Kimchi is a fermented vegetable dish which is a staple of Korea. There are several hundred varieties of kimchi differentiated by region and ingredients. Today, I want to introduce you to one of the traditional kimchi making that takes place at Seoul Garden. My mom has been the executive chief for 30 years at Seoul Garden and Sam Bo Jung (original owner) and today, I helped her prepare and make her own kimchi which she has been doing for many years. She is particular at keeping everything authentic and traditional as possible which requires a lot more work and love on her part.
My mom starts 7am in the morning to make sure every cabbage is cleaned (3 step process) to her standard. The cabbages need to be sprinkled generously with sea salt over night. Rinse thoroughly in the morning to get all the salt out. Then half or quarter them lengthwise.
Let the cabbage drain all the water out.
Ingredients Chinese cabbages; Korean radish; Sea salt or other non-iodized salt; Korean chili powder; cloves garlic, crushed; sugar, any kind; fish sauce or Korean anchovies (SG uses home made fish sauce); ginger crushed; onion (optional)
Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn't seem dark enough, add more chili powder. It's a good idea to wear gloves while doing this.
Enjoy our home made kimchi!