KIMCHI 2 0 15 SPRING ISSUE
HOW TO MAKE YOUR OWN KIMCHI
6 THINGS TO DO WITH KIMCHI
RE TU D L CU OO N F O ITI D E
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CONTENTS ISSUE 5 - SPRING 2015 CULTURE FOOD EDITION
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How to make your own Kimchi What is kimchi? Steps to making your own kimchi
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6 Things to do with Kimchi 6 foods to be topped with kimchi
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WHAT IS KIMCHI?
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Kimchi is a traditional Korean vegetable side dish. This side dish is made of vegetables with a variety of seasoning. This side dish is often described as “spicy” or “sour”.
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INGREDIENTS Salt 1/4 cup sea salt or kosher salt Sugar 1 teaspoon sugar
Garlic 1 tablespoon grated garlic (about 5-6 cloves)
 Green onion 4 onion peeled and cut into matchsticks, cut into 1-inch pieces Ginger 1 teaspoon grated ginger
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Radish 8 ounces Korean radish or daikon
Korean red pepper flakes (Gochu-garu) 1-5 tablespoons Korean red pepper flakes
Cabbage 1 (2-pound) head napa cabbage
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STEP 1
Cut the cabbage Cut the cabbage lengthwise into quarters and remove the cores. Cut each quarter crosswise into 2-inch-wide strips.
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STEP 2
Salt the cabbage SALT Use salt that is free of iodine and/or anti-caking agents, which can inhibit fermentation.
Place the cabbage and salt in a large bowl. Using your hands (gloves optional), massage the salt into the cabbage until it starts to soften a bit, then add water to cover the cabbage. Put a plate on top and weigh it down with something heavy, like a jar or can of beans. Let it stand for 1-2 hours.
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STEP 3 Rinse the cabbage Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times and drain in a colander for 15-20 minutes. Rinse and dry the bowl you used for salting, and set it aside to use in step 5.
WATER Chlorinated water can inhibit fermentation, so use spring, distilled, or filtered water if you can.
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STEP 4 Make the paste Meanwhile, combine the garlic, ginger, sugar, and seafood flavor (optional) or 3 tablespoons water in a small bowl and mix to form a smooth paste. Mix in the gochugaru, using 1 tablespoon for mild and up to 5 tablespoons for spicy.
SEAFOOD FLAVOR Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water.
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STEP 5
Combine and mix Combine the vegetables and paste. Gently squeeze any remaining water from the cabbage and return it to the bowl along with cut up radish, green onion, and seasoning paste. Mix thoroughly. Using your hands, gently work the paste into the vegetables until they are thoroughly coated. The gloves are optional here but highly recommended to protect your hands from stings, stains, and smells!
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STEP 6
Pack the kimchi Pack the kimchi into the jar. Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1-inch of headspace. Seal the jar with the lid.
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STEP 7
Let it ferment Let the jar stand at room temperature for 1-5 days. You may see bubbles inside the jar and brine may seep out of the lid; place a bowl or plate under the jar to help catch any overflow.
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STEP 8
Check daily Check it daily and refrigerate when ready. Check the kimchi once a day, pressing down on the vegetables with a clean finger or spoon to keep them submerged under the brine. (This also releases gases produced during fermentation.) Taste a little at this point, too! When the kimchi tastes ripe enough for your liking, transfer the jar to the refrigerator. You may eat it right away, but it’s best after another week or two.
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6 THINGS TO DO WITH KIMCHI
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Kimchi has been making an impact on the food scene -- the spicy fermented cabbage condiment/side dish has branched out beyond Korean food, making its way into a variety of dishes. You can easily find fusion restaurants in all the big cities serving kimchi on practically anything, and there are even food trucks in Los Angeles and New York offering a Mexican-Korean fusion -- even T.G.I. Friday’s is in on the trend. And you don’t have to go to a special Asian market to get a jar of kimchi anymore -- some brands are now national after being lauded in newspapers and magazines.
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ONE. RICE & SEAWEED
Wrap some rice into small sheets of dry and salted seaweed and eat it together with some kimchi!
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TWO. WITH BUTTER
Heat up your pan with a little bit of olive oil on light/medium fire. Then melt 1 - 2 teaspoon worth of butter. When all the butter has almost melted, place some chopped kimchi onto the pan. Cook it for around 2 - 3 minutes. Then eat it with rice! The taste will suprise you!
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THREE. ON HOT DOG
On any average hot dog, chop some kimchi into small pieces, place it on top of the sausage instead of pickles!
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FOUR. ON SUSHI
On any sushi rolls, place some kimchi on top and bite it all in one go!
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FIVE. IN OMELETTE
Cook your omelette with some chopped green onion and kimchi! It’s just that simple!
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SIX. WITH RAMEN
Cook any type of instant ramen noodles (I would recommend Shin ramen), and when you are done place some kimchi into your bowl. Every time you slurp in your noodle, dont forget to absorb it with some kimchi!
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