Hello everyone. It’s been WAY too long since we’ve posted anything on the blog. However, we’ve graduated from residency, and we’re finding that we’ve got a bit more time on our hands. We’ve also moved to our dream house in the Sierra Foothills, so hopefully, we can start sharing our many homesteading projects from the new place.
First up though, it’s getting cold out, and for the Koreans, that means time for kimjang, aka making TONS of kimchi. We had a mini kimjang today and made ourselves 2 big jars of kimchi. Here are the highlights.
First, you start with your Napa cabbage. Chop coarsely, and brine in salty water for 1-3 hours depending on how salty you like your kimchi. Rinse and drain.
Meanwhile, prepare the kimchi paste. There are many variations to this. I like to use a combination of a lot of gochugaru (korean chili flakes…there is absolutely no substitute for this), water, salt, garlic, ginger and a little fish sauce or korean salted shrimp. Sometimes, I’ll throw some scallions in there as well. Some people add a little sugar, but I omit this step if I’m using fish sauce.
Finally, throw some rubber gloves on and mix the paste and the cabbage together. Find some large jars and stuff away. You’ll want the kimchi to ferment on the counter for at least a few days before enjoying…but everyone has their own idea of when the kimchi tastes the best.
While traditional kimchi is all about Napa cabbage, you can experiment with pretty much any veggie. I’ve had carrots, green cabbage and daikon in this way and they’ve all tasted great.