Traditional Kimchi by Chef Jia Choi

Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I've been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!

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Kimchi
Ingredients
Napa cabbage------------------------------------------------------------ 4kg
Coarse salt----------------------------------------------------------------- 400g
Water-------------------------------------------------------------------------- 2L
White radish---------------------------------------------------------------- 250g
Asian pear------------------------------------------------------------------- 1/4
Scallion----------------------------------------------------------------------- 100g
Dried anchovies (optional)------------------------------------------ 8
Korean chili flakes------------------------------------------------------- 1 cup
Seasoning
Garlic---------------------------------------------------------------------------- 60g
Ginger--------------------------------------------------------------------------- 15g
Fish sauce-------------------------------------------------------------------- 1/2 cup
Salted shrimp--------------------------------------------------------------- 1 tbsp
Kelp broth
Hot water---------------------------------------------------------------------- 1 cup
Dried kelp, broken in pieces------------------------------------------- 3cm x 3cm
Rice porridge
Water----------------------------------------------------------------------------- 1/2 cup
Sticky rice powder (or all-purpose flour)----------------------- 1/2 tbsp

Instructions
1. Take the outer leaves. Cut the root, white part of the cabbage lengthwise in half. Split each half of cabbage to make quarters. Trim the root part so it can be easily brined
2. In a large bowl, dissolve 200g of salt in 2 liters of water. Soak each cabbage quarter in the salt water
3. Using the other half amount of salt, sprinkle salt mainly over the thick white part of each leaf., Generously sprinkle salt over the cabbage with remained salt. Set aside for about 4 to 8 hours, depending on the room temperature. Turn it over every 2 hours so that it can be evenly brined
*ideally 4 hours from late spring to summer and 8 hours in winter. Depends on how much cabbage is brined
   4.  Make kelp broth. Add pieces of dried kelp to hot water and set aside for 30 minutes
   5.  Make rice porridge. Dissolve sticky rice powder in water and cook in a microwave oven for 30 seconds. Take it out, mix well and then cook it for additional 30 seconds. Stir and cool off
6.  Make stuffing. Julienne the radish. Peel Asian pear. Cut the scallions into 2.5cm(about 1 inch) long pieces
7. Make anchovy powder. Take head and guts of the dried anchovies and grind in a food processor
8.  Mince garlic and ginger in a food processor  
  9.  Check the cabbage that has been brined for 2 hours. Turn it over to evenly brine. Brine for    additional 2 hours
10. If the cabbages are well brined. Rinse in cold water and drain excess water
  11. Combine the radish and pear in a big bowl. Add garlic and ginger, anchovy sauce, salted shrimp, dried anchovy powder, rice porridge, Korean chili flakes and kelp broth. Mix well until radish is well colored. Then add scallions and thoroughly mix
12.  Place one cabbage in a bowl and stuff it with about 2 tablespoons of seasoning over each leaf.  Save one or two of the outer leaves, fold stuffed cabbage in half and wrap nicely with outer leaves.
13. Put stuffed cabbages in a container, press down to remove air pockets. Airtight the container and keep it in a room temperature for 6 to 24 hours
14. Put kimchi in a refrigerator. It is recommended to eat kimchi next day


More information
WebSite :     www.ongofood.com
Facebook :  www.facebook.com/ongofood
Instagram :  www.instagram.com/ongofoodkorea

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