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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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This is a patchwork quilt of several kimchi recipes I have run across and made. I’ve been making kimchi (also kimchee or kim chi) for years and it comes out a little different each time. Baechu kimchi is about a thousand years old and has changed a lot over time. Read more . There are as many kimchi recipes as there are people making it but this is a solid, basic baechu kimchi that you can tweak to make it your own. If you’ve never eaten or made kimchi before you might want to just do this one, adjusting the heat to suit, and get a feel for the dish. No Korean meal would be complete without Kimchi and you find similar dishes in other Oriental cuisines. Real kimchi is hot so to experience the real thing make your kimchi as hot as you can handle it. Kimchi is considered an excellent health food and is said to balance the system, promote good digestion and clear the sinuses. You’ll be playing with the ingredients after you add the chili stuff and latex gloves and glasses would be a good idea. If you want to make real, authentic Korean kimchi get out the full face mask and Tyvek coveralls as well. You can probably buy kimchi at your local store and I got served some of that on my last US visit; well, back to DIY kimchi. Ingredients:
• 1 large napa or chinese cabbage |
• 1 gallon (4 ltr) water |
• 3/4 cup (175ml) coarse pickling or sea salt |
• 1 small pod of garlic, peeled and finely minced. |
• one 2-inch (6cm) piece of fresh ginger, peeled and minced. (optional) |
• 1/4 cup (60ml) fish sauce, optional. |
• 1/2 cup korean type chili powder or chili flakes. this will be hot so reduce if needed. |
• 1 bunch green onions, cut into 1-inch (3cm) lengths (use white and green parts) |
• 1 medium daikon radish, peeled and grated (the long white radish). |
• 2 teaspoons raw sugar or honey, to taste. |
• 3 or 4 seeded bird’s eye peppers, optional. |
• 1/4 cup finally chopped cucumber. |
• 1/4 cup rice wine vinegar or just dry white wine. avoid strong flavored vinegar, like malt. |
Directions:
1. 1. Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks and discard.
2. 2. Dissolve the salt in the water in a very large container, then submerge the cabbage under the water. Put a plate or something on top to make sure it stays submerged, then let stand for at least 2 hours. Agitate 3 or 4 times. If you have a hot date you can leave it longer.
3. 3. While the cabbage is soaking mix the other ingredients in a very large SS or glass bowl.
4. 4. Drain and rinse the cabbage then shake loose any excess water.
5. 5. If you’re all suited up you can add the cabbage to your spice mixture and gently mix it together. Rest a bit and mix some more. Try not to break up the cabbage but mix well.
6. 6. Pack the kimchi in a clean glass jar or jars large enough to hold it and the liquid (make sure the cabbage is covered with liquid) and cover it tightly. Let stand for one to two days in a cool place out of direct sunlight.
7. 7. Check the kimchi after 1-2 days. If it's bubbling a bit, it's ready and should be refrigerated. If not, let it stand another day, when it should be ready. You can loosen the lid just a tad to release any built up gasses but aim the mouth of the jar away from your face. Good.
8. 8. Once fermentation starts, serve or store in the refrigerator.
9. I like to leave this for a week or so to let the flavors develop and combine but “new” kimchi is delicious. In Korea they used to put this in stone jars and bury it for years against a bad crop year, so it lasts. I’ve never had a batch in the fridge for more than about a month and it does get a bit stronger with time but if you like kimchi it’s still great.
10. This is a combination side dish/condiment and often has toasted sesame seeds sprinkled on it when served. Bahp jom joo-seh-yo (pass that food please).
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