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Kimchi: Truly Asian

Asia is probably one the most visited continents in the world. There are so many countries that share ancient traditions and culture: some are eccentric and some are just mind blowing. Not to mention the exotic dishes such chicken feet, grilled pork blood, fried intestines and aged egg. It may sound ridiculous and disgusting but these are delicious and some are known to be aphrodisiacs. Not to worry because the following recipe is mouthwatering, scrumptious and non-exotic, as long as you can handle the heat.

Kimchi is a Korean traditional accompaniment. Back in the old days, the Koreans were used to salting fish and vegetables, due to the fact that fishing and farming were the main source of livelihood. Kimchi started out as a fermented vegetable, with no pepper or spices, it is a lot similar to Germany’s Sauerkraut or the Philippines Atchara. The red pepper was later introduced in 1592 when the Japanese invaded Korea, but it was used popularly in the recipe until more or less 200 years after.

Although Kimchi cabbage or the jeotgukji is the most popular type of Kimchi known around the globe, there are two more kinds of Kimchi. The diced radish kimchi or the kkakdugi and the water kimchi also known as the dongchimi. The ingredients used are mostly the same with a slight difference with the protein and the vegetable that is used in the recipe. The procedure stays the same.

The best thing about Kimchi is that it stays tasteful or even better in long periods of time for as long as it is kept in a cool place and covered tightly. During the cold season Koreans used to keep their kimchi in jars and bury them to the ground as some sort of refrigeration and best fermentation.

You will need the following:

  • 1 pound Napa Cabbage
  • ½ cup Rock Salt (Kosher Salt)
  • 12 cups water (or more)
  • 2 pcs Daikon Radish
  • 4 medium Scallions
  • 1 cup Korean red pepper powder
  • 1/4 cup fish sauce
  • 1/4 cup peeled ginger
  • 10 garlic cloves (peeled)
  • 1 teaspoon Korean salted shrimp
  • 2 table spoon granulated sugar
  • Green onion leaf

kim-chi-cabbage
Follow These Steps:

  1. Wash the Cabbages, cut it in quarters lengthwise and throw away the root end. In a large bowl fully submerge the cabbage in cold water, add the salt making sure that it is fully mixed. Leave it for at least 3-4 hours or until the cabbage can be bend without breaking.
  2. Blend the following ginger, scallions, garlic, and salted shrimp. Blend together until liquefied.
  3. Place the Korean red pepper powder, fish sauce, sugar, 1-2 cups of water and liquefied spice. Mix until all ingredients are incorporated.
  4. Add the Daikon radish, onion leaf, and Napa cabbage in the bowl, mix well until the vegetables are fully coated.
  5. Transfer the mixture to a container, preferable a glass jar that has a tight lid.

Allow the Kim Chi to ferment for at least 2 days. There are two option for this, refrigeration will allow fermentation to take in slowly, and leaving it in room temperature will make it quicker.

Sara McConnell
 

My name is Sara McConnell. My main job is a chef and I am currently working in a 3-star-hotel. There are not many things to describe me, except the hobby of cooking and the sharing cooking experience as well. This is the largest motivation for me to setup this blog. I do hope to get acquainted with someone having the same hobby as well as learn more about cooking tips along with new recipes from you....