Global Seoul-Mates 2nd Mission: Kimchi Making & Sharing Festival Special Mission

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The second mission will be conducted under the theme ‘2014 Seoul Kimchi Making & Sharing Festival, My No. Poster: Made by 192 Global Seoul-Mates’. Each person must create his/her own unique promotional poster that fulfills the criteria listed.

So here you go, that’s my poster:

TheSeoulofKimchi_Tan Si Ying

And yes, all the photos I used are our Kimchi-making at home. We love Korean food and enjoy the Kimchi making process. It is a family get-together activity whenever we make Kimchi. So far we made a few kind of Kimchi, including Napa Cabbage Kimchi 통배추김치, Cucumber Kimchi 오이소박이, Pa Kimchi 파무침. Even during a period where I cannot eat spicy food, we made non-spicy Pa Kimchi just so that I can eat my Kimchi! ^^

Generally the Kimchi-making process is similar regardless the kind of Kimchi you make. Briefly this is how it will be like, for a Napa Cabbage Kimchi.

1. Planning: Decide how much of Kimchi you want to make, buy your vegetables (and other ingredients) and find a suitable container for your Kimchi.

2. Preparing: Split the Napa Cabbage Kimchi into half. Wet them and spread salt evenly in between of the leaves. Tips: use more salt at the stem areas.

3. Resting: Let the cabbages rest for 2 hours. Tips: for a more evenly salted result, turn them around from time to time.

4. Mixing (the condiments): While the cabbage is being rested, prepare the condiments. Mix water with sweet rice flour and cook it until bubbles appear. Stir well, add in sugar and then let it cool.

5. Mixing II: In a mixing bowl, add garlic, ginger, onion, fish sauce and hot pepper flakes. Some also add other ingredients such as fermented salted shrimp, chives, radish and carrots. Stir well and this will be your Kimchi paste.

6. Bathing: After 2 hours, give the cabbage a good bath!

7. Spreading: Spread the paste over each cabbage leaf. Tips: you can wear gloves to help you! We usually spread newspaper over our kitchen floor so that we don’t need much cleaning after that!

8. Storing: Place them in your container and store well e.g. in the refrigerator.

We cannot stop munching right away but letting it ferment for a few days will give you a better taste! Even though it seems like a few steps, they are not too difficult and the reward at the end of the day you have a big jar of homemade Kimchi that goes well with rice, porridge and even noodles!

If you have leftover Napa Cabbage, you can also make Napa Cabbage Jeon 배추전, a dish said to originate from the Gyeongsang-do region. Like how you make Jeon, dunk the whole leaves in batter and fry them.

And lastly, sharing also some photos of our Pa Kimchi process:

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