Kimchi is a very popular dish in Korea, Koreans love kimchi in everything from breakfast to dinner , no meal is complete without Kimchi.Kimchi is basically a fermented cabbage which is no less than a superfood.Rich in antioxidants and probiotic it’s perfect for your gut.Want to add a mix of detox to your daily diet , include kimchi.As you can see I have covered the top of the mason jar with some cabbage leaves to avoid air from coming in.The trick to perfect kimchi is even salting of the cabbage. Cut you clean cabbage into bite sized pieces and salt it. Don’t use table salt , I would recommend kosher salt.
Preparing kimchi would require you to clean your cabbage several times before you can even start.I washed mine thrice and then after soaking in the brine solution cleaned 5 more times.You don’t want to eat dirty cabbage and cabbage carries a lot of mud and germs so make sure you clean it well before proceeding to the fermentation process.Here is how my Kimchi looked on Day 1.Now I made this recipe ahead of time so that I can show you how kimchi looks after its ready to it.If you like it fresh you can go ahead and prepare fresh but if you want that sourness and tartness after fermenting it you go to wait for at least a couple of days.
I store my kimchi in the refrigerator, it will get sour faster if you keep it out but for me I want it to ferment slowly so I don’t keep it out.Also fair warning it will make your entire kitchen smell of kimchi.Now after about 4 days my kimchi looks like it has more juice as the cabbage after being kept in the brine and spice has exuded water and fermentation is on like crazy.You also need to daily open the jar of kimchi to let the gases escape or else your mason jar might burst open💥 After having tempted(read motivated) you enough let’s go over the ingredients so that we can start with the recipe.
Hope you enjoyed reading, do try out the recipe and share your experiences in comments below.