Cookbook:Kimchi
| Kimchi | |
|---|---|
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Kimchi is a class of Korean fermented or pickled vegetables.[1][2]
Characteristics
[edit | edit source]Because kimchi is such a large group containing various types, with some sources stating the existence of hundreds of varieties,[2][3][4] there is no single canonical way to describe it. Typically, kimchi consists of salted fruits and vegetables,[5] often but not always seasoned with gochugaru (for spice) and fermented seafood products like salted shrimp or fish sauce (for umami flavor).[3][5] Kimchi is also often fermented to allow the mixture to pickle and develop additional flavor,[6][7] though some fresh, unfermented kimchis do exist. Some varieties of kimchi are considered seasonal due to tradition and the availability of ingredients; summer kimchis are typically fresher and lighter than cold-weather kimchi, which often ferments for a while and must last through multiple months.[3]
| Type | Image | Primary ingredients | Description |
|---|---|---|---|
| Baechu kimchi | 
|
Napa cabbage, julienned korean radish, garlic, ginger, gochugaru, scallion, carrot, asian pear, and salted seafood;[1][5][8][9] | Literally "cabbage kimchi"; one of the most popular varieties;[2][5][9] traditionally made in the fall and fermented for at least a few weeks;[5] flavor is sour and spicy, with a funkiness from the fermentation and savory components;[5] flavors meld together and tang increases as the fermentation continues;[5] form is either chopped or whole heads.[4] |
| Baek kimchi | .jpg)
|
Napa cabbage (commonly) but other vegetables, fruits, and even nuts as well[5][9] | Literally "white kimchi";[5][9][10] broad category of kimchi made without chile flakes, and not spicy as a result;[5][9][10] fizzier than some other varieties of kimchi;[5] mild in flavor, sometimes with additional sweetness from fruits;[5][9][10] sometimes described as "cooling" and refreshing;[9][10] ideally crunchy.[5] |
| Mul kimchi | Radish, scallion, Asian pear, etc[5] | Literally "water kimchi";[2][4] contains a high proportion of liquid brine, making it somewhat soup-like;[2][4] sub-varieties include nabak kimchi and dongchimi; considered refreshing and cooling.[5] | |
| Nabak kimchi | 
|
Korean radish, Asian pear[4] | Variety of water kimchi;[4][10] often served in summer with its warm weather;[2] made without preserved seafood and with little chile flake that ultimately gets strained out;[2][4] vegetables are characteristically sliced into thin squares;[4][10] pinkish in color;[2] may be served with noodles or rice cake.[9][10] |
| Dongchimi | 
|
Korean radish (usually large pieces), apple, Asian pear[4][9] | Variety of water kimchi and white kimchi;[2][10] pickling liquid may be consumed on its own;[5] may be served with noodles as a cold soup;[9] has a relatively long shelf life[2][9] |
| Kkakdugi | 
|
Korean radish, gochugaru[2][5][8][9] | Radish is cut in cubes;[4][5][8] generally seasoned much like baechu kimchi,[5] but simpler to prepare.[9][10] |
| Buchu kimchi | 
|
Garlic chive, gochugaru, fermented seafood[9] | Simple to make; may or may not be fermented;[11] popular in the summer.[9] |
| Kkaennip kimchi | 
|
Perilla leaf, gochugaru, Asian pear, fermented seafood products[9] | Ingredients are layered before fermenting;[9] eaten often as a banchan.[9] |
| Oi sobegi | 
|
Korean cucumber, gochugaru, garlic chives[9] | Cucumbers cut lengthwise and sometimes stuffed with the seasoning mixture;[9][10] best when not fermented for long or even at all;[9][10] popular in summer.[9][10] |
| Chonggak kimchi | .jpg)
|
Ponytail radish, rice flour, fermented seafood, gochugaru, garlic, ginger[2][9][10] | Seasoned like baechu kimchi;[8] brined and left to ferment for about a week.[10] |
| Pa kimchi | .jpg)
|
Scallion, fish sauce, gochugaru, ginger, garlic, sometimes dried squid[8][9][10] | Can be eaten fresh or fermented;[9][10] popular in the spring.[10] |
| Yeolmu kimchi | 
|
Young Korean radish greens and roots; starchy mixture containing flour, rice flour, potato, etc.[12][13] | Fermented for a relatively short period and can be eaten fresh;[12] considered crunchy, cooling, and refreshing;[12][13] popular in the summer.[13] |
Production
[edit | edit source]Kimchi production can be done on an industrial, community, or individual scale.[5][9] Depending on the kimchi variety, some or all of the following steps take place.
The vegetables may first be pre-salted or pre-brined to change their texture and make them more receptive to seasoning.[5] The seasoning mixture and/or other ingredients are then applied before packing into containers for fermentation.[6] Additional brine/pickling liquid may be added at this point.[4][6] Fermentation then proceeds according to the type of kimchi.
The fermentation that takes place is the same as that for other salted pickled vegetables (i.e. lactic acid bacterial).[2][6][8][14] By putting the produce in a salty, air-free environment (the pickling liquid), the growth of some "bad" microbes is inhibited and the correct environment for "good" lactic acid bacteria is created.[5][14] These bacteria consume carbohydrates and, crucially, produce acid that pickles the vegetables and further inhibits the growth of many spoilage microbes.[5][14] Usually, the fermentation is done below 68°F (20°C),[7] which can be achieved at cool room temperature, in the fridge, or in a container buried outside in cold weather.[2][5][7] The higher the temperature, the faster the fermentation.[5] The precise fermentation duration ranges from hours to over a year,[5] and it depends on various factors, such as the type of kimchi, specific ingredients, salt level, carbohydrate level, temperature, and more.
Selection and storage
[edit | edit source]When purchasing kimchi from commercial producers, the quality ranges from brand to brand. General recommendations support kimchi from Korean grocery stores.[5]
The fermented varieties of kimchi generally keep for a long time when kept cool (i.e. in the refrigerator or buried in a cold climate).[6][7] In fact, some argue that these will keep "indefinitely".[8] While there is some degree of truth to this, note that the kimchi will continue to ferment over time,[3] so it is not fully stable. This continued fermentation typically means that the kimchi will become more sour and stronger in flavor over time.[5][15] Notably, kimchi can still develop mold, especially when portions are exposed to the air;[5] for this reason, it is recommended that the kimchi be kept fully submerged in its juices and that the container be covered well.[15]
Specialty kimchi refrigerators exist, and these have cooled walls for more consistent temperature and fermentation.[5]
Use
[edit | edit source]Kimchi features very prominently in the cuisine of Korea,[6][7][8] being served as a banchan or as an ingredient in other dishes.[5][6] Examples of the latter include kimchi bokkeum bap (fried rice), kimchi jjigae (stew), kimchi jeon (pancake), noodles.[1][5] The sourness of fermented kimchis pairs well with fatty and savory ingredients like heavy meats. Fermented kimchi that is too strong to eat on its own can still be used as a component ingredient in dishes that will even out the flavor,[3][5] like stews and fried starchy dishes.[15]
Techniques
[edit | edit source]Baechu kimchi
[edit | edit source]First, the cabbage must be quartered and salted/brined for several hours,[9][15] which makes the leaves more pliable. This must be done until the majority of the leaves bend near the root without snapping, but over-brining will eliminate the often-desirable residual crunch of the kimchi.[15] The duration varies according to season, salt level, and cabbage type,[15] and a range of 4–10 hours is typical.[15] After this point, the cabbage should be rinsed and drained well to remove excess salt and liquid—after rinsing, the cabbage should still be flavored with salt throughout the leaves.[15]
Once the cabbage is prepared, the seasoning mixture is made with rice flour paste and ground chiles, plus additional ingredients like sugar, fish sauce, salted shrimp, kelp broth, ginger, garlic, onion, Korean radish, scallions, apple, and/or Asian pear as called for by the recipe.[2][3][9][15] This mixture is then applied between every layer of leaves on the cabbages.[9][15] Some individuals use gloves for this process to protect the hands from the red stain.[15]
Once seasoned, the cabbage is packed into containers for fermenting. Weighing down the cabbage helps squeeze out liquid and ensures everything is fully submerged.[15] Airtight containers are a good idea to keep the odor inside and keep other microbes out.[15] Ferment according to your recipe.
Recipes
[edit | edit source]For kimchi
[edit | edit source]Using kimchi
[edit | edit source]References
[edit | edit source]- ↑ a b c "What to Do With Kimchi". Serious Eats. Retrieved 2024-12-22.
- ↑ a b c d e f g h i j k l m n o Surya, Reggie; Nugroho, David (2023-04-03). "Kimchi throughout millennia: a narrative review on the early and modern history of kimchi". Journal of Ethnic Foods. 10 (1): 5. doi:10.1186/s42779-023-00171-w. ISSN 2352-6181. PMC 10068239.
{{cite journal}}: CS1 maint: PMC format (link) - ↑ a b c d e f Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d e f g h i j k Kyung, Kyu Hang; Medina Pradas, Eduardo; Kim, Song Gun; Lee, Yong Jae; Kim, Kyong Ho; Choi, Jin Joo; Cho, Joo Hyong; Chung, Chang Ho; Barrangou, Rodolphe; Breidt, Frederick (2015). "Microbial Ecology of Watery Kimchi". Journal of Food Science (in Portuguese). 80 (5): M1031–M1038. doi:10.1111/1750-3841.12848. ISSN 1750-3841.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag "Kimchi 101: It Ain't Just Cabbage". Serious Eats. Retrieved 2024-12-22.
- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
- ↑ a b c d e f g h Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac Dand, Khyati (2022-03-23). "14 Different Types Of Kimchi Explained". Tasting Table. Retrieved 2024-12-22.
- ↑ a b c d e f g h i j k l m n o p q "Types of Kimchi: A Guide | Kelly Loves". kellyloves.com. Retrieved 2024-12-24.
- ↑ Maangchi. "Asian chive kimchi (Buchu-kimchi: 부추김치) recipe by Maangchi". Retrieved 2024-12-24.
- ↑ a b c "Yeolmu Kimchi (Quick-Fermented Young Radish Greens) Recipe". Serious Eats. Retrieved 2024-12-26.
- ↑ a b c Hyosun (2017-07-30). "Yeolmu Kimchi (Young Summer Radish Kimchi)". Korean Bapsang. Retrieved 2024-12-26.
- ↑ a b c "The Science of Lactic Acid Fermentation: Pickles, Kraut, Kimchi, and More". Serious Eats. Retrieved 2024-12-29.
- ↑ a b c d e f g h i j k l m "An Essential Guide to Making Napa Cabbage Kimchi". Food Network. Retrieved 2024-12-24.