Sunday, November 6, 2011

Making kimchi 막김치

I ordered Marja Vongerichten's Kimchi Chronicles DVDs and companion cookbook. It's been an inspiration to get back to sharing my Korean cooking. I decided to start with her recipe for cabbage kimchi.
I started the day driving down to H Mart in Lynnwood. This is the closest Korean store to my town. It's about 40 miles. Not only is it a grocery store but it also has a food court and a good selection of housewares.

Here are the ingredients for this version of kimchi. From left to right, napa cabbage, Korean radish (mu or moo), green onions, fish sauce, garlic, sugar, sweet rice powder, salted shrimp, yellow onion, coarse salt and coarse red pepper.

 Here is the cabbage cut up in pieces.

 And here is the cabbage after being salted and resting for a couple of hours. Notice that it has wilted quite a bit.

 This is the seasoning. It's a mixture of garlic, ginger, fish sauce, green onion, yellow onion and salted shrimp.

This is the kimchi after the cabbage has been mixed with the seasoning. 

This just makes my mouth water.

1.5 gallons of beautiful cabbage kimchi!

1 comment:

  1. Wow! Tom! Nice Blog. and right on point! Kim i have to get the recipe to go with the wonderful photo presentation! thank you. Elizabeth