Kimjang Project: South Korean Style Kimjang Kimchi

Описание: Namhansik Kimjang Kimchi / 남한식 김장김치 uses less seasoning than in this recipe than traditional kimjang kimchi, as it can be eaten fresh. Normally, kimjang kimchi requires the use of more salt to maintain the fresh taste
that lasts through the winter and until spring. To prepare the radish, firstly cut it into 5cm lengths. Then, slice this lengthways by 1mm thick before julienning the radish into thin strips or use a mandolin slicer.

Korean British Cultural Exchange (KBCE) has launched a new recipe book, collating unique kimchi recipes from North Korea, South Korea and China in the UK, as part of the Kimjang Festival. The festival which took place for the first time in November 2019 - was the first of its kind in the UK, and attracted audiences from all over the UK and even from further abroad.

The Kimjang Project is organised by the Korean British Cultural Exchange (KBCE), a charity that runs events and educational activities to promote Korean culture in the UK. Kimjang: Making and Sharing Kimchi is a new initiative, made possible by money from the National Heritage Lottery Fund.

To read more about the project, visit www.kbce.org.uk / www.kimjangproject.com

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Main Ingredients:
3 Halves salted Korean cabbage (1 half approx. 500g)
300g Korean radish (julienned)
2 Spring onions (halved lengthways then diagonally sliced)
20g Korean chives (cut into 4cm lengths)

Seasoning ingredients:
20g Korean red chilli pepper powder (Taeyangcho gochugaru)
20g Korean red chilli pepper powder (Taeyangcho gochugaru) with seeds
10g Fine sea salt
15g Sugar
15g Garlic cloves (finely chopped)
7g Ginger (finely chopped)
3 Red chillies (blended)
200g Korean radish (blended)
50g Glutinous rice paste made with fish stock
10g Fermented shrimp paste (Saeujeot)
10ml Fish sauce (Myeolchiaekjeot)

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Method:
1. Blend the radish and red chillies with a little water until it gets thoroughly
liquidised.
2. Put the rest of the seasoning ingredients along with the blended mixture into a
large mixing bowl.
3. Add the julienned radish to the mixing bowl and mix it evenly.
4. Add the rest of the prepared vegetables and mix them thoroughly.
5. Place one cabbage quarter in the bowl and spread the julienned radish mixture
over each leaf, one or two tablespoons for large leaves.
6. Fold the leaf part of the cabbage over toward the stem and nicely wrap it with
the outermost leaf.
7. Place the kimchi in an airtight container and leave it at room temperature
(normally between 20 and 24°C) for two days depending on the weather and
personal preference (how fast you want your kimchi to mature) then store in the
fridge for at least one week to let it ferment and fully mature.

Notes:
• To prepare the radish, firstly cut it into 5cm lengths, slice these lengthways 1mm thick
then julienne into thin strips or use a mandolin slicer.
• There is less seasoning in this recipe than traditional kimjang kimchi, as it can be eaten
fresh. Normally, kimjang kimchi requires the use of more salt to maintain the fresh taste
that lasts through winter and until spring.

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This is shared under a Creative Commons license (CC-BY-NC ) ' Attribution Non-commercial'.

Please attribute as "Kimjang Project (2020) by KBCE, funded by The National Lottery Heritage Fund, licensed under CC-BY-NC.