Foodie Film Festival: Kimchi-Real Fast Food

I am closing my Foodie Film Festival with another classic from my archives. Kimchi. Voting (finally, finally, finally) begins in the Project Food Blog video round on Monday and my entire film festival was designed to keep you interested in food videos during the down time between last challenge and the voting on this challenge.

Today I have the Korean staple kimchi. As this video, hopefully, proves– there is nothing too difficult about making kimchi. It may have an exotic allure, but it comes together quickly and I was really impressed with how well mine turned out!

Like I said this is a re-run. This is not my entry in this competition. Sippity Sup’s video entry for Project Food Blog can be seen here. I hope you will watch it and also hope you take the time to view as many of the 47 other video entries as you can. As I am sure the contestants will attest, videos can be a lot of work. A lot of fun, but a lot of work. All that work deserves your support and encouragement. So watch and enjoy every single one. Offer your thoughts. Take the time to vote for ALL the videos you like best. Because, no matter how the voting goes I am hoping some of these bloggers will be excited and empowered to start adding more video to their blogs– making us all winners.

  • 1 c plus 1 tablespoon kosher salt
  • 1 head napa cabbage cut in to quarters length-wise
  • 8 clv garlic, peeled
  • 1 1⁄2 inch section ginger root, peeled and roughly chopped
  • 1⁄4 c asian fish sauce
  • 1 bn green onion, cut into 1‑inch sections
  • 1 medium asian radish, grated
  • 1 bn bitter greens (mustard, dandelion etc)
  • 1⁄4 c authentic korean chili pepper powder
  • 1 t sugar
  • Dissolve in a bowl 1‑cup salt in enough water to cover cabbage quarters. Add cabbage to bowl and set aside 3–4 hours.

    Combine garlic, ginger, and fish sauce in a blender or mini food processor and puree

    In a large bowl combine radish, green onion, greens, garlic puree, chili powder, the remaining tbsp salt, and sugar. Toss gently and set aside until cabbage is ready.

    Remove cabbage from water and shake or squeeze out excess water. Stuff the radish mixture between each cabbage leaf. Work form the large outside leaves in. When all the cabbage is stuffed place then into a bowl and press them down firmly.

    Let in marinate in the refrigerator 2–3 days the chop into 2‑inch chunks and mix well. The kimchi is ready to eat but will improve with some fermentation. After 3 weeks the remaining kimchi should not be eaten raw, but used as an ingredient in hot pots, dumplings, or fried rice.


    Greg Henry

    Sippity Sup