Cabbage glut? Be Korean – make kimchi!

Kimchi jars outside a house in Seoul.

If Korean, serve at every meal.

Fermented cabbage: sour, pungent and addictive.

To prepare … set aside whole day …

Ever since our holiday in Korea, I’ve wanted to make kimchi.  Every house had its earthenware kimchi jar, or jars, with various kinds of pickled vegetables fermenting happily away within.

This week I had a cabbage mountain, and two days ago, had the perfect excuse to get started, even though, strictly, it wasn’t the right sort of cabbage.  I watched this YouTube video by Maangchi, who’s the Korean cook to watch if you want to acquire a bit of know-how.  You can watch it too, but if you don’t feel like it, here’s my summary underneath.

Between soaking chopped cabbage, salting it for long hours; cooking and cooling a sauce base; preparing and processing onions, garlic, ginger; chopping piles of vegetables finely and adding Korean chilli flakes; mixing the lot together; packing it into an airtight container – you won’t be doing much else between breakfast and a very late lunch.

Now … now it’s beginning to ferment.  Sour already, it’ll become more pungent as the days and weeks go by.  Try a bit? If it’s your first time you may not like it.  But you may come to love it: fermented, sour, spicy, soft yet crunchy, it’s a meal in its own right or a fine addition to a simple plate of rice or noodles.  Just as well I made a lot.  It was a bit of a palaver.

Making kimchi takes a long time.

It’s worth it – don’t you think?

An offering for Six Word Saturday.

 

41 thoughts on “Cabbage glut? Be Korean – make kimchi!”

  1. Well now, I’m going to have to come and taste it at yours before I know if it’s worthwhile, aren’t I? But it looks great! Happy sullen Saturday, Margaret! At least you’ve got something good to eat. 🙂 🙂

    Like

      1. I loved the glimpses I had of rural Korea. The towns were fascinating, but long term, I’d have found such large metropolises hard to deal with. Such lovely, welcoming people though. I’d love to go back.

        Liked by 1 person

  2. Blimey, well done you! Bring me some next time you come down to London! I understand it’s meant to be good for the ‘good’ gut bacteria. Sadly, I don’t have the stamina to be making anything so arduous anymore…..

    Liked by 1 person

  3. I’ve never tried it but my niece has been making, and eating, kimchi for many years now. She mentors ladies with particular emphasis on relieving problems with menopause and uses kimchi to help prevent menopause and perimenopause problems.

    Liked by 1 person

  4. I’m sure it’s lovely but I’m not a fan of choucroute. In my view the best way to deal with cabbage is with butter, black pepper and garlic – lots of all of it!

    Liked by 1 person

  5. It is definitely, definitely addictive and your photos show how easy it is to make, even if time consuming. I find it very difficult to resist raiding the jar before it has had chance to start fermenting. Even in ‘Ipswich’ our local Chinese supermarket sells Korean chilli and all the regular supermarkets stock Chinese leaves/cabbage these days. And, what’s more the one I bought last week was grown in Lancashire and not shipped over from Spain! Win, win all round don’t you think? 😁

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.