Sure, you can go to the grocery and get around a pound of kimchi for around 4 bucks, but it lacks the crunch that a homemade kimchi has. Because this recipe makes so much, its great to throw into a mason jar and share with friends. Kimchi is such a versatile side that can elevate so many different dishes. Put some in your omelet, top a bulgogi beef bowl, or whip up some kimchi pancakes! Of course, you can always just eat it right out the jar too.
What is Kimchi?
Kimchi is a Korean cooking staple. It’s fermented and salted vegetables that is made up of Napa cabbage, radish, onions, ginger, and garlic. For this recipe, I used Daikon radish because of its high liquid content. I wanted to be able to use the liquid from the kimchi for my kimchi pancake batter. Kimchi has been around for over a thousand years so you know it is good!
Health Benefits
According to Healthline the lacto-fermentation process that kimchi undergoes makes it particularly unique. Fermented foods not only have an extended shelf life but also an enhanced taste and aroma.
Fermentation occurs when a starch or sugar is converted into an alcohol or acid by organisms like yeast, mold, or bacteria.
Lacto-fermentation uses the bacterium Lactobacillus to break sugars down into lactic acid, which gives kimchi its characteristic sourness.
When taken as a supplement, this bacterium may offer several benefits, including treating conditions like hay fever and certain types of diarrhea.
Fermentation also creates an environment that allows other friendly bacteria to thrive and multiply. These include probiotics, which are live microorganisms that offer health benefits when consumed in large amounts.
In fact, they’re linked to the prevention and treatment of several conditions, including: certain types of cancer, the common cold, constipation, gastrointestinal health, heart health, mental health, and skin conditions.
Key Kimchi Components
To make a truly authentic kimchi you need 3 key components:
- Gochugaru aka red chili powder
- Napa cabbage
- Fermentation
Now, out of these three the two that are non-negotiable are the gochugaru and the fermentation. Gochugaru helps the fermentation process and cannot be substituted for something like Sriracha or chili paste. It just won’t work. The fermentation provides the sour pungent flavor kimchi is known for so you need both to give it the right flavor. If you can’t find Napa cabbage, you won’t be able to claim your kimchi is authentic, but I have found green cabbage with work in a pinch.