{"id":518,"date":"2020-05-17T12:41:26","date_gmt":"2020-05-17T12:41:26","guid":{"rendered":"http:\/\/new.alumnae.mtholyoke.edu\/europe\/?p=518"},"modified":"2020-05-17T12:41:26","modified_gmt":"2020-05-17T12:41:26","slug":"kimchi","status":"publish","type":"post","link":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/17\/kimchi\/","title":{"rendered":"Kimchi"},"content":{"rendered":"<p>Name: Emily Arnold<br \/>\nClass Year: 2012<br \/>\nCountry of Residence: United States<\/p>\n<h5>Why is this recipe great? What\u2019s its backstory?&nbsp;<\/h5>\n<p>In March 2018 I started teaching myself Korean.&nbsp; About a year later I built up the nerve to ask the Korean woman who works at my chiropractor\u2019s if she knew of anyone who might be interested in language exchange. To which she held up her hand and said \u201cME! ME!\u201d&nbsp;<\/p>\n<p>For the next year we met almost weekly and she has shared with me many aspects of Korean culture.&nbsp; One of my favorite things we do is exchange recipes while we talk.&nbsp; And one of my favorite Korean dishes we have made is kimchi.&nbsp;<\/p>\n<p><!--more--><\/p>\n<h5>Kimchi<\/h5>\n<p><em>Makes 2 quarts . Takes approx. 2.5 hours<\/em><\/p>\n<p><span style=\"text-decoration: underline\">Ingredients:<\/span><\/p>\n<ul>\n<li>1 Napa Cabbage<\/li>\n<li>1 handful salt<\/li>\n<li>2-3 cups water<\/li>\n<li>200 ml water or vegetable broth<\/li>\n<li>\u00bd Tbsp rice flour<\/li>\n<li>1 onion<\/li>\n<li>\u00bd-1 cup Korean radish<\/li>\n<li>\u00bd apple<\/li>\n<li>4&nbsp; green onions<\/li>\n<li>5-6 cloves garlic<\/li>\n<li>3 Tbsp fish sauce<\/li>\n<li>1 tsp ginger paste<\/li>\n<li>\u00bd cup crushed red pepper flakes (Gochugaru, \uace0\ucd94\uac00\ub8e8)<\/li>\n<li>1-2 Tbsp shrimp (optional)<\/li>\n<li>Small bunch Chinese chives (optional)<\/li>\n<li>\u00bd medium carrot<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-519\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage.jpg\" alt=\"Kimchi Montage\" width=\"960\" height=\"960\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage.jpg 960w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage-300x300.jpg 300w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage-150x150.jpg 150w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage-768x768.jpg 768w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage-144x144.jpg 144w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-Montage-27x27.jpg 27w\" sizes=\"(max-width: 960px) 100vw, 960px\" \/><\/p>\n<p><span style=\"text-decoration: underline\">Instructions:<\/span><\/p>\n<p><strong><em>Prepare Cabbage<\/em><\/strong><\/p>\n<ul>\n<li>1 Napa cabbage, quartered<\/li>\n<li>Slice quartered cabbage diagonally, should result in bite sized pieces that have a mixture of leaf and stem textures<\/li>\n<li>Mix a handful of salt with 2-3 cups of water<\/li>\n<li>Gently coat cabbage with salt water<\/li>\n<li>Soak cabbage for 1.5 hours, gently flipping the cabbage every 30 minutes<\/li>\n<li>After 1.5 hours, rinse cabbage thoroughly and let drain for 30 minutes<\/li>\n<\/ul>\n<p><strong><em>Sauce<\/em><\/strong><\/p>\n<ul>\n<li>Combine 200 ml water or vegetable broth with \u00bd Tbsp rice flour over medium heat<\/li>\n<li>When mixture has formed a thick gravy and comes to a boil immediately remove from heat and let cool<\/li>\n<li>Blend mixture with\n<ul>\n<li>\u00bd onion<\/li>\n<li>\u00bd-1 cup Korean radish<\/li>\n<li>\u00bd apple<\/li>\n<li>2&nbsp; green onions<\/li>\n<li>5-6 cloves garlic<\/li>\n<li>3 Tbsp fish sauce<\/li>\n<li>1 tsp ginger paste<\/li>\n<li>\u00bd cup crushed red pepper flakes (Gochugaru, \uace0\ucd94\uac00\ub8e8)<\/li>\n<li>1-2 Tbsp shrimp (optional)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><em><strong>Combine Ingredients<\/strong><\/em><\/p>\n<ul>\n<li>Combine drained cabbage with\n<ul>\n<li>\u00bd onion (sliced thinly)<\/li>\n<li>2 green onions (sliced thinly)<\/li>\n<li>Small bunch Chinese chives (optional)<\/li>\n<li>\u00bd medium carrot (sliced thinly)<\/li>\n<\/ul>\n<\/li>\n<li>Gently coat cabbage and vegetable mixture with sauce.&nbsp;<\/li>\n<li>Store in refrigerator to keep fresh or on counter for faster fermentation<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-520\" src=\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-768x1024.jpg\" alt=\"Kimchi\" width=\"604\" height=\"805\" srcset=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-768x1024.jpg 768w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-225x300.jpg 225w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-1152x1536.jpg 1152w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-1536x2048.jpg 1536w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-20x27.jpg 20w, https:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2020\/05\/Kimchi-scaled.jpg 1920w\" sizes=\"(max-width: 604px) 100vw, 604px\" \/><\/p>\n<div class=\"mceTemp\" style=\"padding-left: 40px\">&nbsp;<\/div>\n<p><span style=\"text-decoration: underline\">Source:<\/span><\/p>\n<p>Kim Sunny, with alterations by Emily Arnold<\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Name: Emily Arnold Class Year: 2012 Country of Residence: United States Why is this recipe great? What\u2019s its backstory?&nbsp; In March 2018 I started teaching myself Korean.&nbsp; About a year &hellip; <a href=\"https:\/\/new.alumnae.mtholyoke.edu\/europe\/2020\/05\/17\/kimchi\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Kimchi<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":243,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"ngg_post_thumbnail":0,"footnotes":""},"categories":[33045],"tags":[356,33219,33216,8448,33123,33079,4275],"class_list":["post-518","post","type-post","status-publish","format-standard","hentry","category-haute-cuisine","tag-cabbage","tag-fermented","tag-kimchi","tag-korean","tag-pickle","tag-relish","tag-spicy"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/users\/243"}],"replies":[{"embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":0,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"wp:attachment":[{"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.alumnae.mtholyoke.edu\/europe\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}