She Strengthens

Unleash the Flavor of Traditional Korean Kimchi

The Perfect Blend of Spices and Technique

Kimchi, a staple in Korean cuisine, is more than just a side dish – it’s an experience. With its bold flavors and crunchy texture, it’s no wonder this fermented delight has gained popularity worldwide. Today, we’ll dive into the art of creating authentic Korean kimchi, courtesy of Seung Hee Lee’s recipe.

Gather Your Ingredients

• 10 cups of water
• ¾ cup of fine sea salt or ½ cup of kosher salt
• 5-6 pounds of napa cabbage, quartered
• 1½ cups of kelp broth or water
• 2 tablespoons of glutinous rice flour
• 1 cup of fish sauce, divided
• 1 cup of gochugaru
• ½ large Korean pear or 1 medium Asian pear, peeled, seeded, and grated
• 3 tablespoons of minced garlic
• 1½ teaspoons of minced fresh ginger
• 3 cups of daikon radish or turnips, julienned
• ¾ cup of sliced Korean chives or scallions, cut into 1½-inch matchsticks
• ¾ cup of sliced minari (Chinese parsley), cut in 1½-inch matchsticks (optional)
• 1 cup of chopped beltfish, ½-inch thick, bones included (optional)

The Brining Process

Begin by dissolving the salt in water, then submerge the cabbage quarters in the liquid, ensuring all sides of the leaves are coated. Let it sit for 4-6 hours, or until the cabbage bends backward. Rinse the cabbage twice, squeezing gently, and set it aside to drain excess liquid.

Creating the Kimchi Paste

In a small pot, whisk together the kelp broth and glutinous rice flour until fully combined. Set it aside. In a separate bowl, combine the gochugaru, pear, garlic, ginger, remaining fish sauce, and the cooled kelp broth mixture. Fold in the daikon radish, chives, and parsley, if using.

Assembling the Kimchi

Transfer the cabbage to a large bowl and drizzle with ½ cup of fish sauce. Let it drain naturally. Then, wearing gloves, take about 1 cup of kimchi paste and rub each cabbage leaf with the paste, adding roughly ¼ cup between leaves. Fold the leafy part toward the center of the cabbage and place it in a large plastic container. Repeat the process until all the cabbage is used.

Fermentation and Storage

Cover the kimchi with plastic wrap, pushing out excess air. Place a clean, resealable plastic bag filled with water on top, squeezing out more air. Let the container sit in a cool, dark place for 3 days in winter or 1-2 days in summer. Check daily for a faint sour note smell, indicating fermentation. Once fermented, refrigerate to slow the process. Enjoy your delicious kimchi over the next 4-6 months!