The art of making kimchi: A Korean cultural tradition
We're dishing everything you need to know about atchar's (very) distant cousin - kimchi.
No one appreciates the bold, tangy, and spicy flavours of fermented vegetables more than atchar-loving South Africans.
So, it should come as no surprise that many local foodies are big fans of kimchi, a traditional Korean dish that has gained popularity around the world.
However, finding authentic kimchi is hard to come by unless you visit a Korean restaurant near you, and store-bought kimchi just isn't the same.
Your next best bet is making homemade kimchi! There is an art to making kimchi, but if done right, you will have a jar of fermented deliciousness in no time.
While atchar (also spelt achar) and kimchi have some similarities, they are more like distant cousins. Fermented vegetables are the star of the show, but their ingredients and spice profiles are very different.
Atchar is a staple in Mzansi, but it originates from India and uses spices from the region. Also, while a kimchi recipe typically only calls for napa cabbage, atchar recipes use a wide variety of vegetables including carrots, onions, and green mangoes.
FUN FACT
Just because Kimchi is made with cabbage doesn't mean it is always vegetarian or vegan-friendly. Traditional kimchi recipes use seafood-based ingredients like fish oil, shrimp paste, or anchovy extract. However, vegan kimchi is a thing and is gaining popularity worldwide.
How to make homemade kimchi in South Africa
The good news for South Africans trying to make homemade kimchi is that napa cabbage can be found at local grocery stores, including Woolworths.
However, don't stress if you can't find napa cabbage; normal green cabbage is a decent substitute. Some people use cucumbers and pineapple to make kimchi recipes, which are a big hit on TikTok.
But if you want to make traditional kimchi it is best to stick to cabbage.
What ingredients do you need to make kimchi?
We've already established that cabbage is the show's star, but the spices and sauces used to make the kimchi paste give it its amazing flavours.
Some of the key ingredients include:
- Napa cabbage
- Scallions (green onion/spring onion)
- Radish
- Fish sauce/ Shrimp paste
- Gochugaru (red pepper flakes) [*You can find the paste and sauce at Checkers and Woolworths]
- Salt, garlic, ginger
- Sugar
- Apple or Korean pear
You can also visit a local Korean or any Asian supermarket to get some of the required spices and sauces. Don't have a Korean supermarket nearby? Try online stores like Hello Asia that ship nationwide.
We love this video, which Home Life with Heidi shared on TikTok. In it, she shows her followers where they can get kimchi ingredients in Gauteng.
@homelifewithheidi Come join me on a shopping trip where I will show you all the ingredients you will need to make kimchi! 😍 Additional ingredients not shown are: carrots, onions & brown sugar 🌸 @maangchi has the best kimchi recipe!! You can check out her recipe - its definitely worth it!! . . . #kimchi #makingkimchi #kimchiingredients #koreanrecipe #southkoreangirl #southafrica ♬ Stylish cafe-style BGM - Hiro Hattori
ALSO READ: Must-Try dinner recipes from TikTok
Before mixing all your ingredients, you need to prep your cabbage. You need to soak the cabbage in a dry or wet brine.
You can either salt the cabbage and leave it sit for 1-2 hours or soak it in salt water. The salt is washed off in both cases after a certain period.
This not only helps remove harmful bacteria but also draws out moisture, making the cabbage softer and helping it absorb all the flavours.
We also love this step-by-step video on how to make homemade kimchi shared by @respectmasuku on TikTok.
@respectmasuku Kimch’i is a fermented Korean side dish, that is packed with great bacteria your gut microbiome needs to keep you healthy. Kimch’i is a natural probiotic and worth investing in for sure! 💯 I got most of the ingredients from @market_kokoro in Morningside and I followed a traditional Korean kimch’i recipe by @maangchi 💕 Have you ever tried kimch’i before?
♬ Little Things - Adrián Berenguer
You can eat some of the kimchi straight after making it but it is best eaten after the fermentation process.
It usually reaches peak fermentation after 1-2 weeks but some people also enjoy aged kimchi, which is left for months.
If you start making homemade kimchi now, you will have enough time to perfect it by the time Kimchi Day is celebrated in November.
Happy, fermenting!
@two.plaid.aprons Let’s make Kimchi better than your friends moms kimchi! All jokes aside this is a recipe passed down from my family but everyone does it slightly different! Full Recipe is on our Blog, LlNK is in our Bl0! Just type “Kimchi” in the search!❤️ #kimchi #koreanfood #vegetables #easyrecipes #kimchirecipe #recipes ♬ Le Festin (From "Ratatouille") - Movie Sounds Unlimited
MORE FROM JACARANDA FM:
Listen to Jacaranda FM:
- 94.2
- Jacaranda FM App
- http://jacarandafm.com
- DStv 858/ OpenView 602
Follow us on social media:
Main image credit: iStock