Kimchi Recipe - Dumpling Connection (2023)

October 27, 2020 by karen le 0 Comment(s)

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Kimchi, the national food of South Korea. Served as a side dish at almost every meal, it’s an indispensable part of the country’s diet. Although you can buy kimchi at the store, most Korean’s make it at home. Try your hand at it with our authentic homemade kimchi recipe!

A Little Bit About Kimchi

Kimchi Recipe - Dumpling Connection (2)

Kimchi isn’t limited to only fermented Napa cabbage. Kimchi is actually a collective term for vegetable dishes that have been salted, seasoned, and fermented. The history of kimchi goes back to ancient times. Originating from pickled vegetables, there are now hundreds of kimchi varieties in Korea. The most popular kinds being Napa cabbage (of course), radish and cucumber.

Kimchi works as a side dish for other Asian cuisines as well. Try making this kimchi recipe alongside with our recipe.

Kimchi is so important in Korean culture that they have an annual event all about it. During the summer and spring months, kimchi is made fresh from seasonal vegetables. For one month, starting from the 10th lunar month of the year, Korean households make their own authentic kimchi recipe in large quantities in preparation for wintertime. This time of the year is also known as Gimjang.

Starting out as a necessity, making kimchi during Gimjang has become more a social bonding ritual. Many families, relatives and neighbours will get together to make kimchi together.

Brining the Cabbage

The first step in making an authentic kimchi recipe is to soak the cabbage leaves in salt brine. It’s a very essential step for a couple of reasons. The salt in the brine will kill any harmful bacteria on the cabbage leaves and leave room for good bacteria to grow during the fermentation process that gives every kimchi recipe its distinct tangy taste.

Brining the cabbage also draws water out from the cell walls of the leaves. This aids in preservation later and further enhances the flavour of the kimchi. It also allows the sauce to penetrate the cabbage better.

Health Benefits of Kimchi

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In recent years, kimchi has gained popularity globally as a healthy probiotic food. Because kimchi is fermented, like yogurt, it contains “healthy bacteria” called lactobacilli that aids in the digestion process of your body. Another amazing by-product of its fermentation process is the probiotics can also fight off various infections. This useful lactic acid bacteria also has excellent anti-oxidation, -cancer and -ageing properties.

(Video) King-size kimchi dumplings (Kimchi-Wangmandu: 김치왕만두)

Kimchi is known to lower cholesterol levels as well. The garlic used in kimchi recipes contains allicin and selenium, both of which are helpful in decreasing the cholesterol reserves in the body. By reducing cholesterol, kimchi also indirectly decreases the chance of strokes and other cardiovascular diseases.

Facilitating healthy body development and clear vision is another health benefit of this kimchi recipe. A 100g serving of kimchi has 18 percent of your daily dose of vitamin A. Vitamin A is essential for body development, especially in children and embryos. It’s also an antioxidant that can help rid the body of free radicals that cause cancer and maintain healthy eyesight.

Read more about the different health benefits in this article.

These health benefits are all reasons to try this authentic kimchi recipe out today! Now let’s start this recipe!

Kimchi Recipe - Dumpling Connection (4)

Print Recipe

Authentic Kimchi Recipe

Kimchi, the national food of South Korea. Served as a side dish at almost every meal, it’s an indispensable part of the country’s diet. Although you can buy kimchi at the store, most Korean’s make it at home. Try your hand at it with our authentic homemade kimchi recipe!

Prep Time1 hr

Resting Time3 hrs

Course: Side Dish

Cuisine: Korean

Keyword: Cabbage, kimchi, Korean, Side Dish

(Video) Kimchi Mandu (Dumplings) 🥟 Recipe

Servings: 1 Big Jar

Ingredients

  • 1 large Napa cabbage ~5-6 lbs
  • 1 cup coarse sea salt
  • 5 cups water
  • 1 lb Korean radish
  • ¼ Korean pear
  • 3-4 stalks scallion

Seasoning

  • 1 tbsp glutinous rice powder
  • ½ cup Korean red chilli pepper flakes gochugaru
  • ¼ cup salted fermented shrimp saeujeot
  • 3 tbsp fish sauce
  • 6-7 cloves garlic
  • 1-inch knob ginger

Instructions

Brining

  • Cut the cabbage in half lengthwise starting from the harder white part. Stop at the green area and carefully use your hands to separate the cabbage in half. This will keep more of the leaves intact. Then half it the same way again lengthwise to make quarters. Remove the hard stem from each piece and then cut each quarter into thirds. Separate the pieces and leaves. You can also opt to leave the cabbage in quarters.

    (Video) Korean Dumplings Recipe | Kimchi Pork Mandu | Pan Fried Dumplings | Dumpling Sauce Recipe

  • In a large bowl, dissolve 1 cup of salt in 5 cups of water to create a brine. Thoroughly bathe the cabbage pieces in the brine for 2 to 3 hours. Make sure all the leaves are covered. Top with water if needed. Rotate the bottom pieces to the top every hour.

  • While the cabbage pieces are sitting in the brine, create the sauce.

Making the Sauce

  • Mix the rice powder with ½ cup of water and simmer over low heat, stirring occasionally until it thickens to a thin paste. Remove from heat and let it cool.

  • Then peel rinse the garlic and ginger. Grate the ginger into a food processor and toss in the garlic cloves and salted fermented shrimp in as well. Turn on the food processor and combine the ingredients.

  • After, add in the rice powder paste and the remaining seasoning ingredients to the food processor. Mix well. If you do not have a food processor, you can mince everything by hand and mix the ingredients together in a bowl.

Mixing

  • Peel the pear and radish and then chop them both into matchsticks. Prepare the scallions and then slice them diagonally into roughly 1-inch long pieces. Put the pear, radish and scallion into a large bowl and then scoop the sauce in as well. Make sure your bowl will be large enough to add in the cabbage later.

  • Put some gloves and toss to mix the ingredients together with your hands.

  • The cabbage should be ready by now. The hard white parts of the cabbage should be flexible now. Drain them and add to the radish and sauce mix.

  • Mix the ingredients together, evenly coating everything in the sauce. Taste a little bit. It should be a little too salty to eat as is. Feel free to add more salt, salted shrimp, fish sauce or Korean pepper flakes to your taste. If it’s too salty, adding sugar can balance it out.

Fermenting

  • After everything is mixed together well, put them all into the airtight jar. Really cram the kimchi into the jar to remove any air pockets. Make sure to scrape any leftover sauce into the jar as well.

  • Once all the kimchi is inside the jar, put the lid on the container and leave it out at room temperature for 24 hours, depending on the weather and how fast you want your kimchi to ferment. Then, store the kimchi in the fridge. 12 hours is recommended during hot summer days. Enjoy your homemade kimchi!

    Note: Kimchi can also be eaten fresh and unfermented! Also, note that the longer you let it sit in the fridge afterwards, the more fermented the kimchi will taste. The full flavours of the kimchi normally come out after being stored in the fridge for 1 to 2 weeks.

    (Video) BATTLE KIMCHI - GERMANY VS. KOREA | VEGAN KIMCHI RECIPE INCLUDED!

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FAQs

Is kimchi Chinese or Japanese? ›

"Kimchi is a traditional Korean dish that originated over 3,000 years ago. The tradition of making kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation.

What is the national dish of South Korea? ›

Kimchi is traditionally made by adding a paste of chilli, garlic and fish sauce to salted cabbage, and allowing it to ferment - sometimes for several months, or even years. It has a distinctive sharp-sour smell and a robust, spicy flavour, which varies between each batch, and each family recipe.

Why is kimchi buried in the ground? ›

In traditional preparation, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months. There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient.

Is kimchi Korean or Thai? ›

Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid bacteria.

What country is kimchi most popular? ›

The national dish of Korea, kimchi is a made of vegetables such as napa cabbage, radish and scallion, though a wide variety of peppers and seasonings can be added to influence the complex flavors.

What country owns kimchi? ›

"Kimchi is South Korea's national dish, not only because Koreans consume it for nearly every meal, but also it is the most well-known Korean food in the world -- many Westerners still cannot distinguish gimbap from sushi, but can recognize that kimchi is from Korea," says Elaine Chung, a lecturer in Chinese Studies at ...

What nationality eats kimchi? ›

As a staple food in Korean cuisine, it is eaten as a side dish with almost every Korean meal. There are hundreds of different types of kimchi made with different vegetables as the main ingredients.

Is kimchi healthy or not? ›

Kimchi is full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Kimchi is also an excellent source of: Vitamin A. Vitamin C.

What is BTS Favourite food? ›

Hence, it is no surprise that one of his favorite Korean dishes to eat is Kimchi Fried Rice. He has mentioned this fact during various BTS interviews. Kimchi fried rice is very similar to ordinary fried rice.

What's Korea's favorite food? ›

Kimchi is a traditional soup that is considered the national food. Thanks to the health benefits, this country's iconic food is also loved by many people around the world. Admittedly, there are many Kimchi-based foods in Korea. Kimchi jjigae is a stew based on kimchi.

What happens if you ferment kimchi for too long? ›

Even in the fridge, if fermented long enough, your kimchi will gradually become sour. It's better to make a smaller batch than a big batch if you don't like the sour tang. I find that the taste of sour kimchi is best if used for cooking, instead of on its own as a side dish.

What happens if you dont salt kimchi? ›

The saltiness decreases during the fermentation process. If there is too much salt, the napa cabbage will lose the sweet taste. If there is too little, your kimchi will taste really bland. Also, if it's not brined long enough, it can taste bitter or rot instead of being properly fermented.

Can you ferment kimchi for months? ›

If you choose fermentation, you'll know that it's ready to eat once it starts to smell and taste sour — or when small bubbles begin to move through the jar. After fermentation, you can refrigerate your kimchi for up to 1 year. It will continue to ferment but at a slower rate due to the cool temperature.

What is the real taste of kimchi? ›

The main flavor notes you'll find in kimchi include sour, spicy, and umami. The flavor will also vary depending on the vegetables you choose, the length of fermentation, and the amount of salt or sugar used. Because kimchi is a fermented dish, its most prominent flavor is typically sour.

What is kimchi called in India? ›

Similarly to kimchi, aachar or pickles is made with a variety of chopped vegetables that are fermented in edible oils and Indian spices.

What animal is kimchi? ›

Traditional kimchi typically includes fish sauce or dried shrimp, creating tangy, pungent brine, but you can make a vegan version of this popular banchan dish with red miso paste. The result is a bright, umami-rich pickled side dish made without animal products.

Who eats the most kimchi? ›

Kimchi is a representative side dish that cannot be missed at the table of Koreans. Koreans consume almost two million tons of kimchi every year. In the country, there is a tradition of making kimchi before winter to preserve it until summer when fresh vegetables are supplied.

Who normally eats kimchi? ›

Many Koreans eat kimchi every day if not at every meal! You get the picture? It is a great side dish that accompanies many Korean meals. In it's simplest form, one can eat their meal purely with steamed rice and kimchi.

What is the main ingredient in kimchi? ›

Kimchi / Kimchee (김치) is a traditional Korean side dish made from fermented cabbage, radish, or cucumber. It is often categorized by the main vegetable ingredient used to make it. Kimchi is a staple food in Korean cuisine.

What is the real name of kimchi? ›

Sang-Young Shin (Korean: 신상영; born August 8, 1987), known professionally as Kim Chi, is a Korean-American drag queen, artist, entrepreneur, and television personality best known for competing on the eighth season of RuPaul's Drag Race.

Why is kimchi called kimchi? ›

Kimchi is a Korean word which has its roots in the ancient form of the language, starting out in the 6th century as chimchae, with the literal meaning 'soaked vegetables'. This was later modified to jimchi en route to the current form kimchi, with kimchee and gimchi as common variants in spelling.

How do Koreans eat kimchi? ›

The traditional way to eat kimchi is simply as a side dish — in Korea, no meal is complete without at least one serving of the stuff. A humble bowl of steaming white rice, some meat, a side of kimchi, and you're sorted.

Can you eat kimchi daily? ›

How Often Should You Eat Kimchi. In order for the benefits of kimchi to be effective, probiotics and beneficial bacteria need to be consumed regularly. Regular can mean a lot of different things to everyone so more specifically, it is recommended that one serving (100g) of kimchi is consumed daily.

How old is the oldest kimchi? ›

An ever-changing dish that emerged out of pure necessity around 4000 years ago, the bridge over troubled waters in snowy, bitterly cold winters that saw no availability of food – kimchi is a sacred, foundational keystone in the Korean cuisine.

How long does kimchi last? ›

The shelf life of many store-bought kimchi brands is around eight months to a year. But, rely on your common sense. If you see any mold, toss it. If the smell changes from the usual expected sourness and pungency, to the point of being unpleasant, it may be time to get rid of it and buy more or start a new batch.

Does kimchi burn belly fat? ›

During each diet phase, the subjects consumed either fresh or fermented kimchi. Anthropometric data showed significant decreases in body weight, body mass index, and body fat in both groups, and the fermented kimchi group showed a significant decrease in the waist-hip ratio and fasting blood glucose.

Is kimchi full of bacteria? ›

Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic lactic acid bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation.

Is BTS eat meat? ›

They share their love for Bulgogi, which is a beef or pork dish, that is first marinated and then grilled on a barbecue.

Who eats a lot in BTS? ›

Each BTS member has unique and interesting food habits! RM has a sweet tooth and loves eating Jajangmyeon, Suga loves garlic in all his meals, J-Hope enjoys his Kimchi fried rice and Jin loves his steak a lot! The maknae line of BTS are big foodies as well.

Is BTS vegetarian? ›

Is anybody from BTS vegan or vegetarian? Unless someone has changed their diet drastically from the beginning of December 2021, none of the guys are vegetarian or vegan. During their VLives after the PTD concert in LA Hobi, RM, and JK all had steak, Jimin and Tae had chicken.

What time is breakfast in South Korea? ›

Finding Korean Breakfast Restaurants

Sometimes it can mean they open as early as 6:00am. Generally, the exact time will be on the door and look like this: 6시 (6:00), 7시 (7:00), or 8시 (8:00).

Is Ramen Japanese or Korean? ›

Ramen (/ˈrɑːmən/) (拉麺, ラーメン or らーめん, rāmen, IPA: [ɾaꜜːmeɴ]) is a Japanese noodle dish. It consists of Chinese-style wheat noodles (or 中華麺, chūkamen) served in a broth; common flavors are soy sauce and miso, with typical toppings including sliced pork (chāshū), nori (dried seaweed), menma (bamboo shoots), and scallions.

What is Korea's famous appetizer? ›

Gimmari (Fried Seaweed Roll)

Gimmari is a delicious and popular Korean street food, and I'm here to show you how to make it at home! This easy-to-follow recipe will have you deep frying seaweed rolls to perfection in no time. Serve with Korean spicy rice cakes (tteokbokki) for a delicious and authentic meal!

What is the national fruit of Korea? ›

List of national fruits
CountryCommon nameScientific name
South KoreaAsian PearPyrus pyrifolia
Sri LankaJackfruitArtocarpus heterophyllus
ThailandMangosteenGarcinia mangostana
United Arab EmiratesDatesPhoenix dactylifera
34 more rows

What is the most eaten fruit in Korea? ›

The most popular fruit in Korea is said to be the red apple. Apples are also one of the most important fruits in Korean culture, often given as gifts in decorative boxes and eaten during celebrations. Apples are expensive in Korea as they are domestically grown which makes them a generous gift.

Is sushi Korean or Japanese? ›

Today's sushi is most often associated with Japanese culture, though the many variations of sushi can actually be traced to numerous countries and cultures including Japanese, Korean, and Chinese.

Should kimchi be refrigerated while fermenting? ›

Kimchi should be stored in the fridge as chilling is the only thing that keeps its level of fermentation (i.e. the activity of those happy little probiotics) slowed down. If you leave kimchi outside of the fridge, over time it will become over-fermented and won't taste so great anymore.

Can kimchi still ferment in the fridge? ›

While it is common practice to store at room temperature at first, if you don't feel comfortable doing so, it's perfectly fine to ferment your kimchi in the fridge. In fact, factory-produced kimchi in Korea is kept at a constant 4 degrees celsius - the temperature of your fridge.

Can you take kimchi out of fridge to ferment? ›

YES! Whether you have store-bought kimchi or made your own kimchi, you can take Kimchi out of the refrigerator at any time and let it ripen or sour further.

Does kimchi need sugar? ›

Kimchi is a traditional Korean dish made with salted fermented vegetables. It typically contains cabbage and seasonings like sugar, salt, onions, garlic, ginger, and chili peppers.

Should kimchi be rinsed? ›

d. Rinse cabbage pieces 3 to 4 times with cold water to rinse away the salt, then place in a colander to drain out excess water from the cabbage for at least 30 minutes.

How long should kimchi ferment? ›

Fermentation time depends on desired taste

While you can start eating your kimchi as soon as it is made, Korean Bapsang says it takes about two weeks for the flavor to fully mature. Even after two weeks, you can leave your kimchi in the refrigerator and it will continue to ferment and develop its flavors.

Why are there black dots on my kimchi? ›

There are black spots in my Kimchi

These are a cosmetic defect of the Napa cabbage called pepper spots, you might not have noticed them when you bought the cabbage but it's perfectly safe to eat and they don't effect the taste.

Does kimchi taste better with age? ›

When it starts to taste good, nice and sour, we put it in the fridge to slow the fermentation so it stays at our desired level longer. When kimchi gets particularly sour, we use it in Kimchi fried rice and Kimchi jjigae. Old kimchi works really well in both recipes.

How do I know if my kimchi is bad? ›

How to Tell if Kimchi Is Bad?
  1. Mold. You can find mold in the form of white film on the surface most often if the veggies weren't fully submerged in the liquid. ...
  2. An off smell. Kimchi smells sour, but if yours takes on a different aroma, it's likely no good.
  3. Bad taste.
12 Jul 2021

What is the most popular kimchi? ›

The “OG” Baechu-Kimchi (Napa Cabbage Kimchi)

The Michael Jordan of kimchi, this is the most popular type of kimchi. Baechu-Kimchi, or Napa Cabbage Kimchi, is so famous that if you ask for kimchi, people will assume you are referring to this kind.

What kind of kimchi is healthiest? ›

Fresh and fermented kimchi are both low in calories and may boost weight loss ( 49 ). A 4-week study in 22 people with excess weight found that eating fresh or fermented kimchi helped reduce body weight, body mass index (BMI), and body fat. Additionally, the fermented variety decreased blood sugar levels ( 50 ).

What type of kimchi is best? ›

Baechu Kimchi

Baechu is perhaps one of the most popular types of kimchi. It is made from Napa cabbage and can be very time-consuming to create (via Serious Eats).

Is eating kimchi daily healthy? ›

How Often Should You Eat Kimchi. In order for the benefits of kimchi to be effective, probiotics and beneficial bacteria need to be consumed regularly. Regular can mean a lot of different things to everyone so more specifically, it is recommended that one serving (100g) of kimchi is consumed daily.

Is kimchi Vietnamese or Korean? ›

Kimchi (/ˈkɪmtʃiː/; Korean: 김치, romanized: gimchi, IPA: [kim.tɕʰi]), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish.

When should you not eat kimchi? ›

When prepared properly and refrigerated, it can last up to 6 months. Nonetheless, you should never eat kimchi that smells off or has visible mold. If you're ever unsure whether your dish is safe to eat, it's best to toss it out.

What are the cons of eating kimchi? ›

Are there any drawbacks to eating kimchi? The most common—and expected—drawback is that kimchi is spicy. The taste alone could be a deterrent, but also if spicy foods ignite your acid reflux, that's another con to eating kimchi.

Which is better kefir or kimchi? ›

The winner? Kefir, and by a long shot. It clocked in significantly higher than the rest with a whopping 27.7 billion CFU per 1 cup serving. Other heavyweights are yogurt and kimchi at 3.6 billion CFU per 1 cup serving and 2.6 billion CFU per ½ cup serving, respectively.

Is kimchi healthier than sauerkraut? ›

Kimchi is healthier than sauerkraut due to its higher probiotic content and increased nutrients.

Should kimchi be crunchy or soft? ›

It should be salty, pleasantly sour and a bit crunchy with its flavours melding together harmoniously. When fermented to your liking, replace the burping lid with a normal covering and store it in the fridge.

Is kimchi good on an empty stomach? ›

Fermented foods are typically fine to eat on an empty stomach since they help to support digestion,” Greenfield says.

Is it cheaper to make or buy kimchi? ›

Financially, making kimchi at home makes good sense, especially if you make it in bulk. A typical 15-ounce jar of kimchi costs about $8.99, which is about 60 cents per serving. However, if you make a gallon at home, your cost is about $15.66 and averages out to 12 cents a serving [source: The Kitchn].

Should you eat kimchi hot or cold? ›

Is kimchi hot or cold? Kimchi can be eaten cold, straight out of the container or cooked into dishes, like this fried rice and served hot.

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