Recipes

Today I will be sharing how to make kimchi, a traditional fermented food from Korea. Each region and family has a little bit of a different method of making kimchi. There are more than 200 kinds of kimchi, depending on the type and characteristics of local kimchi ingredients and the methods of making it. There are more than one or two kinds of kimchi on the Korean table every day. This means that Koreans love kimchi very much. The most common type of kimchi is cabbage kimchi. So, I will share with you how to make cabbage kimchi. This recipe is how my mom makes it, and I learned it from my mom.

The most important thing in making kimchi is to prepare fresh ingredients. The ingredients you need to prepare first are 1 napa cabbage, 10 green onions, 1/2 onion, 1/2 carrot and 1/2 cup salt. Seasoning ingredients include 1/2 cup of red pepper powder, 5 tablespoons of fish sauce, 2 tablespoons of minced garlic, 2 tablespoons of plum juice, 4 tablespoons of pear juice, 1 tablespoon of sugar, and 1 teaspoon of ginger powder.

1. Wash the cabbage, cut it into pieces that are easy to eat, sprinkle with salt and pickle for 1 hour.
2. Chop onion, green onion, and carrot finely.
3. Wash the pickled cabbage 3 times and drain excess water.
4. Mix seasoning ingredients: red pepper powder, fish sauce, minced garlic, plum juice, pear juice, sugar, ginger powder.
5. Add pickled napa cabbage, onion, green onion, and carrot to the prepared seasoning and mix.
6. After making kimchi, it is aged at room temperature for about a day and then stored in the refrigerator.

Kimchi has a lot of vitamins and minerals, aids in digestion, and is good for cancer prevention. I hope that kimchi, a source of good nutrition, will be introduced more and become a favourite food of people all over the world.