Tag Archives: cabbage

Food & How To: Emergency Kimchi (yangbaechu-kimchi: 양배추김치)

Was pleasantly surprised when we found out that there’s in fact this Kimchi version called ’emergency kimchi’. Really? You know, all along we thought that Kimchi was just the traditional one, or if ever there’s a variation to it — it’s not like ’emergency’. Whoa??

Anyway, that’s our food feature for the day, ‘Emergency Kimchi’!

Hmm… Cabbage, ‘hot pepper flakes’, fish sauce, green onion, garlic, salt and carrot. The ingredients are pretty much the same (and quite common, wherever, even the sesame seeds) actually except for the cabbage where the traditional kimchi uses the ‘napa cabbage’ instead of the regular one.

Some of the Ingredients

Well, perhaps one reason that made this an ’emergency’ kimchi is that Maangchi brought her own ‘hot pepper flakes’ —  assuming that it maybe hard to find in an unfamiliar place or country. So.

Also, as we all know, ‘freshness’ is always important in food. Whatever it maybe.

In storing, be sure to make it air tight

Just take note, for recipes that require mixing fresh, uncooked ingredients — those powder, sauces and all would be harder to ‘stick and sink’, so make sure you use a bigger bowl where you could mix them better; otherwise, don’t just mix it batch by batch but do a ‘remix’. Sounds like music. Hehe.

Till next time.. Ciao!

Food Review: Colcannon (Irish)

Meaning “white-headed cabbage”, Colcannon is also known to be Irish’s national dish. Its key ingredients consists of mashed potatoes and kale or cabbage – with spring onions, milk, butter, salt, pepper and scallions to complete the recipe..

Hmm… Just amazing with what we could do with potatoes, eh?

And considering its other ingredients, the recipe is really quite simple; obviously, the only thing you should be wary of is the amount of each ingredient that you’d mix for the Colcannon.

Yes, butter may be meshed generously but without the right amount of salt – its overall flavor could get affected. And while cabbage could be a substitute for kale – understand that each veggie has a unique crunch which may be huge to some. Still, the pairing with beef and Irish coffee would make Colcannon something you’d always long for..

Truly a great delicacy, and worthy of being referred as the “Champ.”


Kimchi (Korean) on Food Review

Regarded as the 12th most delicious food in the world is Korea‘s most beloved Kimchi. Yes, more than Bibimbap, the Kimchi is one food that any true Korean cannot live without. As a popular Korean saying goes, “a man can live without a wife, but not without kimchi.”

Hmm… looking carefully at the dish, its secret really lies in the fermentation. Okay, there’s the soaking of cabbage (if it’s baechu kimchi) in salinated water as well as the preparation of the kimchi marinade; but like wine, leaving it for 3 around weeks to ferment optimizes its flavor..


..which is either “spicy”, or “sour”, depending on your taste and the numerous varieties that it could be made from.

And for today, we will be looking into Tong Baechu Kimchi or one of the more traditional kimchis that is particularly made of Napa cabbage.


The Ingredients...

In 6 cups of water, dissolve 1 tablespoon of sea salt. Cut 2 pounds of Napa cabbage into 2-inch squares before putting them into a large bowl or pot. Now, pour the brine on the cabbage.

After weighing down the cabbage using a plate, let it stand for about 12 hours.

Then drain the cabbage while keeping the brine. Afterwards, you are to mix the cabbage with the following ingredients: 1 medium carrot cut like French fries, 6 scallions cut 2 inches lengthwise, 1/2 tbsp minced garlic, 1/2 tbsp minced ginger, 1 tsp sugar, 1/4 cup Korean ground dried hot pepper, 1 cup shredded Korean radish (moo), and an additional 1 tsp salt.

Oh, if you wish more than a vegetarian kimchi, add 3 tbsp of brine shrimp sauce or anchovy fish sauce.

Here, you’re almost done and nothing is really left but placing your kimchi mixture into a jar. When you’ve done it, pour the brine you saved earlier onto the cabbage before sealing.

Now, let the fermentation take place in a cool area of temperatures no higher than 68 degrees for approximately 3-6 days.. or until it’s as sour as you like.

Done? You can now store your kimchi in the fridge where you could consume it for months. Have you watched the Korean drama Cinderella’s Sister? Notice the kimchi preparation of its lead star? That’s actually good for a couple of months consumption.

And with the scorching summer heat, a regular dose of Kimchi would more than work wonders. Being rich in vitamins, having the ability to aid digestion, and even said to reduce cancer growth – no wonder even Health Magazine named Kimchi among the 5 healthiest food in the world.

So, here’s to health and satisfaction!