Kimchi Making Process: Cabbage Kimchi

By Kristine Provins

Kimchi

recipes are passed from generation to generation and because of that, there are many variations of how to make kimchi and their recipes. My friend Yoonjeong Lee graciously opened her home to us. She invited us to join her and shared her family’s tradition of making cabbage kimchi. Her friends Olivia Kim and Joanne Lee also assisted in the process. Preparation can take as long as you and your family/friends choose.

She explained that historically, as the cold season approaches, and before winter officially starts, Koreans prepare to make (large) amounts of cabbage kimchi to last them throughout the winter season (Nov – Mar). The tradition started in anticipation of the cold harsh winter and short food supply due to weather affecting vegetation growth. Nowadays, families get together to make kimchi to continue the family tradition and bond. Traditionally, kimchi would be buried in onggi pots (옹기); at present, kimchi is refrigerated. After all is done, families and friends sit and eat the freshly made kimchi along with other various dishes to include boiled samgyupsal (Korean bacon) and oysters.

Kimchi is a fermented food high in vitamins, minerals, fiber, as well as various probiotics, and offers advantages such as supporting your immune system, promoting weight loss, fighting inflammation, and even slowing the aging process. It is also full of beta-carotene and other antioxidant compounds that can help reduce the risk of serious health conditions such as stroke, cancer, diabetes, and heart disease. Of course, along with positives, there are some potential disadvantages. Kimchi is high in sodium content, and people with high blood pressure should take heed and consume in moderation. Other drawbacks are its spiciness which may cause acid reflux, and for others, the smell and taste alone could be a deterrent.

Of note: The longer you store Kimchi – the more sour it becomes. Sour kimchi is well suited for: Stew (Kimchijigae), Kimchi Fried Rice (Kimchi Bokkeumbap), Kimchi Pancake (Kimchi Buchimgae), or Kimchi Dumplings (Kimchi Mandu).

The following recipe/ingredients makes enough for a family of 5.

Ingredients/Description:

Napa cabbage (prep day before) – for salting

- 5 kg cabbage

- 800-900 grams of sea salt

- Water

Cut cabbage in half, soak in water to wet, salt each leaf

• NOTE: To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open

• Cut a slit through the core of each half, about 2 inches above the stem. Keep cabbage leaves loose but attached to the core.

• Wet the halves by dunking in a large basin of water.

• Sprinkle salt between each leaf. Use more salt where the leaves are thicker (portions closer to the stem)

Let cabbage rest for 6 hours turning over every 2 hours

• The cabbage should not stick out of the water when soaking.

• From time to time, ladle the salt water in the basin over cabbages

After 6 hours, wash cabbage halves about 3-4 times by running under cold water to remove excess salt and any debris

While washing, split halves into quarters along the slits you created, cut cores and give final rinse and place in strain to drain well. Repeat this process until you have divided each cabbage into quarters.

Vegetables (prepare and set aside)

• 1 kg Korean radish (chopped)

• 200 mg mustard leaves (***optional)

• 500 mg green onions (chopped)

• 1 kg Daikon Radish aka Korean Radish (cut into matchstick size)

• Carrot (cut into matchstick size)

• Green onions/scallions (chopped pinky size)

• Asian chives (chopped)

Seasoning and Spices (mix in a large bowl, set aside)

• 300 grams red pepper flakes (gochugaru)

• 100 grams ginger (minced)

• 300 grams garlic (minced)

• 200 grams fresh fermented salted shrimp (saeujeot)

• 200 grams shrimp paste

• 400 grams fish sauce

• 400 grams Korean plum extract

Porridge (base layer for the kimchi paste mixture)

• 2 cups water

• 2 tablespoons sweet rice flour (glutinous rice flour)

• Combine water and rice flour over medium heat until it bubbles (about 10 minutes). Stir using a wooden spoon.

• Remove from heat and let cool completely.

• Pour cooled porridge into a large mixing bowl. Add prepared seasoning and spices (referenced above).

• Mix well with the wooden spoon until the mixture turns into a thin paste.

• Next, add the prepared vegetable mix. (referenced above)

In a large bowl or tub, spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with the kimchi paste mixture, wrap the last leaf around the whole quarter of cabbage and set aside. Repeat for every ¼ of cabbage. When all cabbages are finished, place them in their respective containers.

The kimchi will start fermenting in a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. If you’re using a sealed jar, be sure to open it once a while and let it breathe. With a spoon, press down on the top of the kimchi to release bubbles from beneath.

Once it starts to ferment, it will smell and taste sour. Store in the refrigerator to use as needed. This slows down the fermentation process.

Simplified Overview

1. Prepare cabbage by salting (night before)

2. Cook the porridge

3. Prepare seasoning and spices mix

4. Prepare vegetables

5. Add seasoning and spices to cooled porridge

6. Place vegetables in a large tub – mix in porridge and seasoning and spices mixture

Of note: A portable plastic kids pool is a good size to use; it is a good working space and easy to clean.

7. Take a cabbage and sparsely put between each leaf as well as rub each leaf with ingredients. Repeat.

8. Set aside. Kimchi is ready to be eaten fresh or stored (in or out of the refrigerator).