In late fall, Korean households make this type of kimchi in large quantity for their kimjang (or gimajang, 김장), an annual kimchi making event in preparation for cold months. I grew up watching my mother do her kimjang using over 100 cabbages with her friends in the neighborhood who...
FromTheKitchn.com,Kimchi is made by lacto-fermentation, the same process that creates sauerkraut. In the first stage, the cabbage is soaked in a salty brine that kills off harmful bacteria. In the second stage, the remaining Lactobacillus bacteria (the good guys!) convert sugars into lactic a...
I sometimes see napa cabbage sold at local markets, but it’s not available in many countries. So when I want kimchi when I travel I make it withcommon cabbage(in Korean: “yangbaechu”). I know others have also been experimenting with this. ...
Despite the fact that a few non-Western restaurants can indeed be found in Itaewon, many expats seem to agree that the most authentic and budget-friendly Asian foods lie in Ansan, a city a short commute south of Seoul. Ansan doesn’t exactly have a pristine reputation among Koreans, due ...
These are new dishes for me, but I love the flavors :) Alisha Maangchi Posted August 15th, 2010 at 8:39 am | Log in to reply or create a profile. Alisha, Thanks! I am going to Flushing today to find the lady who sold me these kkaennip last year. https://www.maangchi.com/...