Secrets of Kimchi Revealed in Pictures

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Hae Jung shows off her special Kimchi gloves.

I spent this morning with Hae Jung Cho and Joseph Shuldiner going over some of the recipes we will be teaching at a hands-on workshop at the Greystone Mansion in Beverly Hills.┬áHae Jung showed Joseph and I how she makes kimchi. Here’s a few of her secrets starting with:

mini shrimp in kimci

Fishiness! Hae Jung said you can make kimchi without mini-shrimp and fish sauce, but it just won’t have as much umami.

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Then there’s the special hot pepper flakes that can be found in any Korean supermarket. They come in a course grind for kimchi and a fine grind for use as a general seasoning. Before the Portuguese arrived in Korea with peppers from the New World, kimchi was more like sauerkraut.

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Before stuffing the kimchi into a crock, Hae Jung showed us a way of folding the “sohk” (the mixture of the pepper flakes, fish sauce, mini-shrimp, onions, daikon radish, some greens, garlic and ginger) between the leaves of Napa cabbage that had first soaked in brine the night before. You don’t have to do the special folding, but it’s considered classy.

From this point the kimchi sits at room temperature for a day or two and then goes into the refrigerator. We packed it into a giant crock.

I’m really looking forward to tasting this!

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2 Comments

  1. I’ve been looking for a the perfect recipe! I have kimchi in my fridge that I made, and it really feels like something is missing. Maybe I’ll add a little fish sauce to it…

  2. LOVE Kimchi I buy it buy the gallon pickle jar size from a nearby mom & pop Korean shop ^^ as making it in my apartment has eluded me so far (hopefully to be changed next year when our apartment life will be over). I eat it like a Korean (though I f don’t own a drop of Korean blood in my veins) and my 3 year old daughter likes it too.

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