Kimchi

Kimchi has its origins in an ancient necessity: preserving vegetables during the harsh winters of the Korean peninsula, long before the arrival of chili peppers from the Americas in the 16th century. The earliest forms of fermented and salted vegetables, called jang, were closer to a simple brine than the red kimchi we know today. With the gradual introduction of red chili pepper, and its widespread adoption from the 18th century onwards, kimchi took on its characteristic color and spicy character. Each autumn, the tradition of gimjang brought together families and neighbors to collectively prepare kimchi reserves for the winter, a social as well as culinary practice. This communal preparation and sharing tradition has been recognized by UNESCO as intangible cultural heritage, testament to its importance in Korean identity.

• 1 whole napa cabbage (approximately 2 kg)
• 100 g coarse sea salt
• 1 liter water for the brine
• 6 cloves garlic, crushed
• 1 piece fresh ginger (approximately 20 g), grated
• 80 g gochugaru (Korean chili powder)
• 3 tablespoons fermented fish sauce (aekjeok or anchovy)
• 1 tablespoon sugar
• 200 g Korean radish (mu), cut into thin sticks
• 3 green onions, sliced

1. Cut the napa cabbage into quarters and soak for several hours in a coarse salt brine, making sure to salt generously between each leaf.
2. Rinse the cabbage thoroughly under clear water to remove excess salt, then drain well.
3. Prepare the seasoning paste by mixing garlic, ginger, gochugaru, fermented fish sauce, and sugar until you obtain a smooth, fragrant paste.
4. Incorporate the radish cut into sticks and sliced green onions into this paste.
5. Coat each cabbage leaf, one by one, with this preparation, gently massaging the mixture between the layers.
6. Roll or fold the cabbage quarters onto themselves and arrange them tightly in a stoneware jar or airtight container.
7. Let rest at room temperature for one to two days to initiate fermentation, then transfer to a cool place or bury the jar according to the ancient method.
8. Allow to ferment for several weeks, tasting regularly to monitor the development of acidity according to desired taste.

Kimchi offers a vibrant balance between the heat of chili pepper, the acidity of fermentation, and a savory depth contributed by fish sauce. Its texture remains crisp despite the gradual softening of the leaves, while its aroma, initially fresh and peppery, becomes more complex and slightly pungent as fermentation progresses. Each jar thus develops its own character, milder at the beginning of fermentation, more robust and tangy after several weeks.