This post is about making kimchi. Why waste time and mess up your kitchen making it when you can buy it?
- Quality and Taste Control: Well, you get to control the ingredients first and foremost, which allows you to make kimchi that suits your taste preferences and dietary preferences; we like our kimchi spicy and free of MSG and sodium benzoate. Kimchi is good for you, but commercially prepared varieties can be less healthy due to the ingredients (high sodium, preservatives, and MSG).
- It’s Fun and Easy: It’s also fun and not as difficult as you think; invite your friends over and make kimchi! I took a class at Whole Foods which helped a lot and gave me confidence to keep making kimchi. I won’t lie; I have been scared to get sick from home fermented kimchi, kraut, and kombucha, but so far that has not happened.
I have made about 4 batches now, and each one gets better due to learning about what worked and what didn’t. A crucial component is how the vegetables are chopped; this will affect the taste and how the kimchi absorbs the flavors during the fermentation phase. While some recipes recommend cubing daikon and carrots, it’s better to cut them into matchsticks for traditional kimchi. I use my faithful mandoline-styled vegetable grater, procured in Vietnam for this task.
There are 3 stages in the kimchi process: brining, seasoning, and fermenting. Compared to making pickles or sauerkraut, kimchi is easy, quick, and doesn’t require a lot of equipment. All you need is a a bit of time (about 1 hour of active prep time), a big bowl, a few jars, the ingredients used in the recipe (see below), and a bit of space.
A great resource is Lauryn Chun’s “Kimchi Cookbook” as it goes into detail about the process, has different types of kimchi for you try, and ideas on how to incorporate kimchi into your cooking.
On its own, or with a beer, kimchi is a great food to add to your diet for the taste and health benefits.