Elwood 5566

It's Kimchi Time – November 2010

Posted in Diary notes, it's kimchi time, My Recipes, recipes for Kimchi, vegetables by 노강호 on November 12, 2010

Usually, around this time of year I make a new batch of kimchi. The last batch was made in May and  since August or thereabouts, I have occasionally had to wash mold from the top leaves, which has been excellent in kimchi-stew. However, I didn’t really enjoy it as a side-dish. To be honest, my May batch had a bad start as once again the first process, salting the leaves, didn’t go well. This time I  consulted a couple of grandmothers who recommended the coarsest salt. So, after finding two very tight, and heavy cabbages, at 6000 Won, (£3), I sprinkled the leaves with salt and rather than immerse them in water, just sprinkled a cup’s worth over the top. The cabbages took about 24 hours to completely flop but this might not be unusual as the temperature was quite cool, if not cold, in my kitchen.

tight and heavy

salting process

suitably limp

I was also extra careful making the paste and this time used twice as much of everything except the fish sauce which I reduced a little. I was also careful to wash the salt off the cabbages and let them stand in water for an hour as in the past they have remained salty.

ready to paste the leaves

The sauce was slightly sweeter than usual and the consistency much thicker which I think was the result of carefully draining the leaves and using double the ingredients stipulated in Maangchi’s recipe. I didn’t alter the recipe and simply made double the amount. A few friends suggested it needs some additional salt which is fine as too little can be remedied but too much can’t.

the finished product

Don’t forget, for a great recipe for making kimchi, visit Maangchi.


Creative Commons License

© 林東哲 2010 Creative Commons Licence.

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2 Responses

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  1. Breda said, on November 12, 2010 at 7:12 am

    How many times have you made kimchi?

    • Nick said, on November 12, 2010 at 12:03 pm

      Probably a three or four times a year over 10 years though with varying methods.


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