Was pleasantly surprised when we found out that there’s in fact this Kimchi version called ’emergency kimchi’. Really? You know, all along we thought that Kimchi was just the traditional one, or if ever there’s a variation to it — it’s not like ’emergency’. Whoa??
Anyway, that’s our food feature for the day, ‘Emergency Kimchi’!
This week’s feature on our food review is the world’s 40th most delicious food, and it’s no other than Korea’s Bibimbap – which basically means mixing of rice, well of course, including other ingredients..
Hmm… as we know kimchiis also a different Korean delicacy which you don’t necessarily have to include in making bibimbap, but you could if only for your preference like Aeri; nonetheless, kimchi could be served with just about any food at any time..
So, as many Koreans would suggest, just put extra gochujjang (red chili paste)if you don’t have kimchi. As for this video, Aeri must have forgotten the fried egg – whew! A must for a more tasty bibimbap.
Still, it’s one of the most complete meals you’d ever have..
Regarded as the 12th most delicious food in the world is Korea‘s most beloved Kimchi. Yes, more than Bibimbap, the Kimchi is one food that any true Korean cannot live without. As a popular Korean saying goes, “a man can live without a wife, but not without kimchi.”
Hmm… looking carefully at the dish, its secret really lies in the fermentation. Okay, there’s the soaking of cabbage (if it’s baechu kimchi) in salinated water as well as the preparation of the kimchi marinade; but like wine, leaving it for 3 around weeks to ferment optimizes its flavor..
..which is either “spicy”, or “sour”, depending on your taste and the numerous varieties that it could be made from.
And for today, we will be looking into Tong Baechu Kimchi or one of the more traditional kimchis that is particularly made of Napa cabbage.
In 6 cups of water, dissolve 1 tablespoon of sea salt. Cut 2 pounds of Napa cabbage into 2-inch squares before putting them into a large bowl or pot. Now, pour the brine on the cabbage.
After weighing down the cabbage using a plate, let it stand for about 12 hours.
Then drain the cabbage while keeping the brine. Afterwards, you are to mix the cabbage with the following ingredients: 1 medium carrot cut like French fries, 6 scallions cut 2 inches lengthwise, 1/2 tbsp minced garlic, 1/2 tbsp minced ginger, 1 tsp sugar, 1/4 cup Korean ground dried hot pepper, 1 cup shredded Korean radish (moo), and an additional 1 tsp salt.
Oh, if you wish more than a vegetarian kimchi, add 3 tbsp of brine shrimp sauce or anchovy fish sauce.
Here, you’re almost done and nothing is really left but placing your kimchi mixture into a jar. When you’ve done it, pour the brine you saved earlier onto the cabbage before sealing.
Now, let the fermentation take place in a cool area of temperatures no higher than 68 degrees for approximately 3-6 days.. or until it’s as sour as you like.
Done? You can now store your kimchi in the fridge where you could consume it for months. Have you watched the Korean drama Cinderella’s Sister? Notice the kimchi preparation of its lead star? That’s actually good for a couple of months consumption.
And with the scorching summer heat, a regular dose of Kimchi would more than work wonders. Being rich in vitamins, having the ability to aid digestion, and even said to reduce cancer growth – no wonder even Health Magazine named Kimchi among the 5 healthiest food in the world.
So, here’s to health and satisfaction!
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