About Korean kimchi 김치

Kimchi or gimchi or kimchee (Korean hangul: 김치) is one of Korea’s most traditional foods, which is pickled vegetables with varied seasonings. There are many varieties of kimchi, many of which contain ground chili peppers that give it a red colour. Kimchi is made by salting cabbage (usually napa or Chinese cabbage), and adding red-pepper powder, garlic, ginger, scallions and radishes and allowing it to ferment.  The Korean people love their kimchi as an appetizer, as a spicy side dish served with rice, and combined as an ingredient with other foods to make, for example,  kimchi jjigae (stew), kimchi guk (soup), kimchi jeon (a Korean-style pancake), and kimchi bokkeumbap (fried rice).

Learn more:  The A to Zs of Kimchi from official site of Korea Tourism Organization.

Video:  How to Make Kimchi with Anna Kim from koreancuisine (listed below are the ingredients that accompanied the video, along with Anna Kim’s method of preparation). E-N-J-O-Y !!!:

Anna Kim’s Ingredients and Method:

- 2 whole Napa Cabbage
- 1 Cup of Salt
- 8 Cups of Water
- 7 Tbsp of Anchovy Sauce or Fish Sauce
- 1 1/4 Cup of Crushed Red Pepper
- 8 Pieces of Green Onion
- 1/2 of a Radish
- 1 Whole Garlic
- 1 Piece of Ginger
- 1/2 of an Onion
- 1/2 of an Apple
- 1/2 of an Apple Pear
- 4 Tbsp of Sugar

- Slice Napa Cabbage into bite size pieces and put into a large bowl.
- Mix water and salt together and pour over cabbage.
- Let the cabbage sit for 2 hours.
- In a blender, combine the garlic, onion, apple, apple pear, and ginger together. Puree.
- Julienne the Radish and thinly slice the Green Onions.
- After 2 hours rinse the cabbage in cold water about 3 times.
- Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
- Store the kimchi in room temperature over night and then keep in the refrigerator.

See how Anna makes kimchi bokkeumbap (kimchi fried rice).

See how Anna makes kimchi jjigae (kimchi stew).

To read related article from Los Angeles Times:
South Korean creates freeze-dried kimchi that won’t smell.
Kim Soon-ja says her freeze-dried pickled cabbage, which has the taste but not the odor many associate with the national dish, will appeal to foreigners and fussy Koreans [...]

Similar Posts:

• Easy-to-make kimchi (pickled seasoned cabbage)/ 막김치 / Mak kimchi – video
• Making kimchi jjigae 김치찌개 (kimchi stew)
• Making kimchi bokkeumbap 김치 볶음밥 (kimchi fried rice)
• Korea Sparkling
• North Korea Finds Latest Ally: South Korean Rice Farmers

Tags: Anna Kim, appetizer, cabbage, cuisine, culture, fermented, food, freeze-dried, gimchi, Kim Soon-ja, kimchee, kimchi, Korea, Korean, Korean Cuisine, pungent, recipe, side dish, spicy, vegetables, video, 김치

This entry was posted on Friday, August 7th, 2009 at 6:53 pm and is filed under Arts & Culture, Food, Video. You can follow any responses to this entry through the RSS 2.0 feed.