The Family Kimchi Tradition: A Homestyle Recipe from Toronto

Most families in Korea now buy their kimchi, similar to how Europeans buy pickled vegetables in jars. However, my family emigrated from Korea in the 1970s and carried with us the cherished traditions and flavors of the past. In this homestyle recipe, we'll walk you through the process of making chonggak kimchi, a delightful and traditional Korean delicacy.

Preserving Time-Honored Korean Traditions

Despite the passage of time, my family has maintained many of the food traditions from the 1970s. Like the Québécois, who have kept the nuances of French as it was in Molière’s time, my family has preserved the flavors and cooking methods of 1970s Korea in our bubble within Canada. My mother is an expert in Korean cooking, having passed her knowledge on to my husband, who makes the kimchi regularly while I assist in the preparation process.

The Making of Chonggak Kimchi

Recently, we decided to make chonggak kimchi using altari radishes that I grew in my backyard in Toronto. Here is a step-by-step guide on how we made it.

Ingredients and Preparation

Altari radishes (grown from seeds purchased in Korea) Kimchi paste (a slurry of garlic, ginger, and shrimp paste) Hot pepper flakes Flour Water Salt Optional: Radish tops for garnish

First, we had a mini-crop of radish that had been pulled out of the ground this morning and was slightly undergrown but perfect. We trimmed and salted the radishes, while my husband prepared the kimchi paste, a mixture of garlic, ginger, and shrimp paste, with hot pepper powder in a slurry of flour and water.

Preparation and Fermentation

We then separated the radish tops and spread the kimchi paste slurry over the salted radishes. Carefully, we packed the mixture into an old take-out container. The final step in the process is fermentation. We usually let the kimchi ferment for a few days in the refrigerator. After a few days, I take a portion and place it on the counter to enhance the fermentation process, allowing the kimchi to develop a more complex and sour flavor, similar to aged cheese.

Challenges of Making Homemade Kimchi

While making homemade kimchi can be rewarding, it also comes with its challenges. The nearest Korean market is a 40-minute drive away, and I'm not practiced in pickling. Furthermore, I'm not adept at baking or chemistry in general, requiring constant adjustment and tasting to get the seasoning right. Additionally, as a vegan, most commercial brands of kimchi contain fish sauce, which is not suitable for my diet. However, I do have access to a non-spicy white radish kimchi and a mildly spicy cucumber kimchi, which I use for my 16-month-old nephew.

Occasionally, I make my own kimchi, but the results can be inconsistent. Sometimes the seasoning adheres to the cabbage or cucumbers, while other times it doesn't. The process is complex and multi-stage, often taking several days to properly ferment the vegetables. Failure can be painstaking, but when I get it right, it's worth it.

Conclusion

While it's much easier and more convenient to buy pre-made kimchi from the grocery store, the satisfaction of making it at home carries a unique appeal. Passing down these time-honored recipes ensures that the cherished flavors and traditions continue to thrive, even in a new land.