“Words have no wings but they can fly a thousand miles. ” –Korean Proverb
How to Make Kimchi
In America, we often announce, “Say ‘cheese’,” to get the appropriate smile for a camera shot. In Korea, people smile and say, “Kimchi.”
The national food of this country, kimchi is also spelled kim chi, kimchee, and kim chee. Over 187 historic and current types have been recorded for what is basically a pickled vegetable dish. Early writings indicate that kimchi was popular over 3000 years ago, but at that time it was not much more than a dish of cabbage cooked in beef stock.
Different flavorings began showing up by the 12th century, and as early as 1500, the now common dried chili pepper spice was added. Kimchi today is most often served as a fermented cabbage vegetable side dish or relish. Cooks also incorporate it into soups, stews, and fried rice.
Health Benefits of Kimchi
How to Make Kimchi
Health Magazine lists kimchi as one of the five healthiest foods in the world. It is packed with indole-3-carbinol (I3C), a powerful compound that fights cancer and may restrict the growth of already present tumors. Also, kimchi is high in fiber, low in calories, loaded with Vitamins A and C, and rich in calcium and iron.
Limited Korean studies claim that chickens infected with the Avian flu and SARS recovered when treated with a diet of kimchi.
There is no question that Koreans love this dish. They have even modified its recipes to coincide with the seasons. Spring kimchi is full of potherbs and fresh vegetables and eaten immediately without allowing the fermentation process. Summer kimchi has fresh radishes and cucumbers, but it may also contain, brined fish, dog, cat, or shellfish with lots of ground chili pepper. In the fall, cooks insert blended stuffing between layers of cabbage. Winter brings huge crocks full of kimchi that are buried in the ground in the traditional manner or stored in temperature-controlled refrigerators.
Kimchi Variations
Most people are familiar with kimchi made from cabbage, but cooks can substitute other vegetables such as turnips and peppers. Raw fish is trickier and a little dangerous, but works with tilapia fillets cut in strips. Even the white flesh of watermelon rinds can create a great kimchi when doctored with the usual spices and sweetenings.
A Typical Kimchi Recipe
In a typical recipe, you will dissolve 3 tablespoons of pickling sea salt in about 6 cups of warm water. You will then pour this solution over 2 pounds of Chinese (Napa) cabbage which has been torn into bite size pieces and placed in a large bowl, crock, or non-reactive pot. With clean hands, get in there and gently mix cabbage and brine to coat all pieces.
Some recipes recommend placing something heavy on the cabbage to weigh it down as it soaks for 4-12 hours. During this time, the brine draws water out of the cabbage tissues and acts as a preservative.
When draining the cabbage, reserve the liquid separately. Wash and strain the cabbage 2-3 times to clean it of all brine water.
Now it’s time to add the seasonings. Most recipes include 1 teaspoon each of salt and sugar, about 6 scallions cut into 2 inch lengths, 1 1/2 tablespoons of fresh minced ginger, up to 1 cup of fresh minced garlic, 3 tablespoons of briny shrimp sauce or anchovy fish sauce ( you might have to get these at a Korean specialty store or order online), 1/4 cup ground chili pepper made into a paste with 1 cup water ( you can substitute another mild finely ground pepper), and 1 cup shredded Korean radish (moo).
Put your gloves on and massage the spices into the cabbage until thoroughly mixed. The gloves will protect your hands from the hot pepper.
Add enough of the reserved brine water to cover the cabbage mixture. Some recipes call for much more sugar, up to 1 cup. You can make your kimchi healthier by substituting 1/4 cup each of freshly chopped apple and pear and 1/2 cup chopped onion, all blended into 1 cup water instead of using any sugar.
Now that your kimchi is thoroughly blended, pack it into a 2 quart jar or individual bottles with just enough added brine to cover. Leave some space at the top for fermentation expansion. Push a freezer bag into top of jar and fill it with brine water. Then seal it.
You will want to let it ferment in a cool place, not warmer than 68 degrees for at least 24 hours. Many folks leave the mixture for 3-6 days before removing brine bag, capping tightly, and placing in refrigerator. The longer you let it ferment, the more sour it tastes.
Instructions vary slightly according to choice of vegetable or fish, but the method remains the same.
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