Kimchi

Freshly made Kimchi (geotjeori) is crunchy and refreshing, but as it ferments, lactic acid bacteria increase, creating a tangy, sour flavor and a deep umami taste. The subtle sweetness of the chili powder and the umami of the salted seafood blend together.

The key to the taste is "salting the cabbage." The salt concentration and salting time must be correct for the crunchiness and seasoning to be just right. Adding glutinous rice paste to the seasoning helps it adhere well to the cabbage and enhances the umami and fermentation process.

If you don't have Korean cabbage, you can use Napa cabbage (Napa cabbage) as is. If it's hard to find salted seafood (jeotgal), substitute it with Fish sauce (Fish sauce). If you are vegan, omit the salted seafood and add depth of flavor using water brewed from kelp and shiitake mushrooms, soy sauce, and miso.

Although the topic is making it yourself, key ingredient brands include Taeyangcho chili powder (Chungjungone, Nonghyup) and anchovy fish sauce or salted shrimp (Hasunjung, etc.). Pre-made kimchi includes Jongga, Bibigo.

You can purchase Napa cabbage and radish in the vegetable section of Asian markets, and chili powder, anchovy fish sauce, and salted shrimp at Asian markets or on Amazon.

After making it, let it ferment at room temperature for 1-2 days, then store it in the refrigerator. Fermentation gas can cause the liquid to overflow, so only fill 70-80% of the airtight container. If it gets too sour, don't throw it away; use it for stews or stir-fries.

Kkakdugi (Kkakdugi), Chonggak-kimchi, Oisobagi (cucumber kimchi), Kimchi-jjigae (using sour kimchi).