The experience of making kimchi by Indonesia's honorary reporters with the Korean cultural center Indonesia (KCCI)

 

On Friday 4 December 2020, the Korean cultural center Indonesia invited 15 honorary botherers to make kimchi at one of the restaurants in Jakarta, Indonesia. Only 15 people are allowed to participate because of a pandemic situation, and only 15 people are invited, of course, the Korean cultural center of Indonesia has prepared for the better to hold this program, such as providing face masks, face shields etc.

The program starts from 1 pm, we have provided equipment for making kimchi such as knives, cutting boards, basins, containers to put kimchi, and the ingredients have also been prepared including mustard greens, radishes, garlic, soy sauce, Korean chili powder , green onions, chives and onions, we were made into groups of 3 for each group.

The chef in this event is a chef from Korea and he is also a South Korean content creator named “Chef Jun” Chef Jun also has a Korean restaurant in Indonesia, this is a very valuable experience for all of us because he has an experienced chef who taught us how to make kimchi.

We are all taught how to make kimchi properly, first prepare the mustard greens that have been soaked in salt water for 4 hours, then wash the mustard clean, the goal is to give it salt water so that the mustard is slightly wilted and not hard so that it is easy later when given the kimchi seasoning, After that we make the kimchi spices which are put together into the basin starting from the radishes which are pinned in small long lines, onions, ginger, soy sauce, leeks, salt, sugar and kucay leaves, after everything is put into the same container stir all until mixed average.

After everything is well blended, then we apply it to the mustard greens that have wilted, spread it piece by piece so that everything is evenly exposed to the kimchi seasoning, after we apply and smooth it, we put the seasoned mustard in the container that has been provided too, then chef Jun gave a suggestion that after 6 hours of reopening the kimchi we have, then stirring again until it is completely even and well blended, so that the fermentation process produces a perfect one.

All of us who were present were very happy with the holding of this event, because as we know that every time we go to a Korean restaurant we only eat kimchi but don't know how to make it or how it is processed, with this event we add to our knowledge it turns out like this if Korean people make kimchi.

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