Kimchi 김치

♥ 김치 ♥

김치 is a traditional fermented Korean dish, made of vegetables with varied seasoning.
김치 may also refer to unfermented vegetable dishes. There are hundreds of varieties of 김치, made with a vegetable ingredient such as napa cabbage, radish, green onion or cucumber. 김치 is the most common banchan, or side dish in Korea cuisine.

Bahan-Bahan :
1 buah sawi putih
1/2 buah bawang bombay, iris tipis
1/4 btg wortel, iris tipis memanjang
1/4 btg lobak putih, iris tipis
4 btg daun bawang.
2 sdm bawang putih, parut
1 sdt jahe, parut
1/2 gelas bubuk cabe Korea
2 sdt garam
1 sdm gula
1/2 gelas garam kasar/garam laut
1 gelas air cup water
1/4 gelas saus ikan Korea
1/3 gelas air
1 sdm tepung






Cara Mengolah :
1. Belah sawi putih menjadi 4 bagian, cuci dan tiriskan. Potong daun bawang menjadi irisan kecil-kecil.
2. Campur 1/2 gelas garam kasar dan 1 gelas air. Masukkan sawi putih ke dalam campuran air garam dan rendam 6-8 jam atau semalam. Cuci dan keringkan.
3. Masukkan 1/3 gelas air dan 1 sdm tepung ke dalam panci di atas api sedang, aduh rata hingga mendidih lalu matikan apinya. Diamkan.
4. Setelah campuran tepung dan air dingin, masukkan bubuk cabe Korea, garam, gula, saus ikan Korea, bawang putih parut dan jahe. Aduk rata lalu masukkan semua sayuran yg tersisa (daun bawang, lobak, wortel).
5. Ambil satu bagian sawi putih lalu isi dengan campuran di atas. Usahakan agar sawi dapat dilipat dua lalu bungkus dengan bagian daunnya.
6. Letakkan di dalam wadah kedap udara dan biarkan semalaman lalu simpan dalam kulkas selama 2-3 hari.

김치 is also a main ingredient for many popular Korean dishes such as:
kimchi stew (김치찌개)





kimchi soup (김칫국)





kimchi fried rice (김치볶음밥)





baechu kimchi





baek kimchi





bossam kimchi





chonggag kimchi





nabak kimchi






yeolmumurl kimchi

dongchimi







By Season
Different types of kimchi were traditionally made at different times of year, based on when various vegetable were in season and also to take advantage of hot and cold seasons before the era of refrigeration. Although the advent of modern refrigeration —- including kimchi refrigerators specifically designed with precise controls to keep different varieties of kimchi at optimal temperatures at various stages of fermentation —- has made this seasonality unnecessary, Koreans continue to consume kimchi according to traditional seasonal preferences. Traditionally, after a long period of consuming gimjang kimchi (hangul: 김장김치) during the winter, fresh potherbs and vegetables were popular for making kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh. * spring : Traditionally, after a long period of consuming gimjang kimchi (hangul: 김장김치) during the winter, fresh potherbs and vegetables were popular for making kimchi. These kinds of kimchi were not fermented or even stored for long periods of time but were consumed fresh. * summer : Young summer radishes and cucumbers are popular summer vegetables made into kimchi, 열무김치 which is eaten in several bites. Brined fish or shellfish can be added and freshly ground dried chili peppers are often used. * autumn : Baechu kimchi is the most common type of kimchi in the fall. It is prepared by inserting blended stuffing materials, called sok (literally meaning inside), between layers of salted leaves of uncut, whole napa cabbage. The ingredients of 속 can vary, depending on the different regions and weather conditions. * winter : Traditionally, the greatest varieties of kimchi were available during the winter. In preparation for the long winter months, many types of 김장 김치 were prepared in early winter and stored in the ground in large kimchi pots. Modern kimchi refrigerators offering precise temperature controls are used to store kimjang kimchi. November and December are traditionally when people begin to make kimchi; women often gather together in each others' homes to help with winter kimchi preparations.