Saturday

How to make kimchi?

Ohayo! This is what I'm proud of this month. We had a project in MCB1, that is microbiology 1, and we have to make Kimchi or yogurt. Anyway, kimchi and yogurt are just some examples of the products of fermentation. Fermentation is the growth of bacteria in the absence of oxygen and they are oftn called as the anaerobic. Kimchi is a dish originated in Korea and its pretty spicy, depending on the ingredients you mixed with it. But I guess its good for the body because it has good microorganisms that may help you in digestion.

Anyway, this is how I made it you can try if you want. :)

- 1 whole Napa Cabbage
- 1 Cup of Salt
-10 Cups of Water
- 7 Tbsp of Anchovy Sauce or Fish Sauce
- 1 Cup of Crushed Red Pepper/ Chili powder
- 2 Pieces of Green Onion
- 1/2 of a Radish
- 1 Whole Garlic
- 1 Piece of Ginger
- 1 of an Apple
- 2 Tbsp of Sugar

- Slice Napa Cabbage into bite size pieces and put into a large bowl.
- Mix water and salt together and pour over cabbage.
- Let the cabbage sit for 2 hours.
- In a blender, combine the garlic, onion, apple, and ginger together. Puree.
- Julienne the Radish and thinly slice the Green Onions.
- After 2 hours rinse the cabbage in cold water about 3 times.
- Combine all the ingredients together in a large bowl. (Rubber gloves recommended)
- Store the kimchi in room temperature for two days and then keep in the refrigerator.

The longer it is kept, the sourer it gets! Anyway, I have some tips for you,

  • In mixing, the paste and the napa cabbage, you have to use gloves or in my case, I used spoon. It is really hot.
  • In storing the Kimchi, make sure the container is glass. If you use plastic, the product may also taste plastic.
The Final product:
I taste it directly after making it and I feel like, "ewwww" and very hot, But after 2-3 days, the spiciness is lessened and the aroma is pretty good. It become better actually, I realized, the more the good bacteria, the better it is! It really varies from person to person. I'm happy because I received 100% for the poster I made. We actually had to make an advertisement, which is making a poster. I'm proud of the results! You have to try it too!





These are the labels that I made for my product.

4 comments:

  1. I can only take yogurt coz i cant stand d soury taste of Kimchi on my tastebud. Lol. Although I love korean dish so much. Your course is so much fun. Might learn from your post :)

    ReplyDelete
  2. wow, really? you had to do that in microbio? nice! the things i did back in my microbio days were culture bacteria on plates and tubes, test for sensitivity, identify, gram stain, and read under microscope! i wish we had done kimchi or yogurt maybe, because that would've been more fun! :D

    thanks for dropping by my blog and leaving a comment there :)

    see you more around!

    ReplyDelete
  3. The kimchi looks delicious even ough I don't usually take Korean food :D

    ReplyDelete

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