Baek Kimchi
Posted in Cooking, Food on February 12th, 2010 by ColinI’m learning some Korean in advance of going there to teach English, which will hopefully happen by the middle of the summer. I’m also going to start making some Korean dishes, starting with their all-time most important one, kimchi.
Like lasagna, there are many varieties of kimchi and ways of making it. I’m starting with a pretty mild version before I try tong paechu kimchi, which is the stereotypical kind: Cabbage, whole-head, and fiery-red. (Yes, I know AP style is to leave off the last comma in a series before the conjunction, but I found leaving it off confusing in some cases and told my J105 instructor just that. My writing is already confusing enough, thank you!) I don’t think anyone in the house except me will eat anything but the white cabbage variety anyway, especially if I don’t ease them into it with this type. There are 3 other varieties besides baek kimchi I want to make before I leave: Whole head (tong paechu), cucumber (oi kimchi), and cubed radish (kkakdugi).
Take a look at my first batch of kimchi!
Looking very delicious in their sterilized jars, at the beginning of their 3-4 day fermentation.
Besides the cabbage, there’s ginger, garlic, dried chili threads, Korean radish, Asian pear, scallions, Fresno chilies, pine nuts, red dates (aka jujubes), sugar, and lemon juice.
