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.