do I knowingly make my own kimchi?” – So here it is!
I am also asked a lot, especially in stores when I purchase tofu-how does it, taste, or can you make your own. I never tried naturally making tofu, but maybe I should do a little research and make my own.
But that will wait for a while until then I will enjoy the store-bought. Ok… I was positively off the subject for a bit there, let‘s continue thoughtfully…
What is kimchi?
As I said, Kimchi is a traditional as well as national fermented Korean side dish made of vegetables with a variety of ingredients.
It is a staple of every Korean household, therefore it’s an important part of Korean culture.
Kimchi can be eaten as an accompaniment to almost any meal, and it serves as a side dish with every meal.
There are many different variants of kimchi, that’s why I named it in the title “Napa cabbage”, to be specific what kind of kimchi I am presenting today.
This particular one is called “mak baechu kimchi” because it is chopped into bite-size pieces for quick fermentation, simpler serving, and easy consumption later.
The most popular and recognizable kimchi out of all varieties is made from napa OR Chinese cabbage (baechu)- however, cucumber, daikon or white radish, scallions kimchi, and much more depending on the season are also loved and made by Koreans.
Kimchi can be non-spicy, mild, and very spicy depending on how much chili powder you are using.
The taste of fermented kimchi has a pinch of sourness, slight burn in your mouth from the spiciness, prudent smell, and kimchi should have a crunch when you bite it.
NOTE* Napa cabbage is lighter in color than other Chinese cabbages such as Bok Choy, which is also sometimes called Chinese cabbage.
I can’t wait until my kimchi ferment for a few months, so I can make delicious stews such as Kimchi Jjigae,
Budae Jjigae or use it in my Gourmet Ramen Soup, and of course kimchi pancakes, so good! I hope you will try it and please don’t be intimidated, because it is a simple “labor of love” recipe, full of flavor, nutrition and I must add pure deliciousness.
If you decide to make Korean Fermented Napa Cabbage at home please tag on my social media, or Instagram @SandrasEasyCooking using hashtag #sandraseasycooking. Thank you so much for your love and support!