Kimchi is made typically with cabbage that is brined, marinated, and left to ferment. From the old days , kimchi-making was a community event, called kimjang . After the fall harvest, the women would gather to make large batches of kimchi together for each home . It was marked by laughter, story-telling, and even gossip while filling clay jars with this precious cargo. This jar is called a onggi. If its really small, the jar is called danji, hangari for a medium sized jar, and dok if its large. Because there was no refrigeration in those days , these jars were buried in the ground and the kimchi was enjoyed during the winter.
When it comes to Kimchi, I was lucky to learn from a master. My friend Sang Kim is a well-known Canadian chef, a prize-winning fiction writer, and runs Sushi Making For The Soul, Canada's most popular sushi-making class. In his classes, you don't only learn the art of sushi, but the fascinating history behind it. I met Chef Sang a few years ago when I took my girlfriend to his class for her birthday.
|Napa cabbage||1 , quartered|
|Cold water||14 Cup (224 tbs) (for soaking the cabbage)|
|Sea salt||1 Cup (16 tbs) (for soaking the cabbage)|
|Korean red chili pepper||2|
|Garlic||22 Clove (110 gm)|
|White onions||2 Large , quartered|
|Water||1 Cup (16 tbs)|
|Sweet rice powder||1/2 Cup (8 tbs) (glutinous)|
|Ground chili pepper||3/4 Cup (12 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Grated radish||1 Cup (16 tbs) (daikon radish)|
|Chopped scallions/Green onion leaves||1/2 Cup (8 tbs)|
|Baby shrimp||1 Cup (16 tbs) (fermented)|
Please watch the video for directions!