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. |
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| 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. |
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| 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. |
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| 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! |
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| ooh lala! After all that you have some might fine looking kimchi! |  |
