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. There is a science behind…
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 a firm structure. Ideally you want to…
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
Did you know that kimchi does not have to be spicy? Let me introduce you to white/water kimchi. This variety of kimchi is actually one of the first types of kimchi that was made in Korean history. It was made…
Fermentation of Kimchi
Kimchi can vary based on the amount of fermentation. Kimchi can vary from not fermented to very fermented. That is why I defined kimchi earlier as just a seasoned vegetable because kimchi is not always fermented. Kimchi is an abstract…
Preparation of Kimchi (Cut & Brine)
Kimchi can vary based on how it 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 how it is cut before it…
