In our 20th episode, we introduce kimchi at the beautiful hanok of Haksajae in Ganghwa Province, in the western region of Korea. <br />The two chefs and Director Kim Soo-jin dress in Korea's traditional hanbok to talk about kimchi. Learn how to make not only baechu-kimchi, but also kkakdugi, geotjeori and even baek-kimchi. <br />Kimchi, a representative slow food made by slow fermentation and pickling. <br />Learn how to make this healthy Korean food on the 20th episode of "Two Chefs." <br /> <br />Recipe <br />1) Baechu-kimchi <br />1. Take off the outer leaves and clean the cabbage. Cut in half and make saltwater with 3 cups of coarse salt. <br />2. Dip the cut cabbage in saltwater. Sprinkle coarse salt (1½ cup for 1/2 cabbage) between the leaves of the cabbage. Lay cabbage face up. <br />3. Put plastic wrap over cabbages and put a water-filled bowl over them, for 5 hours. Flip over after 5 hours and pickle for another 5 hours. (10 hours total) <br />* In the summer, pickle cabbages for only 5 hours. <br />4. Cut radish into 0.3cm-thick, matchstick slices. <br />5. Take off the leaves of the water parsley and cut into 3cm-long stems. <br />6. Cut pear into 0.5cm-thick, match-like sticks. <br />7. Cut chives to be 3cm long. <br />8. After making the seasoning, add the coarse pepper powder and fine pepper powder. Let seasoning sit for 30 minutes. <br />9. Add the sliced radish to the seasoning and mix in the chopped chives, water parsley and pear. <br />10. Thoroughly wash the salted cabbage under running water 3-4 times. Let dry in sieve for about 1 hour. <br />11. Pack seasoning between the cabbage leaves and wrap with the final leaf. Stack in sealed case so air does not seep in. <br /> <br />2) Kkakdugi <br />1. Cut radish into 2cm x 2cm cubes. Cut chives into 3cm-long pieces. <br />2. Soak radish in water with coarse salt and sugar for 1 hour, and drain. <br />3. Make seasoning and let it sit for 30 minutes, and mix in radish and chives. <br />4. Press down and store in a sealed storage box. <br /> <br />3) Geotjeori <br />1. Cut cabbage into 3cm x 5cm pieces and soak in salt for 1 hour. <br />2. Cut chives into 3cm pieces. Cut green onions into 3cm pieces, cut again in half and then in thin slices. <br />3. Cut red pepper in half and remove seeds. Cut by eoseut-sseolgi (diagonal cutting) into 0.3cm-thick slices. <br />4. Mix seasoning and cabbages thoroughly. Add chives, green onions and red pepper and mix. Finally, add sesame seeds and sesame seed oil.
