Godeulbaegi Kimchi

Godeulbaegi is a kind of vegetable which belongs to the same family as the Chinese cabbage. Its kimchi is popular in Kyongsang and Cholla Provinces, especially in Cholla. It has a unique, bitterish taste and flavor. The kimchi is made during they make the winter kimchi stock, and it lasts until after the Chinese new year's day. The kimchi is enjoyable in both two reasons; a tasty food with its unique taste, and a health food because the vegetable helps strengthen stomach and "clean" blood.

Materials(makes for four) and Precooking

2kg (4.5 pounds) godeulbaegi
1/2 cup coarse salt
5 cups water
1 cup anchovy juice
2 cups ground red chili
1/2 binding young scallion
3 bulbs garlic
1 chunk ginger
1 spoon sesame seeds
1 spoon sugar
godeulbaegi choose the ones with thick root and soft leaves. Clean away the fine hairs from the leaves and roots. Wash and drain.
scallion clean and cut into two long halves.
anchovy juice boil together with the same amount of water. Remove the solid parts with a fine strainer when boiled.
garlic and ginger clean and wash. Mince.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

  1. Soak in salted water for a week to remove too much bitter taste. Change water twice or three times during the time. Wash well in water when wilted and drain.
  2. Seasoning; Add the ground red chili to the anchovy juice to make thick paste. Mix in the minced garlic, ginger, sesame seeds and sugar.
  3. Mix seasoning with the vegetable and scallion. Pile in a pot, pressing each layer hard.
  4. Adding items like chestnuts or pine nuts will result in even more unique taste. It takes about a week until the kimchi is fermented to its best taste.

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