Kimchi or Kimchee
I decided to post this because none of the other Kim Chi recipes have a key ingredient that all Korean women I know use: pul, or rice water. I have made kim chee with many different Korean women who come from all over South Korea. I have never made Kim Chee the same way twice, even when I've made it more than once with the same woman. Like good Korean cooks, these women never measure, and I never have either, so the amounts listed are estimates. The taste buds are the ultimate judges, so taste a little of the Kim Chee before you've mixed it all up. Read the entire recipe for tips before buying ingredients. Good luck!
I decided to post this because none of the other Kim Chi recipes have a key ingredient that all Korean women I know use: pul, or rice water. I have made kim chee with many different Korean women who come from all over South Korea. I have never made Kim Chee the same way twice, even when I've made it more than once with the same woman. Like good Korean cooks, these women never measure, and I never have either, so the amounts listed are estimates. The taste buds are the ultimate judges, so taste a little of the Kim Chee before you've mixed it all up. Read the entire recipe for tips before buying ingredients. Good luck!
- Carbohydrate 99.5985867005644 g
- Cholesterol 0 mg
- Fat 1.74967555620852 g
- Fiber 32.3133333368539 g
- Protein 22.9992222387007 g
- Saturated Fat 0.554391111295246 g
- Serving Size 1 1 -4 gallons, 50 serving(s) (1424g)
- Sodium 12287.6213680104 mg
- Sugar 67.2852533637106 g
- Trans Fat 0.468406666737907 g
- Calories 453 calories
Step-by-step
- Cut cabbage into four sections through the core.
- Starting at the end of the leaves, cut cabbage diagonally back and forth until you reach the core. (Cabbage will be in large square pieces).
- Cut radish into large chunks (if you want to be able to use them independently) or into julienne strips.
- Layer cabbage and radish in your sink with the salt. Put about 1/2 cup salt for every two inches of cabbage. Make sure you end with salt.
- Add water to almost cover cabbage.
- Let stand. After 1 1/2 hours start checking the cabbage by rubbing a piece between your fingers. If it's slippery, rinse it and taste it. If it's pleasantly salty then it's ready. Be sure not to let the cabbage stand too long or it will become too salty and will be inedible.
- Fill the sink with water until it covers the cabbage then fish the cabbage out of the sink. Return the cabbage to the sink and rinse it this way two or three times until all the cabbage is thoroughly rinsed.
- Drain cabbage by placing it in large colander or by letting it sit in your unstopped sink.
- Make the pul by mixing the rice flour and water in a small saucepan and heating to boiling, stirring constantly. Let cool. If you don't have rice flour you can add water to cooked rice and boil it until the water is very cloudy. Use one cup of this water.
- Mix pul and remaining ingredients in a very large bowl. The amount of red pepper you use should depend on how hot you want your kim chee. There are many kinds of fish sauce. The one-cup measurement is for a thin sauce (consistency like soy sauce). For thicker sauces, use less sauce (1/4 to 1/2 cup).
- Wearing plastic or rubber gloves, begin mixing the cabbage with the sauce. Use your hands and mix a little cabbage at a time then push it to the side of the bowl until you have mixed all the cabbage. This will help you mix the cabbage and sauce evenly.
- Place kim chee in large containers that have tight-fitting lids (otherwise it will smell up your fridge).
- You can eat the kim chee immediately, but most Korean women recommend that you leave it outside of the fridge for one day, then store it in the fridge but wait one week after that before you eat it. I can't tell you what the difference is because my husband doesn't wait that long.
- Enjoy.
My Kimchi Journey: A Taste of Tradition and a Pinch of Improvisation
As a busy working mom, finding time to cook nourishing meals can feel like navigating a culinary obstacle course. But there are moments when the kitchen transforms from a chore into a sanctuary, a place to connect with my heritage and share the love through food. Making kimchi is one of those moments.
This recipe isn't just a collection of ingredients; it's a story passed down through generations of Korean women. Each pinch of salt, each flake of red pepper, echoes the hands that have prepared this vibrant dish before me. My own kimchi journey began with a simple desire: to taste the flavors of my grandmother's kitchen, a memory woven into the very fabric of my being. It’s a journey of trial and error, of subtle adjustments that reflect my personal preference, and of an enduring connection to my heritage.
Unlike many recipes found online, this kimchi recipe includes a key ingredient often overlooked: pul, or rice water. This magical elixir adds a subtle sweetness and depth that elevates the kimchi experience. The truth is, every Korean woman I've learned from makes kimchi differently. They don’t measure; they rely on intuition, a harmony of taste and texture honed over years of practice. And so I’ve done the same, creating a recipe that’s less about precision and more about exploring the delicious possibilities of this ancient art.
The process of making kimchi is as much about the experience as it is about the end result. It’s the quiet satisfaction of chopping vegetables, the fragrant blend of spices filling the air, the anticipation of sharing the fruits of my labor with my family. The vibrant color, the spicy tang, the satisfying crunch – these elements encapsulate more than just a side dish; they represent connection, memory, and a taste of home. I hope you'll embark on your own kimchi adventure.
The beauty of this recipe lies in its adaptability. Don't be afraid to experiment, to adjust the spices to your liking. The key is to trust your senses. Taste, smell, adjust – and let the kimchi reflect your unique culinary journey. It is a story, a heritage, and a legacy; one that you will be proud to share and pass on.
What started as a simple desire to recreate a childhood memory has blossomed into a culinary tradition in my own home. Each batch of kimchi is a testament to the enduring power of food to connect us to our past, to our culture, and to each other. And yes, my family enjoys it immensely, especially when it's been properly fermented for that perfect balance of tangy spice and savory goodness. My only challenge is to make enough kimchi to last because it disappears quickly!
So gather your ingredients, embrace the process, and create your own kimchi story. It’s more than just a recipe; it’s an experience.
