Kimchi is a traditional Korean food that is made from radish, vegetables, salted fish, red pepper powder and pickled cabbage. It is not only the representative food of Korea, but it is also recognized as one of the world’s top five healthiest foods. Today, let’s learn how to make Kimchi.
How do you make Kimchi?
1. Materials needed
To make Kimchi, you need 1 cabbage, salt water ( 250g of salt, 2 litres of water), 400g of radish, 100g of chives, 1/2 cup of red pepper (powdered), 3 tablespoons of salted shrimp, 2 tablespoons of sugar, 1 tablespoon of minced garlic and 2 teaspoons of minced ginger
2. Making the Kimchi sauce
Add garlic, ginger, salted shrimp, and sugar, mix the ingredients well, then add chives and mix them to make the sauce.
- Remove the outside leaves from the cabbage and cut it into bite-sized pieces.
- Prepare salted water (for making the pickled cabbage) in a large bowl.
Put the cabbage in salt water and leave it in there to marinade over night
- Rinse the cabbage well in cold water about 3 times
- Wash the skin of the radish clean and chop it with the scallions.
- Add red pepper powder to the radish and mix well until it turns red.
- Put the sauce on top of the cabbage.
- Roll the cabbage up with the outer leaves of the cabbage
to prevent the sauce from escaping.
Let it stand at room temperature for 6 hours to 1 day, then refrigerate it.
Type of Kimchi
There are many types of kimchi. How exactly it is prepared varies greatly, depending on the region or the available main ingredients.
Here are 3 representative types of Kimchi that have a history of more than 1,000 years.
This Kimchi, which is made with light green cucumber, is similar in texture to crunchy cucumber. Usually, it is cut into three or four pieces with the seasoning being put inside.
Green onion kimchi
The green onion kimchi tastes even better on top of Samgyeopsal. If it’s overcooked, it’s good to fry it with pork belly. Before you eat the green onion kimchi, you should let it sit it for a longer time, like gat kimchi, to improve its taste.
Kkakdugi is another form of Kimchi made from Radishes. Radishes can be easily found on most korean markets (and probably also in your nearby supermarket 🙂 ). But especially those made in the fall are sweeter and harder than other seasons, making them the best to create Kkakdugi with. Kkakdugi is delicious even if it is just eaten, but it goes well with hot soup dishes. When you make kkakdugi, you have to make the seasoning a bit stronger! This is to ensure that this particular form of Kimchi tastes better when cooked fully.
Thanks for reading! Are you interested in other recipes? Why not check out our article on Chinese street food next?