So, I recently found out about a new film titled Kimchi Khan. I watched the trailer and was highly pleased with how the characters in the film broke down the true definition of ‘kimchi’ and with the intellectual explanation of kimchi. The reason kimchi is so great is because it’s a taste unlike anything else you’ll find in the world. And let’s face it, you won’t find something so crunchy, pungent, bitter, sweet and spicy (all at the same time) anywhere. And what’s even more great is that the Koreans found this taste due to lack of option. The cold was a bitter and harsh cold back then, and vegetation wasn’t possible. This, in turn, “forced” Koreans to think of other ways to preserve their food…hence KIMCHI, preserved veggies.
Traditionally, Koreans used to make kimchi using whole cabbage (poh-ghee) and would cut it into bite-size pieces at the time of consumption. The following is a general process of making poh-ghee kimchi.
1) Salt the cabbage whole. Leave it for about 2 to 3 hours.
2) Meanwhile, make the sauce. Mix together the following ingredients:
salted shrimp
red pepper flake
scallion
garlic
radish (julienned)
ginger
sweet rice flour and water (mix together and bring to a boil to attain a gelatinous texture)
3) Rinse cabbage with fresh, unsalted water. Drain.
4) Finally, take handfuls of the sauce and place them evenly between the leaves of the cabbage until the whole cabbage is full of red kimchi sauce.
* The key to great tasting kimchi is to press and pack it tight into a jar. The least amount of air that gets into that jar, the better your kimchi will taste.
From here on out, the fermentation process takes place.
After the kimchi has been jarred, you want to let it sit for about 20 days in the fridge because the fermentation has started. If it’s consumed too early on, the acidity of the kimchi will not have set in and the taste of the cabbage will overpower your sauce.
Kimchi will never go bad in your fridge. Once it’s become too fermented, you can actually cook it any which way you want. Some recipes include: kimchi stew, kimchi sauteed with tofu, kimchi burger patties, kimchi goes well with any type of meat (steak, pork, chicken, etc).
The next entry will include some everyday recipes with a twist of kimchi so stay tuned and come back for more kimchi 101.
Arirang Kimchi was created after a newly wed couple decided to move to America in the hopes of an American Dream for their children. The wife comes from a background of great cooks and has extremely keen taste buds. After experimenting with a few of her own kimchi recipes and receiving compliment after compliment from friends and family, Mr. and Mrs. Oh decided to open up shop.
Today, after 30 years, Arirang Kimchi still sticks to their motto "always fresh, always delicious". Our kimchi is still hand cut and hand produced which retains the fresh quality. Mrs. Oh still tastes every single batch for its perfect taste 'til this day.
