Kim Chi--Cabbage Kim Chi

As I mentioned last week, kim chi (or kim chee or gimchee or however you choose to spell it) is the national dish of Korea. To be sure, Koreans have been making the stuff for about 3,000 years, so they’ve had a bit of time to perfect it.

Originally, kim chi was vegetables like radish and cabbage fermented in beef stock. Over time the beef stock was replaced with salt and the variety of vegetables increased. Near the coast seafood was often added. Sometime in the 1700s peppers from the New World made their way into Korea. The first written reference to chili peppers in kim chi dates to around 1776, and modern kim chi was born.

There are literally thousands of variations of kim chi. The Kim Chi Field Museum documents 186 varieties of kim chi, and every region has its own style. Also, each family has their own recipes. Kim chi varies according to season and what crops are available. Fermentation times also vary, from one day to several months. One thing I’ve learned about kim chi is that it’s really hard to generalize it. Kim chi is often made with Korean peppers and very spicy, but there are many varieties of “white” kim chi that are not spicy. Kim chi can also be sweet, and there are many kinds that include fruit. Often sea food is added, which adds to the complexity and nutritional value. Kim chi also figures prominently in Korean cooking: soup, stews, crispy pancakes, fried rice, etc. One thing is very clear: whether spicy or mild, sweet or sour, complex or simple, kim chi truly is a national treasure.

Today, kim chi is still very important to Korea and Koreans. It is perceived as a very healthy food and is present at virtually every meal. Government researchers studying its benefits have found a correlation between kim chi consumption and protection from the recent outbreaks of SARS and Bird Flu. Do I believe it? You bet I do! The vitamin C and other nutrients in healthy foods like cabbage, radish, garlic, and chili peppers helps boost the immune system, while the various bacteria in the fermentation process actively defend their territory (in this case their territory is you.)

Koreans are the largest per capita consumers of chili peppers in the world, much of it in their kim chi. Modern Koreans have a variety of pre-made kim chi to choose from but often make their own. When I go to the local Korean market, all the makings are available in abundance. For urban and suburban Koreans who do not have a place to bury the crocks in traditional fashion, there are special refrigeration units to keep the fermenting kim chi at the ideal temperature.

This picture from the Kim Chi Museum shows traditional kim chi storage urns and a modern kim chi refrigerator.

When Koreans are taking pictures and want people to smile, instead of saying “Cheese”, they say “Kim Chee!”

…and they very well have reason to smile.

This week my recipe is my take on cabbage kim chi. This is a relatively simple recipe that I’ve adapted from a number or different recipes I’ve tried. in later postings I’ll explore other more complex techniques. I made this recipe for my Korean Dahn Yoga instructor, who seemed to like it. She ate it some of it straight but also made a soup with it. If you cannot find Korean red pepper flake I would recommend using a medium heat dried pepper, crushed by hand, or minced fresh peppers to taste. The dashi (fish stock) is optional, as is the sugar.

INGREDIENTS:

Napa cabbage, one or more heads

Per head of cabbage:

1 or 2 tsp salt (to taste)

Korean red pepper flakes to taste, approximately 4 tbsp.

One or two green onions, minced

Asian chives, minced

1-3 cloves garlic, minced

¼ cup dashi or fish stock (optional)

1 tbsp sugar (optional)

1. Cut cabbage into quarters and rinse well. Allow to drain.

2. Slice cabbage into small slices, put into a pot or other container, and add salt and dashi to taste.

3. While letting cabbage “sweat”, slice up other vegetables and mix with the cabbage.

4. Add the red pepper and sugar.

5. Mix well with your hands, gently squeezing the cabbage. Pack tightly into canning jars and screw lid tightly.

Within a day or two fermentation will be apparent. Occasionally open the lid to let the built up gas to escape and sample the kim chi. This recipe is ready to eat within 24 hours, or can be aged for several weeks to develop flavor. It should keep unrefrigerated for at least a month. Often I will make a light meal of kim chi and rice, or I will add it to some other dish for a bit of pizzaz.

Next week I'll post my recipe for radish kim chi. Stay tuned!