Lets make kimchi!

Basic kimchi Recipe

I head Napa Cabbage
1 medium size daikon– I perfer uncut one
Green Onions  - 1 cup finely sliced
Garlic - 4 big cloves chopped fine
Ginger - 1.5 to 2 Tb sp. chopped fine 
Red pepper flakes (2 to 3 Tb sp.) – at Korean grocer
Sea Salt - quarter cup or enough to wilt the cabbage.

Cut the Cabbage in half then across to bite size. wash well
Shred (or julien) daikon
Mix cabbage and daikon together
Salt and mix in, then press down (with weight, big stone) to wilt

Let it sit out for 3hrs or more till limp - can refrigerate over night.

Mix the rest of the ingredients into cabbage daikon mix.
Pack it into sterilized Jars leaving 1 or 1.5 inch space at the top,.
Make sure the ingredients are submerged; if not add some water.
 Let sit for 2 to 3 days on the counter till it begins to ferment.
You can smell it or see the bubbles in the jar.

Taste to see if fermenting is progressing well, refrigerate when ready.
Should last several weeks but it will get more sour as time goes.
Then you can use it for other wonderful things.

Optional but recommend:
Pine Nuts – quarter cup - add when adding assembling.
Asian Pear cut into small pieces or dried goji berries to sweeten.

You can make kimchi with almost any vegetables.
Experiment and Enjoy!

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