Did you know that sauerkraut is also a fermented type of cabbage? Learn about the differences between kimchi and sauerkraut here! Kimchi Ingredients

Umami Swaps. More traditional kimchi recipes use salted shrimp (along with fish sauce) to achieve that wonderful umami it is known for, but it can be hard to find. There’s no substitution for Korean chili flakes. If you use a different type of chili flakes or chili powder, you will alter the flavor vastly — and you could end up with something that is spicy beyond your imagination! I use Korean Chili Flakes called “ Gochugaru” in this recipe vs. Korean fermented Chili Paste called “ Gochujang“. MOLD If your cabbage leaf that is holding the kimchi down, happens to mold, just remove it, wipe out the rim of the jar as best you can, and replace it with a fresh one. Basically, if cabbage touches air here, it will mold, so after each use, press the kimchi down under the brine.Kimchi is a type of fermented food that originates from Korea. Kimchi’s name varies depending on the main vegetables used. Here, you will find my best napa cabbage kimchi recipe made in pogi kimchi (whole cabbage kimchi) style. I usually make it with 5 – 10 heads (pogi) of cabbages at a time because we eat it every day. Also, I provide regular supply to my grown-up children. Both my mother and mother-in-law did that for us for a long time, so I am gladly continuing the tradition.

Dissolve the coarse salt in the water (16 cups) in a large bowl. Dip the napa cabbage in the saltwater one at a time and transfer it onto a tray for further salting. The shrimp sauce you mentioned almost sounds like thin belachan to me. Belachan is quite strong to add as it is without being cooked to kimchi since it has very potent smell. Although Lee Kum Kee shrimp sauce looks thinner and maybe less potent? I am not sure.Mix well to coat the cabbage with the seasoning paste. (Wear kitchen rubber gloves to protect your hands from getting stained or smelly.) Wash your hands well before every time you touch the ingredients. Wash supplies with hot water. Clean is key with any fermentation!

Taste: It’s a fermented dish. It’s sour,some what spicy, umami, and tangy. The flavor will change as it ferments more. Many people ask if they can use regular old chili flakes- yes, but they are much spicier!!! Gochugaru is fruitier and less spicy, so you can use more and get more flavor. You could try subbing dried Arbol Chilies if you absolutely can’t get the Korean Chili flakes– or even use fresh red chilies to make the paste. MASSAGE: Scoop the paste over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated. As someone who was born & raised in Korea, I can’t imagine substituting Korean ingredients for kimchi, even though I can for other Korean dishes. There are two main stages to making homemade kimchi. In the first, you salt brine the cabbage to kill off any bad bacteria and release moisture. In the second stage, the good Lactobacillus bacteria take over and convert all the sugars into lactic acids. Let’s get into it!Kimchi Sauce Swaps. Gochugaru is pretty essential, but you can use gochujang instead, which is a Korean fermented chili paste. Try it with both. Flavor: Good kimchi should have a well-balanced flavor that is tangy, spicy, and slightly sweet. The flavors should be strong, but not overpowering. Incorporate Smoked Fish Sauce: Substitute regular fish sauce with smoked fish sauce to add a smoky nuance to the sauce. It can be done by smoking the fish sauce over wood chips, like cherry or oak, at low temperature. The smoky flavor can add an intriguing dimension to the sauce. Garlic: You only have to be in the general vicinity of kimchi to know it contains garlic. That smell 😅 Just be sure not to add too much garlic, as it can cause the kimchi to become bitter.

Saeujeot is typically found at a large Korean grocer, either in the fridge or freezer section. General Asian grocers or small Korean grocers may not carry it if demand is low. If you can’t find saeujeot, you can substitute it with Korean fish sauce. Q4. What can I do to veganize a kimchi recipe? Cooling the Paste: Ensure that the paste has sufficiently cooled before combining it with other ingredients to avoid any unwanted reactions, such as cooking the raw shrimp. Shelf Life: Due to the inclusion of raw shrimp, the sauce should be used within a few days, typically 3-5, to ensure freshness.

Ginger: Ginger brings a fresh flavor while contributing to the fermentation (like it does in kombucha!) Makes 8 x 40g portions | Takes 10 mins plus 2 hrs soaking, about 3 days fermenting and 2 weeks in the fridge