In late November or early December, Korean families used to prepare enough kimchi to last the long winter. The kimchi was stored in large clay jars partially buried to maintain temperature and retain flavor. In modern Korea, housewives often don’t have time to make kimchi or the outdoor space needed to store large amounts. But kimchi is still a vital part of the Korean lifestyle: companies making the fermented dish and others selling special kimchi refrigerators enjoy brisk sales.
In addition to kimchi, doenjang (soybean paste), with its anti-cancer attributes, has attracted the attention of modern-day nutritionists. Koreans used to make doenjang at home by boiling yellow beans, drying them in the
shade, soaking them in salty water, and fermenting them in sunlight. However, only a few families go through this process anymore; the majority buy factory-made doenjang.
Making Baechu kimchi
Ingredients for kimchi
Slice and wash Chinese cabbages and soak in salt water.
Clean the bottoms of the cabbages.
Mix seasonings with salted and fermented fish.
Spread seasonings evenly between leaves.
Wrap the whole cabbage and store in a cool place.
