Jun Won Banchan Shop’s Traditional Cabbage Kimchi | Link TV
Jun Won Banchan Shop’s Traditional Cabbage Kimchi
Kimchi is one of the most traditional and iconic dishes to represent Korean cuisine. It is deceptively simple; using fresh and quality ingredients makes the subtle difference between good and great kimchi. The style of preparation and ingredients vary between regions and personal preference. Jun Won Banchan Shop’s classic recipe is a take on Southwestern Chungcheongnam-do. The key to this recipe is the daikon, or muu, which provides a freshness and subtle clean flavor to the kimchi.
Cabbage Kimchi (Baechu)
Yields 5 heads of cabbage, which should last up to 6 weeks
5 heads of Napa cabbage
1 bucket of chilled water (large enough to brine)
24 ounces of sea salt
More From The Migrant Kitchen
Kimchi Seasoning (Marinade):
50 ounces gochugaru (ground Korean chili pepper)
1 cup shrimp paste extract (saewoo jut)
1 cup anchovy paste extract (myulchi jut)
1 large Korean daikon radish (muu), ground
2 yellow onions, ground
2 cups of garlic, finely minced or ground
24 ounces of white sugar
5 scallion stalks, roughly chopped into 1- to 2-inch pieces
1. Prepare bucket by filling with water. Thoroughly wash the cabbage, removing any excess loose or wilted leaves (but leaving as much as possible intact).
2. Layer cabbages into water with 16 ounces of salt to brine, keeping the cabbage whole at all times. It is important to maintain the full cabbage heads until ready to be consumed.
3. Allow cabbage to brine for approximately 8 hours. About 4 hours in, add the remaining 8 ounces of salt. Occasionally redistribute the brine and rotate the cabbage throughout the brining period. No need to waste or discard the brine; just refresh salt and place back in the same water bucket.
4. Once ready to prepare kimchi, mix all seasoning ingredients together in a bowl for the marinade.
5. After 8 hours, thoroughly rinse the cabbage 2 to 3 times. In a storage container, alternate layers of the thick marinade and cabbage, covering the cabbage as much as possible; this can be done loosely.
6. When all cabbages are completely covered, place and store in designated food storage containers (Korean markets sell special plastic kimchi buckets with handles and firm lids for full closure). Keep the closed container refrigerated for about 15 days to ferment and enrich its flavor.
7. After this period your homemade kimchi is ready for consumption. Remove from buckets and slice into 1- to 2-inch pieces (keeping layers intact for presentation). Keep the marinade juices in storage containers to maximize flavor.
8. With time, kimchi will slowly become more rich in flavor with further fermentation; when it becomes too rich or sour, do not discard! It is then ready for delicious kimchi jjigae stew, kimchi fried rice, or kimchi jeon pancakes.
Judith Baca’s mural work asks tough questions about public art and what role it plays in a multicultural society. These seven books illuminate the intersection between Baca’s work, public histories and art practice.
Community health workers are the foot soldiers – mostly female – who are known in the neighbourhood and trusted to save lives.
Higher temperatures and idle land provide fertile ground for the pests to wreak havoc on an island famous for its idyllic beaches.
A new smart city that prioritizes people and the environment with the help of technolgy may be a model in a post-pandemic world.
- 1 of 92
- next ›
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
- 1 of 4
- next ›