BYJ & Kimchi

Kimchi

Kimchi, also spelled gimchi or kimchee, is a traditional Korean fermented dish made of vegetables with varied seasonings, most commonly referring to the spicy baechu variety. Kimchi is a mandatory presence on every Korean table. Koreans store the Kimchi in a buried huge earthenware jars in the ground up to the neck and cover the lids with straw until its needed. The ground maintains a constant temperature of 55 degrees. It's an ancient and honorable practise to refigerate the Kimchi while it ferments. Aside of its great taste, it can make an incredible difference in your health and longevity.

Leny: I lift this trans from BYJ Quit freeboard/freeboard by Tomato99 ( thanks to Tomato) and you can read this also in KOB by Myoce

[trans]BYJ Mgr’s Blog (43)　Publication
source: BYJ Mobile Official Site
BYJ Manager’s Blog

Publication
15 January 2009
by: Manager Yang Geun Hwan
Japanese to English: tomato99


Dear family, annyong　hasaeyo.
This is Yang Geun Hwan.

These days, Bae Yong Joon is devoting his energy to the book to introduce Korea.

He personally visits the pla*ces where he plans to introduce,
he would meet and interview Korea’s craftsman for the book.

Other day, he learnt how to make kimchi (kimjang) from a famous kimchi maker, and he even made homemade kimchi himself.

‘Kimjang’ is Korea’s winter tradition to prepare kimchi you eat during winter season.

Bae Yong Joon gave me kimchi that he made himself.

This is just between us, I did not have high expectations about its taste, but it was really delicious!

I even thought, I want to share it with everyone.

Leny: How I wish I could taste the Kimchi made by "Honey Baeb BYJ". I really envied Mgr. Yang :(

Kimchi recipe:

Engredients: 1 Large Chinese cabbage
12 cups water
250g sea salt or coarse salt

Stuffing:
1 daikon radish, peeled and cut into thin strips
5 tablespoons Korean chili powder (gochugaru) or to taste
10 cloves garlic, minced
4 tablespoons minced fresh ginger root
250ml (1 cup) fish sauce
1 onion, finely grated
1 bunch (100 g/ 3 oz) Chinese chives, cut into lengths

Procedures:
1. Remove the outer leaves of the cabbage and halve it lengthwise.
Rub a handful of salt between all the leaves. Set aside.
2.Combine all the water and remaining salt in a large pot and stir
until the salt is dissolved. Soak the cabbage in the salt water for
about 6 hours. Drain and briefly rince the cabbage with water,
allowing it to retain some of the salt water.
3. Prepare the stuffing by combining the daikon radish and chili
powder in a large bowl and mixing well. Add all the other
ingredients and stoe until well blended.
4.Separate the leaves of the cabbage halves again and spread
some of the stuffing betweeen each, making sure that all the
leaves are well coated on both sides.
5.Place the stuffed cabbage halves in an airtight container and
allow them to sit at room temperature for at least 12 hours
before serving or storing in the refrigerator. The Kimchi will
keep for 2-3 weeks.