World Cuisines

Kimchi

South Korea

Korea's soul in a crock: salted, spiced vegetables — above all napa cabbage — fermented until tangy, funky and alive; eaten at nearly every meal.

What it is

Korea's soul in a crock: salted, spiced vegetables — above all napa cabbage — fermented until tangy, funky and alive; eaten at nearly every meal. Ingredients: napa cabbage, Korean radish, coarse sea salt, glutinous rice paste, gochugaru chile flakes, garlic, ginger, fish sauce or fermented shrimp, scallions, sugar. Recipe: 1) Salt cabbage for hours; rinse and drain. 2) Make the rice-flour porridge; cool; mix in gochugaru, garlic, ginger and jeotgal. 3) Coat every leaf; pack tightly into jars, expelling air. 4) Ferment at room temperature a day or two, then refrigerate for weeks to years. Serve: as banchan, in kimchi jjigae stew, kimchi pancakes, fried rice. Flavor: sour, spicy, umami — a living food. History: pickling in Korea is over a thousand years old; the chile arrived in the 1600s and turned it red. Gimjang, the communal kimchi-making season, is UNESCO-listed. See also: Bibimbap, Tteokbokki.

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