Mastering the Art of Kimchi and the Role of Salt

Explore the art of kimchi-making, focusing on the crucial role of salt in fermentation. Learn from seasoned experts who rely on intuition and taste to create this iconic Korean dish. Discover how embracing the art of tasting can enhance your kimchi-making skills.

In the world of fermentation, salt is not just an ingredient, it is a cornerstone. This is especially true for kimchi, the iconic Korean dish known for its vibrant flavors and health benefits. While there are countless recipes for kimchi, all share a common thread: the pivotal role of salt. This article explores the art of making kimchi through the lens of Joe Ray's experiences in South Korea, where he learned from seasoned kimchi makers who rely on intuition rather than strict measurements.

During his visit to South Korea in 2018, Joe Ray had the opportunity to witness the kimchi-making process firsthand. An elderly friend of his sister-in-law demonstrated her technique, which involved no recipes or scales, just experience and a keen sense for balancing flavors. This approach to kimchi-making highlights the importance of understanding salt's role in fermentation. Too little salt can lead to unwanted mold, while too much can overwhelm the palate. The right amount encourages the growth of beneficial bacteria, creating complex flavors and ensuring food safety.

Joe Ray, an avid fermenter himself, typically relies on precise measurements, using salt by weight percentages to ensure consistency. However, his experience in Korea opened his eyes to a different way of approaching fermentation. He observed how seasoned kimchi makers, like Soo Jin Lee, used a combination of experience and taste to guide them. Soo Jin, who learned from both family and television, demonstrated her method by using a 200-milliliter paper cup as a rough measuring tool and adjusting based on taste.

The process of making kimchi involves several steps, including soaking napa cabbage in a salty brine, preparing a paste of garlic, ginger, scallions, apple, Asian pear, Korean radish, and onion, and incorporating gochugaru, the pepper powder that gives kimchi its signature color and heat. Soo Jin's approach was methodical yet flexible, allowing her to adjust the seasoning as needed.

This hands-on experience taught Joe Ray the value of tasting as you go, a technique that allows kimchi makers to ensure their flavors are on track. By sampling the mixture at various stages, they can make adjustments to achieve the desired balance. This method, while seemingly imprecise, is rooted in a deep understanding of fermentation and the transformative power of salt.

Back in Seattle, Joe Ray applied these lessons to his own kimchi-making endeavors, using recipes from trusted sources while incorporating the practice of tasting throughout the process. While he is not yet at the point of winging it entirely, he is learning to trust his palate and gaining confidence in his ability to create delicious, well-balanced kimchi.

For those interested in exploring the world of fermentation, kimchi offers a fascinating and rewarding challenge. By understanding the role of salt and embracing the art of tasting, aspiring kimchi makers can develop their skills and create their own unique versions of this beloved dish.