오늘은 김장했습니다. Today I was invited to make kimchi. This process is called kim-jang (김장), and usually takes place in early December when cabbage is harvested. For kimjang, we took a homemade red pepper paste and spread it over each leaf of the familys garden-grown cabbage. This paste is a spicy mixture of red peppers, rice powder, garlic, salt, ginger, leeks, and honey. After dressing the many heads of cabbage with the paste, we then added chopped daikon radish, to the remaining bowl of pepper mix, along with a few fresh oysters, to make a different kind of kimchi called kkakdugi (깍두기), or daikon kimchi. Most of this prepared kimchi was then taken to the familys garden, and buried inside a traditional Korean kimchi pot, called a jangdokdae (장독대). These pots are used for storing or fermenting foods at a cool, steady temperature. Mr. Choi also added some samgyeopsal (삼겹살), slices of pork belly, to the pot to be marinated with the fermenting cabbage. Im very grateful to Mr Choi and his family for sharing this unforgettable experience. It was a very delicious way to spend the day.
Posted on: Sat, 27 Dec 2014 09:41:41 +0000
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