Welcome and welcome!! Today you have to put on a photo face because today we do!Kimchiiii! (a joke from another level). Yes, let’s make Kimchi. It’s a good dish korean traditionaleveryday and old but very loved by fans, a relatively short time ago it gained popularity in everyone.

And it is the best thing that could have happened because in addition to being a delicious food, it is very easy to make and takes few ingredients.

He Korean kimchi It is a versatile dish and can be enjoyed alone, as an accompaniment or as an ingredient in other dishes, such as stews, soups or fried foods. It is a whole food in the korean culture and diet, and its popularity has spread worldwide. Let’s get to know all its peculiarities and if you haven’t tried it, prepare to be surprised.

About kimchi

What is it and what is it made of?

Kimchi is a traditional Korean dish that has been consumed for centuries. It is a type of fermented food that is prepared with a variety of ingredients, the main one being Chinese cabbage or Chinese cabbagealso known as napa.

It is prepared through a process of fermentation which involves brine and a mixture of ingredients such as radish, carrot, green onion, garlic, ginger and red peppers powdered. In addition, it is considered a versatile food and can be adapted to different tastes and regional preferences.

It is consumed as an accompaniment to daily meals and is also used in a variety of dishes, such as soups, stews, and stir-fries.

General information about the Korean Kimchi recipe

In Korea, this preparation is so important that there is a specific term to describe the act: “kimjang“. It is an annual tradition that takes place in the fall, families, friends and neighbors are supposed to get together to prepare kimchi together. This strengthens community ties and is an expression of identity and solidarity in Korean culture.

  • a no small piece of information is that in 2013, UNESCO officially recognized “kimjang” (the tradition of making kimchi) as Intangible Cultural Heritage of Humanity, highlighting its cultural importance and its role in the daily lives of Koreans.

The korean food It is characterized by seeking the harmony of the dish in general.

This preparation has been part of everyday life in Korean families for centuries and has a history dating back more than 2,000 years. Originally, they were fermented in large clay amphorae, which were then buried in the ground to protect it from the cold and encourage the fermentation process.

It is so appreciated that even was sent into space. wow… it dates back to good.

In 2008, the Korean Space Program Administration sent a special container of kimchi to the International Space Station so that Korean astronauts could enjoy their traditional dish while in space.

4 curious facts about this preparation

  1. Kimchi, the guardian of winter: Some stories say that in the colder months in Korea, some people stored their kimchi jars outdoors to freeze. So They kept the food fresh and at low temperatures without using electricity, and while they prepared the ferment.
  2. Super powers?: There is a popular belief in Korea that eating this ferment regularly can increase resistance and give strength to peoples (give them superpowers). In fact, some famous Korean athletes claim that part of their success is due to a diet rich in kimchi.
  3. Kimchi vs. Acidity: In Korea it is said that eating a small amount before a meal can help reduce heartburn.
  4. The pet: A few years ago in the city of Seoul they created an official mascot for kimchi llamada “Shin-kimchi“. He is a lovable character who represents the spirit of kimchi and its importance in Korean culture.

It is important to note that there are many variations, as each family or region in Korea may have their own recipe and methods. In addition, other ingredients and seasonings can be added to adjust the flavor to preferences.

Once fermented it can be kept for months and the flavor continues to evolve over time.

There I leave you the recipe.

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how to make kimchi

kimchi recipe

Yield: 6 servings

Preparation time: 2 days


  • 1 col china grande (napa)
  • 1/4 cup salt
  • 1 radish daikon
  • 2 carrots
  • 5 green onions
  • 4 cloves of garlic
  • 1 small piece of fresh ginger
  • 3 tablespoons red pepper powder (gochugaru) (adjust the amount according to your spiciness preference)
  • 2 tablespoons fish sauce
  • 2 teaspoons of sugar
  • 1/2 cup of water

How to make kimchi

  1. Remove the damaged outer leaves from the bok choy and cut it into 5 cm pieces. In a large bowl, dissolve the salt in water and submerge the bok choy completely. Let it rest for 2 hours to soften.
  2. Peel and julienne the daikon radish, carrots and green onions. Peel and finely chop the garlic cloves and grate the fresh ginger. In a separate bowl, mix all this with the red pepper powder, fish sauce and sugar.
  3. Rinse the bok choy with cold water and then leave it to dry in a bowl. Add the mixture of ingredients and massage so that the ingredients are impregnated into the cabbage. Transfer the kimchi to an airtight glass container by pressing down to remove any air.
  4. Leave it at room temperature for 1-2 days to ferment. Then, store in the refrigerator to slow down the fermentation.

Source: www.paulinacocina.net

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