How to Master the Art of Preparing Perfectly Fermented Canned Kimchi- A Step-by-Step Guide

How to Prepare Canned Kimchi

Kimchi, a traditional Korean dish, is a spicy and fermented vegetable dish that is not only delicious but also packed with health benefits. One of the best ways to enjoy kimchi is by canning it, which allows for longer shelf life and convenient storage. If you’re interested in learning how to prepare canned kimchi, follow these simple steps to create your own batch of this flavorful condiment.

Ingredients

Before you start preparing canned kimchi, gather the following ingredients:

– 2 pounds of napa cabbage (baechu)
– 1 cup of salt
– 1 cup of water
– 1 cup of Korean rice flour (makgeolli powder)
– 1 cup of water
– 2 tablespoons of ginger, minced
– 4 cloves of garlic, minced
– 1/4 cup of Korean red pepper flakes (gochugaru)
– 2 tablespoons of Korean soy sauce (soy sauce)
– 1 tablespoon of sugar
– 1 teaspoon of fish sauce (optional)
– 1 teaspoon of Korean sesame oil

Step 1: Prepare the Cabbage

1. Start by cutting the napa cabbage into halves and then into quarters.
2. In a large bowl, dissolve the salt in the water to create a brine.
3. Place the cabbage pieces in the brine and let them soak for about 1-2 hours. This process will help soften the cabbage and draw out excess water.

Step 2: Prepare the Kimchi Paste

1. In a separate bowl, mix the minced ginger, garlic, Korean red pepper flakes, soy sauce, sugar, fish sauce (if using), and Korean sesame oil.
2. In a small saucepan, bring the rice flour and water to a boil, stirring constantly to prevent lumps from forming.
3. Once the mixture has thickened, remove it from heat and let it cool down to room temperature.

Step 3: Assemble the Kimchi

1. Rinse the salted cabbage under cold water to remove excess salt and drain them well.
2. Gently squeeze the cabbage to remove any excess water.
3. Place the cabbage in a large mixing bowl and add the cooled rice flour mixture to the cabbage.
4. Using your hands, gently mix the cabbage and the paste together until the cabbage is evenly coated with the paste.

Step 4: Pack the Kimchi into Jars

1. Sterilize your canning jars and lids by boiling them in water for about 10 minutes.
2. Fill the jars with the kimchi, leaving about 1/2 inch of headspace at the top.
3. Wipe the rim of the jar with a clean cloth to remove any residue, then place the lid on top.
4. Process the jars in a boiling water bath for 10 minutes to ensure proper canning.

Step 5: Store and Enjoy

1. Allow the jars to cool on a wire rack for several hours.
2. Once cooled, check the seals by pressing on the center of the lids. If they don’t pop up, your kimchi is properly sealed.
3. Store the canned kimchi in a cool, dark place for at least 1-2 weeks before enjoying. The flavor will continue to develop as the kimchi ages.

By following these steps, you’ll be able to prepare your own canned kimchi, which you can enjoy throughout the year. Happy canning!