Not-Quite-Authentic Kimchi
I developed this recipe after moving back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive. Nearby restaurants also lacked the characteristic funk of true kimchi. So I created a version using readily available ingredients from my local and most American grocery stores. It may not be authentic, but it's a delicious alternative to store-bought kimchi. The process takes about 3 hours of prep, plus a 5-day (or longer) fermentation period, but it's worth the effort. And while you're at it, why not break a few kimchi conventions? Try it on toast with peanut butter—you won't regret it.
I developed this recipe after moving back home to Malaysia, where the nearest Korean grocery store is a 40-minute drive. Nearby restaurants also lacked the characteristic funk of true kimchi. So I created a version using readily available ingredients from my local and most American grocery stores. It may not be authentic, but it's a delicious alternative to store-bought kimchi. The process takes about 3 hours of prep, plus a 5-day (or longer) fermentation period, but it's worth the effort. And while you're at it, why not break a few kimchi conventions? Try it on toast with peanut butter—you won't regret it.
- 2 cups water
- 1 carrot
- 1/4 cup fish sauce
- 1/4 cup kosher salt
- 1 small yellow onion
- 1 whole napa cabbage (2-3 pounds)
- 1 1/2 tablespoons glutinous/thai rice flour (regular rice flour als
- 1 cup chili flakes or more depending on how spicy you want it
- 10 cloves of garlic
- 1 thumb-sized knob of ginger
- 1.5 tablespoons brown sugar
- 1/2 a daikon radish
- 3-5 scallions
- Carbohydrate 22.9284816877236 g
- Cholesterol 0 mg
- Fat 0.296293333977612 g
- Fiber 1.7220000036034 g
- Protein 2.61914667287303 g
- Saturated Fat 0.0392113333962436 g
- Serving Size 1 1 Serving (319g)
- Sodium 6719.46775258113 mg
- Sugar 21.2064816841202 g
- Trans Fat 0.089693333530273 g
- Calories 98 calories
Step-by-step
- Slice the cabbage into quarters.
- Wash the cabbage quarters and salt them well, sprinkling salt between each layer.
- Place in a deep bowl and let sit for at least 2 hours or overnight, flipping halfway.
- Wash and rinse the cabbage thoroughly, squeezing out excess water.
- Slice/julienne the carrot and radish into roughly 3-inch matchsticks. Slice scallions to the same length.
- Finely mince the garlic, ginger, and onion.
- Mix glutinous rice flour, brown sugar, and water in a small pot. Bring to a boil and simmer for 10 minutes, stirring often. Cool and strain.
- Add garlic, ginger, onion, fish sauce, and chili flakes to the paste. Mix well. Add carrots, radishes, and scallions; mix until incorporated.
- Spread the kimchi paste onto each cabbage quarter, getting it between each leaf.
- Fold cabbage quarters in half lengthwise and store in an airtight jar.
- Ferment in a cool, dark place for 3-7 days.
- After fermentation, taste and adjust. Transfer to an airtight container for refrigeration.
My Not-Quite-Authentic Kimchi Journey
As a busy professional woman, finding time to cook is always a challenge. But there's something so satisfying about creating something from scratch, especially when it involves delicious food with a bit of a cultural twist. My love affair with kimchi began during a trip to Seoul. The vibrant flavors, the satisfying crunch, the slight tang—it was an explosion of taste that immediately captured my palate. I craved that authentic kimchi experience long after I returned home. But here in Malaysia, authentic Korean ingredients are surprisingly hard to come by. Forget about the bustling markets of Seoul, the nearest store carrying those specialized items was a significant distance away, making a regular kimchi fix a major logistical hurdle.
The local Korean restaurants didn't quite hit the mark either. Something was always missing – that distinctive fermented funk, the perfect balance of spicy and sweet. So, I took matters into my own hands and embarked on a mission to create my own version, adapting to the readily available ingredients here in Malaysia and making it accessible for others with similar challenges, especially in the West. This journey turned into an exciting experiment, a fusion of Korean culinary tradition and my own kitchen creativity. The result? A recipe that isn’t strictly authentic but retains the essence of kimchi, a delicious compromise that satisfies my craving and hopefully will yours too.
The process itself is a testament to the beauty of fermented foods. The transformation from simple ingredients into something complex and flavorful is mesmerizing. There's something deeply satisfying about watching the cabbage slowly morph, taking on that characteristic kimchi tang and a vibrant color, hinting at the spicy, savory experience to come. Though it requires a bit of patience (the waiting is the hardest part!), the result makes it undeniably worthwhile. I found myself excitedly checking on the progress every day, a small thrill of anticipation each time I opened the jar, peering at the bubbling kimchi, its color changing slowly over days, its fragrance growing stronger. It was a journey of transformation, not just for the cabbage but for my appreciation of food and cooking itself.
Beyond the taste, this endeavor also became a personal exploration. It’s a connection to a different culture, a nod to a culinary tradition that I adore, adapted to fit my own life and circumstances. The process allows me to bring a piece of Korea into my own Malaysian kitchen, a fusion of flavors and cultures that resonates deeply with my own identity as a global citizen.
My unconventional Kimchi adventures
Now, here's where I get a bit heretical. Because this kimchi is already a departure from the pure tradition, I decided to push the boundaries even further. Traditional kimchi pairing aside, I found myself experimenting with unexpected combinations – a rebellious twist, you might say. And believe it or not, the result was surprisingly delicious. Who knew that kimchi would pair so well with the rich creaminess of peanut butter on a toasted slice of sourdough bread? It’s a surprisingly delightful combination, a perfect balance of spicy, fermented goodness and nutty sweetness that will shock your taste buds in the best way. The spicy kick from the kimchi dances on your tongue, and the sweet peanut butter adds a contrasting softness. The toast, whether it’s hearty rye or crusty sourdough, provides the perfect sturdy vehicle for these exciting flavors.
This recipe is more than just a recipe; it is a testament to adaptability, to embracing the unexpected, and to the joy of culinary experimentation. It’s a journey that reflects my own life’s path, navigating the challenges of living abroad and finding creative ways to make a piece of home wherever I am. So, go ahead and embark on your own kimchi adventure, whether it's a strictly traditional preparation or a fun, unconventional twist. Embrace the process, savor the results, and discover the magic of fermented goodness.
