29 (Sat) July 2017
at their home
-Oksu, Seongdong, Seoul-
with the family, Mom and Dad
Spent the past few days in Tokyo and beyond to oversee various preparations in advance of the upcoming Third Meeting of the Asia-Pacific Parliamentarian Forum on Global Health in August (see lastly 8.202 Clam and Spicy Soft Tofu). Stopping by Korea for a few days on the way back.
I had experimented a bit last year with making kimchi (see most recently 7.166 White Cabbage Kimchi), but that was more of a quick-fix mak kimchi, which involves chopping everything up and mixing it all together, not the more traditional poggi form, which involves layering the ingredients within the layered leaves of a whole head of cabbage.
At last, Mom showed me the technique for her kimchi. Unfortunately, as with all Korean women, she eyeballs amounts – “Just add about this much…” – so I’ll have to adapt my mak kimchi recipe from before.
I’ll say it again: my mother’s kimch is the best kimchi in history, objectively (see 5.070 Mom’s Kimchi…).
2 thoughts on “8.205 Mom’s Kimchi”
I made kimchi for the first time this summer! It was baek kimchi (since I have a low spice tolerance and didn’t have gochujang anyway) and it honestly turned out pretty decent. God awful amount of work though, especially compounded by the fact that I had little guidance apart from the wisdom of the internet and a Korean ex-roommate currently 500km away.
I have gained so much more respect for all those who make their own kimchi…truly a labor of love.
Your mother’s kimchi looks amazing.
baek kimchi is super tricky because it has very little margin of error! would love to see photos.