Kimchi is pickled cabbage covered with hot pepper sauce and it is the most popular dish in Korea. Health Magazine named it one of the 5 healthiest foods in the world, and also claim that the average Korean eats 40 pounds a year of it. How is it possible to eat 40 pounds of cabbage a year? Well, you eat it for breakfast lunch and dinner. Mmmm.
Kimchi is high in fiber, low in fat, and packed with vitamins that kill bacteria. Koreans are very prideful about the health impacts of kimchi, which causes them to make up outrageous claims like kimchi will prevent people from getting the Bird Flu. I'm not kidding. When Bird Flu was 'in', you know, before Swing Flu, people here thought kimchi would cure and/or prevent people from getting the flu. Sales of kimchi skyrocketed during that period, and an air condition manufacturer even made an air conditioner, "equipped with a filter made out of kimchi that destroys the killer bird flu virus." True story!
I may have gotten ahead of myself, some people might not know what 'pickling' entails…
Pickling is a method of preserving food, it is done so by keeping a food item in vinegar, or covering it with salt. This prevents the food from going bad for a very, very long time. Sounds gross right? Do you like pickles? Well, they are not a vegetable, they are 'pickled' cucumbers. Moving on...
There's nearly 200 types of kimchi, but the basic ingredients are cabbage, salt and hot pepper sauce. You can also make it with onions, spices, etc. Kimchi may sound gross to you, and a lot of people I know who are not from Korea that like eating ethnic food don't even dig kimchi, but I have no problem with it and eat it everyday (only at lunch or dinner, never breakfast). It's part of the culture here so I feel like it's something everyone should at least be willing to try on occasion.
Kimchi has been around for nearly 3,000 years, so it’s a strong element of their culture. People even say "kimchi" when taking a picture, not "cheese." Most importantly, the process of making kimchi is an annual event in which the entire family participates in making kimchi before the winter comes and a lot of the cabbage crops go bad. This happens around early November. One weekend I asked my students what they were up to, and they all replied "making kimchi with my family," so I felt like it was a pretty big deal. I get the perception that you're not a true Korean if you buy your kimchi pre-made. I guess it would be like an Italian in Italy buying Ragu? Or a redneck buying KFC and not slow-roasting a hog for 20 hours on 200 degrees? Just kidding rednecks!
So, when one of my friends at the gym I go to told me he was making kimchi with his family, I asked him to take pictures so I could share with people on my blog. Here is a step by step guide with pictures on how to make kimchi...
Step One: Buy A Ridiculous Amount Of Cabbage (50 heads for this family)
(which I guess aren’t as fresh and capable of being preserved)
Step Three: Chop It Into Smaller Pieces
Step Four: Throw Them In Buckets And Cover WithSalt (lots), And Let Sit (usually overnight)
Step Five: Assemble Together All Other Vegetables You Will Use 
Step Six: Chop Those Up Step
Seven: Mix All Those Chopped Vegetables Together
Step Eight: Rinse Off Cabbage In Buckets Of Water
Step Nine: Mix Vegetables And Red Pepper Sauce
Together, Apply Layers Of It To Each Cabbage Leaf
Step Ten: Preserve Kimchi In Stone Jars
24 comments:
Dear Author iliveinkorea.blogspot.com !
Certainly. So happens. Let's discuss this question. Here or in PM.
this is a fairly accurate description on how to make kimchi
feel free to post here or contact me via email, my address is on the homepage of my blog where it says EMAIL ME NOW
hey..i love your blog, it's very interesting.(I'd love to visit Korea, that's why I'm reading it btw xD)
...I live in Croatia( Europe ) and we also eat pickled cabbage, we make it the same way as koreans do we just don't use red pepper sauce, instead we use chopped peppers. My mom told me that pickled cabbage does come from asian culture, and nobody knows when and how it became a tradition here in Croatia. I'm gonna suggest that we make it korean way this year xD
(sorry for my bad english)
Thanks Mira. I've been to Croatia before, I guess I didn't know that and never tried it while I was there, maybe next time I go!
p.s. your English is great
xD..well if you ever come to Croatia again, visit eastern parts (Slavonija) and ask for "kiseli kupus" ;)
I better make it back there. I didn't even get to enjoy the beaches!
You spelled sore wrong. Soar is what birds and kites do in the sky. kekeke ^-^
Whoops, well, it's not like I'm an english teacher
Can you explain how to make the red pepper sauce??
Sorry, I don't know how :(
Thanks..Your pictures are worth more than words!I've had this big question mark in my head when i first saw the word 'kimchi' in an add on health food ( i like to know what i'll be eating...)
Glad you enjoyed it. Kimchi is delicious. Try it out!!!
- BG
Mmmmm. spicy sauerkraut
Preserve on stone jars? Do they put anything liquid to preserve?
In stone jars is what I meant to type.
Sounds yummy I think I will try to make or find some pre made. ;)
I think they do stone/clay pot jars, but you might be able to use glass jars. Sorry, can't help with that. It is good though and I hope you try!
bg
I have read that kimchi is an awesome source of probiotics. However, I do not like anything vinegar. Does using salt make it less vinegary or does it end up tasting like saur kraut? I like fresh cabage & sauted so I'm very curious.
Random FYI: The white film that's most visible on purple cabage is natural yeast & can be used to jump start sourdough bread w/o any other forms of yeast.
Sorry, I haven't made it actually, that was a friend of mine. Just try making it on your own and put in how much you want. Kimchi is delicious, I hope you try it!
Thanks for the tip!!!
I love your article of kimchi I going to try to make it myself a lo latino . Gracias :thanks
Homaigod! It was really awesome :) Kamsahamnida !
Can I use regular cabbage. I have a huge garden and I plan on growing lots of cabbage this year but I don't have nappa seeds. Am I able to use any variety of cabbage .
Hmmm. Not sure..I'm sure it will be just fine, give it a shot and let me know!
bg
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