Authentic Kimchi: Just Like Mom Used to Make
A Perfect Guide to Making Kimjang Kimchi Without Fail
As the kimchi-making season arrives, households are busy preparing! Enjoy the taste of freshly made kimchi, just like the one your mom used to make. Kimchi making is half done once the ingredients are prepped. If kimchi making has always seemed daunting, this recipe will help you become a kimchi master! Let me guide you through the secrets of making delicious Kimjang Kimchi.
Kimchi Ingredients- 2 heads of napa cabbage
- Plenty of coarse sea salt (cheonilyeom)
Kimchi Filling Ingredients- 1/3 Korean radish (mu)
- 1 bunch of chives (jjokpa)
- 1/2 onion
- 20 cloves of garlic
- 2 small pieces of ginger
- 1/2 pear
- 2 Tbsp cooked white rice
- 4 cups gochugaru (Korean chili flakes)
- 1/2 cup salted fermented shrimp (saeujeot)
- 1 cup fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- A pinch of black pepper
- Sesame seeds to taste
- 1/3 Korean radish (mu)
- 1 bunch of chives (jjokpa)
- 1/2 onion
- 20 cloves of garlic
- 2 small pieces of ginger
- 1/2 pear
- 2 Tbsp cooked white rice
- 4 cups gochugaru (Korean chili flakes)
- 1/2 cup salted fermented shrimp (saeujeot)
- 1 cup fermented anchovy sauce (myeolchi aekjeot)
- 2 Tbsp sugar
- 2 Tbsp plum extract (maesilcheong)
- A pinch of black pepper
- Sesame seeds to taste
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing how to make delicious Kimjang Kimchi at home. This recipe is for 2 heads of napa cabbage, and the seasoning is adjusted accordingly.
Step 2
Trim off any bruised or outer leaves from the fresh cabbage and cut off the tough base with a knife. Then, cut the cabbage in half.
Step 3
In a large bowl, pour 2 liters of clean water.
Step 4
Add 1 cup of coarse sea salt (cheonilyeom) to the water and stir until the salt is completely dissolved to make a brine.
Step 5
Submerge the halved cabbages in the brine, cut-side down, ensuring the salty water seeps thoroughly into the leaves.
Step 6
Sprinkle a handful of coarse salt between the layers of cabbage leaves, especially along the stems, for seasoning. It’s important to salt evenly for proper flavor penetration.
Step 7
Pour the remaining brine over the cabbage. Ensure the cabbage is mostly submerged in the brine for even salting.
Step 8
Place a heavy plate or stone on top of the cabbage to keep it submerged. This helps the cabbage to salt more effectively.
Step 9
Let the cabbage salt for 8 hours. It’s beneficial to flip the cabbage over once or twice during this time.
Step 10
After 8 hours, rinse the salted cabbage thoroughly under running water about 3 times to remove excess salt. Make sure to wash between the leaves as well.
Step 11
After rinsing, place the cabbage cut-side up on a colander to drain thoroughly. Layering them on a rack will help the water drain more efficiently.
Step 12
Now, let’s prepare the kimchi filling. In a pot, add 2 tablespoons of cooked white rice.
Step 13
Add 2 cups of water to the pot.
Step 14
Cook over low heat, stirring constantly until the rice breaks down into a porridge-like consistency. Let this porridge cool completely before using.
Step 15
Julienne 1/3 of the Korean radish. Consistent thickness is key for even seasoning.
Step 16
Cut the thoroughly cleaned chives into 5cm lengths. Cutting them too long can make mixing difficult.
Step 17
Prepare 1/2 pear for sweetness and a refreshing taste,
Step 18
and roughly chop 1/2 onion. Place them in a blender.
Step 19
Add the cooled rice porridge,
Step 20
and 1/2 cup of salted fermented shrimp. Blend until smooth. Salted fermented shrimp adds a wonderful umami depth to the kimchi.
Step 21
For aromatic flavor, add 2 small pieces of ginger,
Step 22
and 20 cloves of garlic. Blend them together. Garlic and ginger are crucial for the rich flavor of the kimchi paste.
Step 23
Pour the blended mixture over the julienned radish,
Step 24
and add 4 cups of gochugaru (Korean chili flakes) for spiciness.
Step 25
Add 1 cup of fermented anchovy sauce (myeolchi aekjeot) for umami and seasoning.
Step 26
Add 2 tablespoons of plum extract (maesilcheong) for a sweet and sour tang,
Step 27
and 2 tablespoons of sugar to adjust the sweetness.
Step 28
Finally, sprinkle a pinch of black pepper to enhance the aroma of the seasoning.
Step 29
Mix all the filling ingredients thoroughly with your hands to create the kimchi paste. Ensure the radish and chives are well coated with the seasoning.
Step 30
Sprinkle sesame seeds generously for a nutty flavor, and the kimchi filling is complete!
Step 31
The delicious kimchi filling is ready! Now it’s time to stuff the cabbage.
Step 32
Stuffing the Cabbage with Kimchi Paste
Step 33
With the well-drained cabbage, spread the seasoning evenly between each leaf. Generously apply the kimchi filling mainly to the stem parts of the cabbage. Too much seasoning on the leaves can make it too salty.
Step 34
Fold the seasoned cabbage in half and wrap it tightly with the outer leaves, ensuring the head is completely covered. This prevents the kimchi from being exposed to air, keeping it fresh.
Step 35
Pack the wrapped cabbages tightly into a kimchi container. Press down firmly to minimize air pockets.
Step 36
Store the perfectly made Kimjang Kimchi in a kimchi refrigerator to keep it cool. You can enjoy it immediately, or let it age for a deeper, richer flavor.
Step 37
No Kimjang day is complete without some delicious boiled pork (suyuk)! The combination of warm suyuk and freshly made kimchi is unparalleled. Enjoy your homemade kimchi!
