Kimchi Anything! How to Make Kimchi | CHOW-TO

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Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can make it out of virtually any vegetable or fruit.
This fermented banchan* is an immune-system boosting probiotic superfood, that includes "healthy bacteria."
In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple.
There isn't a single right way to make kimchi, so here we learn the principles necessary to make it your own. Traditional Napa cabbage is just the start, as YeongSoo shows us other variations for inspiration. Move over store-bought pickles. It's time to do some fermenting at home.

*Collective name for small side dishes served with cooked rice in Korean cuisine.

#kimchi #atoboy

Atoboy Napa Cabbage Kimchi Recipe

For Cabbage Brine
6 each Napa Cabbage
10% Salt Water

MOP
1. Clean and cut cabbage into quarters.
2. Place cabbage in large container with brining liquid and let sit overnight at room temperature.

For "Glue'
525 g water
75 g sweet rice flour

MOP
1. In a saucepan over medium heat, add sweet rice flour and water. Bring mixture to a boil and lower heat to medium-low, stirring constantly. Once the sweet rice flour has dissolved, remove from heat and let fully cool in a refrigerator.

For Kimchi Base
200 g Gochugaru (Korean red pepper powder)
310 g sugar
250 g garlic
62.5 g ginger
325 g Moo (Korean radish)
350 g Korean pear
175 g onion
350 g fish sauce

MOP
1. In a Vitamix (or high powered blender), blend all ingredients until it looks like a puree. Add mixture to a large bowl along with the "glue".
2. Remove cabbage from brining liquid and squeeze well.
3. Spread kimchi base on each cabbage leaf. When every leaf is coated, wrap the leaves around themselves into a small package. Place cabbage into a container (that has a lid), ensuring the cabbage is packed tightly together.
4. Tightly close the lid to prevent oxidization (this will also help with fermentation).
5. Leave the kimchi container at room temperature for 2-3 days (after the first day, flip kimchi over).
6. After 3 days, put the kimchi container in a refrigerator and let it continue to ferment for 2 weeks.
7. Once you have reached your desired fermentation level, remove quartered cabbage and cut into pieces.

Serving size: 1~2 oz per serving
Recipe makes: ~5.5 quarts

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CHOW-TO is a documentary series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods from around the world. Follow as Guillermo learns history, techniques, tips, and valuable insight from chefs and experts, as they take him behind the scenes.

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