[Workshop] Everything about Kimchi and Homemade Production

In global cuisine, there are few dishes as iconic and versatile as Kimchi. Just as Korean cuisine is becoming increasingly popular worldwide, so is the beloved dish Kimchi. This traditional Korean side dish, known for its strong flavor and health benefits, has captured the attention and taste buds of food lovers around the world. Let's dive 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, with the most common ingredients being cabbage and radish. However, the versatility of Kimchi also allows for 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. It is served with rice, soups, stews, and meat, giving every bite a refreshing crunch and a hint of flavor. Besides its culinary significance, Kimchi also holds cultural importance in Korea, symbolizing health, longevity, and prosperity. In Korea, you don't have to pay extra for Kimchi in restaurants. You can request as much Kimchi as you want, and it is served free of charge as part of the meal.

History of Kimchi

The Koreans settled about 5000 years ago in northeastern China and on the Korean Peninsula and have been consuming fermented vegetables for about 3000 years. Not only vegetables but also beans and many seafoods are fermented with salt in Korea. Fermentation is a traditional method of preserving food in Korea, where the dry and cold winter climate makes vegetable cultivation difficult and the humid and hot summer climate makes food preservation challenging. This led to the development of various fermented foods, including kimchi. Although kimchi is known for its spicy taste, the addition of chili peppers is a relatively recent development that occurred only about 200 years ago. Until then, kimchi was not 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, and the further north you go, the lighter the color of kimchi becomes. In North Korea, kimchi is not as red as in South Korea. The 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 positive side, kimchi is packed with probiotics, vitamins, and antioxidants that contribute to gut health and overall well-being. Its spiciness also adds a pleasant depth of flavor to dishes. However, some people find the strong smell and taste of fermented foods unpleasant, and excessive consumption can cause digestive discomfort in some individuals. It is important to know that kimchi is a salty side dish, and the negative effects of excessive salt intake should not be overlooked.

Types of Kimchi

The most common type of kimchi is made from napa cabbage. However, depending on the season and region, there are numerous variations of kimchi. For example, in spring, there is kimchi made from early radish and early cabbage, while in summer, cucumber and radish kimchi are popular. In autumn, autumn cabbage kimchi is common, and in winter, kimchi made from napa cabbage predominates. 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, for which less chili powder is used, while people in warmer regions like the southwest add salt to increase shelf life, and spicy kimchi with a lot 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 seafoods are important ingredients for kimchi*. The reason for adding fermented seafood to kimchi is that fermented seafood once fermented, improve the fermentation of kimchi and at the same time activate the composition of free amino acids, which enhances the umami taste 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 there are no fermented seafoods, fish sauce can be an alternative.

The addition of fermented seafood to kimchi also varies by region. It is like the different types of cheese in Europe, which vary by region. The south prefers salted anchovies, while the north prefers salted shrimp, making kimchi less fishy. Raw fish is also often added to kimchi, especially in the northeast, where it is mostly prepared 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 is 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 native vegetables can be added to kimchi, for example beetroot, arugula, wild garlic, etc.

There are two ways to prepare kimchi with Chinese cabbage. One is for long-lasting storage and the other for consumption within 1 - 2 weeks.

Original version - Make it long-lasting: Cut the cabbage into two parts

• It is intended for making kimchi in a large Quantity of 20 to 40 heads
• Halved kimchi has the advantage of being long-lasting ("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 - consume 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 and is therefore suitable for situations where kimchi is needed in small portions

Salting (osmotic pressure)

Salting the cabbage makes up 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 does not break when you bend it. If it breaks, it is not sufficiently salted.

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

• Tip 2: If you want to consume the kimchi in a few days, it can also be a bit 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 base is the chili pesto, into which various vegetables are mixed.

Chili pesto:

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

Vegetable mix:

• Sliced kohlrabi (radish), 3 - 4 cm long spring onions, sliced carrots
• 3 - 4 cm long water parsley and mugwort can optionally be added.

Ingredients for kimchi (for one head of napa cabbage)

• 1 head of salted napa cabbage
• Flour gluten (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 to keep the freshness of kimchi longer.

How to store kimchi

Kimchi is ready, but the most important part of making kimchi is preservation, that is, fermentation.

Kimchi is tightly packed in an airtight container. It is also important to press the kimchi lightly so that no air remains between the layers of kimchi. If you want to consume it within a week, store it at room temperature (about 18 degrees Celsius) for about a day before placing it in the refrigerator. For glass containers, you should open the lid every two to three days to allow the gas produced during fermentation to escape.

The optimal storage temperature for kimchi is usually between 0 and 4 degrees Celsius. Within this temperature range, kimchi can best preserve its freshness and flavor. If the temperature is too high, excessive fermentation can occur, leading to a stronger sour taste, while too low temperatures can impair 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 for a variety of popular dishes. A popular dish is Kimchi Jjigae, a hearty stew with kimchi as the base, often accompanied by pork, tofu, and vegetables, resulting in a flavorful and tasty meal. Another favorite is Kimchi Bokum, where kimchi is stir-fried with pork, tofu, and sometimes other vegetables, creating a spicy and savory dish that pairs perfectly with a bowl of rice. For a quick and satisfying meal, Kimchi Bokumbap, or fried rice with kimchi, is a popular choice that combines the spicy flavor of kimchi with the rich taste of fried rice. Finally, Kimchi Jeon, or kimchi pancakes, are savory pancakes made by frying a batter of kimchi and flour in a pan, producing a crispy and delicious treat often enjoyed as a snack or appetizer. These dishes showcase the versatility of kimchi as a multi-purpose ingredient that elevates a variety of dishes to a new level of flavor and satisfaction.