Different restaurants serve different types of kimchi, most common being kimchi made from nappa cabbage. It is flavourful, spicy and sour (due to the fermentation duration) and you can eat it cold. I love freshly made kimchi because it is not sour and once you learn to make your own kimchi, you won't ever buy commercial ones again!
The recipe I am sharing today is adapted from Maangchi, my favourite korean food recipe site. It is called emergency kimchi (yangbaechu kimchi) because you can make this really quickly but I find that taste is definitely not compromised in the process.
1 kg nappa cabbage
3 tbsp salt
6-8 cloves garlic
1 carrot (I used mid-sized)
1 packet spring onions
4 tbsp hot pepper flakes
1 tbsp sugar
5 tbsp fish sauce
1. Chop up cabbage into bite sized pieces and wash thoroughly. Season evenly with salt, rubbing salt with the cabbage and add in water. Leave to stand for 30 minutes.
2. Mince garlic, and shred carrots into thin strips. Cut spring onions into smaller sections, about 3cm long.
3. Rinse cabbage thoroughly and squeeze out all water. Leave aside whilst preparing kimchi seasoning
4. Prepare the kimchi seasoning by mixing hot pepper flakes, sugar and fish sauce together
5. Add in carrot, spring onion and garlic and mix well
6. Add in cabbage in 3 batches, mixing well after each addition
7. Taste and season more whenever neccessary. If you like it really spicy, add in more hot pepper flakes and if you want it saltier, add in more fish sauce.
8. Store in an air-tight container and squeeze out as much air as possible when packing in the kimchi
Wear a disposable glove when mixing the kimchi for convenience and easier mixing
There is no definite expiry date for kimchi. The longer you store, the more sour it gets due to fermentation. However, it is best to consume them in within a month