Does anyone have a recipe for kimchi?

Question

Does anyone have a recipe for kimchi?

Answer 1

YES! I have this amazing recipe for kimchi salad. My mom made it for me one day and I almost ate the whole plate, it was that good. For the recipe, click on my blog listed below:

Answer 2

i don't... but i love kimchi.. especially with the raw oysters!!

my mother make them best!!

Answer 3

zee_prime has a great recipe, and he is right; kimchi is ultra nutritious and full of probiotics and enzymes which aid digestion and boost your immune system.

Answer 4

just boil cabbage, it stinks though

Answer 5

how to make kimchi

You will need:

• 2 Chinese cabbages

• 5-10 spring onions

• Sea salt or other non-iodized salt, at least 100 g

• 4 heaped tablespoons (about 20 g) Korean chili powder

• 2-3 cloves garlic, crushed

• 2 tablespoonfuls sugar, any kind

• Tablespoonful kim chi sauce (if available)

• Small piece of ginger (5 g), crushed, or teaspoonful powdered ginger

• Half an onion (optional)

So let’s begin...

Rinse the cabbages, then quarter them lengthwise, discard the stems, and then chop the cabbages laterally, which should leave you with the largest pieces measuring perhaps 5 cm on a side.

Now that we have lots of little bits of cabbage, it’s time to salt them. Place the cabbage in a clean plastic bag or equivalent (with no holes) and sprinkle salt over each layer. The best kind of salt is sea salt, although non-iodized table salt will do. This will create a brine solution with the cabbage juice.

To ensure the cabbage is properly salted, sprinkle salt onto your wet hands, then rub it into the cabbage pieces. Press the leaves in your hand to squeeze as much water out of them as possible. Once finished, tie up the bag and set it aside for 5-6 hours. Check it after three hours to ensure that everything is all right, stirring the mixture if necessary.

Take the cabbage out of the salt solution and rinse it if necessary. It should be a lot softer than it was. Again, remove surplus water. Place cabbage in a sealable plastic box. Add the spring onions, chopped into small pieces. Crush the garlic and ginger in a press and mix in. You may also add half an onion, finely diced, if you wish.

It is also recommended to add kim chi sauce. This is the only ingredient that you can’t always buy at a non-Korean supermarket. (You might prefer not to know what’s in it.) There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful — that’s 15 milliliters. This bottle contains 500 ml. Even for kim chi addicts, that’s a lot of kim chi. Kimchi will work without the sauce, but it helps things along.

Answer 6

I make my own kimchi, and this really tastes like my ex (almost!) mother-in-law's:

2 whole Chinese cabbages

1 Chinese radish (daikon)

7 green onions

10 cloves of garlic

1 oz of ginger

1/2 cup of shrimp sauce or fish sauce

1/2 cup of ground red pepper (Korean red pepper!)

1 cup of sea salt or rock salt

1 Tbs of regular salt

1 tsp of  sugar

1 cup of water  

Cut the cabbages in half length wise, then cut into thick slices, about an inch or so wide.  In about a half gallon of water, pour in the cup of sea salt and mix well. Add cabbage, weight down with a large plate, and let sit for about 3 to 4 hours. Take them out, and rinse well.

In a large non-reactive container, mix ground red pepper with 1 cup of water. Shred radish, and mix well until radish become reddish. Cut green onion into 2 inch length pieces. Chop garlic and ginger well. Add green onion, garlic and ginger  into the mixture and mix well. Add shrimp sauce or fish sauce,  1 Tbs of salt, and 1 tsp of sugar.

Mix cabbage completely with the sauce mixture and fill storage container.  Press cabbage well into the container, and cover it with a lid.  Make sure to leave some space at the top because this is going to ferment!  Leave it room temperature for about 5 hours.

Answer 7

Funny you should ask that.  I live in NZ and we've just had the best veggie garden ever, and I've just mastered making kimchi.  Any or all of the following fresh, coarsely chopped uncooked garden veggies; chillis, garlic, leeks, radishes, spring onions, beetroot, cauliflower, but especially chillis, spring onion, radishes and garlic.  No added water.  Plenty of sea salt; about 1 tablespoon to 1/2 kg (1 lb.) veggies.  Iodised salt makes the liquid cloudy.  The salt draws out the water.  Do it in a glass jar, and keep adding veggies until full of veggies and liquid.  Don't add water or it will go off.  Ready to eat after 2 weeks.  Of these veggies the only one we didn't grow ourselves was chillis.  Kimchi is the cheapest way to pickle veggies; the only ingredient you have to buy is the salt.  It is more nourishing than fresh uncooked veggies.  It has all the vitamin C and the lactofermentation which produces the acid also produces B vitamins.