Kimchi
Kimchi is an essential condiment in every Korean meal from breakfast to lunch and even dinner. Kimchi is a spicy flavorful preserved cabbage that is eaten with almost everything you can think of. Kimchi is eaten with rice, soups, meats and much more. Kimchi is so engraved into the Korean community that in Korea when the price of cabbage increased it cause a huge public uproar. “The price of cabbage, which is used to make the fiery dish, increased sharply.” (Ryall) “The price of cabbage started to rise in the spring due to a poor harvest after an extremely cold winter.” (Ryall) Kimchi is made of cabbage and there is no point of charging a important stable item at outrages prices because this will hurt not only the locals but Korea as a whole. Something so small like a head of cabbage that is used to make Kimchi can impact society in a dramatic fashion.
Kimchi is not only delicious but easy to make as well. “Kimchi requires minimal effort yet the outcome is phenomenal.” (Pham) Nhi Pham a great friend of mine loves Kimchi she makes it practically every single week. Every week you might ask? Well Kimchi can be kept and preserved for quite awhile almost months even. “Kimchi is meant to be spicy so that is how I usually make mine.” (Pham) I personally enjoy spicy food and if you are one who craves spice then this is the dish for you my friends. The salty and spicy flavors will burst on your taste buds as soon as it hits. Pair with rice or eggs and even meat will be a great combination that is sure to satisfy!
Kimchi has been made and consumed as early as the 1500’s but only during the 18th century was it documented. (Karpinski) Kimchi was so popular because during that time period anything that was cheap and can be preserved was ideal for many families. (Karpinski) This was how Kimchi got started and since then almost every vegetable could be pickled and preserved in similar ways to Kimchi. Radishes, cumcumbers, and even scallions have been pickled and fermented like Kimchi. Korea has established Kimchi as its national dish. (Karpinski) This is the basic history of Kimchi in Korea.
Recipe:
- Ingredients:
- One head of cabbage
- Salt
- Chili powder and or chili flakes
- green scallions
- water
- Equipment:
- Pot
- Knife
- Tongs or Chopsticks
- Some type of Jar with a lid (mason)
Procedure:
Begin by adding a generous amount of salt into the pot. Once the salt is in the pot pour some water into the pot and heat the salt water mixture over a high heat. Stir the salt and water occasionally until all the salt is dissolved. Using your knife slice the green onion very thinly. After slicing the green onions and while the salt water is still heating up, pull the cabbage apart and arrange in the jar carefully in layers. Every layer will need to be covered in chili powder or chili flakes along with the green onion. Once you fill up the jar with cabbage, chili powder/ flakes, and green onions place this aside. Take the pot off heat and let the salt water mixture cool to room temperature. And finally once the salt water is cooled pour it into the container containing the cabbage and chili just enough to cover everything. Put the jar in a cool area away from sunlight and let it sit for at least 3 days, you can preserve the Kimchi up to a month. When ready open up the jar and pull out the cabbage and eat with rice, soups, or meats.
Sources:
Ryall, Julian. “South Korea’s Kimchi Crisis Deepens.” The Telegraph. The Telegraph, 15 Oct. 2010. Web. 23 Oct. 2013
Pham, Nhi. “Art of Kimchi.” Telephone interview. 23 Oct. 2013.
Karpinski, Melissa Christine. Teaching in the Land of Kimchi: Discovering South Korea as a Working Ground. Pittsburgh, PA: RoseDog, 2010. Print.
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