Last week, a handful of our readers had the opportunity to attend a hands-on Kimchi making class organised by the Korea Agro-Fisheries & Food Trade Corporation (aT) at the biggest trade exhibition show in Asia, the Food & Hotel Asia (FHA) 2016.
We’re very honoured to participate in the 4-day exhibition (12-15 April), particularly in the daily segment on Kimchi making class, as we learned how to prepare Kimchi from scratch for the first time.
For those who are interested to make your own Kimchi at home, here’s the step-by-step guide that we learned from Chef Kim at the class:
How to prepare Kimchi?
- First of all, slice the cabbage into quarters.
- In a large bowl, massage salt all over the cabbage until it starts to soften. Soak the salted cabbage in water and use a plate to cover it on top (weigh it down with something heavy like a jar or can). Let it stand for 1 to 2 hours.
- Rinse the cabbage under cold water (~3 times) and drain in a colander for 15-20 minutes.
- In another small bowl, mix garlic, ginger, sugar and 3 tablespoons of water (or 2 tablespoons of fish sauce) to prepare the paste. Mix in the gochugaru (Korean red chili flakes), using 1 tablespoon for a mild level and up to 5 tablespoons for a spicier taste.
- Gently squeeze any remaining water from the cabbage. Mix the radish, scallions and seasoning paste in a bowl.
- Using the mixture you’ve just prepared, spread it onto the cabbage leaves until they are thoroughly coated. (*Recommended to wear gloves while doing so!)
- Once you are done with step 6, pack the kimchi into a jar. Press down on it and leave at least 1 inch of space before you seal the jar with the lid.
**TIPS: Let the jar stand at room temperature for 1 to 5 days as this is when the fermentation process will take place. Check your jar of kimchi daily by pressing down on the vegetables (this also releases gases produced during fermentation). Taste a little at this point – If the kimchi tastes ripe enough to your liking, you can go ahead to refrigerate it!
Look at our happy readers and participants with their tubs of kimchi after the class!
Aside from the kimchi making class, there were also food demonstration and tasting segments at the aT Booth in the Korean Pavilion, such as Gimbap, Tteokbokki, Jumokbap (Rice balls), Kimchi Fried Rice, Kimchi Chicken Sliders, Sikhye and more, which were all equally very tasty and well received by all.
Some Korean businesses such as More Co., Ltd. for instance, took the opportunity to introduce their assortment of food preparation products like the ready-made Kimchi paste, Namul, and sauces.
There was also Chunho Food Co., Ltd. that introduced a unique range of health products, such as black garlic juice and hovenia dulcis thunb juice, as well as FNBIO, another health-related company that recognised the importance of sharing some of their product offerings (such as Evervita effervescence tablets & Red Ginseng effervescent tablets) at the FHA 2016.
Being the Korean government body that promotes Korean food and products, aT has paved way for almost 30 Korean businesses at the FHA 2016 and we are glad to be part of the 68,000 trade attendees this year to further spread the love for Korean food!
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