Korean kimchi was originally called "dimchae" (Middle Korean: Dimcai). This name derived from its preparation as a fermented or salted vegetable dish, where the vegetables were submerged in water. Over time, the name evolved phonetically into its modern form. The primary ingredient, napa cabbage, is not native to the Korean Peninsula but was introduced during the Ming Dynasty in China.Additionally, according to the Samguk Sagi (History of the Three Kingdoms), when King Sinmun married his queen in 683 CE, the dowry he ordered included foods like soy sauce, soybean paste, and sauces. This indicates that pickled vegetables, known as "ju" in China, had already appeared there over 3,000 years ago. They were introduced to Korea during the Three Kingdoms period and underwent continuous changes in preparation methods throughout the Unified Silla and Goryeo eras.At that time, kimchi likely consisted primarily of pickled radish, salted vegetables, and fermented vegetables.
Korean kimchi offers a full spectrum of flavors, complementing rice or alcohol. Easily digestible and refreshing, it provides ample nutrition while preventing arteriosclerosis, lowering cholesterol, and eliminating excess fat. Representing Korean culinary culture, kimchi emerged from the country's long, harsh winters where fresh produce is scarce. Koreans traditionally salted vegetables to preserve them for winter.
Recommended Recipe:
Korean Kimchi Recipe 1:
Ingredients:
1 head napa cabbage, pickling salt to taste, 2 ounces glutinous rice flour, water as needed, 4 ounces red pepper powder, 150ml soy sauce, minced ginger to taste,7 cloves minced garlic, 1 onion (shredded), 1 large apple (shredded), 1 tablespoon sugar
Method:
1. Split the napa cabbage in half lengthwise
2. Evenly sprinkle pickling salt over the cabbage and into its crevices
3.Add lukewarm water (around 40°C/104°F) to cover the cabbage. Weigh it down with a heavy object (hehe, I used a mineral water bottle filled with water inside). Marinate overnight. The next day, rinse off the salt. Taste to check if it's still salty, continuing until it tastes neutral. 4. Combine glutinous rice flour and water in a 1:2 ratio. Cook in a pot. 5.Stir constantly with a spoon. If the mixture dries out, add water and reduce heat to continue cooking.
6. Cook for about 3-4 minutes until thick and sticky, then let cool.
7. Add chili powder to the cooled glutinous rice paste.
8.Add the seasoning sauce.
9. Stir until well combined (achieve the consistency shown in the image).
10. Add minced ginger, minced garlic, and shredded onion.
11. Shred the apple into thin strips.
12. Add an appropriate amount of granulated sugar.
13. Stir thoroughly and let sit for 5 minutes.
14.Place drained napa cabbage leaves on a plate.
15. Wearing disposable gloves, grab a handful of the mixture, mix well, and let sit for 5 minutes.
16. Spread evenly over the cabbage leaf.
17. Then place another leaf on top and spread the mixture evenly.
18. Ensure every cabbage leaf is coated.
19.Place in an airtight container. Ready to eat after about 1 day, though longer fermentation enhances flavor.
Korean Kimchi Method 2:
Ingredients:
2 heads napa cabbage, ½ daikon radish, 3 scallions, 1 small bunch chives, 1 garlic clove, 1 thumb-sized piece ginger, 1 tbsp glutinous rice flour,about half a bowl of water, 3 tablespoons of fish sauce, 5 tablespoons of Korean chili powder (add more if you like it spicy), 2 teaspoons of sugar, salt to taste
Method:
1. Cut the napa cabbage into 4 equal parts
2. Rub 2 tablespoons of salt evenly over the base of the cabbage, then soak the cabbage in a strong saltwater solution overnight
3.The next day, remove the cabbage, rinse quickly, and squeeze out excess water. 4. Peel and shred the daikon radish. Salt and let sit for 30 minutes, then squeeze out moisture. 5. Cut scallions and chives into small sections. 6. Peel and core the apple. Blend with garlic and ginger into a paste using a food processor. 7.Combine the shredded radish, scallions and chives, glutinous rice paste, apple puree, sugar, salt, and fish sauce. 8. Wear disposable gloves and evenly spread the marinade layer by layer over the cabbage. Pack into a container, seal tightly, and store in a cool place for one day. Then refrigerate for one week before serving. This freshly made version isn't too spicy—perfect for my taste.