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How to Make a Kimchi - Korean's appetizer

Updated on January 28, 2013

Kimchi-strucked!

That pickled veggie is KIMCHI!!!

This is the reaction of my second engineer as he tasted my own innovation about this very popular pickled appetizer in Korean cuisine.

In 2001, when I was just a cook trainee, I was introduced to this Kimchi-thing or Gimchi as others call it at Daesan port. Stevedores shared with me their specialty in the kitchen and taught me the procedure of how to make one.

The hunt for a Chinese cabbage is on.

We call it here as pechay Baguio as this city at the northern part of the Philippines and its neighboring provinces are the main sources of vegetable produce in Luzon.

The abundance of the vegetable paves the way to local growers to market the popular appetizer of Korea into the Filipino households.

Not only that. Many South Koreans adopted the country's climate at the north (Baguio, Benguet, etc.) to be their second home.

The influence of their cuisine is not to be ignored at the local setting.

Filipino chefs easily took heed the continuous clamor of local gourmets to adopt it as one of the BIG thing in Filipino cuisine.

Tourists also dig this appetizer and they will never forget the succulent 'hotness' of the mixture as they dabble it with fried fish (most probably galunggong) freshly cooked white rice.

Now, my mouth is craving for the appetizer and I can't wait to impart with you my personal 'adventure' in making my own version of kimchi on board my recent vessel.

Take a ride and see me cramming inside the galley (lol) just because of this.

Welcome aboard!!!

Note: The spelling can be Kimchi, gimchi or kimchee.

The Ingredients in making Kimchi

The ingredients in making Kimchi (Photo Source: Ireno A. Alcala)
The ingredients in making Kimchi (Photo Source: Ireno A. Alcala)
The hunted veggie - Baguio pechay or Chinese cabbage (Photo Source: Ireno A. Alcala)
The hunted veggie - Baguio pechay or Chinese cabbage (Photo Source: Ireno A. Alcala)

Ingredients:

  • 1 pc. Chinese cabbage (Baguio pechay), medium-size
  • 1 bulb of onion
  • 1 clove of garlic
  • 1 root of ginger
  • 1/2 cup curry powder
  • 1/2 cup chilli powder
  • 1 tablespoon ground black pepper
  • salt

Procedure:

1. Wash the cabbage thoroughly on tap water. be sure to clean its leaf or leaflet/floweret in order to remove dirt or any impurities.Drain

2. Wipe the whole cabbage with salt. Drain.

3. Start the pasting process with curry mixture at the enter of the cabbage until the last outer leaves.

Store in the refrigerator for 5 days or more before serving it as appetizer or side dish.





How to make a Kimchi - Korean's appetizer c/o Ireno Alcala (travel_man1971 himself)

Serve it as pickle or appetizer/side dish.

Sliced Kimchi (Photo Source: Ireno A. Alcala)
Sliced Kimchi (Photo Source: Ireno A. Alcala)
Pork with Kimchi (Photo Source: Ireno A. Alcala)
Pork with Kimchi (Photo Source: Ireno A. Alcala)

What you want to know about cabbage

There are several varieties of cabbages that are grown by farmers around the world.

I have known the most popular round-type kind of it, but the one that I used in making kimchi is the oval-shaped one. I've also seen the red, white and savoy varieties.

It's history of cultivation began in the United Kingdom (UK) way back the 16th century due to its suitable, cool temperature.

Its scientific name is Brassica oleracea, whatever the variants are. It is related to broccoli, brussels sprouts (smaller ones) and cauliflower.

From the grapevine: I had an information (if its true) that from its wild variety sprung its variants, like the broccoli, cauliflower among others. I had also received an instant message from the Broccoli clan of James Bond fame, that they own the copyright of the name (lol), but it's true (no pun intended).


Cabbage is rich in beta-carotene, vitamin C and fiber.It is an ideal veggie for dieters as they always make it a point to gulp in cabbage soup.

When I was in China, I've seen how ideal the climate is for cabbage plantation. It's a proof that half of the world's supply is grown at the vast farmland that I've seen.

Anyway, you can do a lot of dishes, just by using cabbage. It can be cabbage roll, coleslaw, sauteed cabbage, and a lot more (that more will be coming from your suggestion, lol).

War of the Cabbages (Photo Source: Ireno A. Alcala)
War of the Cabbages (Photo Source: Ireno A. Alcala)

The venue of Gwangju Kimchi Festival is changed every year.

The promotional write-up on Gwangju Kimchi Festival (Courtesy of:http://english.visitkorea.or.kr)
The promotional write-up on Gwangju Kimchi Festival (Courtesy of:http://english.visitkorea.or.kr)

There's no stopping to clamor about Kimchi.

After pinpointing my mouse on the publish button of this hub, I momentarily forgot that FOOD Festival is also a way to advertise or promote certain delicacy or food dishes.

People around the world are used to celebrate harvest fests, like the awesomeness of KIMCHI.

So now, I did a screenshot of the official site of Korea Tourism Organization on the web and I found out that they are also promoting this very popular pickle or appetizer.

They call it GWANGJU KIMCHI FESTIVAL.

If you want to partake at this occasion every third week of October, you can go to the site or read what they prepared on the screenshot that I collated.

It consists on how the festivity began, how to locate the town where it originated and how you can enjoy the activities listed for international audience.

Or maybe, you can also dance along with the partygoers to the tune of all-time YouTube's most popular ditty, PSY's GANGNAM STYLE.


Kimchi Festival in Gwangju Korea c/o stephenworldwide

Kimchi Talk

My comment request on Stephen's site: stephenworldwide @ YouTube
My comment request on Stephen's site: stephenworldwide @ YouTube
His reply
His reply

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    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      5 years ago from Bicol, Philippines

      @carol7777: Thank you, ma'am for dropping by. The type of cabbage that you'll use is the one I featured here. It's more fleshy and succulent than the round ones.

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      5 years ago from Bicol, Philippines

      @Daniya Sheikh: You better do it now and have a Korean experience by making your own kimchi.

      Just holler if you want help (lol).

    • carol7777 profile image

      carol stanley 

      5 years ago from Arizona

      This does sound delicious and a new way to cook cabbage of which we eat a lot. Bookmarking this and pinning.

    • travel_man1971 profile imageAUTHOR

      Ireno Alcala 

      5 years ago from Bicol, Philippines

      @rosika: It really sure is delicious. Ingredients are available in the market or you can grow it at home. Then, you can start a business out of it: Home-made Kimchi. Another DIY project, right.

      BTW, thanks for the initial positive reaction. :)

    • Daniya Sheikh profile image

      Daniya Sheikh 

      5 years ago from Karachi

      Have to try this!

    • rosika profile image

      rosika 

      5 years ago

      Wow.....looks delicious and your method is simple...I will try it!

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