Class to Make Kimchi at Daegu YMCA
Say “Kimchi”, When You take Pictures ~~😆
Kimchi is considered as a most famous food in Korean cuisine culture. Late autumn is Kimjang season, when Korean make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter. Daegu YMCA offered traditional Kimchi making class for foreigner and I was so lucky to attend this class. It’s my pleasure to share you the recipe how to make Kimchi in case you want to make it at home and I’m sure that it will be your great memory during the time in Korea and know more about their cuisine culture.
This recipe shows you how to make traditional napa cabbage Kimchi with ease to follow instruction and step by step photos to get perfect crunchy, tangy, spicy, and delicious homemade Kimchi. This fermented super food makes for the perfect healthy side to any Korean feast.
• 1 large Napa cabbage about 2 -3 kg (5 to 6 pounds), or two small one about 1,5 kg (3 pounds each)
• 1 cup Korean coarse sea salt for making Kimchi
• 5 cups water
• 0,4 kg Korean radish
• ¼ Asian pear (optional)
• 3-4 scallions
• 1 tablespoon glutinous rice powder (찹쌀가루) (mix it with ½ cup of water simmer over low heat until it thickens to a thin paste and cool. Yields about 3-4 teaspoons)
• ½ cup red chili pepper flakes (gochugaru 고추가루), (adjust to your taste)
• ¼ cup salted shrimp (saeujeot 새우젓), finely minced
• 3-4 raw shrimp about 60 gr (2 ounces), finely minced or ground
• 3 tables spoons myulchiaekjeot (멸지액젓 anchovy sauce )
• 3 teaspoons minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon sesame seeds (optional)
• ½ cup water or dashima (다시마 dried kelp ) broth
😋 Kitchen tools
• 2 large bowls or pots 7-8 quarts
• A large colander
• Kitchen gloves
• ¾ - 1 gallon airtight container or jar
Step 1: cut the cabbage lengthwise into quarters by cutting the stem end in half only about 3-4 inches in and then slowly pulling apart to separate into two pieces by hand. Do the same for each half to make quarters. Running the knife through all the way would unnecessarily cut off the cabbage leaves.
Step 2: in a large bowl, dissolve ½ cup of salt in 5 cups of water. Thoroughly bathe each cabbage quarter in the saltwater one at a time, shake off excess water back into the bowl, and then transfer to another bowl.
Step 3: using the other half of cup salt and starting from the outermost leaf, generously sprinkle salt over the thick white part of each leaf (similar to salting a piece of meat). Try to salt all the cabbage quarters with ½ cup salt, but you can use a litter more if needed. Repeat with the rest of the cabbage quarters. Pour the remaining salt water from the first bowl over the cabbage. Set aside for about 6-8 hours, rotating the bottom ones to the top every 2-3 hours.
Step 4: the cabbage should be ready to be washed when the white parts are easily bendable. Rinse thoroughly 3 times, especially between the white parts of the leaves. Drain well, cut side down.
All the steps above are take time so the chef prepared and gave us the ready cabbage to make Kimchi .
Step 5: meanwhile, make the glutinous rice paste and cool. Prepare the other seasoning ingredients. Mix all the seasoning ingredients, including the rice paste and water (or dashima broth), well. Set aside while preparing the other ingredients in order to the red pepper flakes to dissolve slightly and become pasty.
Step 6: cut the radish and optional pear into matchsticks. Cut scallions in to 5 cm (2 inch) long pieces. Transfer to a large bowl and combine with seasoning mix. Mix well by hand. Taste a little bit. It should be a little too salty to eat as is. Add salt, more salted shrimp or fish sauce, if necessary. If possible, let it sit for 30 minutes to an hour to allow the flavors meld nicely.
Step 7: cut off the tough stem part from each cabbage quarter, leaving enough to hold the leaves together. Place one cabbage quarter in the bowl with the radish mix. Spread the radish mix over each leaf, one to two tablespoons for large leaves.
Step 8: fold the leaf part of the cabbage over toward the stem and nicely wrap with the outermost leaf before placing it, cut side up, in a jar or airtight container. Repeat with the remaining cabbages. Once all the cabbages are in the jar or airtight container, press down hard to remove air pockets. Rinse the bowl that contained the radish mix with ½ cup of water and pour over the Kimchi.
Step 9: Leave it out at room temperature for a full day or two, depending on how fast you want your Kimchi to ripe. Then, store in the fridge.
Although you can start eating it any time, kimchi needs about two weeks in the fridge to fully develop the flavors. It remains great flavor and texture for several weeks.
[How to apply YMCA cooking class]
Please send your completed application to firstname.lastname@example.org
Programs are free.
for more information
Contact: 053) 255-0218, email@example.com
Heyyeon Kim (Program manager)
-Address: 116, Duksan-dong, Jung-gu, Daegu (대구광역시 중구 덕산동 116)