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Kimchi: Difference between revisions
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This is kimchi recipe as featured from a TV program Miun-uri-seki that was aired on 2024-11-25. Three experienced Korean traditional dish chefs (Yi Mi-young 이미영, Kim Mi-ryung 김미령, Jo Seo-hyung 조서형) came out and shared their recipes for in the program. This recipe is unique in that it brings multiple, regional recipes together into one (i.e. use of pork, fish, and methodologies.)<br/> | |||
[[File:ClipCapIt-241125-102852.PNG|300px]] | |||
== Ingredients == | == Ingredients == | ||
* Water | * Water | ||
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# Scrape in kimchi sauce between cabbage leaves (from inside to out)<br/> [[File:ClipCapIt-241125-102616.PNG|300px]] | # Scrape in kimchi sauce between cabbage leaves (from inside to out)<br/> [[File:ClipCapIt-241125-102616.PNG|300px]] | ||
#* Don't stuff it with sauce, but lightly scrape it in equally | #* Don't stuff it with sauce, but lightly scrape it in equally | ||
# Store | # Store<br/> [[File:ClipCapIt-241125-103610.PNG|300px]] | ||
## Fold from the loose end with two flaps hanging to the side | ## Fold from the loose end with two flaps hanging to the side<br/> [[File:ClipCapIt-241125-103328.PNG|200px]] [[File:ClipCapIt-241125-103344.PNG|200px]] [[File:ClipCapIt-241125-103407.PNG|200px]] | ||
## Use the remaining flaps to wrap around the fold | ## Use the remaining flaps to wrap around the fold | ||
## Take a few green leaves and wrap about two blocks of fish and put in between prepared cabbages | ## Take a few green leaves and wrap about two blocks of fish and put in between prepared cabbages<br/> [[File:ClipCapIt-241125-103653.PNG|300px]] | ||
##* Note: adding more fish will dilute the saltiness, due to its water content | ##* Note: adding more fish will dilute the saltiness, due to its water content | ||
##* Fish will need to be fermented more than 3 months before eating | ##* Fish will need to be fermented more than 3 months before eating | ||
## Add cuts of radish to the side as a means to adjust saltiness (water from radish will further dilute) | ## Add cuts of radish to the side as a means to adjust saltiness (water from radish will further dilute)<br/> [[File:ClipCapIt-241125-103732.PNG|300px]] | ||
## Spread out slices of front hock in between layers of cabbages in the container | ## Spread out slices of front hock in between layers of cabbages in the container<br/> [[File:ClipCapIt-241125-103851.PNG|300px]] | ||
##* Kimchi gains a "cool" taste ("전지가 들어가면 시원해 짐") as it ferments according to an expert | ##* Kimchi gains a "cool" taste ("전지가 들어가면 시원해 짐") as it ferments according to an expert | ||
## Fill out the gaps on the top with loose (seasoned) leaves | ## Fill out the gaps on the top with loose (seasoned) leaves | ||