Kimjang (Making Kimchi in Early Winter) 김장김치 담그기

In every winter, my family always become being heroic to carry out the important mission. What is the mission? It’s making tons of kimchi! It’s similar to a custom which Italian make a lot of tomato sauce to consume for a year. We call making kimchi for consuming in winter Kimjang.
What is the reason to make lots of kimchi at a time? It could be said, in the past, people wanted to eat vegetables in winter when they must have been impossible to get any fresh greens. However, they didn’t have any system to keep fresh vegetables for winter. So, they cleverly salted vegetables to consume for long time. It might be the origin of Kimjang, I think.
By the way, me and my family made 100kg of kimchi two weeks ago! It was 100% hard physical labour and even gave us some muscle pain, but we were happy in seeing food storage containers filled with a lot of kimchi. So I’m going to show you my mum’s Kimchi recipe today! :)

2주전 어머니와 어머니 동네 친구분들과 같이 김장김치를 담갔어요. 어머니가 손이 크셔서 총 100kg을 담갔지요. 아이고 허리야.
김장은 애증의 존재인 것 같아요. 김장날이 다가오면 초조해지지만, 김장이 끝나고 두둑하게 채워진 냉장고를 보며 느끼는 흐뭇함과 사르륵 녹는 보쌈의 위로 덕분에 '아! 잘했다!'라는 생각이 들어서 그런가 봐요. ^^ 좀 늦은감 있지만 김장김치와 보쌈 한 접시 어떠신가요? ^^

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Ingredients (재료)

*1 cup = 180ml / 6oz

For salting cabbage (배추 절이기 재료)
8L water / 물 8L
12 cups Kosher salt / 천일염 12컵
8 large head napa cabbages / 큰 사이즈 배추 8포기
2 large basins / 큰 대야 2개
1 large strainer / 큰 채반 1개
* 본 영상에서는 절인배추 20kg을 사용했습니다.

Vegetables (김치속 재료)
1kg Gat (mustard leaf) / 갓 1kg
1kg spring onion/ 쪽파 1kg
4 medium Mu (Korean radishes) / 중간 사이즈 무 4개
400g oyster / 굴 400g

For making porridge (찹쌀가루풀 재료)
1 cup sweet rice flour / 찹쌀가루 1컵
1L cold water / 물 1L

For seasonings (김치양념 재료)
800g Korean red chilli powder / 고춧가루 800g
2 Mu (Korean radishes) / 무 2개
200g ginger / 생강 200g
500g garlic / 마늘 500g
2 Bae (Korean pears) / 배 2개
2 large onions / 양파 2개
500g Saeu-jeot (salted-fermented shrimp) / 새우젓 500g
1 ½ cups anchovy sauce / 멸치액젓 1 ½ 컵
2 cups Maesil-chung (green plum syrup) / 매실액 2컵

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