The Ingredients

There are several different types of ingredients that one can put into their kimchi. The following are the basic ingredients you need to make kimchi. While each family has their own method of making kimchi and adds additional ingredients to make it their own, the following seven ingredients are the only thing you need for the most basic kimchi.

1. The Vegetable
2. Salt
3. Red Pepper Powder
4. Garlic
5. Ginger
6. Green Onion aka Scallion
   
7. Sugar

1. The Vegetable:

Most people are familiar with Napa cabbage kimchi but there are lots of other vegetables that can be used in making kimchi including Korean radish, cucumbers, green onions, bok choi, watercress, etc. Traditionally, Koreans would make a certain type of kimchi based on the season and availability of the vegetable. Today, most vegetables are available year round so the only requirement is that the vegetable be fresh.

2. The Salt:

Traditionally, sea salt is used to both salt and season the vegetable. Table salt or Kosher salt can also be used. However, in most of our recipes we opted to use Kosher salt because its more readily available than sea salt. Also, table salt tends to have a metallic taste that doesn’t seem to be present in Kosher salt. All three types can be used but we recommend Kosher salt.

3. Red Pepper Powder:

Red pepper powder is the most important ingredient next to the vegetable. A good red pepper powder makes your kimchi not only taste better but look better. Please note that the red pepper powder you use in kimchi is not the same you find in your local supermarket and pizzeria. While similar to Korean red pepper powder, Italian red pepper powder utilizes the seeds and does not grind the pepper into a fine powder.

It would be best to grow, and grind your own red pepper powder. Of course, if you don’t have the time, devotion, deseeding minions, etc., we would recommend going to your local Korean market and getting the prepackaged kind.

When you go to your local Korean market, you will probably have to walk through the isles and search for the dry ingredient section. There are several brands you can choose from so it won’t be that hard to find. At larger Korean markets, an entire isle can be devoted solely to red pepper powder.

Depending on your needs, the pepper is packed in small 8 ounce shakers to large bags weighing up to a pound. (I would recommend buying more than you need and keeping the rest in the freezer in an air tight container.) The important thing is to find a red pepper powder that is made in Korea. Take your time and read the packaging. Red pepper powder made in other countries tend to be overly spicy and very dark in color while the powders made in Korea generally seem to be of better quality. The flakes should not be noticeably big nor should the powder be too fine.

As a personal note, using poor quality red pepper powder has resulted in a product that is fire red.

4, 5, 6. Garlic, Ginger, Green Onion

The three G's as we call it. These three ingredients are easy to find at any store. Just make sure they are fresh and make sure garlic and ginger are minced fine because everything in kimchi is raw, and nothing is worse than biting into a horribly raw and bitter chunk of ginger.

7. Sugar

We used granulated sugar in every recipe we used. Although there are different types of sugar out there, granulated sugar like kosher salt is easy to find and consistent in flavor. Also, many health consicous Koreans use ground up sweet onion or Korean pear instead of sugar.

The Other Ingredients:

You will notice that we didn't list fish sauce, salted shrimp or rice flour in the basic 7 ingredients. These three ingredients are commonly used in kimchi but not necessary.

8. Fish Sauce

Fish sauce is derived from a small fish, typically an anchovy or squid that is salted and then stored for nearly a year. The liquid that accumulates throughout this period is then distilled for a clear fish liquid. The smell is distinct and flavor salty and savory.

One of the most popular fish sauces on the market is the Three Crabs Vietnamese fish sauce sold in various markets. This is the brand we used in our kimchi recipes since it has a great taste and is easily available, but please note that Three Crabs adds fructose and hydrolyzed wheat protein to their fish sauce.

Almost all brands will work but keep in mind that the salt content can differ from one brand to another. Also like Three Crabs, many companies add additional ingredients so make sure to read the labels.

9. Salted Shrimp

While many kimchi makers use fish sauce in their dishes, many others use salted shrimp. Found in the refrigerator section in your local Korean market, it consists of very small shrimp that is intensely salted. While it comes in small jars, it can be used to make several batches of kimchi.

The reason an animal product like shrimp or fish is frequently used in kimchi is because it encourages the fermentation process and adds an additional depth of flavor to kimchi.

10. Rice Flour

Rice flour is usually used when making large batches of kimchi. The flour is mixed with water and boiled in order to create a glue-like consistency. Once cooled, the ingredients are added to the glue to make a paste. The purpose of adding rice flour is to ensure that every ingredient is well incorporated. Also, the rice flour mellows the raw taste of the ingredients.

11. MISC

There are numerous different types of kimchi and ways to make it. Some add additional vegetables like carrots or seafood like raw oysters. Once you get the fundamentals of kimchi making down, you will realize there are endless possible methods to making kimchi.