2017 Making Korean Kimchi From Scratch
(November 18, 2017)
Katherine and I drove down to her parent's home in Los Angeles to watch Katherine's mother Ki (기) make kimchi from scratch, and bring some home to the San Francisco area with us.
Background: Katherine and her parents Ki (기) and Yong (용) and Katherine's brother Will were all born in Korea and came to the United States in 1975. Kimchi is a quintessential banchan (side dish) in Korean cuisine. Katherine says that as she was growing up (in the USA), their family ate kimchi (as a side dish) almost every day. Kimchi can be made from different things, but Kimchi made from Napa Cabbage is called "Baechu-Kimchi" (배추김치) is one of the very most common. Napa cabbage is harvested in November, and preparing Kimchi is a way to preserve it to provide food through the winter. Traditionally, kimchi was made in clay containers called onggi (옹기) and buried in the ground during winter. The cold and the fermentation preserved the food for up to a year.
Nowadays, most Korean families no longer make Kimchi themselves, most buy store bought kimchi from kimchi factories. But Ki (Katherine's mother) still makes it every year "home made" entirely from scratch. The results are amazingly delicious. I have been eating Ki's kimchi for years, but I did not understand how it was made. Since it is only made once a year (the Napa cabbage is "best" if harvested in November) so we took a trip down to Los Angeles to watch Ki make the kimchi from scratch.
Instructions A: 4 hour cabbage prep (Purpose: make the cabbage flexible)
Instructions B: Sauce Preparation - Yangnyum Jang (양념장)
Instructions C: Apply Yangnyum Jang sauce to cabbage
Here is a 30 minute long movie showing how Ki makes homemade kimchi with this recipe. Click here for the very highest quality 33 GByte original in QuickTime format.
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