What is Kimchi? 

Kimchi is the Korean name for preserved vegetables seasoned with spices and fermented seafood. 

This process typically takes place in late autumn or early winter to prepare for the cold months ahead. Families, friends, and communities come together to make large quantities of kimchi, which are stored and eaten throughout the winter.

What is Gimjang? 

Gimjang is the traditional Korean practice of making large quantities of kimchi during the winter months. Gimjang is more than just making food.  It symbolizes collaboration, sharing, and preserving Korean cultural identity. 

In 2013, Kimjang was recognized by UNESCO as an Intangible Cultural Heritage of Humanity, highlighting its importance as a communal practice and its deep connection to Korea's history and culture.  

Kimchi Making 101: A Comprehensive Guide for Foreigners 

1. Ingredients 

• 10 napa cabbages
• 6 liters of water
• 5 cups of sea salt
• 5 radishes
• 6 cups of kimchi broth
• Rice flour
• Gochugaru (Korean red pepper powder)
• Fish sauce
• Garlic
• Ginger
• Green onions
• Other vegetables of your choice (e.g., carrots, napa cabbage leaves)

2. Instructions 

Prepare the Napa Cabbages

• Remove the outer leaves of the cabbages.
• Cut the cabbages in half lengthwise. 
• For larger cabbages, cut them into quarters and make a few cuts at the bottom.

Make the Salt Solution

• Dissolve the sea salt in 6 liters of water.
• Submerge the cabbages in the salt solution, ensuring they are completely covered.
• Sprinkle additional salt on the cabbages, especially around the stems.
• Place a heavy object on top to keep the cabbages submerged.
• Let the cabbages ferment for 11-12 hours.

Prepare the Kimchi Broth and Rice Flour(Chapssalpul)  

• While the cabbages are fermenting, boil kimchi broth and prepare rice flour.

Rinse and Drain the Cabbages

• After 11-12 hours, rinse the cabbages thoroughly with cold water.
• Drain the cabbages and let them dry for about 2 hours.

Prepare the Radishes

- Grate 5 radishes using a grater.

Blend the Aromatics

• Roughly chop onions, pears, and green onions.
• Blend the chopped vegetables with 6 cups of kimchi broth until smooth.
• Add minced garlic, ginger, and a bit of fish sauce to the blended mixture.

Combine the Ingredients

• Mix the grated radishes with gochugaru and fish sauce. Let it sit for a few minutes.
• Add the blended vegetable mixture to the radish mixture.
• Add the remaining ingredients, such as green onions, and mix well.

Stuff the Cabbages

• Stuff the kimchi mixture into the cabbage leaves.
• Pack the stuffed cabbages tightly into a large container.

Ferment

• Store the kimchi in a cool, dark place for a few days to allow the flavors to develop.

Tips

• Adjust the spiciness: The amount of gochugaru can be adjusted to your taste.
• Add other vegetables: You can add other vegetables like carrots, napa cabbage leaves, or even fruits like apples for added flavor.
• Wear gloves: The red pepper powder can stain your hands.