Korean Napa Cabbage Kimchi | 韩国泡菜

Back before refrigeration came about, the main solution for making food last over long periods of time was through preserving, which is how kimchi came about. Kimchi is made by fermenting various vegetables. It is traditionally stored in earthenware pots that completely block out oxygen and sunlight, and fermented at low temperatures for at least 6 months. Kimchi is a traditional side dish, accompany anything from noodles, rice, or soup and comes in many varieties. Enjoy this traditional Kimchi recipe from Korean cuisine chef, Ellis Jung. It has become the hallmark of Korean cuisine and has a long-standing history in Korean culture!

For our full interview with Ellis Jung and more on the history of Kimchi, click here.

Written by Ellis Jung

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