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Rachel has a kimchi making lesson in South Korea…

January 17, 2011 by Rosemary

Kimchi is fermented cabbage, a Korean delicacy and when a co-worker offered to give Rachel Morgan a lesson making it, she could not resist – here is the lesson for others:

Last week I had a lovely and informational kimchi making session with a fellow English teacher who goes by Leena.  She is a kind hearted 52 year old woman who’s 5 year dream is to open a Korean restaurant in New York City.  She kindly had me over to her house for a two day kimchi making session.  Don’t know how to make kimchi?  Look and learn!
Step 1: Buy your Chinese cabbage.Peel off the outside green leaves and cut ends so the cabbage opens.
Step 2: Peel off the outside green leaves and cut ends so the cabbage opens.
Step 3: Make a salt water mix by adding 10% salt and 90% water.
Step 4: Completely dunk cabbage in the salt water mixture.
Step 5: Remove cabbage from water and liberally apply salt to the base of each leaf (about 3 handfuls of salt per half cabbage)
Step 6: After salting pour the salt/water mixture on the cabbage and let it sit for 10 hours.
Step 7: As the cabbage soaks in salt water. The red sauce making begins.  Make a broth (top picture) using onions, dried anchovies, seaweed, and radishes.  Boil for a while and remove everything from the pot but the water and add sticky rice.
Step 8: Let sticky rice sit in water overnight. In the morning add 1-1/2 kilo dried red peppers.  Let the peppers, rice, and water absorb.  After add mashed garlic (as shown).
Step 9: Cut and mash ginger to add to the red sauce concoction.
Step 10: Add salted anchovy brine and salted shrimp brine to the special sauce!
Step 11:  Add some sugar.
Step 12: Add some mashed up shrimp to the mix.
Step 13: Make sure after 10 hours your cabbage is removed from the salt water mixture and is sufficiently dried.
Step 14: Add the red sauce to the cabbage making sure to coat every leaf back to front. Throw in some sesame seeds and some spring onions if you are feeling feisty!
ooh lala! After all that you have some might fine looking kimchi!

Filed Under: Asia, Featured writers, Food and Wine Tagged With: Food and wine, Korea

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