Homemade Kimchi

AJI-NO-MOTO® Umami Seasoning

Ingredients

  • 1/4 kilo (250g) Chinese cabbage, cut into 4, lengthwise
  • 1 1/2 tsps. (3.75g) Salt, coarse
  • 1 Liter (1000ml) Water
Kimchi paste:
  • 2 Tbsps. (30ml) Water
  • 1 tsp. (2g) Rice flour
  • 1 tsp. (3.75g) Garlic, minced
  • 1/2 tsp. (1.75g) Ginger, minced
  • 1 1/2 tsps. (7.5g) Sugar
  • 1/4 pack (1.2g) AJI-NO-MOTO® Umami Seasoning
  • 1 1/2 tsps. (3.75ml) Fish sauce
  • 2 Tbsps. (18.75g) Korean red pepper flakes
  • 2 tsps. (10g) Gochujang (Korean Chili Paste)
  • 1/2 cup (37.5g) Radish, chopped
  • 1/2 cup (15g) Onion leeks, chopped

Procedure

  1. RUB & RINSE. Prepare kimchi by rubbing salt on the leaves, mostly on the thick white part of the Chinese cabbage. Leave it for at least 1 hour to soften. Wash the excess salt with water then set aside.
  2. SIMMER. To make the kimchi paste, combine water, rice flour, garlic, ginger, sugar, AJI-NO-MOTO®, fish sauce, Korean red chili flakes, and gochujang in a saucepan. Mix and simmer until slightly thick. Remove from the heat then add radish and onion leeks. Mix well.
  3. COAT & FERMENT. Coat the kimchi paste on to the cabbage starting from the roots up to the leaves. Make sure to coat it evenly. Place in a plastic or glass container with a lid (do not fully close). Let it ferment at room temperature for 24-72 hours.
  4. SERVE. Slice kimchi into bite-size pieces then transfer to a small plate. Serve and enjoy!

Cooking Tips

You'll know that the kimchi is fermenting if the kimchi liquid contains bubbles and there is a strong sour smell. The longer the fermentation, the more sour its taste.

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Array
ajinomoto cooking_time  Cooking Time: 5 minutes minutes ajinomoto prep_time  Preparation: 2 hours minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1/2 cup (60g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
33.4
Carbohydrates (g)
6.0
Proteins (g)
1.4
Fat (g)
0.5
Dietary Fiber (g)
1.4
Calcium (mg)
71.5
Iron (mg)
0.8
Sodium (mg)
381.5

Good to Know Nutrition Facts

Kimchi contains probiotics (good bacteria) and prebiotics (fiber) that both help maintain a healthy gut.
Reduced Sodium by 33%.
Original Sodium content: 2 tsps. (10ml) Fish sauce

Ratings

 5/5 (1)