Chinese cabbage kimchi
4 servings
30 minutes
Kimchi made from napa cabbage is an iconic dish of Korean cuisine filled with vibrant flavors and deep history. Its roots go back to ancient times when fermentation helped preserve vegetables for winter. Today, kimchi is not just a side dish but a symbol of Korean culture. Its taste is a harmony of spiciness, sweetness, and tanginess thanks to ginger, garlic, and pear. The fermentation process makes the cabbage rich and crunchy while its aroma intensifies over time. Kimchi pairs perfectly with rice, meat dishes, and soups adding umami and depth to them. The longer it is stored, the richer the flavor becomes and the tradition of its consumption is passed down through generations. It is not just food; it is a living heritage of the Korean people embodying their hospitality and passion for rich flavors.
1
Peel and chop the pear, ginger, and garlic. Place in a blender, add salt, and blend to a paste consistency.
- Pears: 0.5 piece
- Ginger root: 1 piece
- Garlic: 4 cloves
- Coarse salt: 2 tablespoons
2
Transfer to a large bowl and add the Beijing cabbage, daikon, and shallots. Mix with your hands to ensure all ingredients are well combined and the cabbage releases its juice.
- Chinese cabbage: 900 g
- Daikon: 0.5 piece
- Shallots: 4 heads
3
Continue to knead the cabbage by hand until it releases enough juice to fully submerge the entire mixture (check the liquid level by pressing the mixture to the bottom of the bowl).
4
Place the cabbage in a pot or large jar and cover it with the juice obtained. Put a plate with a weight on the surface of the cabbage (this can be a jar filled with beans or water). Cover the pot or jar with cheesecloth and secure it with a rubber band.
5
Let it sit at room temperature for 5-7 days for the cabbage to ferment (the longer the cabbage ferments, the richer its flavor becomes), then cool it down.
6
Can be prepared in advance: kimchi can be made 6 months before consumption. Store in the refrigerator.