Kimchi are typical Korean culinary condiments, based on vegetables. Kimchi, in particular, is often considered as the “food staple” of Koreans, and can be consumed in three meals a day. These are preparations in which the vegetables are brined for several hours and then wrapped in a paste made with rice flour, sugar and various seasonings; these preparations can be consumed immediately, but are usually left to ferment to serve as a condiment for other dishes.
The term kimchi is derived from the Korean word shimchae, which means salty vegetables.
UNESCO integrated the way of preparing and sharing kimchi preserves in the Republic of Korea (referred to as “Kimjiang”) in the representative list of the Intangible Cultural Heritage of Humanity in 2013. In 2015, an application from North Korea with the title was included in the same list. “Traditional kimchi preparation in the Democratic People’s Republic of Korea”.
Check out a great Kimchi recipe!
Korean Fresh Kimchi
Cuisine: KoreanDifficulty: Medium2
servings40
minutesBased on the possible raw materials and the chosen preparation method, kimchi is classified into hundreds of varieties, with wide variations in its taste, biochemical and nutritional properties and its shelf life.
Check the necessary ingredients and follow the preparation mode.
Ingredients
1/2 Chinese cabbage (970g)
2T salt
10 small green onion
some sugar
some salt
sesame oil and sesame
- Yangnyeom
1/2 pear (small)
3 red peppers
35g garlic
6g ginger
2T plum juice
2T canary fish sauce
1T salted shrimp
2T red pepper powder
Directions
- Cut the bottom of the cabbage and separate the leaves one by one;
- Wash the cabbage once in running water;
- Cut the cabbage into bite-size pieces;
- Add salt on top of the cabbage and stack it layer by layer;
- Turn it upside down once in the middle and marinate for 30 minutes;
- Peel and chop 1/2 pear;
- Chop Garlic, Ginger;
- Cut in half and chop finely 3 red peppers;
- Add 1/2 pear (small), 3 red peppers, 35g garlic, 6g ginger, 2T plum juice, 2T canary fish sauce, 1T salted shrimp, 2T red pepper powder in blender;
- Grind finely and set aside for 30 minutes;
- Turn the cabbage over once in the middle;
- Cut 10 small green onion into 2cm size;
- Rinse the pickled cabbage 3 times and drain the water;
- Add small green onion and yangnyeom to the pickled cabbage;
- Mix gently so that the yangnyeom is evenly distributed;
- After taste, add salt, sugar and red pepper powder;
- Store in an airtight container and refrigerate. “Fresh Kimchi” is the most delicious with sesame oil and sesame added just before eating;