[2018-04-12]
Kimchi, widely known as one of the world’s five health foods, is much favoured by all, men and women, old and young, in all four seasons.
The traditional Korean non-staple food has dozens of its varieties which are largely divided according to seasons.
One of them is chonggak kimchi, which is taken in early spring and has a unique taste and flavour.
An old record, Forestry Economy, says chonggak kimchi is a kind of very salty winter radish kimchi (a kind of kimchi which is made by adding salt or bean paste to radish, cucumber, garlic and other vegetables and maturing them very salty without water) made by salting radishes with leaves that were not fully grown after the first frost and spicing them with garlic juice before maturing.
In late autumn young radishes which were not fully grown on the fields are harvested with their leaves to be salted. They are matured together with pepper and its leaves and stems in pots. In spring its taste can match that of pickles made of whole cabbage, pickled sliced radishes seasoned with pepper and wrapped-up kimchi.
Winter comes earlier in the mountainous areas of Korea than in the lower plains, so radish and other vegetables do not grow well there. It is more so in the northern highlands. Chonggak kimchi has long been made mostly in these areas, especially Ryanggang and North and South Hamgyong provinces, by harvesting young radishes before they are fully grown.
As it is tasty, easy to obtain materials and simple to make, the cuisine has widely been spread to the whole country.
The traditional recipe for chonggak kimchi follows:
Radishes with leaves are well washed and salted. Salted anchovies are boiled in the same amount of water before sifting them.
Wash out the salted radishes in water in a short time and drain them off. Mix them with powdered red pepper, sliced spring onion, crushed garlic and ginger and the soup of salted anchovies.
Put them into a jar and press them down with hands before covering it with a lid to mature.
Chonggak kimchi can also be made with small red radishes harvested in spring instead of the young autumn radishes and it also tastes good.
The method of making chonggak kimchi with red radishes is the same with that of making it in autumn.
The fully fermented chonggak kicmhi tastes unique, simple, cool and refreshing.
Its taste is admired by all in spring.
By Yun Kyong Il PT
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