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William Cho (Discover Korea (Travel and Culture and Sports and Hiking) on FaceBook) invited us out to his flat, where a few others to learn his secret to making kimchi joined us. Most don't take the time to make kimchi because they believe it to be a hard process. William makes it easy!
What you need: *NOTE* This is for one head of cabbage.
1 head of Chinese cabbage
1 Korean radish
1 cup red pepper
½ cup sugar
½ cup salt (fine grain)
10 cloves peeled garlic
3 nodules peeled ginger
Lots of coarse grain salt
Gloves
The process of making kimchi will take a whole day, but it's so much fun! Here's how you do it the fun (and easy) William Cho way.
1) Peel off your leafy, outer cabbage leaves. These make for bad kimchi. Once you get the good stuff, cut off the stem of the cabbage. Finally, quarter the cabbage and place it into a large container.
2) With the coarse salt, make a saltwater solution with warm water. You'll want to use a lot of salt and dissolve it completely. Pour this mixture over the cabbage. Do this until the cabbage is about 40-50% is submerged. Let sit for 4-6 hours.
Now's a good time to watch a movie, play some games, or just sleep.
3) Pull the cabbage out of the saltwater and rinse and scrub the leaves to make sure they're clean and free of any pesticides. Once the cabbage is clean, chop it up into what ever size you want. (The traditional Korean method doesn't do this, but William thinks it's easier to manage and I agree.)
4) Cut the Korean radish into julienne strips.
5) In a blender, add a small amount of water to the garlic and ginger. Blend into a sauce.
6) Add the red pepper, fine grain salt, and sugar to the Korean radish. Put on your gloves and mix for a few minutes. Add the garlic and ginger paste. Mix all together. Now add the cabbage.
7) Once everything is mixed well. Store it for 2 days in containers before refrigerating. Enjoy!
The entire process is really easy and produces the best kimchi I've had in Korea.
Discovering Korea Facebook group:
http://www.facebook.com/#!/group.php?gid=108698559171327
Music, used with permission.
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