Kimchi Making Class Seoul

Kimchi, a traditional Korean side dish made with fermented vegetables, has been gaining popularity outside of Korea in recent years. With its spicy, tangy and umami flavor, it’s no surprise that people from all over the world are now enjoying this healthy and delicious dish. But what’s even more exciting is that now, one can make kimchi at home thanks to the “Kimchi making” festival that happens in Korea. Here is a step-by-step guide on how to make your own kimchi at home.

First off, you’ll need some ingredients. You’ll need Napa cabbage, korean radish, garlic, ginger, scallions, salt, sugar, fish sauce or soy sauce (for a vegan version), water and red pepper powder (gochugaru). These ingredients are all easily obtainable in most supermarkets.

Now, let’s start with the pickling process. Cut the cabbage into bite-size pieces, and slice the radish into matchsticks. Sprinkle salt over the vegetables, and mix well. Let it sit for at least 2 hours, or until the vegetables have wilted. This process is important as it helps to remove excess water from the vegetables and will prevent your kimchi from becoming too watery.

Next, prepare the seasoning paste. In a bowl, mix together garlic, ginger, scallions, sugar, fish or soy sauce, water, and red pepper powder. Mix until you have a thick paste.

Once the vegetables are done sweating, rinse them in cold water and drain well. Add the seasoning paste into the vegetables. You can use gloves for this step if you are sensitive to the spice. Toss the vegetables until everything is well coated with the seasoning paste.

Now, it’s time to pack the seasoned vegetables in glass jars. You can use any glass jar with a tight-fitting lid. Press the vegetables down firmly with a wooden spoon, making sure to remove any air pockets. Make sure to leave about 1 inch of headspace at the top. Close the lid tightly and let it sit at room temperature for a day or two. This will start the fermentation process, which will give your kimchi that sour and tangy flavor. You can taste the kimchi at this point to check its taste.

Once the fermentation process has started, move the glass jars to your fridge. After around 3 to 4 days, your kimchi will be ready to eat. You can also store it in your fridge for up to a month. The longer the kimchi sits, the more intense the flavor will become.

Kimchi is not only delicious but it is also a great source of probiotics, fiber, and vitamins. Immersing yourself in a culinary experience and trying new cuisines is one of the best ways to learn about the traditions and cultures of a country, and with this recipe, you will be able to taste the flavor of Korea without leaving your own home. So go ahead, add this amazing dish to your recipe book and enjoy the tantalizing taste of kimchi.

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