A Guide to Longevity: take Kimchi to the Next Level!

Published 2024-02-15

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You already know about the unsurpassed health benefits of kimchi. We are going to take these benefits to the next level by adding sea kelp, a superfood that creates a powerful synergistic effect to boost your gut microflora and the immune system.

Kimchi is more than just food in Korea; it's a part of Korea’s cultural identity and heritage. The making of kimchi, known as "kimjang," is a traditional event where families gather to prepare large quantities of kimchi for the winter months. Kimjang is not only a way to prepare food but also an important communal time for sharing and passing down culinary practices. In recognition of its cultural value, "kimjang" has even been inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.

Whether you're enjoying it as a side dish or using it to add depth and flavor to various dishes, kimchi offers a unique taste that's deeply ingrained in the heart of Korean culture and cuisine.

Ingredients:

1 kg Napa cabbage
1 carrot
3-4 green onions
2/3 cup dried kelp, cut into 1-2 cm pieces
4-5 garlic cloves, diced
1 tsp ginger, diced or grated
1 cup salt (kosher or other coarse table salt)
1/2-2/3 cup gochujang paste (adjust according to taste; the more, the spicier)
1 tbsp glutinous rice flour (or ground rice)
1 tbsp sugar
1/4 cup water
3 tbsp fish sauce

Instructions:

Cut the Napa cabbage into large pieces and soak in water for 10 minutes. Drain the water and add 1 cup of salt, mixing well by hand. Let it sit for 90 minutes, mixing every 30 minutes or so.

Julienne the carrot, cut the green onion into 2 cm pieces and set aside. Dice the garlic and ginger.

To prepare the seasoning paste, start by adding 1/4 cup of water and a few pieces of kelp to a small saucepan. Bring it to a boil, then simmer for 5 minutes. Discard the kelp pieces, add the rice flour, and simmer for another 5 minutes. Add 1 tbsp sugar, mix well, and remove from heat. Let the rice slurry cool, then add the gochujang paste, fish sauce, garlic, and ginger. Mix well.

Drain the Napa cabbage and rinse it 2-3 times, squeezing out any excess liquid. Add the kelp, green onion, carrot, and seasoning paste. Mix well using your hands (wearing gloves is recommended) to ensure everything is uniformly coated.

Transfer the mixture to a jar or container with a tight lid (do not close the lid during the fermentation process), leaving at least 4-5 cm of room at the top. Close with several layers of cheesecloth and leave in a dark place at room temperature to ferment. Kimchi will be ready to eat in 2-3 days, at which point you can transfer it to the fridge to slow down the fermentation process.

Timeline:

0:00 About Gastronauts
0:29 Nutritional Benefits of Kimchi
1:08 Cutting Nappa cabbage
1:40 Soaking of the cabbage
2:04 Adding salt
3:13 Preparing the seasoning paste
6:28 Rinsing of the salt
7:36 Addind the vegetables and a paste to the cabbage
8:15 Mixing
9:00 Transfering to the jar
9:30 Covering with cheesecloth

Music: Cherry blossom picnic