Kimchi is Koreans main dish. I personally think Koreans could live longer without water then they could without kimchi.
There are many kinds of Kimchi, but Cabbage Kimchi (bae-chu kimchi) is the most popular.
Frany has been good enough to supply some pictures of her kimchi she made yesterday. I will try to explain how it was made...
- Minced Garlics (3)
- Chopped Spring Onions (12)
- Chopped into smalls strips White Radish (1)
- Rice soup.
The rice soup is made from three cups of cold water and one cup of rice powder. Or if you don't have rice powder you can use flour (not as nice). You mix and boil until it is like a paste (so keep stirring) then take off the heat.
You also need Chinese cabbages. There are three here. You divide each cabbage into 2 pieces or 4 pieces (depending on preference).
Wash them in cold water then sprinkle each leaf with salt (sea salt). Do not use normal table salt! Also make sure you only put salt on the thick parts of the leaves not the green part!
Leave for at least 3 hours. Then turn them over and leave them for 3 hours more. The white part of the cabbage should be really soft when ready.
You mix the Garlic, Radish, Korean Pepper Powder (9 tablespoons), Korean fish sauce (2 table spoons) and spring onions, some sugar (2 table spoons), then add the rice soup and mix.
Taste once, and if it is not salty then add some more fish sauce, too salty add a little bit of sugar.
Once it is mixed you take a cabbage piece and mix it (dont break) and stuff the leaves with the mix. Not too much but enough.
You place each leaf you stuff into a box. Close but do not seal the box and leave to stand for at least 2 days in a cold place like a back kitchen (If your korean and think you are going to die from lack of kimchi, then at least one night is ok ). Then put it is in the fridge. You can eat it from this time.
.... It takes an expert to make the stuff.