[Workshop] Everything about kimchi and self-making

In global cuisine, there are few dishes as iconic and versatile as kimchi. Just as Korean cuisine is becoming increasingly popular around the world, so is the popular dish kimchi. Known for its bold flavor and health benefits, this traditional Korean side dish has captured the attention and taste buds of foodies around the world. Let's delve into the rich history of kimchi - from its roots in Korean culture to its widespread popularity and culinary possibilities.

What is Kimchi?

Kimchi is a traditional Korean side dish that holds an important place in Korean cuisine and culture. It is essentially a type of fermented vegetable preparation whose most common ingredients are cabbage and radish. However, the versatility of kimchi also allows variations with other vegetables such as cucumbers, spinach, spring onions, pumpkin or eggplant.

In Korean cuisine, kimchi is not just a side dish, but an integral part of many dishes. Served with rice, soups, stews and meats, it adds a refreshing crunch and hint of flavor to every bite. In addition to its culinary significance, kimchi also has cultural significance in Korea as it symbolizes health, longevity and prosperity. In Korea you don't have to pay extra for kimchi in restaurants. You can ask for as much kimchi as you want and it will be served free as part of the meal.

History of Kimchi

Koreans settled in northeastern China and the Korean Peninsula about 5,000 years ago and have been consuming fermented vegetables for about 3,000 years. Not only vegetables, but also beans and many seafood are fermented with salt in Korea. Fermentation is a traditional method of food preservation in Korea, where the dry and cold winter climate makes it difficult to grow vegetables and the humid and hot summer climate makes food preservation difficult. This led to the development of various fermented foods, including kimchi. Although kimchi is known for its spicy flavor, the addition of chili peppers is a relatively new development, only occurring about 200 years ago. Until then, kimchi wasn't spicy at all, similar to German sauerkraut. Chili grows well in the south. Therefore, more chili is used for kimchi in the southern part of Korea, the further north you go, the lighter the color of kimchi becomes. In North Korea, kimchi are not as red as in South Korea. Different regions of Korea have their own kimchi variations, influenced by factors such as climate and available ingredients.

Advantages and disadvantages of Kimchi

Like any other food, kimchi has both advantages and disadvantages. On the plus side, kimchi is packed with probiotics, vitamins, and antioxidants that contribute to gut health and overall wellness. Its spiciness also gives dishes a pleasant depth of flavor. However, some people find the strong smell and taste of fermented foods unpleasant, and excessive consumption can cause digestive distress in some people. It is important to note that kimchi is a salty side dish, and the negative effects of excessive salt consumption should not be ignored.

Types of Kimchi

The most common type of kimchi is made from Chinese cabbage. However, there are numerous variations of kimchi depending on the season and region. For example, in spring there is kimchi made from early radish and kimchi from early cabbage, while in summer cucumber and radish kimchi are popular. In the fall, fall cabbage kimchi is common, and in the winter, kimchi made from Chinese cabbage is predominant. Different regions have different preferences for the flavor profile of their kimchi, with colder regions preferring lighter, less spicy kimchi, while warmer regions prefer spicier and saltier varieties.

Therefore, people in cold regions mainly make white kimchi and dongchimi, which use less chili powder, while people in warmer regions such as the southwest add salt to increase shelf life, and spicy kimchi with lots of chili powder, which has antibacterial properties . In the southern region, people prefer salty kimchi, while people in the central region prefer a milder taste with less salt, more water, and relatively little chili powder.

Fermented seafood is an important ingredient for kimchi*. The reason for adding Fermented Seafood to Kimchi is that Fermented Seafood once fermented, improves the fermentation of Kimchi while activating the free amino acid composition, which improves the umami flavor of Kimchi and increases the amino acid content.

 * For vegans: fermented seafood can be replaced with salt. Mushroom broth or seaweed broth can be an alternative.

 * Outside Korea, where fermented seafood is not available, fish sauce can be an alternative.

The addition of fermented seafood to kimchi also varies by region. It's like the different types of cheese in Europe, which vary depending on the region. The South prefers salted anchovies while the North prefers salted shrimp, making kimchi less fish-heavy. Raw fish is also often added to kimchi, especially in the Northeast, where it is usually made with cod, and in the East, mackerel is added. In the northwest, not only fish but also beef broth is used.

Kimchi is also divided into different types depending on the ingredients. It's called cabbage kimchi, radish kimchi, cucumber kimchi, green onion kimchi, eggplant kimchi, chive kimchi, kimchi with more and with less juice.

How to prepare Kimchi

Here we explain how to prepare simple kimchi with Chinese cabbage and radish. You can use kohlrabi instead of radish. Any other local vegetables can be added to kimchi, for example beetroot, arugula, wild garlic, etc.

There are two ways to make kimchi with Chinese cabbage. One has a long shelf life and the other can be consumed within 1-2 weeks.

Original version - Long-term preservation: Cut the cabbage into two parts

• It is intended for making kimchi for a large batch of 20 to 40 heads
• Halved kimchi has the advantage that it has a long shelf life ("untouched")
• One of the reasons for making halved kimchi could be a cultural factor. This is a kind of tradition at the beginning of winter in Korea

Simple version - Use within 1 - 2 weeks: Cut the cabbage into bite-sized pieces

• It is also called quick kimchi because it is relatively easy to make
• Quick kimchi can be prepared quickly, making it suitable for situations where kimchi is needed in small portions

Salting (osmotic pressure)

Salting the cabbage is 90% of the process. If the cabbage is well salted, the kimchi will be successful.

You can check whether the cabbage is well salted or not by bending the white thick part of the cabbage. Well-salted cabbage doesn't break when you bend it. If it breaks, it is not salted enough.

• Tip 1: Sufficient salt is important. It is better to be salted than unsalted. If it is not salted enough, kimchi will not ferment and will spoil. If it is too salty, you can soak the over-salted cabbage in water for a while.

• Tip 2: If you want to use the kimchi in a few days, it can also be slightly less salted. You can enjoy the kimchi fresh.

If it is well salted, the salt outside the cabbage should be thoroughly washed out. The washed cabbage should already taste good.

Filling (Sauce)

The basis is the chili pesto, into which various vegetables are mixed.

Chilipesto:

• Flour gluten (flour pudding) + chili powder + garlic + onion + ginger + salt (or fish sauce) + sugar
• Apple or pear can optionally be added

vegetable mix:

• Kohlrabi (radishes) cut into strips, spring onions 3 - 4 cm long, carrots cut into strips
• 3 - 4 cm long water parsley and mugwort can be added optionally.

Ingredients of Kimchi (for one head of Chinese cabbage)

• 1 head of salted Chinese cabbage
• Flour glue (150 - 200g)*
• Kohlrabi 1/2 
• Onion 1/2 
• Spring onions 3 - 4 (or 1/3 leek)
• chives
• Garlic 2 - 5 pieces** 
• Ginger 1 - 2 cubic centimeters (cm³) 
• Salt
• Sugar 1/2 tablespoon
• 1/3 carrot
• Chili powder 1 - 2 tablespoons

* Lactic acid bacteria ferment kimchi using gluten from flour.
** Garlic helps preserve the freshness of the kimchi for longer.

How to store Kimchi

Kimchi is ready, but the most important thing in making kimchi is preservation, that is, fermentation.

Kimchi is tightly packed in a container that does not allow air to pass through. It is also important to press the kimchi lightly so that there is no air between the layers of kimchi. If you want to use it within a week, store it at room temperature (around 18 degrees Celsius) for about a day before putting it in the fridge. For glass containers, you should open the lid every two to three days to allow the gas produced during the fermentation to escape.

The optimal storage temperature for kimchi is usually between 0 and 4 degrees Celsius. In this temperature range, kimchi can optimally retain its freshness and taste. If the temperature is too high, excessive fermentation can occur, resulting in a stronger sour taste, while temperatures that are too low can affect quality. It is also important to keep the temperature constant. Therefore, it is recommended to set the temperature of a kimchi refrigerator or a regular refrigerator to 0 to 4 degrees Celsius. Traditionally in Korea, kimchi pots were buried underground to ensure a stable temperature.

The dishes made from kimchi

Kimchi, traditionally a side dish in Korean cuisine, serves as the main ingredient in a variety of popular dishes. A popular dish is kimchi jjigae, a hearty stew with kimchi as a base, often accompanied by pork, tofu and vegetables, making a flavorful and savory meal. Another favorite is kimchi bokum, where kimchi is stir-fried with pork, tofu, and sometimes other vegetables, creating a savory and flavorful dish that goes perfectly with a bowl of rice. For a quick and satisfying meal, kimchi bokumbap, or kimchi fried rice, is a popular choice that combines the spicy taste of kimchi with the rich flavor of fried rice. Finally, kimchi jeon, or kimchi pancakes, are savory pancakes made by pan-frying a batter of kimchi and flour, resulting in a crispy and delicious treat that is often enjoyed as a snack or appetizer. These dishes showcase the versatility of kimchi as a versatile ingredient that elevates a variety of dishes to new levels of flavor and satisfaction.