As a lover of Korean cuisine, I am excited to share with you a recipe for kimchi straight from the heart of Seoul. But first, let’s take a look at the city that is known for its delicious, flavorful dishes and culinary expertise. In the bustling streets of Seoul lies the Seoul Kimchi Academy House, a place dedicated to teaching individuals the art of making this traditional Korean dish.
Seoul Kimchi Academy House
If you are ever in Seoul, do not miss the chance to visit the Seoul Kimchi Academy House. It is a sanctuary for kimchi lovers and those who want to learn how to make it from scratch. The academy offers cooking classes and workshops that are perfect for both beginners and experienced cooks. Here, you can learn the secrets of kimchi-making from experts and gain a deeper appreciation for Korean culture through its cuisine.
Kimchi-making Festival
Another exciting event that takes place in Seoul is the kimchi-making festival. This annual festival is not only a celebration of Korea’s national dish but also an opportunity to help feed the poor. At the festival, volunteers come together to make huge batches of kimchi, which are then distributed to those in need. It’s a heartwarming event that showcases the unifying power of food and its ability to bring communities together.
Recipe for Homemade Kimchi
Now, let’s get to the recipe for making your own homemade kimchi. Here’s what you’ll need:
Ingredients:
- 1 head Napa cabbage
- 1/2 cup kosher salt
- 4 cups water
- 1/2 cup Korean chili flakes (gochugaru)
- 1/4 cup fish sauce
- 1/2 cup minced garlic
- 1/4 cup minced ginger
- 1/2 cup green onions, thinly sliced
Instructions:
- Cut the cabbage into quarters, remove the core, and cut into bite-sized pieces.
- In a large bowl, dissolve the salt in the water. Add the cabbage to the bowl and let it sit for 2 hours.
- Rinse the cabbage thoroughly and place it in a large mixing bowl.
- Add the chili flakes, fish sauce, garlic, ginger, and green onions to the cabbage. Mix well.
- Pack the mixture tightly into a jar or container with a tight-fitting lid.
- Leave the jar at room temperature for 24-48 hours, then check the taste. If it’s sour enough, store it in the refrigerator. If it’s not sour enough, leave it out for another 24 hours before refrigerating.
That’s it! You now have your own homemade kimchi that is sure to impress your friends and family. Enjoy it on its own or use it as a condiment for your favorite Korean dishes. Seoul may be thousands of miles away, but with this recipe, you can bring a taste of Korea right into your home.
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