No nation other than Korea can claim kimchi, it’s just a fact. When kimchi is made in China and exported, it’s like getting Italian leather loafers made in Istanbul. Just doesn’t quite jive.
So just what is kimchi?
The word “kimchi” is actually a loaded word, it refers to both what we think of as traditional kimchi, which is fermented napa cabbage, and then a vast assortment of other veggies treated in the same fashion. Kimchi was Korea’s answer to preserving vegetables for the long winters.
So kimchi is the thing that happens when you ferment vegetables with a salt brine. Nowadays, cabbage is touted by nutritionists as a superfood, so the early Koreans were on to something. In Korea, the napa cabbage is king: it’s not a tight ball of leaves, it’s more like a large, oblong Romaine lettuce in profile. The differences between napa cabbage and green or red cabbage are distinct nutritional profiles and that napa leaves are a bit more delicate and tender, they don’t preserve their structure after blanching. Etymology? The Japanese word for “vegetable leaves” is “nappa,” the name does not come from the California wine valley.
The history of kimchi is long and varied.
Kimchi was traditionally made in big clay pots that were buried in the ground, left to ferment for months. Now LG makes a special “kimchi fridge”, and there are plastic sealable kimchi containers in a variety of sizes meant specifically to store kimchi as it ferments. We were gifted this Mortier Pilon crock that uses a water seal, and is perfect for our home-sized portions of Kimchi, that is, about half a head of napa cabbage. A large 2 quart mason jar will also work well.
So I’m going to explain how to start making waygook kimchi. Not authentic. Made by an American. And the ways in which we’ve experimented with it to give it a slightly different flavor profile, to suit our spice-loving tastes. The thing about kimchi is that you can skip the parts you don’t like. Vegan or non-seafood lover? Skip the anchovy paste. No napa cabbage? Try a green or red cabbage! Apple or pear give a nice balance of sweetness to the mix. Goghugaru (red pepper flakes) aren’t even necessary, there’s a whole class of “white kimchi” that predates the exchange of North American peppers with Asia. We’ve even been known to…gulp…add ¼ cup dried, crushed chipotle pepper for an extra kick! Very inauthentic indeed.
Ingredients
Equipment
Method
- Rinse the napa leaves and add to a large bowl with enough water to cover the leaves, add 3 tbs sea salt, and let brine for 1 hour, turning over every 15 minutes to mix.
- Mix the gochugaru/ginger/garlic/sugar/anchovy paste (if using) into a chunky paste.
- After brining, thoroughly rinse and drain the napa leaves, gently squeeze out excess water.
- Rub the pepper paste onto the surface of the napa leaves, green onion, and apple and carrot (if using), mixing well.
- Add to Kimchi crock and seal with water, or a large mason jar and slightly vent lid, Let ferment at room temperature for 1-2 days before enjoying, although sooner is OK. Keeps at room temperature for at least a week, longer in the refrigerator (seal well to contain the smell).
