How to Make Easy Kimchi
Like blueberries and broccoli, Kimchi has been recognized one of the healthiest foods on earth. It is known for its ability to aid in digestion and keep a healthy balance of bacteria in the digestive system. Kimchi is vegetable based and it is high in fiber, vitamins, and minerals yet low in calories. It also contains lactobacillus, the same kind of bacteria present on cultured milk. Health Magazine named Kimchi one of the 5 healthiest foods in the world. But there are some misconceptions about Kimchi. People always think that Kimchi is some kind of “rotten” food. My first reaction when I first tasted kimchi was to spit it out, not to mention I was dining with Korean colleagues in a Korean restaurant. I managed to chew it, swallow it, and say, “This is not that bad,” even though I didn’t like it at all. Nowadays, I eat Kimchi regularly. It’s definitely a kind of food that you have to get used to before you start loving it. Kimchi is, technically, fermented cabbage, but it is also much more than that. Main ingredients of Kimchi are Chinese cabbage, radish, seaweeds, parsley, mustard leaf, powered red pepper, onion, garlic, ginger, fish sauce, rock salt.
In Korean culture, kimchi is served with almost every meal. Not only is kimchi eaten by itself as a side dish or appetizer but it is also used as an ingredient in a variety of dishes. Kimchi Jjigae, a traditional stew made with kimchi, is perhaps one of its most popular uses. Kimchi is also used to flavor fried rice, stir-fries, noodles, sandwiches and even burgers. Another thing you need to know about Kimchi is that there are hundreds different ways to make it.
Kimchi’s flavor is complex and varies widely depending on the recipe. The main flavor notes you’ll find in kimchi include sweet, sour, spicy, salty and fresh. The flavor will also vary depending on the vegetables, length of fermentation and the amount of salt or sugar used.
Do it yourself:
1 kilogram Chinese cabbage
1/2 cup rock salt
1 1/2 teaspoons granulated sugar
1/4 cup patis (fish sauce)
3 liters of cold water
2 teaspoons minced Korean salted shrimp
220 grams daikon radish, peeled and julienned
4 medium scallions, shredded
1/3 cup Korean red pepper powder
1/4 cup minced fresh ginger
1 tablespoon minced garlic
Cut the cabbage at 2 by 3 inches size. Place in a large bowl, sprinkle with salt, and toss until cabbage is coated. Add cold water making sure the cabbage sinks or few of them just breaks the surface. Cover the container and set aside at room temperature at least 12 hours and up to 24 hours. Drain the cabbage, press out excess liquid and wash with running water. Toss with the remaining ingredients until cabbage is evenly coated with the mixture. Store the mixture in a sealed glass jar at room temperature for about 24 hours. Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before consuming, best after it has fermented for a week.
Shelf life: 1 month in the fridge.
