The mission of the Korean Cultural Center of Chicago (KCCoC) is to promote and organize Korean cultural, arts, educational, and social activities. KCCoC aims to establish a venue where all Korean Americans and other groups can participate in programs and events that celebrate Korean culture and heritage. KCCoC strongly encourages cross-cultural understanding that can embrace and empower all people to coexist peacefully.
Kimchi has been a staple in the diet of Koreans for thousands of years. It is a great method of preserving vegetables throughout the season when the refrigerator was not available and also a great source of vitamins and other necessary dietary elements. Now it has become a well known and loved recipe internationally, because it has a special character of making someone becoming adhered and addicted once they have experienced its taste.
My wife and I, not being good at cooking, tried to make a Kimchi when we first got married in 1974. At that time, not many ingredients were available. But we had cabbage and hot peppers. Just remembering the scene when my mother and sister had made Kimchi years ago, we salted cabbage and put hot peppers and green onions in the bottle and left it there for a day. We did not know how it would turn out. In fact, we did not expect it to be good at all! But to our big surprise, when we tasted it, it truly was delicious. I still remember that triumphant moment.
1. Remove tough outer leaves of the cabbage if any. Cut the cabbage head into quarters and remove the core from each quarter. Cut each quarter into bite-sized pieces (about 2-inch squares). Rinse the cabbage and drain.
2. Place the cabbage in a large bowl. Dissolve the salt in 2 cups of water, and toss well to coat evenly. Leave it for an hour or 2 until the cabbages have softened, flipping over once or twice halfway through or every 30 minutes. Rinse the salted cabbage once, and drain to remove excess water.
3. Mix the chili pepper flakes (gochugaru), salted shrimp (saeujeot), sugar, garlic, and ginger with 1/2 cup of water.
4. Using a kitchen glove, mix everything well by hand until the cabbage pieces are well coated with the gochugaru mix.
5. Place in an airtight container or a jar, pressing down hard to remove air pockets. Leave it out in room temperature for half a day or overnight. Then, refrigerate.
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