How to Prepare Kimchi

One of the most popular Korean dish that is adored by many, even not Koreans, is Kimchi. It mostly served as side dish that suits a lot of main dishes. Kimchi has been invented by the Koreans to serve as food provisions during the winter time. It’s a fermented Chinese pechay which can be stored for several months without turning stale. At present, it has become the majority’s favourite because of its distinctive sour taste and of course its health benefits.

Making Kimchi is not in any way difficult. Just gather all the important ingredients and materials, follow the enumerated steps, and in no time you will be enjoying your own home made Kimchi.

Ingredients:

• 45 ml salt (pickling)
• 1500 ml water
• 1 kg Chinese Cabbage
• 6 Pieces scallions - slivered
• 1 ½ tablespoon ginger – minced
• 30 ml hot pepper- dried
• 5 ml sugar

Materials:

• Large bowl ( with cover)
• Colander
• Small bowl
• Spoon
• Spatula
• Freezer bag
• 2-quart jar with cover
• Knife
• Chopping board

1. Gather all the needed materials and ingredients.
2. Get the Chinese cabbage and wash under running water.
3. Place it in a colander and let it dry.
4. Prepare the other necessary spices to be added. Wash and slivered the scallions. Peel, wash and finely minced the fresh ginger.
5. Mix the water and salt in a small bowl to dissolve, you may use a spoon. This serves as your brine.
6. Get your dried cabbage and place it in a large bowl. Pour over your brine. Let it sit for 12 hours. Make sure to cover the bowl so as not to contaminate the preparation.
7. After 12 hours, drain the mixture separating the cabbage from the brine. Don’t discard the brine because it will be used later.
8. Add the slivered scallions, minced ginger, hot pepper and sugar to the cabbage preparation. Mix them all together with a spatula.
9. Obtain the 2-quart jar and pack the cabbage mixture, include all the added spices. Place a a freezer bag into the mouth of the jar. Pour then the remaining brine to cover the cabbage mixture.
10. Carefully seal the jar and leave it for 3-6 days or until the desired sourness has been achieved. This will allow your Kimchi to ferment. Make sure to place it in a cool area.
11. Open the sealed jar and take away the brine bag. Discard it. Replace the cover then you may now store your own kimchi in the refrigerator. It can be stored for months.

Special Considerations:

The temperature where you store the Kimchi during fermentation must not be higher than 68 Fahrenheit.

The 2-quart jar must be clean so as not to destroy the fermentation process.

You may contact your local Korean community to ask for more advice and tips to perfect your own Kimchi.

You may also follow this recipe using other vegetables. You may use turnips, watermelon rinds, peppers and mint leaves. You may also apply this to a raw fish preparation.