Seoul Zing Kimchi

Introduction to Kimchi

Kimchi is a staple in Korean cuisine, renowned for its spicy, tangy, and umami-packed flavor. It is made from fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including gochugaru, garlic, ginger, and other ingredients. This recipe for Seoul Zing Kimchi captures the essence of traditional methods while adding a zesty touch that livens up the dish.

The History of Kimchi

The history of kimchi dates back over a millennium, with the first references found in 3rd-century Chinese texts. Initially, kimchi was a simple dish of salted vegetables. The introduction of chili pepper to Korea in the late 16th century revolutionized kimchi, giving it the vibrant red color and piquant taste it is now famous for. Today, there are hundreds of varieties of kimchi, each with its own unique flavor profile determined by region, season, and available ingredients.

Ingredients for Seoul Zing Kimchi

• Napa cabbage
• Korean radish
• Salt
• Gochugaru (Korean chili powder)
• Garlic
• Ginger
• Fish sauce
• Sugar
• Green onions
• Carrot
• Water
• Rice flour
• Sugar

Preparation

Brining the Vegetables

Begin by cutting the napa cabbage into quarters and remove the core. Cut each quarter into 2-inch-wide strips. Mix with a generous amount of salt and let it sit for 2 hours, turning occasionally, until the leaves are limp and have released their moisture.

Peeled and cut the Korean radish into matchsticks. Mix it with a pinch of salt and let it sit alongside the cabbage.

Preparing the Paste

While the cabbage is brining, make the paste. In a saucepan, combine 2 cups of water and 2 tablespoons of rice flour. Heat gently, stirring continuously until it begins to thicken. Remove from heat and let cool.

Once the rice paste has cooled, add in 1/2 cup of gochugaru, 1/4 cup of fish sauce, 1 tablespoon of mined garlic, 1 tablespoon of grated ginger, and 1 tablespoon of sugar. Mix well until a consistent paste forms.

Mixing the Kimchi

Rinse the napa cabbage and Korean radish under cold water to remove excess salt and drain well.

Transfer the vegetables to a large bowl. Add the paste and use your hands (wear gloves to protect your skin) to thoroughly mix and coat the cabbage and radish.

Add in sliced green onions and julienned carrot, and mix again to incorporate all ingredients evenly.

Fermentation

Pack the kimchi mixture tightly into clean, glass jars or a kimchi container, leaving about an inch of headspace. Seal the containers loosely and set them at room temperature for 1-5 days, depending on the desired level of fermentation. Check the kimchi daily and press down on it with a clean spoon to ensure the vegetables remain submerged in the liquid.

Once the kimchi reaches the desired tanginesss, store it in the refrigerator, where it will continue to ferment slowly.

Enjoying Your Kimchi

Kimchi can be enjoyed as a side dish with rice, added to soups for a depth of flavor, or even used as a key ingredient in fusion recipes like kimchi fried rice.

Consider timing your fermentation process using a cooking timer to achieve the perfect balance of flavor according to your preference.