Koreans love zesty delicacies, and kimchi is perhaps their favorite. To many of them, a meal without kimchi would be incomplete, even unthinkable. But what exactly is kimchi?
Kimchi is part of the international family of pickled vegetables. It is similar to the sauerkraut of Germany, the paocai of China, the tsukemono of Japan, the achar of India, and the pickles of other regions. In all its variations, kimchi provides Koreans with essential vitamins as well as a distinctive flavor, which invariably draws a strong reaction from the first-time taster. Detractors protest that their nostrils and taste buds are overwhelmed by the garlic and hot red pepper. Yet, aficionados find the assault on their senses sheer delight, and they keep coming back for more.
If you are interested of making kimchi in your home, here is the simplest way of doing it.
Spicy Korean Kimchi
BASIC INGREDIENTS
1 pound [0.5 kg] Chinese cabbage
2 tablespoons salt
4 cups [1 L] cold water
2 cups [0.5 L] very hot water
SEASONINGS
1 tablespoon finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped scallions
2 teaspoons finely chopped dried red pepper
2 teaspoons sugar
1 tablespoon salt
PREPARATION: Separate the cabbage leaves, and sprinkle them with salt. Pour in cold water, and allow the mixture to stand in a cool place for eight hours or overnight. Rinse the cabbage well and squeeze out excess liquid. Pour very hot water over the seasonings and mix well. Combine with cabbage leaves. Put the combination into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover with plastic wrap, and leave in a cool place for about two days. Drain the leaves, and cut them into bite-size pieces. Pack into a glass jar until ready to serve. Makes one pound.
Korean Recipe | How to Make Chinese Cabbage Kimchi?