How to Make Kimchi from a Korean’s Perspective?

How to Make Kimchi from a Korean’s Perspective?

kimchi material

Kimchi is a traditional Korean fermented food and a unique culinary style. It involves salting vegetables and fermenting them to increase their shelf life, flavored with various seasonings. When one refers to “Kimchi” without any modifiers, it typically means the Southern-style napa cabbage kimchi made with hot pepper flakes, which is the most famous variety globally. Besides this spicy and salty Kimchi, there are many other types, including radish Kimchi (Kkakdugi), young radish Kimchi (Chonggak Kimchi), cucumber Kimchi (Oisobagi), and white Kimchi (Baek Kimchi) commonly prepared in Seoul or the northern regions.

The unique aspect of Kimchi is re-seasoning the already salted vegetables, and almost any vegetable can be used in its making. Moreover, if stored in a cool, sealed container, it can be a long-term storage food, lasting for several years.

Furthermore, there are numerous types of Kimchi, with the most well-known being napa cabbage Kimchi, each possessing variations. Each region has its unique recipes and ingredients, making Kimchi a source of local culinary identity.

The History and Evolution of Kimchi

The Origin of Kimchi

  • Three Kingdoms Period: The beginning of ‘Ji’, salted vegetables.
  • Goryeo Dynasty: Usage of various vegetables and seasonings.

Changes during the Joseon Dynasty

  • Introduction of Chili Peppers: Beginning of using red chili powder.
  • Diversification of Seasonings and Recipes: Strong flavors and beautiful colors.

Regional and Seasonal Diversity

  • Coastal vs. Inland: Difference in ingredients.
  • Seasonal Changes: Spring, summer, autumn, and winter Kimchi.

Modern Kimchi

  • Global Recognition: A symbol of Korean culture.
  • Health and Taste: Love for Kimchi in various countries.

kimchi image

Making Kimchi

Ingredients for Napa Cabbage Kimchi (Poggi Kimchi)

  • Napa Cabbage: 1 mesh (3 heads)
  • Green Onions: 1 bunch
  • Radish: 250g
  • Onion: 1/2

Seasonings for Poggi Kimchi

  • Red Pepper Flakes: 5 scoops
  • Kkanari-aekjeot (Fish Sauce): 2 scoops
  • Plum Extract: 2 scoops
  • Shrimp Sauce: 1 scoop
  • Garlic: 1.5 scoops
  • Ginger: 2 tablespoons
  • Sugar: 2 tablespoons
  • Salt: 2 tablespoons
  • Sesame Seeds: 2 tablespoons

For Salting Cabbage

  • Water: 2 cups (400ml)
  • Salt (Important: Sea salt)

For Broth and Rice Flour Paste

  • Water: 5 cups (1000ml)
  • Kelp: 7 pieces
  • Large Anchovies: A handful
  • Goji Berries: A handful
  • Rice Flour: 5 tablespoons

Cooking Process

  1. Prepare the Napa Cabbage: One mesh usually contains 3 heads.
  2. Trimming and Cutting: Remove the outer leaves and cut the cabbage in half deeply. Make another deep cut at 90 degrees about 5cm deep.
  3. Salt Water Preparation: Mix 2 cups of water and 2 cups of salt to prepare the brine.
  4. Salting Cabbage: Put the cabbages in the brine, flipping them occasionally until they reduce in size.
  5. Additional Salting: Lift the cabbage layers and sprinkle salt in between.
  6. Choice of Salt: Avoid Chinese salt that might have a bitter taste.
  7. More Salting: Apply remaining salt on top of the cabbage and press with something heavy. Leave it for 7-10 hours in a cool place, flipping it 3 times.
  8. Prepare the Broth: Boil anchovies, goji berries, and kelp in 5 cups of water for 15 minutes, then cool.
  9. Prepare Rice Flour Paste: Mix rice flour into the strained broth and heat until it thickens.
  10. Wash the Cabbage: Rinse the salted cabbage 5 times and drain.
  11. Prepare Vegetables for Seasoning: Slice radish, onion, green onions, and ginger.
  12. Prepare Seasoning Paste: Mix red pepper flakes, fish sauce, plum extract, shrimp sauce, garlic, ginger, sugar, salt, and sesame seeds.
  13. Seasoning the Cabbage: Spread the seasoning paste between each cabbage leaf.
  14. Final Steps: After applying the seasoning, store the Kimchi in a cool place or a refrigerator to ferment.
  15. MagokGwangjang : a public space located in Seoul, South Korea

You can find more detailed cooking instructions through this link.

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