Receta casera de Kimchi. Esta fermentación de col china, rábano daikon, zanahorias y una mezcla de condimentos ofrece una explosión de sabores que deleitará tus sentidos. Desde el picante del chile rojo hasta el toque fresco del jengibre y el ajo, cada bocado de este kimchi casero es una experiencia deliciosa.
Sigue nuestros sencillos pasos y sorprende a tu paladar con este clásico de la cocina coreana, perfecto para acompañar tus platos favoritos o como ingrediente estelar en nuevas creaciones culinarias. ¡Prepárate para descubrir el auténtico sabor del kimchi hecho en casa!
How to prepare Kimchi
Discover how to make homemade kimchi with our step-by-step recipe. Kimchi, a staple dish in Korean cuisine, is a delicious blend of Chinese cabbage, daikon radish, carrots, and fermented seasonings that offer a unique and spicy flavor. With our easy-to-follow recipe, you'll be able to create your own kimchi at home and enjoy it as a side dish or main ingredient in a variety of dishes. Dare to explore the vibrant flavors of Korean cuisine with our kimchi tutorial!
19
hours2
hours23
kcalIngredients:
1 Large Chinese cabbage (approximately 1.5 kg)
1 Cup of sea salt
1 Cup of water
1 Large daikon radish, peeled and thinly sliced
4 medium carrots, peeled and cut into thin strips
6 scallions, cut into 2-3 inch pieces
1 Cup of cebolleta picada
1/2 Cup of chopped garlic
1/4 Cup of grated fresh ginger
1/2 Cup of red chili flakes (Korean chili)
1/4 Cup of Fish sauce (optional, for a more authentic flavor)
2 Tablespoons of sugar (optional, to balance the acidity)
1 Cup of water (if necessary)
Instructions
- Cut the Chinese cabbage into pieces approximately 2 inches long and place them in a large container. Mix the sea salt with the water and pour over the Chinese cabbage. Let it sit for 1-2 hours, occasionally turning it to ensure all the cabbage is evenly salted. Then rinse the cabbage several times to remove excess salt and drain it well.
- In a large bowl, mix together the daikon radish, carrots, scallions and chopped scallion.
- In another bowl, mix the chopped garlic, grated ginger, red chili flakes, fish sauce (if using), and sugar (if using). Mix these ingredients well to make the seasoning paste.
- Add the seasoning paste to the vegetables and mix everything very well, making sure the vegetables are completely covered with the seasoning paste.
- Transfer the kimchi to clean and sterilized glass jars, pressing down to eliminate any air pockets. If necessary, add a little water to ensure the vegetables are fully covered.
- Cover the jars and let ferment at room temperature for 1-2 days. After that time, try the kimchi. If it's to your liking, refrigerate it to stop the fermentation process. If you prefer a more acidic flavor, let it ferment for a couple more days before refrigerating it.
- And that's it! Now you have your own homemade kimchi to enjoy as a side dish or in a variety of Korean dishes. Remember that the kimchi will continue to ferment slowly in the refrigerator, so consume it within a few weeks to enjoy it at its best.
Utensilios
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Cut table and Knife
Tips
- Calidad de los ingredientes: Use fresh, high-quality ingredients to get the best flavor in your kimchi. The freshness of the vegetables and the quality of the seasonings will influence the final outcome.
- Proporciones de sal: Adjust the amount of salt according to your personal preferences, but remember that salt is important for the fermentation process and the preservation of kimchi. Too much salt can make the kimchi overly salty, so be sure to rinse the cabbage well after salting to remove the excess.
- Fermentation: Fermentation is key to developing the characteristic flavor of kimchi. Let the kimchi ferment at room temperature for at least 1-2 days before refrigerating it. This will allow the flavors to develop and intensify.
- Fermentation control: Durante el proceso de fermentación, es importante controlar la actividad microbiana para evitar la sobrefermentación. Abre los frascos de kimchi periódicamente para liberar el gas acumulado y asegurarte de que el kimchi no se vuelva demasiado ácido o agrio.
- Storage: Una vez que el kimchi esté fermentado según tu gusto, refrigéralo para detener el proceso de fermentación y mantener su frescura. El kimchi seguirá fermentando lentamente en el refrigerador, así que consúmelo dentro de unas pocas semanas para disfrutarlo en su mejor momento.
- Experience: Don't be afraid to experiment with different ingredients and ratios to create your own unique kimchi. You can add ingredients like apples, pears, or seafood to give your kimchi recipe a special touch.
Nutritional information
- Calories 23kcal
- Carbohydrates 4g
- Protein 1g
- Fat 0.5g
- Saturated fat: 0.1g
- Fiber 2g
- Sugar 1g
Kimchi and health benefits
The kimchi recipe, being a fermented food made primarily from vegetables such as Chinese cabbage and daikon radish, offers a range of health benefits. Some of these benefits may include:
- probiotics Kimchi is an excellent source of probiotics, which are beneficial bacteria that can help maintain a healthy balance of microorganisms in the gut. This can improve digestive health and strengthen the immune system.
- fiber The vegetables used in the kimchi recipe, such as Chinese cabbage and carrots, are rich in dietary fiber. Fiber is important for digestive health and can help prevent constipation, promote bowel regularity, and support heart health.
- Vitamins and minerals Kimchi can be a good source of vitamins and minerals, depending on the ingredients used in the recipe. For example, Chinese cabbage is rich in vitamin C, vitamin K, and folate, while daikon radish can provide vitamin C and potassium.
- antioxidants Some of the ingredients used in the kimchi recipe, such as garlic and ginger, are known for their antioxidant properties. Antioxidants can help protect the body's cells from damage caused by free radicals, which may reduce the risk of chronic diseases such as heart disease and cancer.
- Low calories Kimchi is relatively low in calories, making it a healthy option for those looking to control their calorie intake while enjoying a tasty and nutritious food.
Overall, kimchi is a versatile and nutritious food that can benefit health in a variety of ways when incorporated into a balanced and varied diet.
History of Kimchi
Kimchi is a traditional Korean dish that has a rich and long history dating back centuries. Here's a brief history of this iconic recipe:
- Ancient Origins: Although the exact history of kimchi is difficult to trace due to a lack of written records, its origins are believed to date back more than 2,000 years ago on the Korean Peninsula. Ancient Koreans found a way to ferment and preserve vegetables, such as bok choy, to consume during the long, harsh winters.
- Fermentation as a Conservation Method: Kimchi developed as a way to preserve vegetables for long periods without refrigeration. Natural fermentation allowed the vegetables to be preserved for months, which was crucial in an agricultural society where fresh produce was only available during certain times of the year.
- Regional Varieties: Over time, kimchi diversified into different regional varieties throughout Korea. Each region developed its own unique version of kimchi, using local ingredients and specific preparation methods.
- Cultural Importance: Kimchi was not only a staple in the Korean diet but also held great cultural and social importance. It was part of traditional celebrations and rituals, and was considered an essential culinary skill for young women preparing for marriage.
- Global Diffusion: Over time, kimchi has become popular worldwide due to its delicious unique flavor and purported health benefits. It has gained international recognition as a probiotic fermented food that promotes digestive health and strengthens the immune system.
Today, kimchi remains an integral part of Korean cuisine and has gained followers worldwide. It is served as a side dish in a variety of traditional Korean dishes and is also incorporated into modern and fusion dishes, demonstrating its versatility and enduring popularity over time.
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