Where is kimchi from?
It is an emblematic South Korean dish, that country has claimed it as a national dish, and one could say it is also an ancestral heritage that has been present in South Korean kitchens for generations. Actually, Unesco recognized the tradition of making and sharing kimchi as an intangible Cultural Heritage.
The origin of kimchi
The origin of kimchi could be over 3,000 years ago, as a way to preserve food for being eaten during seasons of food scarcity such as winter. It is a common origin for most fermented food such as sauerkraut, beer, cheese, chocolate, coffee and more.
Kimchi recipe (vegan)
Here we have a vegan version of the kimchi recipe, then we are using soy sauce instead of fish or oyster sauce.
- 1 Napa cabbage.
- Sea salt or himalayan salt.
- 2 spoons sugar.
- 1/4 cup pelled ginger.
- 10 garlic cloves.
- 1 cup Gochugaru (Korean chilli powder. We can use chilli powder instead).
- 2 spring onion.
- 1 white onion.
- 1 carrot.
- 3 spoons soy sauce.
- Chopping board.
- Big bowl or tray.
- Colander or strainer.
- Preserving Jar (1 to 1.5lt aprox).
- Wash the cabbage and cut it, I cut it into squares, and submerge it into salty water for one hour. We can cut in smaller or bigger pieces depending on the size of your preserving jar.
- Rinse the cabbage with water and strain it in the colander or strainer.
- Blend together the ginger, white onion, garlic, soy sauce, sugar, wine vinegar, 6 spoons of water, and the Gochugaru or chilli flakes or powder.
- Cut one carrot into small pieces or juliennes. Chop the 2 spring onions into cilinders of cm aprox.
- Place the cabbage, carrot juliennes and spring onion on a tray and spread the paste on the cabbage, massaging the cabbage, making sure the mix rich all the cabbage.
- Place the mixed cabbage into the preserving jar, adding some paste on the top, if you have more on the tray.
- Press the cabbage letting some space on the top of the jar because when the kimchi starts to ferment, the content can spill out from the jar.
- Clean the jar, place the lid, and keep it for one week at room temperature without direct light.
- Take care of your kimchi. This means opening it every day to liberate gases and prevent that the content spills out. Smell and observe it to become familiar with the process that is going on inside the jar. Believe me, your effort is going to be rewarded!
- After one week, store it in the fridge. From that moment your homemade kimchi is going to be ready to eat. Enjoy! and keep it in the fridge.
How to eat kimchi
It is possible to eat plain kimchi, just take it from the jar into a plate and enjoy, also with rice. However, you can look for some more kimchi recipes, here are some examples:
- Fried kimchi.
- Kimchi noodles.
- Kimchi fried rice.
- Ramen kimchi.
- KImchi soup.
YouTube Kimchi recipes
- I enjoyed looking at this video “Kimchi (ft. Roy Choi) | Basics with Babish, by Babish Culinary Universe.
- Other video that teached me some basics, was this one “How To Make Kimchi At Home…Easy Mode” by JOshua Weissman.
Those videos really gave me some tricks to start my Kimchi Project.
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