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Kimchi is Korean pickled vegetables, commonly made with Chinese/Korean cabbages. When it is made at the start of winter it is called kimjang. My mother-in-law makes it in Korea every year from her own cabbages. I have a set on flickr showing our kimjang making in 2005.
I bought some nice Chinese cabbages at the market yesterday and we are making kimchi today. Will post here as it progresses.
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| Greg making kimjang |
First the cabbages have to cleaned up a bit - breaking off the outer leaves, then cutting them in half lengthwise.
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| 1. wilting |
Then they are soaked in salty water for about 30 minutes to wilt them.
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| 2. salting |
After the brine has wilted the cabbages a little, they are drained and then a little rock salt is worked down between the layers and on the cut surface near the base.
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| 3. after salting |
All salted now, some of the brine is poured over them and...
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| 4. blanketing |
Then they are rinsed thoroughly and allowed to drain. story continues here
Steve says:
picsbymac says:
jayavant says:
people call them chinese cabbages or wombok here. Their Korean name is paechu 배추.
NicoleB pro says:
And I posted one for you (well, moved it from flickr ;)
The good old times in Korea ;)
Even though I bitched often enough about the people, it was kind of cool to have been there :)
jayavant says:
NicoleB pro replies:
David de Groot says:
jayavant says:
busy now
David de Groot replies:
jayavant says:
btw - the sage continues - here
Ronet says:
jayavant says:
jayavant says:
we normally just buy it here in australia. the store bought stuff is actually pretty good. in korea a lot of the store-bought stuff comes from china complete with intestinal parasites. home-made is best!