Easy to make Kimchi in your Instant Pot

KimchiSo, after several efforts I bring to you my husband approved instant pot Kimchi. So, the husband is certainly not Korean. But, as we all know these days, almost everyone is into fermented things. The man has had a perchance for Kimchi for a while. Actually it is one of the only ways I can persuade him to come to my favorite HMart.

As readers of this blog know, I have been trying out different bucket list items. Sourdough starter, then bread, and somewhere in the list Kimchi made its way.

What is Kimchi?

Kimchi to the un-initiated is a fermented spicy Korean cabbage pickle. Made with a handful of ingredients, it is what makes cabbage sexy.

How I made it in the Instant Pot

I first made this over about 8 days, and then learnt to jump start this in the instant pot. Much like the starter, doing kimchi in the instant pot is not instant, but using the yogurt mode you can certainly significantly speed up the time. So, I actually leave the kimchi to ferment using the yogurt mode for 1.5 days – 36 hours. Giving it a good shake in between. What I get from this is the beginnings of a good Kimchi.

As the Kimchi stays in the refrigerator, it ferments more. This is typical of all Kimchi’s which is why there are so many recipes using Kimchi, as the kimchi gets nice and ripe it is used both as a condiment and a seasoning agent. And yes, I have a very good recipe for Kimchi Fried Rice somewhere in the wings. It does look like, I will be lying low from the kitchen the next few days, until the doctor is able to opine on my situation. BTW, if you have tried navigating the medical system during the pandemic let me tell you it is nothing short of crazy. Things seem to be in two buckets – emergency and virtual with absolutely nothing in between.Kimchi

Now back to my kimchi. What I am offering you here is a very basic recipe, using the essentials. I have tried this with both red and white cabbage. Red Cabbage while prettier in appearance does not necessarily result in a better flavor. So, there you have it my friends, here is my kimchi recipe for you.

Kimchi

An honest confession, I do not necessarily eat a lot of plain kimchi, but, I love cooking with it. So, my husband enjoys it until it gets very sour and then I start cooking with it. We all win.

If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.

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Easy to make Kimchi in your Instant Pot

Total Time: 48 hours

Yield: Makes 1 to 2 jars of kimchi

Easy to make Kimchi in your Instant Pot

A crisp and flavorful tasting Kimchi fermented in the instant pot.

Ingredients

  • 1 and 1/2 pounds napa cabbage
  • 1/4 cup kosher salt
  • 3 tablespoons fish sauce
  • 1 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • 2 - 4 tablespoons Gojugaru (Korean red pepper flakes)
  • 8 cherry belle or daikon radishes
  • 3 to 4 scallions

Instructions

  1. Shred the cabbage into 1 inch sized pieces (note, since I tend to use this a lot for cooking, I make it a little smaller)
  2. Wash the cabbage thoroughly and drain in a colander. Place in a large bowl and sprinkle with the salt. Rub the salt lightly to massage into the cabbage. Add enough water to cover the cabbage and set this aside for at least 2 hours.
  3. Rinse the cabbage with fresh water and set it aside on a colander to drain as you prepare the remaining ingredients such as the spice base.
  4. In a mixing bowl add the fish sauce (note, traditionally shrimp paste is used for this, but I more readily have fish sauce on hand and it seems to do the trick), the ginger, garlic, and the Gojugaru.
  5. Cut the radish into thick matchsticks. Cut the scallions into 2 inch pieces.
  6. In a mixing bowl mix together the vegetables, spice paste, and the drained cabbage, radishes, and scallions.
  7. Place this in a clean glass jar with a tight fitting lit.
  8. Place in the instant pot (no water) and set the yogurt setting to 18 hours. If time permits you can occasionally give the jar a good shake.
  9. After 18 hours remove from the instant pot. Leave at room temperature for another day and then store in the refrigerator and use as needed.
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