frustratedearthmother
Sustainability Master
Kimchi is a fermented cabbage dish that is considered a staple in the Korean diet. My daughter was very close friends with a person of Korean descent and that's where we got our love of Kimchi.
I tasted it for the first time a couple of years ago. Some think it is an acquired taste, but I think it's a necessity of life these days! There are a few things I do differently, (which I've placed in parenthesis) but this is really close to my main recipe.
I never have the Daikon radish, so I just leave it out, and I've never put the little shrimp in it, but I do use the fish sauce.
INGREDIENTS
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (I use a couple of tablespoons)
1 tablespoon minced garlic cloves (I use at least 2 tablespoons)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar
INSTRUCTIONS
1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged (its OK if a few leaves break the surface). Cover with plastic wrap and let sit for a few hours up to 24 hours.
2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
3. Place the remaining ingredients in a large bowl and stir to combine. (I use regular red pepper flakes since I don't have Korean red pepper)
4. Add the cabbage and stir until evenly combined and the cabbage is thoroughly coated with the mixture. (This is where I add a bit of Sirachi sauce for that burn! - If you use your hands be sure to wear gloves!)
5. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar. (The recipe says to cover tightly, but I cover the jar with a double thickness of paper towesl and secure with a rubber band.
6. Let it sit UNREFRIGERATED in a cool dark place for several days.
The longer it sits out - the stronger the flavor gets. I usually put mine in the refrigerator after about 3 days. It will keep, refrigerated, for months but will continue to get a stronger flavor. Typically, when it gets a very strong flavor it is made into Kimchi soup. I'll have to get my daughter to give me the recipe for that - it is awesome!
Be brave and give this a try - if you like spicy it just might become your favorite dish.
I tasted it for the first time a couple of years ago. Some think it is an acquired taste, but I think it's a necessity of life these days! There are a few things I do differently, (which I've placed in parenthesis) but this is really close to my main recipe.
I never have the Daikon radish, so I just leave it out, and I've never put the little shrimp in it, but I do use the fish sauce.
INGREDIENTS
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (I use a couple of tablespoons)
1 tablespoon minced garlic cloves (I use at least 2 tablespoons)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar
INSTRUCTIONS
1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss until the cabbage is coated. Add enough cold water to just cover, making sure the cabbage is submerged (its OK if a few leaves break the surface). Cover with plastic wrap and let sit for a few hours up to 24 hours.
2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
3. Place the remaining ingredients in a large bowl and stir to combine. (I use regular red pepper flakes since I don't have Korean red pepper)
4. Add the cabbage and stir until evenly combined and the cabbage is thoroughly coated with the mixture. (This is where I add a bit of Sirachi sauce for that burn! - If you use your hands be sure to wear gloves!)
5. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar. (The recipe says to cover tightly, but I cover the jar with a double thickness of paper towesl and secure with a rubber band.
6. Let it sit UNREFRIGERATED in a cool dark place for several days.
The longer it sits out - the stronger the flavor gets. I usually put mine in the refrigerator after about 3 days. It will keep, refrigerated, for months but will continue to get a stronger flavor. Typically, when it gets a very strong flavor it is made into Kimchi soup. I'll have to get my daughter to give me the recipe for that - it is awesome!
Be brave and give this a try - if you like spicy it just might become your favorite dish.
