Winter Kimchi | Made by Meaghan Moineau
Title: Embrace the Cold: Crafting Winter Kimchi to Warm Your SoulDescription: Discover the art of making Winter Kimchi, a cherished family recipe that combines tradition, flavor, and nostalgia. Dive into this step-by-step guide to creating a tangy, spicy delight that’s perfect for warming up those chilly winter days.
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As the frost begins to lace the windows and winter's chill settles in, there’s nothing quite like the comforting embrace of a traditional dish that warms you from the inside out. For my family, that dish has always been Winter Kimchi. Its bold flavors and vibrant colors have long been a staple at our table, bringing both warmth and a touch of spice to our coldest months.
Ingredients:
- 1 large napa cabbage, quartered
- Brine solution (water with salt)
- 1 bowl of cooked rice
- 1 radish, julienned
- 2 spring onions, chopped
- 1 bulb of garlic, cloves separated
- 1 tablespoon of sugar
- 2 tablespoons of Korean gochujang paste
- 1 tablespoon of chili flakes
- 1 can of fermented baby shrimps or cincalok
- 2 tablespoons of fish sauce
Instructions:
1. Begin by soaking the quartered napa cabbage in a brine solution for 4 hours. To ensure even soaking, weigh the cabbage down with a heavy plate.
2. Once the cabbage is well-brined, remove it from the solution and drain thoroughly.
3. In a food processor, combine the garlic cloves, cooked rice, fermented shrimp, fish sauce, sugar, gochujang paste, and chili flakes. Blend until you achieve a smooth paste.
4. Stir in the chopped spring onions into the paste to add a fresh, vibrant note.
5. Carefully stuff the napa cabbage with the spicy paste, making sure to get in between the individual leaves and coating every inch of the cabbage thoroughly.
6. Place your stuffed cabbage into an airtight container. Allow the kimchi to sit at room temperature for a day, then transfer it to the fridge to ferment for at least a week. For the best flavor, I recommend waiting around three weeks before diving in.
A Taste of Nostalgia:
Every winter, as the first snowflakes began to fall, my grandmother would gather the family around the kitchen table for the annual kimchi-making ritual. The kitchen would be filled with the pungent aroma of garlic and spices, mingling with the laughter and chatter of loved ones. As a child, I would watch in awe as my grandmother's skilled hands expertly layered the fiery red paste between the cabbage leaves, transforming simple ingredients into a dish that was nothing short of magical.
For us, Winter Kimchi was more than just food—it was a connection to our heritage, a symbol of resilience against the winter cold, and a reminder of the warmth of family bonds. Each bite was a sensory journey, a dance of flavors that told stories of the past and hopes for the future.
Difficulty: 6/10
Classification: Appetizer
Creating Winter Kimchi is a delightful adventure that marries tradition with creativity. Whether you're new to kimchi-making or a seasoned pro, the experience is both rewarding and deeply satisfying. As you savor each spicy, tangy bite, may it bring you as much warmth and joy as it has brought my family over the years.