How to make Korean kimchi?

Question

I was stationed in Korea, and i have developed a taste for authentic Korean Kimchi, now how do i make it myself, i desire the fresh crisp type, with what is in the U.S. Napa Cabbage, NOT the winter kimchi, never really cared for that, oh and Kimbop recipe is a plus. Thanks, Komsomnida

Answer 1

You will need:

* 2 Chinese cabbages
* 5-10 spring onions
* Sea salt or other non-iodized salt, at least 100 g
* 4 heaped tablespoons (about 20 g) Korean chili powder
* 2-3 cloves garlic, crushed
* 2 tablespoonfuls sugar, any kind
* Tablespoonful kim chi sauce (if available)
* Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger
* Half an onion (optional)
The Second HalfSang Mi’s classic kim chi recipe calls for two Chinese cabbages. (This is kind of a stupid name for a Korean recipe, but that’s what they’re called.) Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side. Don’t get too carried away while doing this.Now that we have lots of little bits of cabbage, it’s time to salt them. Place the cabbage in a clean plastic bag or equivalent (with no holes) and sprinkle salt over each layTo ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessaryer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.
Third Half we are almost there:
Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish.

It is also recommended to add kim chi sauce. This is the only ingredient that you can’t always buy at a non-Korean supermarket. (You might prefer not to know what’s in it.) There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful — that’s 15 milliliters. This bottle contains 500 ml. Even for kim chi addicts, that’s a lot of kim chi. Kimchi will work without the sauce, but it helps things along.


Spooning in chili powderAdd the chili powder. Unsurprisingly, the best chili powder for kim chi can be found at a Korean grocery store, which has a bright red color. It is possible to use other kinds of chili powder, or puréed or thinly sliced chili peppers if this is unavailable. If you use hot chili powder, you might want to reduce the amount. Add two tablespoonfuls of sugar.


Safe kim chi makingMash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn’t seem dark enough, add more chili powder. It’s a good idea to wear gloves while doing this. (Safety goggles optional.) Koreans use special kim chi gloves.

Answer 2

Kimbop requires kim (seaweed) and bop means rice. Roll the seaweed around the rice and ta-da! So you like napa or radish?Kimchi (or Gimchi or Kimchee, 김치): vegetables (usually cabbage, white radish, or cucumber) commonly fermented in a brine of ginger, garlic, green onion and chilli pepper. There are infinite varieties (at least as many as there are households), which are served as side dishes. Koreans traditionally made enough kimchi to last for the entire winter season, although refrigerators and commercial bottled kimchi made this practice less common.

Answer 3

One of the above answers was rather good...
Depending on how many cabbages you use (and you need to make sure they are 'salted'... I dont know how to do this myself)
also you can add Korean pear (ë°°) grated into the chilli powder mix... its a much tastier alternative to sugar or anything else.

My friends mother makes the best kimchi, and she taught me how to make it, it tastes good fresh after a few days, and just as good when its older.

Answer 4

http://www.kimchi.or.kr/eng/about/make3.html

this site also gives a rundown of the ingrediants and the nutritional value. It has a number of regional Kimchi so you are more likely to find the kind made where you lived.

Gotta love the Kimchi!!

Answer 5

Use any of 1000 online recipes but be sure to use Napa Cabbage.

Answer 6

My mom is Korean and makes the BEST kimchi... sadly, I don't know how to make it myself. Good luck!

Answer 7

You can look online. My sister in law is Korean, and she says to make it correctly it is so much work that they often don't make it anymore, just buy it. You also need to control the temp of the fermenting process to about 50 degrees farenheit.

Answer 8

You chop up a head of cabbage, put it in a covered container, put in some garlic, onion, and other herbs, pour in water and vinigar.

Tightly cover the container, and let it rot for 2 months.

Answer 9

FIrst of all, I'm Korean and still living in Korea.



Hard to make Kim-chi right first time. :)

There're thousands of recipes out there.

But, it helps just first time.

after first time, you need practice. :D

There's many of secrets in making Kim-chi.

Goodluck ;)



For more, mail me.

[e-mail]

Answer 10

it takes years of practice to get it right... it'll be easier to go to a korean market instead. that's what my wife's been doing for the last 11 years...