[Jia Choi speaking] We are at [....] at Lee Ha Yeon's Bong-Woori kimchi farm.
[speaking Korean]
Let me briefly explain about kimchi.
Kimchi is Korea's national dish.
And kimchi can be categorized by main ingredients, regions, or seasons.
And there are over 180 different types of kimchi.
And the most common kimchi is a [....], which is a cabbage kimchi.
So, for today we are going to.....
Chef Lee Ha Yeon is going to demonstrate — show us — three different types of kimchi.
[Speaking Korean]
So, before red pepper flake came in to Korea, until 18th century,
people used to have white kimchi. So, this is the kimchi that has a long history.
So, she's going to first cut the radish — daikon.
[Speaking Korean]
Finely mince the radish.
[chopping sounds]
Okay.
Slice.
[Slicing sounds]
So, to make a.... We're making white kimchi. Baek-kimchi.
And the preparation needs to be very, you know.... She's saying that, um....
You need to concentrate because everything the ingredients needs to be finely minced or julienned.
Because the red pepper flake doesn't cover, I mean.... You can easily see all the ingredients.
And then these Asian pear.
[Speaking Korean]
So, Asian pear goes perfect with kimchi — especially white kimchi.
Some people like to add sugar to kimchi, but using natural ingredients such as Asian pear
makes the food much better and good for you.
[Speaking Korean]
Same as daikon. You want to julienne the Asian pear.
[chopping sounds]
We have finely julienned the dried jujube.
[speaking Korean]
Chestnut.
[speaking Korean]
Garlic and ginger. So everything in a similar size, same shape....
[speaking Korean]
And this black ingredient — it's a stone ear mushroom, so....
It's normally dried. We buy the dry one, get the dry one....
Soak in water, rehydrate. And then, as she's doing....
Roll it and then finely julienne them.
So, this is more for — is used as a garnish for Baek-kimchi, white kimchi because....
kimchi looks just white. So, you have a little bit of red color, which is not spicy....
For jujube. And then you have black stone ear mushroom....
[Speaking Korean]
Also, it will make five different colors which is "Obangsaek," which is very important in Korean cuisine.
[Speaking Korean]
Red jujube....
Garlic....
Ginger.
So, ginger — normally half amount of the garlic.
Chestnut.
And a little bit of black mushroom — stone ear mushroom.
In summertime, green onion is fresh, soft and nice. So, she's using green onion for today.
But during winter time, there's a Korean parsley called minari,
which is green also. You can substitute minari to green onion.
[Speaking Korean]
So, there isn't a must recipe for kimchi. Whatever that is in season....
You can substitute green onion to Minari.
So, just keep a rule. I mean, in terms of color....
....or amount of the stuffing and so on.
[Speaking Korean]
So, you need to be very creative to be a kimchi chef.
This is a dried pepper.
[Speaking Korean]
Everything has been finely julienned.
So, this is fish sauce.
When everything is all prepared, and then you want to season the stuffing....
For today, she's using a shrimp sauce.
So, it's little shrimp cured with salt.
This is anchovy fish sauce.
[Speaking Korean]
So, it gives a better flavor. I mean, the fish sauce gives good flavor to the kimchi.
So, this is in Korean, we call it a sticky rice porridge.
So, for the consistency, she cooked the sticky rice....
[Speaking Korean]
....She said that she made a porridge using sticky rice and then she ground, grind....
And then you want to season at the end using salt.
Sea salt.
So, salt is very important to make delicious kimchi,
because you're going to see soon.... You need to brine the cabbage,
using the salt and you want to season the stuffing....
.....With salt and fish sauce.
And mix all the ingredients....
So, start stuffing the brined cabbage.
Doesn't have to be evenly stuffed,
because the texture of the brined cabbage is different, you have, uh....
....softer part and the less soft.
So, you stuff more on the root part and less the soft part of the leaves.
And then, if you can, try to fold the cabbage in half,
and you want to wrap airtight using the outer leaves.
[Ambient noise]
So, the reason why she's wrapping the cabbage using outer leaves is because you don't want the stuffing....
....How do you say that? Out. Yeah. Fall apart.
[Speaking Korean]
So, the white kimchi ferments faster than ordinary — the regular — red kimchi.
So, you need to consume in a short time, and it's very important to preserve properly in a low temperature.
So, put in a room temperature overnight until tomorrow....
And then put in a refrigerator about [...], put in that temperature for 20 days.
And then 20 days before you eat.
And then it's going to taste the best.
So, she's going to make a broth to the kimchi, because white kimchi needs to stay in the broth.
This is water.
[Speaking Korean]
So, purified water.
Some salt.
So, for 2 litters, 1 tablespoon of salt.
So, dissolve the salt.
This is from the radish daikon.
And this is Asian pear juice.
So, this is a broth from made with kelp.
[speaking Korean]
So, just kelp.
Minced garlic.
Minced ginger.
Fish sauce.
[Speaking Korean]
And then you wanna strain.
[Speaking Korean]
So, she is dissolving the salt.
So pour the broth into the white kimchi.
So, yeah, if it starts fermenting....
Of course, the cabbage tastes good, but the the soup....
....the broth taste wonderful.
[Music playing]