How To Make Kimchi

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October 19, 2009

Learn how to make a simple, everyman's kimchi.

By: Len Santos of Heny Sison Culinary School

Makes about 10 small bottles

Click to see Kimchi recipe

DOs
• Wear gloves when mixing the chili paste.

• Store kimchi in a cool, dark place— the fridge is the best.

• Make kimchi using different vegetables using the same procedure.

DON’Ts
• Never use a reactive metal container to store kimchi. Use glass, porcelain, or stainless steel instead.

• FYI, plastic will be permanently stained by the chili.

Photography by Patrick Martires │ Demonstration by Len Santos of the Heny Sison Culinary School | Styling by Elaine P. Lim

Cut root end of 1 long Chinese cabbage (about 500 grams) . Separate the leaves.

Put 1 cup rock salt in a large ceramic bowl and add 5 cups water . Stir to dissolve. Fit the cabbage into the bowl. If necessary, add water to cover completely. Place heavy plate on top of the cabbage and let sit at room temperature for 8 to 12 hours.

Drain the cabbage and rinse under running water. Squeeze dry. Cut leaves into bite-size pieces.

In a separate bowl, combine 1 small (about 160 grams) white radish (cut in 1 1/2-inch julienne strips), 4 to 5 spring onions (cut into 1 1/2-inch fine strips), 1 small leek (white part only) (cut into 1 1/2-inch fine strips), 2 teaspoons finely chopped garlic, 1 teaspoon finely grated ginger, 1 1/2 cups Asian chili powder, 1 teaspoon sugar the other ingredients and mix well. Add the cabbage and mix.