Standard procedure for Kimchi Production* Salting down cabbageBefore preparing kimchi, cabbages are soaked in salt
to reduce the water content so as to allow spices to
easily soak into them and to prevent them from becoming
soft during storage; this also prevents them from spoiling.
When cabbages are adequately salted down, magnesium
salt or calcium salt is combined with the cabbage to
increase the crisp taste. However, if excessively soaked
in a high salt concentration, a considerable quantity
of water-soluble elements such as vitamin C as well
as sugars are lost, while seasoning does not penetrate
into the cabbages, thus failing to produce a good flavor.
The appropriate method is soaking cabbages in three-percent
salt water for five or six hours.
* Use of salted seafoods
Salted sea foods put into kimchi are generally salted
croakers, salted shrimps, salted anchovies and pickled
yellow croakers. In places with a low temperature, well-fermented
raw salted fish juice is used to produce a good taste
through the effect of enzymes. But in places with high
temperatures, salted fish juice must always be used
after boiling.
* Storage during fermentation
Kimchi's flavor is best when it is stored at a low temperature
of around 4¡ÆC to 5¡ÆC. If it matures fast at high
temperatures, the taste is not as good as less organic
acid is created and fermentation can not be properly
carried out. Kimchi must be kept at a constant temperature
during fermentation and storage, and during storage.
Kimchi must be firmly pressed down to be soaked in juice
to prevent oxidation in the air.
Ordinary Kimchi
Baechu Kimchi (Korean Cabbage Kimchi)
Baechu tongkimchi is the most common kind of kimchi,
and when people just say "kimchi" they are usually referring
to this one. It is made by halving the cabbage head
and putting the stuffing between the leaves. Usually,
this kimchi is made in gimjang form. The stuffings in
kimchi vary depending on the region where it is made.
The southern regional people use a liberal amount of
salted and fermented anchovies, thus giving it a strong
and spicy taste. On the contrary, in the colder northern
region the use of salted and fermented fish and red
chili pepper powder is subdued, so the kimchi there
is milder and less salty. They also use pears and chestnuts
in the stuffing. Kimchi wrapped in big leaves and with
large blocks of radish with salt and red pepper powder
put in between them gives a cool taste.
Ingredients
2.5kg Korean cabbage |
100g salted and
fermented yellow croaker* |
140g coarse salt |
60g finely chopped
garlic |
500g white radishes |
15g finely chopped
ginger root |
25g green onions |
1 tablespoon pinenuts |
50g green thread
onions |
1g dried red chili
pepper threaded |
60g Korean watercress |
1 tablespoon salt |
70g red chili pepper |
1 tablespoon sugar |
25g salted
and fermented small shrimps |
|
*Salted fermented small shrimps and salted or fermented
croakers need not be used. Other salted fermented fish
can be substituted
Preparation
-
Trim off the old leaves of the
cabbage, cut the cabbage in half, inserting the
knife a bit through the bottom of the cabbage head
and splitting the rest of it with your hands. Prepare
a 15 percent brine.
-
Soak the cabbages in brine for
6 hours. Then, rinse thoroughly in cold water and
drain.
-
Wash and trim the radishes, green
onions, green thread onion and watercress. Slice
the radishes into julienne strips. Cut the white
parts of green onions, green thread onion and Korean
watercress into 4cm lengths.
-
Put red chili pepper powder in
with the radishes; mix well. Add salted and fermented
small shrimps, watercress, green onions, green thread
onions, garlic, ginger root, pinenuts and dried
red pepper threads; mix well. Season with salt.
Add a little sugar.
-
Trim the roots of the cabbage prepared
above. Pack the prepared seasoning between the layers
of leaves.
-
Firmly wrap the stuffed cabbage
with outer leaves and put them firmly in a container,
minimizing contact with the air.
-
To make the kimchi properly ferment,
store the kimchi at 20¡ÆC for 40 hours. After that
period, as with all kimchis, store in a refrigerator
to retain the flavor. The taste of good kimchi depends
on the main ingredient, Korean cabbage. The cabbage
should be of the proper size, weighing about 2.5kg.
The cabbage should feel firm, and the green part
of the leaves should be very green and the white
part of it really white.
The basic combination of the ingredients
varies according to individual taste as well as region.
In general, though, if you set the amount of the cabbage
at a hundred, 20 percent radish, 3 percent of green
onions, 2-3 percent of red chili pepper powder, 1.5
percent garlic, 0.7 percent ginger, 3-5 percent salted
and fermented fish juice, and 2-3 percent salt would
be the standard.
Kkakdugi (Radish Cube Kimchi)
Kkakdugi is radish cubes mixed with seasoning. Green
thread onions, Indian mustard leaves, dropwort, or inner
leaves of the cabbage can also be used. Salted and fermented
small shrimps combine well in this kimchi.
Ingredients
1kg white radishes |
12g garlic, peeled
and chopped |
2 tablespoons salt |
2g ginger root,
peeled and chopped |
100g Korean watercress |
100g green thread
onions |
35g red chili pepper
powder |
2 tablespoons sugar |
35g salted
and fermented small shrimps |
|
Preparation
-
Wash the radishes and cut them
into cubes (2.5cmx2.5cmx3cm); soak them in salted
water for 20 minutes.
-
Trim the stalks of watercress (leaving
other parts intact), and clean them. Cut in 4cm-long
pieces.
-
Mix the radishes with red chili
pepper powder first. Then, add finely crushed salted
and fermented small shrimps, garlic and ginger root,
green thread onions (sliced into thready strips),
sugar. Mix well and put the mixture in a proper
container. Allow to ferment at 20¡ÆC for 40 hours.
Chonggak Kimchi (Ponytail Kimchi)
Using ponytail radishes with the leaves intact, it has
a strong taste due to a large amount of salted and fermented
anchovies and red chili pepper powder. This was usually
made in the beginning of gimjang period, earlier than
baechu tongkimchi. The radish should have fresh green
leaves and be firm, but the inside should be tender,
not hard.
Ingredients
1kg ponytail
radishes |
50g salted and fermented
small shrimps |
4 tablespoons salt |
30g red chili pepper
powder |
50g green onions,
sliced into 3.5cm long thready strips |
20g glutinous
rice flour |
12g finely chopped
garlic |
200ml water |
6g finely
chopped ginger root |
|
Preparation
-
Wash and trim tender, small ponytail
radishes and soak them in salted water for 2 hours;
drain.
-
Mix the green onions, garlic, ginger
root and, finely crushed, salted and fermented small
shrimps.
-
To make rice paste, add water to
the rice flour, boil and simmer on low heat; leave
until cool.
-
Mix red chili pepper powder with
all the other seasonings. Add the ponytail radishes
and mix well. Put the mixture in a proper container
and allow to ferment at 20¡ÆC for 20 hours.
Ssam Kimchi (Wrapped-up Kimchi)
To prepare ssam kimchi salted cabbage is sliced into
squares and manna lichen and pyogo mushrooms with other
ingredients such as fruits and seafood are added and
mixed. They are wrapped in cabbage leaves and fermented,
so ssam kimchi is a very special food.
They are usually called bossam kimchi, but they should
be called "ssam" or "bo" kimchi. They are a local delicacy
of Gaeseong, Gyeonggi-do Province.
Ingredients
5kg Korean cabbage |
10g dried pyogo
mushrooms |
280g coarse salt |
2g manna lichen |
2kg white radishes |
80g white parts
of green onion |
1 and a half Korean pears |
3g dried red chili
pepper(threaded) |
200g Indian mustard
leaves |
100g finely chopped
garlic |
150g Korean watercress |
30g finely chopped
ginger roots |
100g green thread
onions |
140g red chili pepper
powder |
50g chestnuts |
120g salted and
fermented small shrimps |
1 abalone |
80g salted and fermented
yellow croaker |
1 small squid |
30g pinenuts |
200g oysters |
2 tablespoons salt |
|
Preparation
-
Choose cabbage heads that have
plenty of big leaves. Soak them in salted water
and drain.
-
Julienne one radish and one pear.
Dice the rest, 2.5cm by 0.2cm.
-
Wash the Indian mustard leaves,
watercress and green thread onions. After draining
the water off the vegetables, cut them into 3cm
long pieces. Slice half of the chestnuts into thin
strips and half into thin slices.
-
Clean and trim the abalone and
slice in thin pieces.
-
Peel the squid and cut it into
3cm lengths. Wash oysters in brine.
-
Trim the pyogo mushroom and manna
lichen and slice them into thin pieces.
-
Cut the white parts of the green
onions into thin strips 3cm in length. Cut the red
pepper threads into 3cm-long pieces.
-
Color the radish strips by putting
in red chili pepper powder. Put in finely chopped
garlic and ginger root and mix well. Add Indian
mustard leaves, Korean watercress, green onion stalks,
Korean pears (sliced into strips), chestnut (also
sliced into strips) finely chopped salted and fermented
small shrimps and yellow croaker and mix.
-
Put a little of the salted and
fermented small shrimps with the abalone and oyster
and mix. Put finely chopped garlic, ginger root,
red pepper powder with the radish and mix.
-
Take the big outer leaves off the
cabbage to use them in wrapping the cabbage.
-
Line a porcelain bowl (intended
for kimchi) with the biggest leaves. In the center,
put a yellower leaf. Put in the cabbage (cut in
5cm pieces) in a way so that it "stands". Put between
the leaves and also put thinly sliced Korean pears,
radishes, squid, oysters between the leaves. Arrange
the abalone, chestnut, pyogo mushrooms, manna lichens,
and pinenut on the cabbage in a way that is nice-looking.
Wrap the cabbage with the leaves and wrap with the
outer leaves again.
-
Put the stuffed and wrapped cabbages
in a jar and press them slightly with stones. After
2 to 3 days check the saltiness by tasting the juice
in the jar. Season with the juice of salted and
fermented small shrimps. Clear beef stock can also
be added.
-
Put the mixture in a proper container
and allow to ferment at 20¡ÆC for 40 hours.
Dongchimi (Juicy White Radish
Kimchi)
For dongchimi, an abundant amount of radish is put in,
and pears, fermented peppers and glue plant are added.
The juice has a very cool taste, and it is very much
enjoyed in the summer. Good dongchimi should be fermented
slowly at a low temperature.
Dongchimi is made in different regions with variations
in the ingredients. In the southern region of Korea,
people put in citron to enjoy the fresh flavor; in
the north, people put in juices of bone broth and meat,
giving a unique taste of meat as well as improving the
nutritional value. In the north, people enjoyed eating
noodles with the juice of this kimchi, and this seems
to be the origin of naengmyeon.
Ingredients
3kg white radishes
(small and rounded) |
10g ginger roots |
210g coarse salt |
100g green thread
onions |
30g garlic |
100g fermented
green peppers |
|
Preparation
-
Cut the stems off the radishes,
and wash well.
-
Roll the radishes over coarse salt
evenly. Soak them in a jar with just enough water
to cover the radishes. Drain after approximately
two days.
-
Add more salt water (3 to 4 percent)
to the water used in soaking the radishes to approach
the desired saltiness.
-
Peel the garlic and ginger root,
wash, slice thinly, and put them in a linen bag.
-
Put a layer of radishes and a layer
of green thread onions in a container. Continue
to alternate the layers. Put the linen bag containing
ginger and garlic in the center of the container.
-
Put a layer of fermented green
peppers beside the garlic, and cover the top with
a layer of green thread onions. Put a stone or a
proper weight on top of the container to minimize
contact with the air. Pour the prepared salt water
into the container.
-
Store in a cool place, under 10¡ÆC,
allowing to ferment for about 20 days.
-
When serving, take some radishes
out of the container and slice them.
-
Dongchimi sauce is salty for storage,
so add cold water according to one's taste.
Pa Kimchi (Green Thread Onion
Kimchi)
This is a hot and spicy kimchi, with the green thread
onions mixed with salted and fermented anchovies and
red chili pepper powder in abundance.
Ingredients
400g green thread
onions |
1g dried red peppers(thread) |
100g soy sauce |
20g salted and fermented
anchovies |
12g finely chopped
garlic |
4g salt |
2g finely chopped
ginger root |
9g roasted sesame |
12g red
pepper powder |
|
Preparation
-
Trim and clean the green onions.
Soak in soy sauce.
-
Mix finely chopped garlic and ginger
with red pepper powder and threads in the juice
of salted and fermented anchovies. Season with salt
-
Mix the green onions together with
seasoning. Make mini bundles of 2 to 3 with your
hands and roll them. In a jar place green onions
layer by layer, sprinkle with roasted sesame, pour
in the remaining seasoning. Put a weight on the
vegetables.
Oisobagi Kimchi (Stuffed Cucumber Kimchi)
Tender cucumbers are cut and slits are made on the sides
and stuffed with seasoning to make this kimchi. This
kimchi is beloved in the summer. The fresh scent of
cucumbers, the crunchy taste and the cool juice, are
the reasons. The cucumber should be the traditional
type with thin skin and triangular when cut diagonally.
It should also be rather thin.
Ingredients
10(1500g) cucumbers |
5g finely chopped
ginger root |
70g salt |
30g red chili pepper
powder |
150g wild leeks |
1 tablespoon sugar |
25g white part of
green onion |
1/2 tablespoon salt |
15g finely chopped
garlic |
60g salted and fermented
small shrimp |
|
Preparation
-
Rub the cucumber with coarse salt
and rinse. Cut in 5cm lengths. Halve the cucumber
by slitting lengthwise in the middle to all but
the ends. Soak the cucumbers for 30 minutes in 2
percent brine.
-
Trim the wild leeks and cut in
1cm lengths.
-
Add green onions, garlic, ginger,
red chili pepper powder, sugar, salted and fermented
small shrimp and salt to the leeks and mix well.
This is the stuffing.
-
When the cucumbers are thoroughly
salted, rinse in cold water and drain. Use a towel
to remove the remaining water.
-
Fill the slits with the prepared
stuffing. Put firmly in a proper container and pour
one cup of salt water into the container.
-
Allow to ferment at 20¡ÆC for 30
hours. This kimchi can also be eaten instantly.
Baek Kimchi (Juicy White Kimchi)
Free of red chili pepper powder, a mainly white seasoning
of pears, chestnuts, manna lichens, and pyogo mushrooms
is stuffed between the leaves of the cabbage in this
kimchi. It has lots of juice and is usually enjoyed
in the colder northern region. The fully matured juice
of this kimchi can act as a refreshing beverage.
Ingredients
5kg Korean cabbage |
50g garlic |
1kg white radishes |
3 large manna lichens |
280g coarse salt |
4 pyogo mushrooms |
1 Korean pear |
100g Indian mustard
leaves |
3g ginger root |
10g glue plant |
40g chestnuts |
3g dried red pepper
threaded : |
50g green onions |
3g clear juice of
salted and fermented small shrimps |
50g Korean
watercress |
* 1500ml
clear beef stock* |
225g beef
brisket |
20g white parts
of green onions |
1/4 onion |
3 cloves garlic |
2g sliced ginger |
2000ml
water |
- Place
the brisket in a pot; add white parts of
green onions, garlic cloves, onion and sliced
ginger and then pour in cold water.
- Simmer
the stock for 40 minutes after it has boiled
vigorously. Then remove vegetables.
- Strain
the stock through a double layer of cheese
cloth.
|
|
Preparation
-
Salt the cabbage slightly, wash
well and drain.
-
Put white radishes, ginger, chestnuts,
green onions, garlic, manna lichens, pyogo mushrooms
(all sliced into thin strips) into the clear juice
of salted and fermented small shrimps. Add the inner
stem of watercress, Indian mustard leaves, glue
plant, and dried red pepper thread. This is stuffing
for the cabbage. Pack the stuffing between each
layer of cabbage leaves; wrap with a large cabbage
leaf. Salt more and tie cabbage with stems of watercress.
-
Cover with a large cabbage leaf,
and put a stone on it. Pour clear beef stock in
to season.
Unusual Kimchi
Seongnyu Kimchi (Pomegranate, Radish Block Kimchi)
To prepare this kimchi radish blocks are slit like chess
boards and salted, and stuffing without red chili pepper
powder is put between them. This kimchi is quite juicy.
The name came from the shape, since it does look like
a ripe pomegranate.
Ingredients
3 white radishes |
4 large manna lichen |
300g coarse salt |
20g garlic |
15 leaves of Korean
cabbage |
10g ginger root |
1 Korean pear |
50g green thread
onions |
50g chestnuts |
2g dried red peppers(thread) |
50g Korean
watercress |
|
Preparation
-
Choose radishes that are rather
large. Wash the radishes. Choose cabbage that has
fresh, large leaves.
-
Set aside half of the radishes.
Cut the rest of the radishes into 4cm thick round
blocks. Make crisscross slashes on the radish blocks
at 1cm internals in both directions. Do not cut
through; leave more than 1cm on the bottom of the
blocks.
-
Soak the crisscrossed radish blocks
and cabbage in brine
-
Julienne half a radish, pear, chestnuts
and manna lichens into 3cm long pieces. Cut the
watercress, garlic, ginger root, green thread onions
and red pepper threads into 3cm long pieces.
-
Wash and drain the radishes and
the cabbage. Get rid of extra moisture in the radishes
by squeezing the water out with the hands.
-
Mix the prepared radishes with
red pepper threads for color as well as taste. Then,
add prepared stuffing and mix thoroughly.
-
Fill the slits with stuffing. Wrap
each block of stuffed radish with two cabbage leaves.
Put the kimchi in a proper container firmly, leaving
little space in-between. Pour brine into the container.
Sokbakji
For
this kimchi cabbages and radishes are salted and sliced into 4cm, thin squares.
Also many other ingredients and oysters, small octopus, salted and fermented yellow
croaker can be added.
Ingredients
1kg Korean cabbage |
15g ginger root |
60g coarse salt |
30g red chili pepper
powder |
400g white radishes |
1g dried red pepper
(threaded) |
100g Korean watercress |
70g salted and fermented
yellow croaker, boiled and filtered free of
meat |
100g green thread
onion |
30g garlic |
|
Preparation
-
Trim the cabbages and clean them; cut into 4cm squares. Soak them in brine for 3
to 4 hours; rinse and drain.
-
Cut the radishes 3cmx4cmx0.5cm.
-
Trim the watercress and green thread
onions and cut them into 5cm lengths.
-
Slice the garlic and ginger root
into individual thin strips
-
Mix the cabbage and radishes with
garlic, ginger root, and red chili pepper powder.
Add salted and fermented yellow croaker, green thread
onions, Korean watercress, dried red chili pepper
thread, salt and mix well; put them in a jar. Cover
the top with outer leaves of cabbage (salted) and
a little salt.
-
Put the mixture in a proper container.
Allow to ferment at 20¡ÆC for 30 hours. This kimchi
can be eaten instantly.
Yeolmu Mul Kimchi (Juicy Yeolmu Kimchi)
This
kimchi has a cool taste, with tender yeolmu radishes and plenty of juice. Boiled
potato water or glutinous rice gruel as the base for the juice makes it even better.
Ingredients
1kg yeolmu radishes |
25g garlic |
400g young cabbage |
10g finely chopped
ginger root |
80g green thread
onions |
400g potatoes |
50g red hot peppers |
80g onions |
50g green
hot peppers |
|
Preparation
-
Cut the yeolmu radishes and cabbage
into 5cm lengths. Wash them and sprinkle with salt.
Allow to stand for a little while.
-
Slice the green thread onions into
5cm lengths. Cut the red hot peppers and green hot
peppers into thin slices.
-
Rinse the salted radishes and cabbages
several times and drain. Add red hot peppers, green
hot peppers, green thread onions, garlic and ginger
and mix well.
-
Slice the potatoes and half of
one onion into rather big pieces. Put them into
20 cups of water and boil. Season with salt and
cool. Take out the potatoes and the onions. Mash
half a potato (taken out from the water) and put
it back into the water.
-
Put the mixture in a proper container
and pour in the prepared kimchi juice. Allow to
ferment.
Susam Nabakji (Juicy Ginseng Kimchi)
Ingredients
4 pieces of ginsengs
( 4 to 5 years old) |
160g sugar |
1/2 (100g) Korean pear |
250ml vinegar |
1/4 (250g) white radish |
3 tablespoons salt |
1/4 (50g) cucumber |
2000ml water |
|
Preparation
-
Wash fresh ginseng. Peel its trunk.
Cut the trunk into the pieces 5cm long, 2cm wide
and 2mm thin.
-
Peel pear and radishes. Cut them
into the same size as ginseng.
-
Dissolve the sugar in water. Add
salt and vinegar to taste and mix well.
-
Grind small roots of ginseng and
wrap in a cloth. Put the cloth in the juice prepared
above and squeeze the cloth to add flavor. Then,
remove the cloth; be careful not to spill the ground
roots into the juice.
-
Put the ginseng, pears and radishes
into the prepared juice. After a day or so, slice
the cucumber into a similar size as the ginseng
and add it to the juice. Allow them to ferment.
Gat Kimchi (Indian Mustard Leaf
Kimchi)
Green thread onion is added to the Indian mustard leaves, and red chili pepper
and salted and fermented anchovies are used in abundance. This is a specialty
of Jeolla-do Province.
Ingredients
500g Indian mustard |
20g red pepper powder |
30g coarse salt |
5g finely chopped
garlic |
150g green thread
onions |
2g finely chopped
ginger root |
30g salted and fermented
anchovies |
2g dried red peppers(thread) |
|
Preparation
-
Choose leaves that are green in
color, trim and wash. Sprinkle with salt and let
the leaves soften. Green thread onions also are
salted.
-
When they are well softened, wash
in cold water and drain.
-
Pour juice of salted and fermented
anchovies into the leaves. Add red peppers, finely
crushed garlic, ginger root, and dried pepper threads.
Mix together well. Put the leaves in a jar one by
one. Cover the top with large leaves. Allow them
to ferment.
-
In the spring and fall, they can
be eaten after being stored in a cool place for
3 or 4 days.
Gat Mul Kimchi (Juicy Indian Mustard Kimchi)
Ingredients
500g Indian mustard
leaves |
20g garlic |
500g white radishes |
60g salt |
20g white parts
of green onion |
3000ml water |
|
Preparation
-
Wash the Indian mustard leaves.
Cut them into 5cm lengths.
-
Slice the radishes into 3cm dices
that are o.4cm. Sprinkle slightly with salt and
drain.
-
Slice the white parts of green
onions and garlic into fine strips.
-
Put the Indian mustard leaves,
radishes, green onions and garlic in a proper container.
Make 2 percent brine and pour it into the container.
-
Allow to ferment. When fully fermented,
the juice has a violet color and a good fragrance
Godeulppaegi Kimchi (Wild Lettuce
Kimchi)
A kind of wild lettuce, called godeulppaegi, is fermented
in water, and salted and fermented anchovies juice with
red chili pepper powder is added. It is hot and spicy.
slightly bitter in taste with a unique flavor. This
is a favorite in Jeolla-do Province.
Ingredients
1kg wild lettuce |
50g red pepper powder |
70g coarse salt |
25g finely chopped
garlic |
240g salted and
fermented anchovies |
10g finely chopped
ginger root |
50g chestnuts |
2 tablespoons sugar |
200g green thread
onions |
1 tablespoon whole
sesame |
|
Preparation
-
Choose wild lettuce with thick
roots. Trim and wash tender wild lettuce. Soak in
brine 7 to 10 days to eliminate the bitter taste
and to become slightly soft by fermentation.
-
Boil salted and fermented anchovies
and strain.
-
Slice chestnuts into thin pieces
Wash and trim green thread onions and cut 10cm in
length. Wash and trim garlic and ginger and cut
into fine strips.
-
Add red pepper powder, chestnuts,
chopped garlic and ginger, sugar, and sesame to
the salted and fermented anchovies. This makes the
seasoning.
-
Wash the wild lettuce and drain.
Add seasoning and mix well. Put the contents in
a jar.
Kongnamul Kimchi (Soybean Sprout Kimchi)
Ingredients
400g soybean sprouts |
1g dried red peppers,
threaded |
12g finely chopped
white parts of green onion |
1 tablespoon salt |
8g finely chopped
garlic |
100ml water |
|
Preparationi
-
Choose fresh soybean sprouts. Trim
the roots and blanch them quickly. Leave until cool.
-
Clean the green onions and cut
them into 4cm lengths.
-
Add the prepared garlic, green
onions and red pepper threads to the blanched soybean
sprouts and mix gently. Make brine and pour.
Yuja Dongchimi (Juicy Citron
and Radish Kimchi)
Ingredients
2 white
radishes (small and rounded, intended for
dongchimi) |
200g coarse salt |
45g garlic |
100g green thread
onions |
5g ginger root |
100g indian mustard
leaves |
1/2 Korean pear |
20 fermented green
hot peppers |
1 citron |
10g glue
plant |
|
Preparation
-
Wash the radishes thoroughly. Roll
them in coarse salt and put them in a container
to soften overnight.
-
Slightly salt green thread onions.
Make mini bundles out of them by tying 2 to 3 into
small rings. Tie Indian mustard leaves together.
-
Rinse fermented green peppers and
glue plant and drain. Cut glue plant into 5cm lengths.
Thinly slice garlic and ginger and wrap them in
a linen cloth.
-
Wash the citron and cut into quarters.
Tie them with a thread.
-
In a proper container put garlic
and ginger wrapped in cloth. Add salted radishes,
green thread onions, Indian mustard leaves, citron
and pear. Put a stone or a proper weight on top
of the kimchi.
-
Put the salt water through a sieve.
Then, pour it into the container. Allow to ferment.
Sunmu Kimchi (Turnip Kimchi)
Ingredients
1kg turnip |
30g white parts
of green onion |
240g salted and
fermented pilchard, boiled and filtered |
20g finely chopped
garlic |
30g red chili pepper
powder |
|
Preparation
-
Slice the turnip into 2.5cmx3cmx0.3cm
pieces.
-
Cut the green onion into 4cm lengths.
Chop the filtered fish meat; mix with red chili
pepper powder.
-
Put in all the seasonings and mix
well. Pour in kimchi juice. Put the mixture in a
proper container and allow to ferment.
Mu Bineul Kimchi (Slit-cut Radish
Kimchi)
Ingredients
3(small) radishes |
500g Indian mustard
leaves |
10 Korean cabbage
leaves |
30g red pepper powder |
110g salt |
110g finely chopped
garlic |
15g green thread
onions |
15g finely chopped
ginger root |
15g Korean watercress |
35g salted and fermented
small shrimps, crushed |
|
Preparations
-
Wash and halve the radishes. Leave
half a radish, and slit the rest of the radishes
every 3cm in oblique shape, resembling the scales
of a fish.
-
Choose rather big cabbage leaves
and soak them with the radishes in 15 percent brine.
-
Drain the radishes and cabbage.
-
Julienne half a radish and cut
the green thread onions, water-cress, Indian mustard
leaves in 3cm lengths.
-
Mix the julienne radishes with
red pepper powder. Add all the seasonings prepared
above and season with salt. This is the stuffing.
-
Pack the slits with the stuffing
and wrap each radish with the cabbage leaves prepared
above. Put them in a proper container, or the radishes
can be stored between heads of cabbage kimchi.
-
Allow to ferment.
Misam Kimchi (Baby Ginseng Kimchi)
Ingredients
500g young ginseng |
5g finely chopped
garlic |
10g finely chopped
white parts of green onion |
1 and a half tablespoons salt |
5g glutinous rice
flour |
10g red pepper powder |
|
Preparation
-
Choose ginseng less than a year
old. Clean the ginseng and drain.
-
Slice the green onions into 4cm
lengths.
-
Seasoning: Add glutinous rice flour,
green onions, garlic and salt to the red pepper
powder and mix. |