Mom's Kimchi Recipe | Korean Food 김치 (2024)

FAQs

What ingredient makes kimchi ferment? ›

Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables. The formation of organic acids (primarily lactic and acetic acid) results in an optimum kimchi pH of 4.2. The kimchi fermentation process is very short in comparison to making sauerkraut.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

Allow 1 hour to prepare the kimchi and get it in the fermentation jar. Plus 4 hours waiting while the vegetables salt. It takes 5-10 days to ferment depending on room temperature.

As the kimchi matures, it will take on earthy, tangy notes while the heat of the chiles mellows out. Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer.

The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.

Wash and quarter the cabbage, discard the core and slice across into 2.5 cm strips. Place in a bowl with 2 tbsp sea salt and massage the salt into the leaves. Cover and set aside for 1 hour. Whisk together the chilli paste, vinegar, sugar, crushed garlic, grated ginger and fish sauce.

*The beauty of kimchi is you can use any vegetables you have on hand. They can be either fresh or on the softer side. Here are some of our favourites: nappa cabbage, carrots, green onions, cauliflower and bok choy.

For long-term storage of kimchi, just keep the vegetables submerged in the brine, and watch out for visible fuzzy mold on top. So long as the surface of the kimchi isn't allowed to dry out and grow mold, kimchi does not go bad. In fact, I've aged my own homemade kimchi for two years and it only got better and better.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

The cause of black dots, known as “pepper spot” or “black spec”, is likely to be low light levels, high soil pH, fertilizers high in nitrogen and phosphorus, and harvesting & storage conditions. Regardless of the cause, our scientists confirmed that the cabbage leaves with “Black Specs” are perfectly safe to eat.

What makes kimchi go bad? ›

Yes, kimchi can go "bad" in the usual ways, like if it is contaminated and grows mold. But "bad" can come down to a matter of preference.

Stand it in a cool, dark place until it starts to ferment (48-72 hours), then refrigerate. Though the kimchi will be tasty after 24 hours, it will be better in a week and at its prime in 2 weeks and still good for up to a month, though it will become funkier as time passes.

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

Store kimchi in dark area away from sun and let ferment, maintaining an ambient temperature between 55°F (13°C) and 75°F (24°C) for 3 days; check mixture daily for signs of gas formation (this is a good sign).

Early history

The pickling of vegetables was an ideal method, prior to refrigerators, that helped to preserve the lifespan of foods. In Korea, kimchi was made during the winter by fermenting vegetables, and burying it in the ground in traditional brown ceramic pots called onggi.

Cooked kimchi is commonly eaten with Korean meat (the zip cuts through fatty pork belly beautifully) or lightly boiled tofu (another delicious study in contrasts), but it can also work well in anything that needs a boost of acidity without the crunch and sourness of raw kimchi: a burger or hot dog topping, inside a ...

As a way of preserving the harvest just before winter, Koreans would first salt then tightly pack their cabbages into large clay urns, burying them underground to avoid the frost. The resulting fermented product took on a delicious flavour, and Kimchi began bubbling up across the whole country.

In Korea, Kimchi was traditionally made during the winter months by fermenting vegetables and burying it underground in big brown ceramic pots called Onggi. The labour-intensive process allowed for a lot of family bonding time.