PLATO TRADICIONAL COREANO: KIMCHI 🇰🇷 | El Gourmet

How to Make Traditional Korean Kimchi

Introduction to Kimchi

• The video introduces kimchi, a traditional Korean fermented dish made primarily with "acusai," an Asian cabbage known for its crispy leaves.

• Salting the cabbage is emphasized as a crucial step in fermentation, as it draws out water and prepares the vegetable to absorb flavors.

Importance of Salt in Fermentation

• Proper salting is vital; insufficient salt can lead to spoilage instead of fermentation. The bacteria developed during this process are similar to those found in yogurt.

• A recommended salt concentration is between 3% and 5% of the vegetable's weight, which will be rinsed off later.

Preparing the Flavor Base

• The base for kimchi includes "gochugaru" (Korean chili powder), which is less bitter and sweeter than regular chili powder.

• For vegetarian options, fish sauce can be replaced with a mixture of water and salt.

Ingredients for the Kimchi Mixture

• Key ingredients include half an apple, half an onion, garlic cloves, ginger (size of a walnut), and fish sauce or soy sauce.

• After blending these ingredients into a smooth mixture, sugar is added as food for the beneficial bacteria during fermentation.

Finalizing the Kimchi Preparation

• Additional ingredients like "nira" (Japanese chives) and julienned carrots are mixed into the base before combining with salted cabbage.

• After two hours of salting, excess water from the cabbage is drained before mixing it with the flavor base.

Packing and Fermenting Kimchi

• Careful mixing without breaking cabbage leaves ensures even distribution of flavors.

• The mixture is transferred into glass jars; it's important to remove air bubbles by pressing down on the kimchi.

Tips for Successful Fermentation

• Glass jars are preferred over plastic due to their non-porous nature that aids cleaning and sterilization.

• Cleaning jar rims prevents spoilage; using separators or cling film helps maintain contact with kimchi during fermentation.

Fermentation Process Overview