Maangchi's recipes by category:
Wednesday, October 28th, 2015
Adam Vance has been a Korean food fan for years and I interviewed him for my website in 2010. He recently showed me some photos he took of his family’s gimjang (traditional winter kimchi making time) and I loved them so much I asked him if I could share them with my readers. He said: “Nothing would make me happier than to let the Korean people know how much we appreciate their culture.”
He’s long been passionate about good quality, home grown delicious food for his family, and he’s a real inspiration. Here are the photos of his family’s gimjang, with his explanation of their kimchi-making process. And look how his daughters have grown! I’d love to meet the family face to face someday and listen to their stories about their Korean cooking!
So, for the Vance family, gimjang is a two day process. On the first day, we go to the Korean store and buy all of the fresh ingredients to make kimchi. On the second day, we get up early in the morning to prepare the kimchi seasoning. We are making a lot so it’s a lot of work!
After the we are done with the seasoning paste, we go and begin washing all of the cabbage in the large Korean bowls and strainers.
We then begin salting down the cabbage.
While we wait for a couple hours, we rest and take a drive to get some ice cream. But before we go, we give the cabbage a turn.
When we return, we give it another turn, and then begin washing the salt off. Then the fun begins as we apply the seasoning to all the cabbage. My daughters like to do this part (and they also really enjoy mixing the seasoning together, too!).
Then we tuck the kimchi babies in their beds and into the kimchi refrigerator. I leave a container outside overnight to get a quicker start on the fermentation process.
We brought some kimchi to the local Chinese restaurant owner; she loves kimchi! She tried to pay us but no, it’s a gift. She insists by saying next time, our meal is free! Hahaha.
The neighbors came and watch us during gimjang. They were wondering, “What in the world are these people doing?” We have fun explaining to them and inviting them to try our kimchi. But, it is new for them and they politely decline the invitation.
I have several friends at work who are anxiously waiting for me to bring them some kimchi. They love it. Next Sunday, some friends from church are having us over for dinner and they say: “Please bring some kimchi!”
Enter your email address to be updated with Korean recipes, blogs, and food photos:
Copyright © Maangchi LLC.
All rights reserved.