Making Kimchi, Kimjang that can be seen in ordinary houses in Korea
You can see in the picture that we prepared salted cabbage and seasonings.
Kimjang refers to the act of making a lot of kimchi to eat during the winter in early winter or late autumn, or kimchi that has been soaked like that. It's a common sight in Korea. Although it has decreased a lot, it is still common for families to gather together to make kimchi and share it.
These days, we sell salted cabbages separately to make this kind of kimchi, so we make it easy to make kimchi with just the seasoning.
Originally, kimchi is first washed and salted with vegetables, which are the main ingredients of kimchi. If you leave it with salt for about a half day, the vegetables will droop, and if you put it in salt like this, step 1 of making kimchi is over. After that, make the seasoning for kimchi using salted fish and red pepper powder in a large container, mix the salted vegetables with the seasoning and store them in a cold place, and you're done making kimchi.
Although the method of kimchi making varies in detail depending on the type of kimchi, cabbage kimchi, the representative of kimchi, is made like this.
In the past, in Korea, it was originally placed in a jar and buried in the ground to eat kimchi for a long time. It was a big problem to ask about kimchi jar, but in modern times, you can see kimchi refrigerators in each Korean household. Lol, that's how much you eat kimchi, and you leave it means you eat it.
Cabbage kimchi has many local colors in ingredients and methods in each region of Korea. The higher the temperature, the later the kimchi is made and the more salt is added. Traditionally, firewood was buried in the ground and stored, but now most of us use kimchi-only refrigerators.
These days, we sell salted cabbages separately to make this kind of kimchi, so we make it easy to make kimchi with just the seasoning.
Originally, kimchi is first washed and salted with vegetables, which are the main ingredients of kimchi. If you leave it with salt for about a half day, the vegetables will droop, and if you put it in salt like this, step 1 of making kimchi is over. After that, make the seasoning for kimchi using salted fish and red pepper powder in a large container, mix the salted vegetables with the seasoning and store them in a cold place, and you're done making kimchi.
Although the method of kimchi making varies in detail depending on the type of kimchi, cabbage kimchi, the representative of kimchi, is made like this.
In the past, in Korea, it was originally placed in a jar and buried in the ground to eat kimchi for a long time. It was a big problem to ask about kimchi jar, but in modern times, you can see kimchi refrigerators in each Korean household. Lol, that's how much you eat kimchi, and you leave it means you eat it.
Cabbage kimchi has many local colors in ingredients and methods in each region of Korea. The higher the temperature, the later the kimchi is made and the more salt is added. Traditionally, firewood was buried in the ground and stored, but now most of us use kimchi-only refrigerators.
If you season the salted cabbage well like in the picture, the kimchi is complete. Then let's put it in the kimchi refrigerator and get it ready for storage.
There are many ways to make kimchi, but making kimchi like this is to prepare it in advance, store it, and eat it for a long time.
On December 5, 2013, the 8th UNESCO Intangible Heritage Committee designated Kimjang (Making and Sharing Kimchi in the Republic of Korea) as an intangible cultural heritage of humanity. This is because families gathered for kimchi and shared kimchi with each other because they judged that it was a heritage worthy of human preservation.
I wanted to talk about kimchi lightly, so I put pictures and stories.
Korean kimchi can be seen making kimchi in so many different places, from ordinary homes to professional kimchi-making places.