Authentic Kimchi Making: Healthy Winter Preparation for Your Family
Kimjang (Kimchi Making) Made Easy: Secrets to Delicious Homemade Kimchi Revealed
As Kimjang season approaches, many people hesitate, thinking ‘Kimchi is difficult to make.’ But with this recipe, you can make delicious kimchi that your whole family will love this winter. Let’s recreate the authentic taste of homemade kimchi that reminds you of your mother’s cooking. It’s not difficult at all!
Napa Cabbage Salting Ingredients- 3 heads of fresh Napa cabbage (approx. 2.5-3kg per head)
- 3 liters of clean water
- 6 cups of coarse sea salt (3 cups for brine + 3 cups for sprinkling)
Delicious Kimchi Filling Ingredients- 3 salted Napa cabbage heads
- 1.5kg fresh radishes
- 750g mustard greens
- 400g Korean parsley (minari)
- 1 large leek
- 1/2 bunch of green onions (scallions)
- 1/2 cup oysters (optional, adjust to taste)
- 4 cups coarse chili powder (adjust for spiciness)
- 1 cup salted shrimp (saeujeot)
- 1 and 1/4 cups anchovy sauce (myeolchi aekjeot)
- 1/4 cup plum extract (maesilcheong)
- 1 cup onion juice
- 2 and 1/2 cups anchovy broth
- 2 and 1/2 cups glutinous rice paste (chapssal)
- 1 cup water (for adjusting consistency)
- 1 cup minced garlic
- 1/2 cup minced ginger
- A pinch of salt (for final seasoning)
- 3 salted Napa cabbage heads
- 1.5kg fresh radishes
- 750g mustard greens
- 400g Korean parsley (minari)
- 1 large leek
- 1/2 bunch of green onions (scallions)
- 1/2 cup oysters (optional, adjust to taste)
- 4 cups coarse chili powder (adjust for spiciness)
- 1 cup salted shrimp (saeujeot)
- 1 and 1/4 cups anchovy sauce (myeolchi aekjeot)
- 1/4 cup plum extract (maesilcheong)
- 1 cup onion juice
- 2 and 1/2 cups anchovy broth
- 2 and 1/2 cups glutinous rice paste (chapssal)
- 1 cup water (for adjusting consistency)
- 1 cup minced garlic
- 1/2 cup minced ginger
- A pinch of salt (for final seasoning)
Cooking Instructions
Step 1
First, let’s prepare the cabbage. Trim the tough base of the cabbage and remove any yellowing outer leaves. Make a cut about halfway up the thick stem of each cabbage half. Then, insert your thumbs into the cut and gently pull apart to split the cabbage in half. If the cabbage heads are very large, make another cut halfway up the stem of the split halves and pull apart again to create quarters. This ensures the seasoning penetrates deeply.
Step 2
Now, it’s time to salt the cabbage. Dissolve 2 cups of coarse sea salt in 3 liters of water to create a brine. First, pour the brine generously over the thick stem parts of the cabbage halves, ensuring they are well-soaked. Then, turn the cabbage over and pour more brine over the leaves, allowing it to seep between them. This process helps the cabbage soften and wilt.
Step 3
To ensure even salting, gently lift each leaf or two and sprinkle coarse sea salt along the stem portion. Be thorough, as this helps season the entire cabbage evenly.
Step 4
Sprinkle more coarse sea salt on the cut surfaces of the cabbage. Stack the cabbage halves, cut-sides up, and let them salt for about 8-9 hours. You’ll notice water releasing from the cabbage after the first 3-4 hours. From this point, rotate the cabbage every 2-3 hours, swapping the top and bottom pieces. This ensures uniform wilting and salting.
Step 5
Once the cabbage stems are flexible enough to bend without snapping, it’s time to rinse. Rinse the cabbage thoroughly under cold running water at least 3 times to remove excess salt. Proper rinsing is crucial for great taste. After rinsing, place the cabbage halves cut-side down on a large colander and let them drain for 2-3 hours. Thoroughly draining the water prevents the filling from becoming watery.
Step 6
Now, let’s prepare the delicious filling that will make your kimchi shine. Wash the radishes thoroughly, keeping the skin on. Slice them into julienne strips – not too thin, aim for a medium thickness for a pleasant crunch.
Step 7
In a bowl, combine the julienned radishes with the coarse chili powder. Gently mix with your fingertips, ensuring each strand is coated. Let this mixture sit for about 1 hour. This allows the chili powder to hydrate and impart its vibrant color and flavor to the radish.
Step 8
Prepare the aromatics. Cut the leek and green onions into roughly 4cm lengths. If the leek is thick, you can cut it lengthwise into quarters before slicing it into 4cm pieces. This helps the seasoning penetrate better.
Step 9
Cut the fresh minari (Korean parsley) into similar 4cm lengths. Its fresh, herbaceous flavor adds another dimension to the kimchi.
Step 10
Chop the fresh mustard greens into 4cm lengths as well. The slight bitterness of the mustard greens balances the overall flavor profile of the kimchi.
Step 11
Once the radishes have absorbed the chili powder’s color, add the anchovy broth and onion juice to the radish mixture and mix well. Then, add the salted shrimp, anchovy sauce, plum extract, prepared glutinous rice paste, minced garlic, and minced ginger. Combine everything thoroughly to create the base seasoning paste.
Step 12
With the base seasoning well-mixed, gently fold in the prepared mustard greens, minari, leek, and green onions. Mix carefully to avoid bruising the vegetables, which can lead to an undesirable ‘green’ taste.
Step 13
Now it’s time to fill the cabbage. Take your kimchi container or a large bowl. Place a portion of the filling and carefully spread it between the layers of the salted cabbage, focusing on the thicker stem parts. Ensure the filling is evenly distributed all the way to the tips of the leaves.
Step 14
If you are using oysters, gently mix them into the filling at this stage. Toss lightly with your fingertips to combine them with the seasoning paste without crushing them.
Step 15
Once the cabbage is filled, neatly fold the outer leaves over the filling to keep everything contained. Place the stuffed cabbage heads snugly into your kimchi container, with the folded side facing upwards. To further protect the kimchi, cover the top with the reserved outer leaves you saved earlier. This creates an airtight seal. Finally, close the lid tightly and let it ferment.
