Korean Cabbage Kimchi 🌶 🇰🇷

Inspiration is the spark you need to learn a new skill, and in this case, the art of making Korean kimchi from Bernard, a former colleague of mine whose passion for Asian cookery is infectious.  Amidst the demands of a busy workplace, we somehow found time to talk food and exchange recipes.  The topic of kimchi came up one day, the rest is history.  I know the Koreans hardly eat a meal without kimchi and the health benefits of the fermented vegetables is legendary.  If you've never had it before, the slightly sour, mildly spicy, pickled cabbages might be an acquired taste.  Most often, it is sliced and enjoyed as a side dish, but beautiful fried rice, pancakes, soups and stews can be made with it.  I normally use only 1 cup of the famed Korean red pepper flakes or 'gochugaru'.  Use more if you like yours fiery hot.  Make kimchi when Chinese cabbages (also known as 'wombok' or 'napa') are in season.  Visit a local Korean grocery store to get the few essential ingredients.  Set time aside for a great mindfulness exercise as you quietly wash and drain, slice and mix.  Use gloves when handling the red and slippery kimchi paste, and grab an apron before you start.  I have instructions for the traditional method for making kimchi, and an easy method.

  

 

INGREDIENTS

• 1 large or 2 small Chinese cabbages (wombok/napa), about 2.7kg /6 lb
• ½ cup sea salt
• 2 cups water
• 2 tablespoons glutinous rice flour or plain flour
• 2 tablespoons brown or white sugar
• 2 cups Korean or Chinese daikon radish, sliced into matchsticks
• 1 cup carrot, sliced into matchsticks
• 1 cup garlic chives or spring onions, sliced into 3cm / 1¼" lengths
• ½ cup garlic, peeled
• 1 medium onion, peeled and cut into wedges
• 1 apple, cut into sections
• ½ cup Korean fish sauce
• 1-2 cups Korean red pepper flakes for kimchi (gochugaru)

TRADITIONAL METHOD

1. Cut down the cabbage core if it is protruding.  Cut a short slit about 5cm / 2" in the base of the cabbage, enough to get a grip on each half, then gently pull the halves apart without shredding the densely packed leaves within.  Cut a slit through the core of each half and separate the cabbage into quarters the same way.
2. Submerge and rinse the cabbage quarters in a basin of water to remove visible dirt and to get them wet.  Working one quarter of the cabbage at a time over a large bowl, gently lift each leaf and sprinkle salt on it.  Use more salt closer to the stems where the leaves are thicker.
3. Let the cabbages rest in the bowl for at least 2 hours.  Rotate the cabbages every 30 minutes so the bottom pieces come up and the top pieces go to the bottom to get them evenly salted.
4. After 2 hours, the cabbage leaves will become soft and the colour changed from opaque to more transparent.  Do a 'bend test'.  The white parts should be flexible and not snapping when gently squeezed between your fingers.  Let them rest in the salty water a little longer if not yet ready.
5. When salting is complete,  wash the cabbage quarters thoroughly by submerging them in a basin of water, rinse, and drain.  Do this 3 times to remove the salt and any dirt, especially between the white parts.  Have a taste of a piece of cabbage.  It should be crunchy and only slightly salty. If it is too salty, submerge it in water for a little longer.  When you are satisfied with the taste, place them in a strainer to drain, cut side down.  
6. While the cabbage is salting, prepare a 'porridge' by combining the water, glutinous rice flour in a saucepan.  Mix well and let it cook over medium heat for about 10 minutes until it starts to bubble.  Stir in the sugar and cook for another minute.  Remove from heat and let it cool completely.
7. Use a blender to process garlic, onion and apple together with fish sauce into a smooth paste.
8. Transfer the cooled 'porridge' and paste into a large mixing bowl.  Add red pepper flakes.  Mix well with a spatula.  
9. Add daikon radish, carrot and chives/spring onions to the paste.  Mix well again.
10. Cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together.  Don a pair of disposable food grade gloves.  Working each quarter of the cabbage at a time, spread a quantity of the kimchi paste on each cabbage leaf over a large bowl.  
11. When every leaf in the quarter cabbage is covered with paste, wrap it around into a parcel and put into a large clean jar or plastic container.  Press down firmly with your hands to remove any air pockets.  Seal the jar or container with a lid and let the kimchi sit at room temperature for a day or two to start the fermentation, then store in the refrigerator to use as needed.

EASY METHOD

1. Cut down the cabbage core if it is protruding.  Cut a short slit in the base of the cabbage, enough to get a grip on each half, then gently pull the halves apart without shredding the densely packed leaves within.  Cut a slit through the core of each half and separate the cabbage into quarters.
2. Slice off the tough stem part and cut each quarter into 2-3 cm bite-size pieces.  Smaller, inner leaves can be left intact.  Submerge and rinse the cabbage pieces in a basin of water to remove visible dirt and to get them wet.  
3. Place cabbage pieces in a large bowl and sprinkle over salt.  Mix with your hands until well combined.  Let the cabbages rest in the bowl for at least 1½ hour, tossing them around every 30 minutes.  
4. After 1½ hour, the cabbage pieces will become soft and the colour changed from opaque to more transparent.  Do a 'bend test'.  The white parts should be flexible and not snapping when gently squeezed between your fingers.  Let them rest in the salty water a little longer if not yet ready.
5. When salting is complete, wash the cabbage pieces thoroughly by submerging them in a basin of water, rinse, and drain.  Do this 3 times to remove the salt and any dirt.  Have a taste of a piece of cabbage.  It should be crunchy and only slightly salty.  If it is too salty, submerge it in water for a little longer.  When you are satisfied with the taste, place them in a strainer to drain.
6. Proceed to Step 6-9 as for traditional method.  
7. Mix the cabbage pieces with the prepared kimchi paste.  Transfer into a large clean jar or plastic container. Seal the jar or container with a lid and let the kimchi sit at room temperature for a day or two to start the fermentation, then store in the refrigerator to use as needed.

On fermentation:

Kimchi can be eaten as soon as it is made (and you would be most interested to find out what it tastes like after all that work!)  Slice or tear some up into small pieces and sprinkle toasted sesame seeds on top to serve with rice.  Once the kimchi starts to ferment, open the jar or container occasionally and press on the top with a spoon to help release the red juices from underneath.  If you see bubbles coming up, it is a good sign that fermentation is happening.  The kimchi will continue to ferment slowly in the refrigerator.  While fresh kimchi tastes raw and crunchy, fermented kimchi is softer and more tangy, great for use in cooking.  Check out this recipe for Kimchi and Pork Mince Fried Rice.

* Any leftover chilli pepper flakes should be stored in the freezer.