I’m privileged to have my Korean friend, Allie to show me how to make Kimchee. Kimchee is the staple side dish for Korean and Korean eats Kimchee almost in every meal.
Kimchee is a traditional dish of fermented chillie peppers and vegetables, usually based on cabbage. The word Kimchee originate from ‘chim-chae’ which means steeped/submerged vegetables.
Allie always have Kimchee in her fridge. When her Kimchee ran out of supply, she’ll make a big batch which last for 3 months.
Allie emphazised that the ingredients for making Kimchee must be bought from Korean groceries stores. Though the ingredients sound like ordinary ingredients which you can buy from many other groceries stores, Allie said they taste different.
Here are the ingredients for making Kimchee.
- fish sauce
- salted shrimp
- chillie peppers
- sea salt
- brown sugar
- a pair of gloves
Allie told me that the chilli peppers were from her mother-in-law. Her mother-in-law planted the peppers and dried and grinded them herself. They are all organic.
Allie usually bought a whole box of cabbages and several radishes for making Kimchee. The box contains 8 large cabbages.
Click on the link below for the instructions.
This big box of Kimchee will last for 3 months for Allie and family. Allie, thank you for sharing with me the recipe of making Kimchee. Though I will not make it myself as we dont eat Kimchee as often as Korean, it’s an eye opening seeing you making it and I certainly appreciate it much more after learning the process of making it.
The Kimchee is so fresh and crunchy. My family loves it and I will serve it as a side dish and also use it to fry rice.