how to make ‘cool’ cabbage kimchi

I am going to show you one of my kimchi recipes. I must say that it is not a very traditional recipe but it works deliciously!

In this recipe, there is an unusual ingredient which is a ‘tomato’. If you add a tomato into kimchi seasoning mixture, it makes kimchi colour rather nice, soft red and even makes kimchi taste ‘cool’. I have to explain this word ‘cool’ to you. In Korea, we have a ‘cool’ taste among many different tastes such as ‘sweet’, ‘spicy hot’, ‘salty’, ‘bitter’, ‘sour’ and ‘COOL’

Can you guess what COOL taste might  be like?

It doesn’t mean that just food temperature is ‘cool’. We often say that “It’s cool.” while having hot broth such as ‘mae-un-tang(Korean spicy fish stew), ‘hong-hap-tang(mussel soup)’, ‘mi-erk-gook'(seaweed soup) or ‘kong-na-mool-gook(bean spout soup)’etc… But when you say, “it’s cool.” in Korean, it can be also for cold temperature food such as ‘dong-chi-mi'(Korean winter mooli water kimchi), ‘cold beer’ etc..

I think that when we say ‘COOL’ for food, it is generally for water/broth based food. I will say that it is not just a kind of tastes you can have in your mouth but also a kind of whole experience of eating/drinking food in our digestion system. I mean from our mouth to stomach!  Ummm, I don’t think that it is easy to explain COOL TASTE literally. You have to TASTE Korean ‘COOL’ food and experience it!

Back to how to make kimchi!!!! 

ingredients for making kimchi

ingredients for making kimchi (from left top as clockwise):  sweet rice flour glue, a package of sweet rice flour, a tub of Korean shrimp pate, a tray of garlic, ginger, tomato, Korean fish sauce, shrimp paste, Korean chilli power,  leek(spring onion),

Chinese cabbage for making kimchi - it is called as Chinese cabbage in English

Chinese cabbage for making kimchi – it is called as Chinese cabbage in English

marinating cabbage in sea salt overnight - an important stage of making good fermented kimchi

marinating cabbage in sea salt overnight – an important stage of making good fermented kimchi

draining any excess water after washing salted cabbage - just wash cabbage a couple of times in clean water

draining any excess water after washing salted cabbage – just wash cabbage a couple of times in clean water

chopping garlic and ginger- I used two bulbs of smallish  garlic and about 3cm length ginger stem for one cabbage

chopping garlic and ginger– I used two bulbs of smallish garlic and about 3cm length ginger stem for one cabbage

mixing all ingredients in a bowl to make a paste consistency

mixing all ingredients except cabbage in a bowl to make a paste consistency

mixing cabbage into kimchi seasoning mixture in a big bowl (Sorry, I couldn't take a picture of mixing moment for making this kimchi. This photo  when I made Korean spring cabbage kimchi.)

mixing cabbage into kimchi seasoning mixture in a big bowl (Sorry, I couldn’t take a picture of mixing moment for making this kimchi. This photo when I made Korean spring cabbage kimchi.)

It’s all done now!

Once you put freshly made kimchi in a container, keep it in room temperature for one or two days depending on weather. (I normally keep it outside the fridge for two days in England. Here it is too cold for kimchi and me….)

it is quite essential for fermenting process of good kimchi.

Enjoy!

cool cabbage kimchi with tomatoes

    cool cabbage kimchi with tomatoes