Jeolla-do green onion Kimchi: A Simple Guide to Making it at Home

 

Jeolla-do Daepa Kimchi is a type of kimchi known for its unique flavor and crunchy texture.

It may seem difficult to make, but it's actually quite simple and can be done at home. Today, we'll be sharing a detailed recipe for traditional Jeolla-do Daepa Kimchi.

 

Ingredients

• 3 bundles of daepa (green onions)
• For the brine:
  • 2 onions
  • 1/2 pear
  • 1 apple
  • 150g dried chili peppers
  • 2 cups gochugaru (Korean chili powder)
  • 1 cup myeolchijeot (anchovy sauce)
  • 2 cups saeujeot (shrimp sauce)
  • 1/2 tbsp saenggang-cheong (ginger juice)
  • 2 tbsp minced garlic
  • 1/2 tbsp maesil-cheong (plum extract)
  • 2 cups chapssal-pul (glutinous rice flour)
  • 1/2 tbsp coarse sea salt

Equipment

• Gloves
• Knife
• Cutting board
• Blender
• Container
• Plastic gloves

Instructions

1. Prepare the daepa: Wash the daepa thoroughly and soak them in cold water for about 30 minutes. Drain the water and cut the daepa into 5cm segments, leaving the top 5cm of the roots intact.
2. Make the brine: Roughly chop the onions, pear, and apple and blend them in a blender. Remove the seeds from the dried chili peppers and roughly chop them before blending them in a blender.
3. Mix the brine: In a large bowl, combine the blended ingredients, gochugaru, myeolchijeot, saeujeot, saenggang-cheong, minced garlic, maesil-cheong, chapssal-pul, and coarse sea salt. Mix thoroughly until well combined.
4. Assemble the kimchi: Wear gloves and evenly coat the daepa with the brine, making sure to get between the leaves. Leave the top 5cm of the daepa roots with less brine.
5. Ferment: Place the kimchi in a container and loosely cover it with a lid. Ferment the kimchi at room temperature for 2-3 days. During the winter, fermentation may take longer due to the lower temperatures.
6. Refrigerate: Once the kimchi is fermented to your desired taste, transfer it to the refrigerator for storage. Properly stored kimchi can last for 1-2 months.

Tips

• For a spicier kimchi, increase the amount of gochugaru.
• You can substitute more garlic for ginger in the brine.
• Replace myeolchijeot with saeujeot for a different flavor profile.
• If the kimchi releases too much liquid during fermentation, drain the excess liquid and continue fermenting.
• Refrigerated kimchi will maintain its quality for 1-2 months.

Enjoying Jeolla-do Daepa Kimchi

• Pair it with rice for a classic and satisfying meal.
• Use it in various dishes like kimchi jjigae (kimchi stew) or kimchi bokkeum bap (kimchi fried rice).
• Thinly slice it and add it to salads for a burst of flavor.

Caution

• Always wear gloves when handling kimchi and the brine.
• Wash your hands thoroughly with soap and water after contact with kimchi or the brine.
• Over-fermented kimchi can become too sour, so monitor the fermentation process carefully.

With these simple steps, you can make delicious Jeolla-do Daepa Kimchi right in your own kitchen. Homemade kimchi has a unique flavor and satisfaction that store-bought kimchi just can't match.

So, why not try making your own Jeolla-do Daepa Kimchi for your next meal?

 

 

 

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