The story of Kimchi

I hate around this time year. 

Maybe not only me, most Korean women will be the same.

Because making kimchi season (called Gimjang in Korean)

 is coming soooooooon.

Do you know Korean traditional food, Kimchi??

It is one of my favorite food, and it goes well with many kinds of menus; such as Samgyeopsal (Fried pork), Bossam (Boild pork), 

Kimchi fried rice,Kimchi pork stew, Kimchi pancake, 

Kimchi tuna stew, Tofu Kimchi, Kimchi sushi, 

Kimchi beansprout soup, Kimchi noodle, Kimchi ramen etc. 

But it is so hard, not hard, I mean it takes a lof of jobs and time.

For next a few days, I would like to talk about Kimchi. 😍

                                         K-Drama: Mother of mine

During winter kimchi making season (Gimjang), 

all the family gather to make ones, like a family activity.

First, I will show you how I am making Kimchi for the next 2 days.

It usually takes 2 days to make winter season kimchi.

Like I mentioned, it is now gimjang (kimchi making season) time 

and I bought 10 Chinese napa cabbages.

(It is very good season to buy good ingredients to make kimchi)

Today, I just made salty water and then the pieces are coated with salty water as a preservative method, as this draws out the water to lower the free water activity. 

This inhibits the growth of undesirable microorganisms by limiting the water available for them to utilize for growth and metabolism. 

The salting stage can use 5 to 7% salinity for 12 hours, 

or 15% for 3 to 7 hours.

In my expierence, the cabages are different from Korean ones, and I always let them stay over a night (between 14 and 18 hours)

  

(Divide a cabbage into 4 pieces)

(Coated with sea salt water over a night)

Tomorrow 

you will see a totally different well-made yummy kimchi.

Quiz: How many kinds of kimchi would be???