Anyone knows to make kimchi (Korean Carbage)?

Question

Help please. :D

Answer 1

Try this recipe, hope you like it!!!

3 tablespoons plus 1 teaspoon pickling salt 6 cups water

2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares

6 scallions, cut into 2-inch lengths, then slivered

1 1/2 tablespoons minced fresh ginger

2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)

1 teaspoon sugar

1. Dissolve the 3 tablespoons salt in the water. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours.

2. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.

3. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.

Enjoy!! :)

Answer 2

I love KIMCHI.. i hope you like this recipe!;p

INGREDIENTS:

1 cup plus 1 tablespoon coarse sea salt or kosher salt

Water

2 heads Napa cabbage, cut into quarters or 2-inch wedges, depending on size of cabbage

1 bulb garlic, cloves separated and peeled

1 (2-inch) piece of ginger root

1/4 cup fish sauce or Korean salted shrimp

1 Asian radish, peeled and grated

1 bunch of green onions, cut into 1-inch lengths

1/2 cup Korean chili powder

1 teaspoon sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

PREPARATION:

1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours.

2. Combine garlic, ginger, and fish sauce or shrimp in food processor or blender until finely minced.

3. In large bowl, combine radish, green onions, mustard greens, garlic mixture, chili powder, 1 tablespoon salt and optional sugar. Toss gently but thoroughly. (If mixing with your hands, be sure to wear rubber gloves to avoid chili burn.)

4. Remove cabbage from water and rinse thoroughly. Drain cabbage in colander, squeezing as much water from the leaves as possible. Take cabbage and stuff radish mixture between leaves, working from outside in, starting with largest leaf to smallest. Do not overstuff, but make sure radish mixture adequately fills leaves. When entire cabbage is stuffed, take one of the larger leaves and wrap tightly around the rest of the cabbage. Divide cabbage among 4 (1-quart) jars or 1-gallon jar, pressing down firmly to remove any air bubbles.

5. Let sit for 2 to 3 days in a cool place before serving. Remove kimchi from jar and slice into 1-inch-length pieces. If serving before kimchi is fermented, sprinkle with a little bit of sesame oil and sesame seeds. Refrigerate after opening.

Note: Kimchi will be good enough to eat straight for up to about 3 weeks. After about 4 weeks, once the kimchi gets too fermented to eat by itself, use it to make hot pots, flatcakes, dumplings, or just plain fried rice.