Step #2: Brining your vegetable The second step is to brine your cabbage. Brining your cabbage helps to ensure flavorful kimchi at the core. But brining your cabbage does more than just add the salty flavor that makes kimchi delicious….
Making Red Cabbage Kimchi (Baechu-kimchi (배추김치) Step 1/4
Step #1: Choosing and Prepping the vegetable So, let’s begin with choosing and prepping your vegetable. When you pick your cabbage choose Napa cabbage. This cabbage is readily available in most super markets and has a high-water content along with…
Tools Needed for Red Cabbage Kimchi (Baechu-kimchi (배추김치)
What does this mean? I have discussed a variety of kimchi, but for your reference, I refer to red pepper-based kimchi as regular kimchi. This is the kimchi you probably see most often. It is most popularly made from cabbage and…
Seasoning Ingredients and Kimchi: White Kimchi
The last way to differentiate kimchi is related to the seasoning ingredients used to make your desired kimchi. Did you know that kimchi does not have to be spicy? Let me intrude you to white/water kimchi. This variety of kimchi…
Fermentation of Kimchi
The third way to differentiate kimchi is by fermentation. Kimchi can vary based on the amount it is fermented. Kimchi can vary from not fermented to very fermented. That is why I defined kimchi earlier as just a seasoned vegetable…
Preparation of Kimchi
The third way that kimchi varies is based on how that particular kimchi is prepared. It can vary based on how it is cut, brined, and or seasoned. How is it cut: Kimchi can be called different things based on…
