8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 1/11

Kimchi Pickling 101 with Chef EJ Jeong of Cham KoreanBistro

Published by Gastronomer on November 13, 2010 in Food Event, Korean, Los Angeles,Media Event (this meal was

free), Recipe and Side Dish. 21 Comments 

I attended a most fabulous kimchi pickling workshop earlier this week hosted by Cham

Korean Bistro, my favorite restaurant in Pasadena. The event was held at the

restaurant’s R&D kitchen in the little-visited city of Vernon and was attended by all sorts

of food-adoring media types including my pals B-Side, H.C., Javier, Valentina, Esther, 

and Eddie. We were all eager to learn the ins and outs of fermentation and to expand

our knowledge of Korea’s beloved dish. 

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 2/11

 Led by Chef EJ Jeong, formerly of  BOA and A.O.C., the two hour-long class was fun,

educational, and most importantly, tongue-searingly delicious. While teaching us how to

make traditional Napa cabbage kimchi (tong baechu kimchi ), Chef Jeong weaved in

hilarious stories about her family and culture. My favorite anecdote recounted a popular

Korean saying that “a man can live without a wife, but not without kimchi.” Now, that’s

some serious affection!

Before the class officially began, we were treated to a selection of small bites including

tofu pockets, kale chips, and seared tuna on a stick. I’ve enjoyed the spicy tuna and

seaweed pockets countless times at the restaurant, but the kimchi variety was new to

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 3/11

me. The best part of the kimchi pocket was that it was topped with candied anchovies!

I’m crossing my fingers that it becomes a menu mainstay because the world needs more

candied little fishes.

After we filled our bellies halfway, it was time for the learning to commence… 

The ingredients for the tong baechu kimchi were laid out neatly for us. The recipe is a

three step process. First, the cabbage needs to soaked and salted. Second, the marinade

has to be prepared. Lastly, the cabbage is combined with the marinade and left to

ferment for three weeks.

For Napa cabbage 

  2 heads Napa cabbage

  2 cups sea salt

  8 cups water

For kimchi marinade 

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 4/11

  1 cup sweet rice powder

  5 cups water

  1 cup coarse Taeyangcho red chili pepper powder

  5 ounces garlic

  10 ounces Asian pear, peeled and quartered

  9 ounces onions, peeled and quartered

  1 ounce ginger, peeled

  4 ounces Fresno chilies

  2 pounds radish, julienned

  4 ounces minari

  4 ounces red mustard greens

  4 ounces Korean chives

  4 ounces green onions

  1/4 cup Korean anchovy fish sauce

  3/4 cup Korean salted shrimp sauce

  4 ounces fresh shrimp, chopped

  4 ounces Korean salted shrimp

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 5/11

Prepare Napa cabbage—Trim the cabbage by removing any brown leaves on the outer

layers. Slice the center of the cabbage’s stem 2 inches deep. Using your thumbs and

hands, pull the cabbage into two sections through the slit. Repeat for the remaining

cabbage.

Soak the cabbage sections in salted water (8 cups water to 1 cup sea salt) for 20

minutes. After 20 minutes, remove the cabbage from the salt water and sprinkle the

remaining 1 cup of salt between each of the cabbage leaves.

Return the cabbage to the salted water with the cut side facing up. Rotate the cabbage

every two hours, bringing the cabbage on the bottom of the container to the top and

vice versa.

After 5-6 hours, the texture of the cabbage will be properly rubbery. Wash the cabbage

thoroughly and gently. Drain the cabbage in a colander, squeezing as much water from

the leaves as possible. Set aside.

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 6/11

 

Prepare kimchi marinade—Combine the water with the sweet rice powder and whisk until

smooth. Heat the water and rice powder mixture on the stove on medium-high heat,

stirring occasionally to prevent it from sticking to the bottom of the pan. When bubbles

start to form, reduce the heat and continue to stir. Once the mixture thickens and

becomes translucent (approximately 10 minutes), take it off the heat. Cool the mixture

completely.

Once the rice powder mixture has cooled completely, transfer it to a large bowl. Add the

red chili pepper powder to the rice powder mixture and combine well.

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 7/11

 

Place the onions, pear, garlic, ginger, and Fresno chilies in a food processor and pulse

until finely minced. Set aside.

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 8/11

Add the pureed chili mixture, along with the radish, minari, red mustard greens, chives,

and green onions to the rice powder mixture. Combine the mixture thoroughly, making

sure that the greens are incorporated completely.

Lastly, add in the anchovy fish sauce, salted shrimp sauce, and fresh and salted shrimp.

Once again, combine the mixture very well. If mixing with your hands, be sure to wear

rubber gloves to avoid chili burn.

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 9/11

Prepare the kimchi—Take the cabbage and stuff the marinade mixture between the

leaves, working from outside in, starting with the largest leaf to the smallest. Do not

overstuff, but make sure the marinade mixture adequately fills the leaves.

When entire cabbage is stuffed, take one of the larger leaves and wrap it tightly around

the rest of the cabbage. Divide the cabbage among jars, pressing down firmly to remove

any air bubbles. Only fill the jar 80 percent full because the kimchi will expand as it

ferments. Keep the jar tightly sealed and refrigerated for at least 20 days.  [For Printable

Recipe Click Here] 

As a reward for all of our hard work, we were treated to beautiful plates of bo saam that

included a fresh oyster, tiny salted shrimps, fermented chili paste, slices of pork

shoulder, radish kimchi, wilted Napa cabbage, and sesame leaves. The Chef also made a

special batch of  white kimchi andpersimmon kimchi to complement the bo saam .

Soon after, we departed into the night with our breaths reeking of garlic and generous

 jars of freshly made kimchi destined for our refrigerators.

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 10/11

Kimchi adalah masakan tradisional Korea, salah satu jenis asinan sayur hasil fermentasi yang diberi bumbu

pedas. Setelah digarami dan dicuci, sayuran dicampur dengan bumbu yang dibuat dari udang krill, kecap ikan,

bawang putih, jahe dan bubuk cabai merah. Sayuran yang paling umum dibuat kimchi adalah sawi putih dan

lobak. Di zaman dulu, kimchi diucapkan sebagai chim-chae (Hangul: 침채; Hanja: 沈菜) yang berarti “sayuran

yang direndam.” 

Di Korea, kimchi selalu dihidangkan di waktu makan sebagai salah satu jenis banchan yang paling umum. Kimchi juga digunakan sebagai bumbu sewaktu memasak sup kimchi (kimchi jjigae), nasi goreng kimchi (kimchi

bokkeumbap), dan berbagai masakan lain.

Bahan-Bahan 

8/3/2019 Kimchi Pickling 101 With Chef EJ Jeong of Cham Korean Bistro

http://slidepdf.com/reader/full/kimchi-pickling-101-with-chef-ej-jeong-of-cham-korean-bistro 11/11

  1 buah sawi putih

  1/2 buah bawang bombay, iris tipis

  1/4 btg wortel, iris tipis memanjang

  1/4 btg lobak putih, iris tipis

  4 btg daun bawang.

  2 sdm bawang putih, parut  1 sdt jahe, parut

  1/2 gelas bubuk cabe Korea

  2 sdt garam

  1 sdm gula

  1/2 gelas garam kasar/garam laut

  1 gelas air cup water

  1/4 gelas saus ikan Korea

  1/3 gelas air

  1 sdm tepung

Cara Mengolah 

1. Belah sawi putih menjadi 4 bagian, cuci dan tiriskan. Potong daun bawang menjadi irisan kecil-kecil.

2. Campur 1/2 gelas garam kasar dan 1 gelas air. Masukkan sawi putih ke dalam campuran air garam dan

rendam 6-8 jam atau semalam. Cuci dan keringkan.

3. Masukkan 1/3 gelas air dan 1 sdm tepung ke dalam panci di atas api sedang, aduh rata hingga

mendidih lalu matikan apinya. Diamkan.

4. Setelah campuran tepung dan air dingin, masukkan bubuk cabe Korea, garam, gula, saus ikan Korea,

bawang putih parut dan jahe. Aduk rata lalu masukkan semua sayuran yg tersisa (daun bawang, lobak,

wortel).

5. Ambil satu bagian sawi putih lalu isi dengan campuran di atas. Usahakan agar sawi dapat dilipat dua

lalu bungkus dengan bagian daunnya.6. Letakkan di dalam wadah kedap udara dan biarkan semalaman lalu simpan dalam kulkas selama 2-3

hari.

7. Hidangkan dengan nasi.

Manfaat 

Kimchi dibuat dari berbagai jenis sayuran sehingga mengandung kadar serat makanan yang tinggi, namun

rendah kalori. Sebagian besar kimchi dibuat dari sayuran seperti bawang bombay, bawang putih, dan cabai yang

baik untuk kesehatan. Kimchi kaya dengan vitamin A, thiamine (B1), riboflavin (B2), kalsium, zat besi, dan bakteri

asam laktat yang baik untuk pencernaan. Pada tahun 2000, strain bakteri asam laktat (strain MT-1077T)

penghasil bakteriosin yang diisolasi dari kimchi diberi nama Lactobacillus kimchi.

Kimchi disebut sebagai salah satu dari lima “makanan tersehat di dunia” menurut majalah Health Magazine.Kimchi kaya dengan vitamin, membantu pencernaan, dan kemungkinan dapat mencegah kanker. Sayuran yang

sudah lama diketahui baik untuk kesehatan, apalagi ditambah kultur bakteri hidup pada kimchi yang lebih banyak

dari yogurt. Pemakaian cabai merah dalam jumlah banyak pada kimchi juga sering disebut-sebut baik untuk

kesehatan.

Sumber: http://id.shvoong.com/how-to/health/2083730-cara-membuat-kimchi-masakan-tradisional/  

http://www.adipedia.com/cara-membuat-kimchi-masakan-tradisional-korea/