Briefings Magazine

Making Kimchi

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Korean cuisine has swept the world with its complex flavors and rich history. But no dish is complete without kimchi, a staple made with salty fermented vegetables. While cabbage is often the primary ingredient, the options are endless.

  1. Chop and combine cabbage or other veggies (beets, carrots, radishes). Coat mixture with salt and massage until moisture is released. Let sit one hour. Rinse.
  2. Prepare kimchi paste. Dissolve rice flour and sugar in water (1:8 ratio) over low heat. Let cool. Add other ingredients, such as fish sauce, garlic, ginger, Korean chili pepper, lime juice, and scallions.
  3. Mix cabbage with paste in airtight containers, making sure vegetables are fully submerged. Let ferment at room temperature (from 3 to 30 days) before moving to the fridge. Check frequently, opening lid to allow airflow.
  4. Experiment with vegetables, pastes, and fermentation techniques. The longer the ferment stage, the more complex and sour the flavor.

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