1/9/2007

Kimchi, it is the most controversial side dish between Japan and Korea since 1996 when Japan started coming out with their own version and start selling their version around the world. Koreans had it first, it’s part of their everyday meal and it’s so good that it’s now part of Japanese cuisine. But since we all know that Kimchi (or Kimuchi as how the Japanese would call it), is and will always be a well known Korean side dish that the Japanese has adapted as part of their meal. Just like potato salads and pasta dishes ala Japanese style.

Anyhow, Korean or Japanese, kimchi is definitely one of my must have in my kitchen and i am of neither ethnicity. Why? Because it’s just wonderful and versatile. Of course, it’s really an acquired taste - you either love it or you hate it. The Japanese kimchi tastes slightly sweeter and less spicy than the original korean kimchi. I personally like my kimchi to be slightly sweeter and as spicy. I have been making kimchi since i knew how and god knows I have kimchi in my pantry everytime now because if i have one of those “I don’t know what to eat” days, kimchi and rice with a little bonito flakes OR a sunny side up egg makes a perfect meal!

I would like to share a kimchi recipe with you that I have been using for a loooooong time now. If you’d like your kimchi to be a bit sweeter and less spicy just like how the Japanese like it, adjust the red pepper powder and sugar to your liking.

What you need:

2 Napa Cabbage
100g Sea Salt (or non-iodized table salt works fine)

10 tablespoons of korean chili powder
2 tablespoon sugar
2 garlic, minced real finely or mash it with the back of a spoon on the chopping board (or just go out and buy a tube of mashed garlic….:P)
1 inch of ginger, minced finely (or 1 teaspoon of ginger powder if you don’t have fresh ginger)
5-10 stalks of spring onions (cut into 1 inch lengths)
1 tablespoon of kimchi sauce (optional)

Method:

1. Prepare your cabbage - Cut your cabbages into quarters length wise. Wash them them thoroughly and throw away leaves that are wilted or have dark spots on it. Cut them into 2 inch pieces and place them in a plastic bag. You are going to pickle them with salt because you want to get as much liquid out from the cabbage as possible. In my ready made kimchi pictures, you can see that I didn’t chop my cabbage up instead I kept them in quarters so they’re big - big also mean harder to marinate later. Don’t do that, just cut them into about 2 inch pieces and put them in a plastic bag.

2. Take salt and put all of it into the bag of cabbage. Squish them until all the cabbage are coated with salt. It’s fun, just keep squishing until you’re sure every leave is about covered in some salt. Once you’re done, tie the bag and leave it on the kitchen counter for about 5-8 hours - i just leave it overnight.

3. After that, you’ll find that the bag is filled with water and the cabbage has reduced in size considerably. The fun part, more squishing! You squeeze as much liquid out from the cabbage and put them in another bag. Once you’re done squeezing every bit of the cabbage, it’s time for the next step of marinating and pickling the cabbage with the chili.

4. Put in the garlic, ginger, sugar, spring onions, kimchi sauce (if using), and korean powder into the bag of cured cabbages. More squishing. Using your bare hands or wearing glove if you have nice manicured nails u don’t want to ruin, mix the cabbages and all that condiments you just put in until everything is covered red. If you want your kimchi to be redder and more peppery like me, add more korean chili powder. Keep squishing till every leaf is covered with the mixture.

5. Take the kimchi out of the bag and transfer it to a big tupperware. Cover and leave it out for 4 days on a cool place like your kitchen counter or your fridge. Don’t touch it or opening it unnecessarily. After 4 days, you can start eating your kimchi! :D

Now all you need is a little bit of patience. The longer you keep your kimchi, the better it tastes - I am so not kidding. The koreans leave them for months on end, and they never turn bad. Well, i don’t think any bacteria can live in that spicy condition really.

Anyway, if you would like to make kimchi stirfry - I’ll post it on my next post soon! :D