BM # 44
International ABC Cooking
Cooking with Alphabets : K
Meal Type : National Dish

Korea, called Hanguk in South Korea and Chosŏn in North Korea, is an East Asian territory that is divided into two distinct sovereign states, North Korea and South Korea.

Day 11 and we have the alphabet K today. The country I chose is Korea.I have never made Korean Cuisine, just made one Korean dish, Bibimbap, which is a rice with veggies , I remember serving it with a hot chilly sauce, which made the dish mind blowing. For today I am making Kimchi, which is a Korea’s National Dish. 

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste). 

Kimchi refers to often fermented vegetable dishes usually made with Napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions, and chili pepper. 
There are endless varieties with regional variations, and it is served as a side dish or cooked into soups and rice dishes. Koreans traditionally make enough Kimchi to last for the entire winter season, These were stored in traditional Korean mud pots known as Jangdokdae , although now the big freezers stock these. 
Kimchi is packed with vitamin A, thiamine B1, riboflavin B2, calcium, and iron. Its main benefit though is found in the bacteria lactobacilli; this is found in yogurt and fermented foods. This bacteria helps with digestion. 

I made kimchi twice, the first time I used the regular cabbage, but I did not add enough chilly, the second time I made it from Napa cabbage, which my friend got from Mumbai. This time I made it spicy and while mixing the Kimchi, I used my hands, this spite of reading that the mixing should be done with gloves on.The result, my hands burnt like anything , but the Kimchi tasted real good. 
My daughter tasted the Kimchi and said her hubby makes it even better, I am tempted to try my son in laws version too. As of now I am posting my version, but might add on the other version too.

1 small head Napa cabbage, cut into 1/2″ pieces
1/4 cup salt
1 medium radish, julienne
1 small carrot, julienne
4 spring onions
6-8 red chilies
2 tsp grated ginger, grated
2 cloves garlic, minced
1 tbsp sugar
2 tbsp rice vinegar
In a large non-reactive bowl (glass or ceramic are best), combine salt and 2½cups of water. Add the chopped cabbage. Mix well to coat all the leaves.
Set aside for 2-3 hours.
Drain the water.
Grind chilies into a paste.
Transfer the cabbage to a clean bowl, add the chilly paste,radish, green onions, rice vinegar, ginger, garlic and sugar.
Mix well to combine.make sure you wear gloves for mixing.
Transfer to a clean sterilized jar.
This would normally take 2-3 days for fermenting.
Make sure you shake the jars in between. 
Enjoy !

Korean Kimchi

17 thoughts on “Korean Kimchi”

  1. Korean cuisine is one of my favorite cuisines. I tried bibimbap once at home few years ago and it was no where close to the restaurant bibimbap. Yes, those banchans are so delicious and I usually clean up all the side dishes and sometimes ask for another bowl too.

    Beautiful clicks, specially the first one.

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