{"id":6011,"date":"2015-12-01T23:07:42","date_gmt":"2015-12-02T07:07:42","guid":{"rendered":"https:\/\/kimchimari.com\/?p=6011"},"modified":"2020-07-15T22:50:37","modified_gmt":"2020-07-16T05:50:37","slug":"cabbage-kimchi-with-pepper-seeds","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/cabbage-kimchi-with-pepper-seeds\/","title":{"rendered":"Cabbage Kimchi with pepper seeds"},"content":{"rendered":"
\"whole
whole cabbage Kimchi (baechu kimchi \ubc30\ucd94\uae40\uce58) with pepper seeds, freshly made in the container<\/figcaption><\/figure>\n

When I went to visit my sister in Seoul recently, I had NO plans to cook or make anything. It was my vacation time to not do the things I normally do…But.. funny thing.. I guess it’s just my destiny…haha..<\/p>\n

My sister #3 had bought this new Kimchi making bowl and pestle called Hakdok (\ud559\ub3c5) inspired from a Kimchi making master Sunni Kang (\uac15\uc21c\uc758). She said she had waited for me to come so that we could make it together. And of course, how could I pass that up?? A chance to make Kimchi in a totally new way and a way that has been used for generations (over 200 years) in this family where Ms Kang married into. When Sunni Kang makes Kimchi she does not use a chopper or blender but uses this traditional method which is similar to a stone grinding method except the bowl is from clay. She says that the fast speed of the modern day chopper\/blender heats up the Kimchi seasoning and affects the taste and nutrition.<\/p>\n

So here is what it looks like – basically a stone grinder on steroids!!<\/p>\n

\"Kimchi
Kimchi making bowl – Hakdok (\ud559\ub3c5)<\/figcaption><\/figure>\n
\"Pestle
Pestle for Kimchi making bowl (Hakdok \ud559\ub3c5)<\/figcaption><\/figure>\n

And then my sister was into trying out new Kimchi recipes and this time, she wanted to make Gochussi Cabbage Kimchi (Chili Pepper Seeds Cabbage Kimchi). Using chili pepper seeds in kimchi was something I first learned while taking the 15 week Kimchi course in 2013 while I was in Korea. Chili pepper seeds (gochussi \uace0\ucd94\uc528) are usually just thrown away during the Korean red chili powder (gochugaru \uace0\ucd94\uac00\ub8e8) making process. Conventionally, dried red chilis are split open in half and the seeds are taken out before grinding it into powder to make good quality gochugaru. But some areas of Korea make Kimchi by adding the seeds in addition to gochugaru. According to Ms. Kang, in her family the Gochussi Kimchi came about because it was the cheapest way to make Kimchi for the servants in the old old days. Because the seeds were usually a throw away food, they could get it almost for free and use it to make kimchi.<\/p>\n

\"brining
Tips for brining cabbage<\/a><\/figcaption><\/figure>\n

This version only uses pepper seeds, garlic, ginger and anchovy sauce. No radish, no green onions,.. very simple yet good. Hmm.. I am going to have to try making this sometime soon..<\/p>\n

So we started out preparing to make kimchi by pickling the cabbages in brine.See my tips on brining cabbage<\/a>\u00a0(left pic). We left the cabbage in brine in the morning and went out to have lunch with my mom to Pro Kanjang Gyejang. (my post about this lunch is here<\/a>). We then went to do some shopping and then came home dinner time to make the Kimchi.<\/p>\n

NOTE: If you can’t get chili seeds in large quantities, just use more chili powder instead. Add about 1\/2 C additional chili powder to substitute for chili seeds.<\/p>\n

NOTE2: I know you don’t have this beautiful bowl, I certainly DON’T!!! So – \u00a0just use a blender or chopper, whatever you have. It’s OK. If you have a stone grinder or a mortar\/pestle then at least try hand grinding the soaked pepper and seasonings it should be similar.<\/p>\n

NOTE3: Finding pepper seeds outside of Korea will be hard so substitute red pepper flakes (the ones you put on pizzas) instead of pepper seeds. They have quite a lot of pepper seeds in them. I’d say put a whole bottle (1.2 oz) in there instead of 1\/2 C chili seeds. My sister #1 tried it and says it comes out really good too!<\/p>\n

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  1. Brine cabbage (5-6hrs) and rinse about 2 times and let it drain. 2 cabbage + 10 C water + 2 C sea salt<\/li>\n
  2. Split dried chili peppers and soaked them in warm water for 30 min or so until they became soft.<\/li>\n
  3. Prepare other ingredients:\n