Authentic Jeolla-do Style Kimchi
Mastering the Art of Jeolla-do Kimchi: A Deep Dive into Flavorful Homemade Kimchi
Bring the rich, profound flavors of Jeolla-do kimchi right into your kitchen! This detailed guide will walk you through the authentic process of making Jeolla-do style kimchi at home. Craft a crisp and delicious kimchi with our special recipe.
Kimchi Filling & Other Ingredients- Napa Cabbage: 10 heads (choose heads that are slightly loose rather than tightly packed for easier kimchi making)
- Crown Daisy (Chonggat): 1.5 bundles
- Green Onions (Scallions): 1.5 bundles
- Water Parsley (Minari): 1 bundle
- Radish: 3 medium
- Dried Sea Tangle (Cheonggak): 1 packet (soaked in water)
Kimchi Seasoning- Sweet Rice Porridge (Chapssalpul): 6 cups (approx. 3 rice bowls)
- Fermented Anchovy Sauce (Jinjut): 10 cups
- Minced Garlic: 2 cups
- Minced Ginger: 1 cup
- Raw Shrimp: 6 cups (rinsed)
- Salted Fermented Shrimp (Saeujeot): 5 cups (minced)
- Sugar: 4 cups
- Toasted Sesame Seeds: 1 cup
- Sweet Rice Porridge (Chapssalpul): 6 cups (approx. 3 rice bowls)
- Fermented Anchovy Sauce (Jinjut): 10 cups
- Minced Garlic: 2 cups
- Minced Ginger: 1 cup
- Raw Shrimp: 6 cups (rinsed)
- Salted Fermented Shrimp (Saeujeot): 5 cups (minced)
- Sugar: 4 cups
- Toasted Sesame Seeds: 1 cup
Cooking Instructions
Step 1
Let’s begin the journey to delicious kimchi! We’ll prepare 10 heads of Napa cabbage. It’s best to choose cabbages that are slightly loose rather than tightly packed, as they absorb the seasoning better for kimchi making. First, trim any dirty outer leaves and make a cut at the base of the cabbage head, then split it in half.
Step 2
Submerge the halved cabbages briefly in salt water to wilt them. Then, generously sprinkle coarse salt onto the core of the cabbage (where the stems are). Jeolla-do style kimchi is characterized by thoroughly wilting the cabbage. Let it brine for about 6 hours, then flip the cabbage and brine for another 6 hours, totaling 12 hours to fully soften the cabbage.
Step 3
After brining, rinse the cabbage thoroughly under running water at least 3 times to remove excess salt. Rinsing well ensures the right saltiness and a clean flavor profile for your kimchi.
Step 4
Place the rinsed cabbage heads upside down on a colander, with the core facing upwards, for 3 hours to drain excess water. A hallmark of Jeolla-do kimchi is its low moisture content, which is achieved by draining thoroughly. This helps prevent the kimchi from becoming mushy and keeps it crisp for a long time. (Core: The firm, stem end of the cabbage).
Step 5
While the cabbage is draining, let’s prepare the key seasoning ingredients. We’ll start by boiling the fermented anchovy sauce. In a pot, bring the anchovy sauce to a boil and skim off any foam or impurities that rise to the surface. Removing these impurities results in a cleaner tasting sauce.
Step 6
After boiling the anchovy sauce vigorously, strain it through a sieve (not a fine mesh cloth) to obtain ‘Jinjut’. If you prefer a clearer, more refined liquid, you can strain it multiple times through a fine-mesh cloth to make a liquid-based fish sauce.
Step 7
Straining through the sieve yields a slightly textured ‘Jinjut’, which includes some solids. This rich Jinjut adds a deep umami flavor to the kimchi.
Step 8
To achieve the right consistency and add more depth of flavor, we’ll make sweet rice porridge. Dissolve half a ‘doe’ (approximately 300g) of sweet rice flour in water, stirring constantly to prevent lumps, and cook until it thickens to a porridge consistency. Ensure it cools down completely before use.
Step 9
Combine 6 cups of the cooled sweet rice porridge and 10 cups of Jinjut in a large bowl. Mix them thoroughly until smooth. This base mixture is crucial for the final flavor of your kimchi.
Step 10
We’ll add pureed fruits and vegetables to enhance the kimchi’s flavor and refreshing quality. Peel and core 2 pears, remove the seeds from 2 apples, and peel 2 onions. Puree these ingredients together in a blender. Add this fruit and vegetable puree to the sweet rice porridge and Jinjut mixture, and stir well.
Step 11
Now, let’s confirm all the main seasoning ingredients for the kimchi. We have: 6 cups sweet rice porridge, 10 cups Jinjut, 2 cups minced garlic, 1 cup minced ginger, 6 cups raw shrimp, 5 cups minced salted fermented shrimp, 4 cups sugar, and 1 cup toasted sesame seeds. We will combine these ingredients in perfect proportion.
Step 12
Let’s prepare additional ingredients for the kimchi filling. Soak 1 packet of dried sea tangle (cheonggak) in water and finely chop it. Rinse 6 cups of raw shrimp thoroughly, and mince 5 cups of salted fermented shrimp. These are essential ingredients for adding a clean, savory flavor without any fishiness.
Step 13
Fresh vegetables will add crunch and aroma to the kimchi. Wash 1.5 bundles of crown daisy, 1 bundle of water parsley, and 1.5 bundles of green onions, and chop them into bite-sized pieces.
Step 14
Add 2kg of chili powder to the prepared sweet rice porridge and Jinjut mixture, and mix thoroughly. After making this basic seasoning paste, we will divide it into two portions: one for coating the brined cabbage (1) and the other for the filling (2). The ratio will be 2 parts for the filling to 1 part for coating.
Step 15
Now, it’s time to make the kimchi filling. Prepare 1 radish and julienne it thinly. Add 3 cups of minced salted fermented shrimp and 4 cups of raw shrimp to the julienned radish and get ready to mix.
Step 16
Add 2/3 of the seasoning paste designated for the filling to the julienned radish and shrimp mixture. Mix well to coat everything evenly. It’s important to ensure the radish and seafood are thoroughly coated with the seasoning.
Step 17
Add the prepared auxiliary ingredients to enhance the kimchi’s flavor. Include half a packet of the soaked, chopped sea tangle. Add 2/3 of the chopped crown daisy and green onions. The water parsley has a wonderful aroma, so add all of it.
Step 18
Finally, add half a cup of toasted sesame seeds and gently mix all the ingredients together until well combined. This completes the delicious Napa cabbage kimchi filling. Mix gently to ensure the flavors meld beautifully.
Step 19
Before filling the cabbage, prepare a separate seasoning for coating the outside. To the remaining 1/3 of the seasoning paste, add 2 cups of salted fermented shrimp, 2 cups of raw shrimp, and the remaining half packet of soaked sea tangle. Also, add the remaining 1/3 of the chopped crown daisy and green onions, and mix well. This creates the coating seasoning.
Step 20
Now, apply the coating seasoning evenly to the brined cabbage. Start from the stem and spread the seasoning to the leaves, ensuring the entire cabbage is well-coated.
Step 21
Repeat this process of carefully seasoning each head of cabbage. The care and effort put into seasoning will translate into delicious flavor.
Step 22
Next, generously stuff the kimchi filling between the leaves of the seasoned cabbage. A characteristic of Jeolla-do kimchi is not to overstuff it; the aim is to balance the flavors of the ingredients while ensuring a good amount of filling.
Step 23
Finally, use the outermost leaves to neatly wrap the filled cabbage, preventing the filling from spilling out. Once each head is meticulously finished, your kimchi making is complete!
Step 24
Arrange the completed kimchi heads snugly in kimchi containers. Press down firmly as you pack them. Air pockets can cause the kimchi to become mushy and spoil the taste, so it’s crucial to pack it tightly to minimize air exposure and maintain freshness.
Step 25
Making kimchi with 10 heads of cabbage will yield approximately 3 large kimchi containers. For easy serving, cut the remaining 3 radishes into large pieces. Brine these along with the cabbage, drain them, and then coat them lightly with the fish sauce seasoning. Tuck these radish pieces between the kimchi heads in the container. Whenever packing the kimchi, press down firmly to exclude air and cover the top with the outer cabbage leaves. This method helps preserve the kimchi’s deliciousness for a longer period. Prepare for a flavorful winter with your abundant homemade kimchi!
