Recipe: Kimchi (포기김치)

Kimchi

Kimchi varies widely depending on the forms, kind of ingredients, and preparation method. According to research, only on the basis of the main ingredients used, Kimchi comes in 187 different categories. There are 25 types of cabbage Kimchi, 54 types of Kimchi, 10 types of cucumber Kimchi, 54 types of Kimchi with other vegetables, 5 types of seafood Kimchi, and 21 other types of Kimchi made with a variety of other ingredients.

Kimchi Ingredients

Chinese cabbage

   Chinese cabbage is one of the most important basic ingredients used in Kimchi. It retains rich vitamins, minerals, and other nutrients that have medicinal qualities.

White Radish

   Radish is mostly made of water. Radish roots are rich in vitamin C. It also holds the digestive enzyme, diastase, which promotes digestion when served uncooked.

Chili peppers

   Capsaicin within chili peppers is responsible for the hot flavor of Kimchi. It raises the body’s metabolism, which results in burning fat. Thus, Kimchi prevents the accumulation of fat in the human body.

Garlic

   Garlic quickens secreting digestive juice and stimulates the nerve system, promoting the circulation of blood.

Ginger

   Ginger is about 80% water and is rich in minerals. Ginger has certain pungent flavor and a spicy taste due to ginger one. It is also low in calories.

Pickled seafood

   Fermented pickled seafood accelerates the ripening of Kimchi while, at the same time, heightening the content of amino acids, contributing to both taste and nutrition.

Salt

   When cabbage is soaked in salt water, salt penetrates the vegetables by osmotic reaction. The osmotic pressure reduces the size of the cabbage creating a permeable environment for microorganisms, enzymes, and organic substances in the vegetables to react together and activate the lactic acid for better fermentation.

Recipe (Baechu Kimchi)

Ingredients

Chinese cabbage 30kg or 10 heads

Coarse salt 3kg or 19cups

White radishes 4.5kg or 3

Thin green onions 400g or 1 bundle

Mustard leaves 1kg or 1 bundle

Minari (Korean parsley) 600g or 2 bundles

Green onion 400g or ½ lengths

Garlic 400g or 10 bulbs

Ginger 100g or 3 roots

Red chili pepper powder 800g or 10 cups

Warm water 2 cups

Pickled shrimp 250g or 1 cup

Picked anchovies 200g or 1 cup

Fresh oysters 200g or 1 cup

Fresh shrimp 300g or 2 cups

Table salt

Sugar

Direction

►Salting the cabbages

     Wash and trim the cabbage. Cut each cabbage into halves or into quarters lengthwise. Make brine water with coarse salt, leaving some for later use. Dip the divided cabbage sections in the salted water. Take them out and sprinkle the remaining coarse salt around their stems. Pile the salt cabbage in a big jar with the sliced surface facing up. Make sure that all sections are well salted by turning them upside down after letting them stand for 5hours.

►Making the stuffing

   Trim and slice the white radishes and mix them well with soaked red chili pepper powder water until the peppery red tint is set. And season with salt. Mix radish with chopped garlic, ginger, pickled shrimp, and fresh ground shrimp. Add minari, mustard leaves, thin green onion, and green onion. Mix again gently. Check the taste and season with salt and sugar if needed. Lastly, add the oysters into the mixture and toss it well.

►Stuffing and Fermenting

   Place the stuffing into a large bowl. Pack the stuffing between the cabbage leaves. Bundle each stuffed cabbage section with outer leaves. Pile the cabbage sections in a container with the sliced surface facing up. Press hard. Pack them up 4/5 height of the container and cover the top with left over cabbage leaves. Allow to ferment at 3~10°C. Sprinkle salt sufficiently on the top of the completed Kimchi for long-term storage.