Sunday Kimchi

Step 1 : switching-on the coffee machine
Step 2 : feel comfortable with the cabbages
Step 3 : gather all the ingredients
And go go go ! Smile and make kimchi !!

I finished late in the evening this year because the cabbages took 8-10 hours to get salted.
At the Korean grocery store there were two types of cabbages, the yellow ones, not so big, the ones I see almost everytime and an other kind, larger, more heavy, more green.
The lady who runs the store ran at me when she saw me selecting a few of these ones « mister, mister, expensive ! These, China (the yellow ones), these, South Korea (the green ones), veeeery good, but expensive ».
I kept the cabbages I had selected. The price was the double of an ordinary cabbage but I didn’t regret it because when I opened them, I saw that they where very very plump and compact. So compact and crispy that it was nearly impossible to put salt betwenn each leaves.
I had to immerge them in salty water so it was a bit longer to get them salted properly.

My winter kimchi have been fermenting for 3 days at room temperature, it’s now in the fridge and I can’t wait to taste it in a few days !

The recipe for tongbaechu kimchi is here!

One Comment:

  1. Maangchi New York City joined 8/08 & has 564 comments

    I know how you feel about your kimchi! As long as you have lots of delicious kimchi, you will feel so comfortable! BTW, the cabbage look so good!

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