Welcome back to my Kimchi (Kimchee) school. We are entering the second session of Kimchee making. If you miss the first session, click here.
We call the stuffing, Kimchee Soh (김치소).
They are the sidekicks of the show, which makes the look and the taste. They are the ones who makes the important final touch. Just like the impressive supporting actors or actresses who adds the real kick in the movies, this Soh makes the Kimchee to another level.
FACT : Did you know that Kimchee(Kimchi) was originally white, not red? Koreans have been making Kimchee for over 1000 years but never been spicy, which means no chilies had been used. Chilies simply did not exist in Korea. The introduction of chili pepper in the 1800’s via Japan, which was from Portugal, of whom they got it from South America, changed the look of Kimchee. Japanese didn’t care much of chili when it was introduced by Portuguese but Koreans were the one who went nuts over. We love CHILI! Thanks to South America. In fact if you look into the history of some food, you will be amazed how many are originated from S. America. Columbus did not only contributed the course of world history but he also influence the cuisines of the world. I wonder what Europeans ate before the arrival of potatoes, because every restaurant I went in Europe served fries as a side.
Ooops! my lectures has detoured to somewhat different course. Sorry! Let’s come back to our original point and begin the class. Kimchee! here we come…
Chapter II : the Sidekicks
The sea quartets!
Trust me on this.
You need to make this stock real intensified.
You wan to separate this into 1 1/2 C to make rice glue + 1/2C for another use.
Do not try to taste this. It is disgusting now but will raise your Kimchee to a whole different level.
Make your knife to be proud.
Peel off her cloth. She performs better in nude.
It is okay if you made a few slices thicker or thinner. Nobody is perfect in this world.
Why, oh, why on earth am I so good at slicing?
Cut the white part of green onion in half lengthwise and slice them into 1 1/2″ long.
In a big bowl place 4 cups of Korean chili flakes and pour the rice glue.
Add the anchovy sauce,
No need to chop them. They will eventually melt in the process. Aren’t you glad?
Mix together. It will be like thick paste.
How many lives can you get out of one head of garlic?
You will need about 10 cloves out of this pile.
Ola, Como Vai, Ginger?
Cut 2″ long slice off from her and peel her with spoon. Roughly chop her.
Puree their lives until smooth.
Add sugar and sesame seeds, mix.
you might need to add more fish sauce or salt in this stuffing.
It should be slightly saltier than you would usually taste from other food.
Remember the radish and green onions?
Mix them into the paste. You need to let this filling sit for 30minutes so that the radish will extract their moisture and get wilted. They are too stiff to use right away.
If you want to be more exotic at this point, you can add fresh shrimp, or fish to the filling.
(When I mean “fresh” it means alive, not dead. They have to stare at you and crawl in front of your eyes. I couldn’t find the live crawling shrimps nor jumping fishes at any grocery stores so I skip them)
Many Korean home cooks add that to the winter cabbage Kimchee and everyone loves it.
My mother always put fresh, clean cod pieces in the cabbage during winter time and I remember how good her Kimchee tasted.
Some add raw oyster instead and it makes Kimchee very refreshing, that’s what we call, but you can’t store too long with oyster. They get mushy and unpleasant after a while.
I need to end my second Kimchee post right here.
I better go eat some of my Kimchee with rice.
The photo on top is my Kimchee that has been fermented for about a week in my fridge.
It is too die for…
Can’t be compared with store bought. Not even close…I will come back again in a few days with the last chapter of this process.
It is so cold outside, keep yourself warm. Or if you live in tropical, stay cool!