Gwangju Cooks: Quick Kimchi
Recipe written and photographed by Joe Wabe
Although a bit of prep work is required, you can have your very own homemade kimchi with very little effort. This is a variation of the most popular variety, the traditional “baechu” (Chinese cabbage) kimchi.
Ingredients:
½ carrot
½ green onion
1 spoon of sesame oil
2 tsp red pepper powder (gochugaru)
Kimchi Base:
1 Chinese cabbage
½ cup sea salt
6 garlic cloves
¼ of root of ginger
½ peeled apple
10 dried red peppers
½ cup of cooked white rice
2 tsp of jeogal (salted fermented shrimp)
½ white onion
Preparation
Rinse the cabbage and cut the cabbage leaves crosswise into about 2-inch (5 cm) lengths. Put the cabbage in a large bowl and pour the salt over it. Let it sit for about one hour.
Separate the sesame oil, red pepper powder, carrot and green onion from the rest of the ingredients. Slice the carrot into strips and chop the green onion into bite-size pieces. Set these four ingredients aside for now.
Put the rest of the ingredients into and puree.
Rinse the cabbage with cold water and squeeze the water from them. Put it back in the bowl and pour the kimchi base to cover the cabbage. Add the sesame oil and red pepper powder and mix well by hand till the cabbage is thoroughly coated.
Store in the fridge and enjoy!
Do you have an original kimchi recipe you would like to share? Share it with us and let Gwangju know how good it is! Email: recipes@kimchitales.com
Notes:
* Your first paragraph (“Although a bit of prep work is required, you can have your very own homemade kimchi with very little effort. This is a variation of the most popular variety, the traditional “baechu” (Chinese cabbage) kimchi.”) was a decent opening to an article on making kimchi.
As it happened, it was quite similar to a paragraph from a different source (http://www.jsonline.com/features/food/bold-flavors-of-korea-shine-through-bv3ns8r-137489628.html – just above the heading for “Quick Kimchi”), which went like this: “Although a bit of prep work is required, you can have your very own homemade kimchi with minimal effort. This is a variation of the most popular variety, the traditional baechu (Napa cabbage) kimchi.”
* Unless your recipe is your own original recipe, you should probably state where, exactly, you found it (including the title, as well as the recipe’s address [if you found it online] or the person you got it from).