Traditional Kimchi

Have you ever heard of Kimchi? Kimchi (김치) is a traditional Korean dish in which vegetables are pickled and fermented by adding salt. It is a very old recipe that is an important part of the Korean diet. Initially, it was simply made to preserve vegetables by adding salt, but over time many different varieties of it developed. Now hundreds of types of kimchi are made in Korea.

Why is kimchi famous?

In the last few years, kimchi has become popular around the world, especially due to its health benefits. It is considered a probiotic food, full of beneficial bacteria for the body. It is rich in antioxidant properties, helps prevent cancer, and is believed to be helpful in slowing down the aging process.

What is Baechu Kimchi?

The main ingredient in this recipe is Baechu (배추), Napa Cabbage, so it is called Baechu Kimchi. When it is shaped as a whole cabbage, it is also called Pogi Kimchi (포기김치). “Pogi” in Korean means the “head” or the whole part of a vegetable.

Kimchi making tradition in Korea

Korea has a special festival called “Kimjang” (김장) to prepare kimchi for winter. It is usually celebrated at the beginning of winter, when every household makes a large amount of kimchi. Some families prepare it with more than 100 heads of cabbage! It is a group activity, with neighbors and relatives helping each other.

My family also has this tradition. I often make 5 to 10 heads of kimchi at a time because our family eats it every day. Also, I send kimchi to my children on a regular basis, just like my mother and mother-in-law did for us.

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How to Eat Kimchi

Kimchi is very important in Korean cuisine. There are many dishes that are made with kimchi, such as kimchi stew (jjigae), kimchi dumplings (mandu), kimchi pancakes (jeon), and kimchi fried rice. When kimchi is properly fermented, it becomes even more delicious to use in these dishes.

How to Choose a Good Napa Cabbage?

If you want to get a good baechu (Napa cabbage), look for a medium or large cabbage that is about 5 to 5.5 pounds. The white part of a good cabbage should be straight and not too thick, and the inner leaves should be light yellow. It is even better if the outer leaves are light green.

What kind of salt to use for kimchi?

Korean coarse sea salt (천일염, Cheonilyeom) is best for kimchi. It is minimally processed and has a mild and natural flavor. In Korean it is called “gulgeum-sogaeum” (굵은소금), which means “coarse salt”.

If you don’t have Korean sea salt, you can use table salt, but reduce the amount by 1/4 as it is saltier.

Kimchi spices and seasonings

The taste of kimchi depends on the spices you add. In Korean homes, each family has their own kimchi recipe, which varies according to their regional tastes.

Here are some ingredients you need to make good kimchi:

• Gochugru (고추가루) – This is Korean red pepper powder that gives kimchi its distinctive color and spiciness.
• Garlic and ginger – These help give kimchi a deeper flavor.
• Salted seafood (젓갈, Jeotgal) – Certain seafood ingredients are added to speed up the fermentation of kimchi. The most common are:
• Saeujeot (새우젓) – This is made by brining small shrimp in salt.
• Myulchi Aekjeot (멸치액젓) – This is fish sauce made from anchovies.
• Rice flour (Chapssal Garu, 찹쌀가루) – This thickens the kimchi seasoning and helps with fermentation.
  If you want to make vegan kimchi, you can skip the seafood ingredients and use soy sauce.

How to make kimchi

Cut cabbage and apply salt

• Cut the cabbage in the middle and cut it into 4 pieces.
• Dissolve 1/2 cup of salt in 5 cups of water and dip the cabbage in it.
• Now take the remaining salt and apply it well on the white thick part of the cabbage.
• Leave it like this for 6 to 8 hours and keep turning it after every 2-3 hours.
• When the leaves become a little flexible, wash it thoroughly 3 times and then keep the water aside.

Prepare kimchi masala

• Add rice flour to 1/2 cup of water or dashima broth (seagrass soup) and cook on low flame till it becomes a thin paste.
• Add gochugaru, garlic, ginger, salted shrimp and fish sauce to it.
• Chop carrots or Korean radish finely and add it to this mixture.
• Add chopped green onions and mix everything well.

Spice the cabbage

• Apply the seasoning evenly on each cabbage leaf, especially on the white part.
• Then fold the cabbage and place it in a large jar or airtight container.
• Leave some space in the container, as the kimchi may expand a little during fermentation.

Fermentation process

• Leave the kimchi at room temperature for 1-2 days so that it can ferment.
• Then put it in the fridge. After about 2 weeks, its real taste will start coming out and it can be eaten for months.

In conclusion

Kimchi is a delicious, healthy, and traditional Korean dish, which is slowly being liked all over the world. You can eat it alone or enjoy it with Korean BBQ, rice, or noodles.

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