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With all the clamor about kimchi being able to cure the bird flu, maybe it's about time to learn the ancient art of making this fermented cabbage dish (and all of its Lactobacillus bacteria goodness). Fortunetly, with a little patience, the steps to making this Korean delicacy are easy. However, recipes for kimchi are abundant on the internet, so which do you choose? One of the simpler and tasty recipes I tried is presented by the Pyongyang metro (oddly enough, this is hosted on the webpage for the mass transit of North Korea's capital).
Basically, there are four main ingredients in kimchi: salt, chili powder, cabbage, and time. The chili powder is not the normal kind you'll find in the usual western grocery aisles, but is a special Korean red chili pepper powder. You usually want to go to Korean or Asian mart for this spicy and slightly sweet powder. In the end, the mixture of these ingredients produces a pungent, sour, and spicy cabbage treat that is a great addition to a meal, either as a main ingredient or side dish.
I like to make a large batch and store it in a tupperware or large jar in the refrigerator. If I'm storing it for a long time, however, I'll usually split up the portions into smaller containers to reduce the exposure to air. If you freeze kimchi, it will keep for three months.
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11-23-2005 @4:10PM Peggy said... It's helpful to know that kimchi can be frozen. I've resisted making large batches because I didn't know how long they would keep.
My favorite kind of kimchi is made from radishes or cucumbers rather than cabbage. I posted my own recipe for cucumber kimchi on my blog. It's not completely authentic, but after it sat out on the counter a few days, it tasted good.
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11-23-2005 @3:55PM James Yu said... I absolutely love the cucumber Kimchi too. That has got to be my favorite sidedish at Korean restaurants. I did try to make it before, but it just didn't taste right (not sour enough). But I'll give it another whirl with your recipe.
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11-23-2005 @4:10PM Peggy said... Next time I make it, I plan to use the Korean chili pepper powder rather than fresh hot peppers. I think that would give it a more authentic flavor.
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11-23-2005 @6:33PM U said... Yeah, that isn't the site for the Pyongyang mass transist authority. To quote their 'about' page, "The only point of this site is to find out as much as possible about a North Korean military nuclear installation disguised as a subway." That, and to teach people how to make kimchi.
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