Lovely Claire's Note:
Usually described as pickled or fermented cabbage; it makes use of the kind of cabbage we call "wombok" in the Philippines, or some call it Chinese pechay. In Baguio City, where I've lived for several years, "kimchi" has been a zesty & nutritious side dish to mostly fried Filipino food in the summer capital (i.e Baguio City) ... where the weather is cool, & it's spicy quality can be best enjoyed. It is also in Baguio City that many Koreans choose to live & study college. This recipe is taken from the Pyongyang Metro(http://kimchi.pyongyang-metro.com/.
My Private Note
Units: US | Metric
- 1Sang Mi’s classic kim chi recipe calls for two Chinese cabbages. (This is kind of a stupid name for a Korean recipe, but that’s what they’re called.) Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Don’t get too carried away while doing this.
- 2Now that we have lots of little bits of cabbage, it’s time to salt them. Place the cabbage in a clean plastic bag or equivalent (with no holes) and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.
- 3To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary.
- 4Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix inches You may also add half an onion, finely diced, if you wish. You can also omit any of these ingredients (if, say, you’re allergic to garlic or hate ginger).
- 5It is also recommended to add kim chi sauce. This is the only ingredient that you can’t always buy at a non-Korean supermarket. (You might prefer not to know what’s in it.) There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful — that’s 15 milliliters. This bottle contains 500 ml. Even for kim chi addicts, that’s a lot of kim chi. Kimchi will work without the sauce, but it helps things along.
- 6Add the chili powder. Unsurprisingly, the best chili powder for kim chi can be found at a Korean grocery store, which has a bright red color. It is possible to use other kinds of chili powder, or puréed or thinly sliced chili peppers if this is unavailable. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar.
- 7Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn’t seem dark enough, add more chili powder. It’s a good idea to wear gloves while doing this. (Safety goggles optional.) Koreans use special kim chi gloves.
- 8This can be done as a cooperative effort. In fact, it’s a smart idea if you want to avoid carpal-tunnel syndrome. Squishing cabbage can be hard work.
- 9You can make kim chi from many other vegetables. This batch of kakk du gi is made of cubed white radish, prepared in the same way as cabbage kim chi.
- 10Put the containers aside for three or four days in a cool location. No snacking. After that, store it in the refrigerator.
- 11Finally the kim chi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favorite Korean recipes. If you don’t have a favorite Korean recipe, get one. Like I say, it makes a great stir fry. Someone wrote in to tell me he puts it on hamburgers.
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Nutritional Facts for Kimchi
Serving Size: 1 (24 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 28.5
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 4884.3 mg
- Total Carbohydrate 6.2 g
- Dietary Fiber 1.5 g
- Sugars 3.6 g
- Protein 0.6 g
The following items or measurements are not included: