The essential and most fundamental aspect of a Korean meal lies in the side dishes or banchan (반찬) and no other condiment shines more brightly than kimchi (긴치). Families take pride in preparing a well made version of this traditional fare and if they are willing to share theirs with you, then you have definitely made it into their good graces. Travel anywhere, in Korea, and you will detect the subtle differences in styles depending on what is readily available to the people. Some people prefer the kimchi made along the coastline because they add oysters and other tidbits of seafood. Inland, it is not so common to find such embellishments, but the use of tiny shrimp (새우것) will be found instead. With the recipes to come, I would suggest you make your own and in a large quantity, because there are many items that will need kimchi as the base.
I know people are turned off by the smell and the thought of a fiery red, fermented cabbage dish, but it is a food that will help promote good health. For two years I was living in Korea while teaching English. I left to travel the world and eventually go back home to the states. While backpacking through Australia; I was missing Korea, and saw a sign promoting all the essential health benefits of kimchi and it dawn on me why I had become the most healthy I have ever been in my life. I cannot claim that kimchi did that by itself, but as a staple of Korean cuisine, it was a key factor. If you would like to read about the benefits yourself.(http://www.health.com/health/article/0,,20410300,00.html)
It is becoming less common for people to make their own now-a-days when supermarkets will produce this time consuming fare for you. It is sad to think these treasured family recipes might be a part of the past since nothing beats food prepared with care. In the fall, families tend to come together to participate in kimjang (긴장) or the preparation of kimchi for the winter season. It is important to produce enough to outlast winter when fresh vegetables are less abundant. This is a concept that is almost unheard of in the west, but in most parts of the world, they use whatever is seasonal.
Let's get to work now. I hope you are ready because it is time consuming, but you will feel a sense of pride once you have accomplished this dish. I will try my best to give you measurements, but keep in mind that I learned to cook by feeling and sight. You can easily adjust this recipe if you wish to make however much you want.
Ingredients:
2 large Napa Cabbage
1 medium Radish
1/2 to 3/4 cup of Pepper Powder (고추가루)
12 cloves of Garlic
1 stock of ginger of Ginger
8 sprigs of Green Onions or Scallions
1/2 to 3/4 cup of Fish Sauce
1/2 cup of Tiny Shrimp(새우것)(It is ok to leave this out, I usually do not use it unless I have it on hand. It taste fine without.)
2 medium Asian Pears (Apple Pears as they are also called) or Apples
1 large white or yellow Onion
Salt Bath:
1 1/4 cups of Coarse Salt only for the bath (Prefer Sea Salt) with extra to put in between each leaf
Enough water to submerge the cabbage fully.
Binding agent:
1 1/2 cups of Water
2 tablespoons of Flour
Prep:
Begin by preparing the salt bath. Add the salt to 2 cups of hot water so that it dissolves. Add the mixture to room temperature or cool water. Now split the cabbage into quarters lengthwise while keeping the stock intact so that the leaves do not separate. Rinse the cabbage off with a little water and open each leaf to sprinkle sea salt within. Do not worry about the salt content because you are just using it to soften the cabbage. Once it has wilted down you will rinse it out anyways. When you have finished, place them in the salt bath and fully submerge the cabbage and let it sit for three to four hours. When the leaves look opaque, they are ready.
Peel the pears (or apples) and radish. Make it easy on yourself and use a slicing board set to a medium julienne cut.
The garlic and ginger needs to be peeled and chopped finely. You can use a food processor to do the job.
Clean the green onions of the dead or flimsy leaves and chop off the root end. Dice the whites into semi thin circular disks while leaving the greens to be sliced into strips.
Cut both ends off the onion, turn the onion so that it can sit upright on it's own and split down the middle. Now turn it so that the cut middle lies flat and slice into medium strips.
Place all of these ingredients into one bowl, adding the fish sauce, tiny shrimp (if you would like), and red pepper powder.
Next put the two cups of water into a small pot and bring to a boil. Add the flour slowly while stirring constantly until it dissolves and creates a nice glue like substance. Look for the consistency of Elmer's school glue. Let it cool, then add to the mixture spicy mixture, and mix throughout.
Once the cabbage has taken a semi translucent, yet cloudy appearance, take it out of the water and rinse out the salt thoroughly. Now this is fundamental, you need to squeeze all of the excess water out of the cabbage. The cabbage should have reduced in size from the extraction, so begin to open each leaf and rub the mixture in between leaving some behind.
Once finished rub the outside with the mixture and fold the ends of the leaves inward and put into an airtight container.
After you have finished with the rest, you can either cut some up and eat as fresh kimchi or store it in the fridge for a week and eat it when it has fermented a little. Kimchi will last a long time if you keep it properly stored on the last shelf of your refrigerator where it is not directly blown upon which creates ice crystals.
Do not worry when you see the kimchi has produced an abundance of juices. It is only natural for it to continue to release water and draw in the spicy seasoning. You will use this liquid for soups later. I promise you it is a good thing.
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