Unlock the Secret to Authentic Korean Kimchi with These Tips

Vietnamese people have realized the deliciousness and complexity of Korean kimchi and have been trying to re-create it at home. To make sure your homemade kimchi tastes as delicious as the real deal, here are some tips and tricks to help you make perfectly delicious kimchi.


1Choose reforms

Choose fresh cauliflower, thin and green leaves

A cauliflower weighing between 1.5kg and 2kg is most suitable. It is recommended to choose fresh cauliflower with thin and green leaves.

Note: Limit the purchase of cauliflower with thick leaves as the soaking time will be longer and it may not absorb seasonings well, resulting in a less delicious dish.


2Dry the cauliflower

Dry the cauliflower to make the kimchi crispier

Before soaking in salt, it is important to dry the cauliflower. After purchasing, cut the cauliflower in half or into smaller pieces and then dry it.

Note: The drying time may vary depending on the weather. If it’s sunny, dry for 2-3 hours. If it’s not sunny, dry for about 6 hours. The cauliflower leaves should feel soft when touched.

The purpose of drying the cauliflower is to make the kimchi crispier and more flavorful.

3Adjust the seasoning and salt properly

Rub more salt on the white stem, and less salt on the thin leaves to avoid making kimchi too salty

Authentic Korean kimchi is often very spicy and has a strong chili powder aroma. However, if your family is not accustomed to spicy food, you can adjust the spiciness to suit everyone’s taste. It is not necessary to strictly follow the recipe.

Salting the cauliflower is a crucial step. Rub more salt on the white stem and less salt on the thin leaves to avoid making the kimchi too salty.

Then, place the cauliflower in a clean bucket, pour one bucket of water to soak the cauliflower in salt water, and press it with a heavy wooden board for about 5 hours (or 2-3 hours if you have a smaller amount of cauliflower).

After that, take out the cauliflower and rinse it with water 3-4 times to reduce the salty taste. Then, place the cauliflower in a basket to evenly spread the seasoning for marinating the kimchi.

Further reference:


Leave at room temperature for 1 to 2 days, then store in the refrigerator for 1 week

Put the marinated kimchi in a sealed container or tightly wrapped bags. Leave it at room temperature for 1 to 2 days for the kimchi to ferment quickly, then store it in the refrigerator for 1 week.

After 1 week, the marinated kimchi will start to sour and ferment, and you can use it to cook various dishes as desired.

Further reference:

With the above information, we hope to assist you in making a delicious kimchi for your family and friends to enjoy.

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