I am looking for a recipe for cucumber kimchee and regular cabbage kimchee.?

Question

I am looking for a recipe for cucumber kimchee and regular cabbage kimchee.?

Answer 1

Kim Chee Ali'i  



Ingredients:

Bok Choy/Napa Cabbage Heads, bottom removed, cut in half length-wise, and each half cut into thirds (width-wise)

Daikon & Carrot, julliened (match stick size, but slices or half slices is ok too). For amounts you can just go by feelngs, but I use about 1 cup each per head of cabbage.

Hawaiian salt or rock salt. You can eye the amount, however much you like taste, but I use about 1 handful or more per head of cabbage.

2 clean Plastic grocery bags per head or two of cabbage, one bag inside the other.

Plastic tupperware style containers with lids, or you can use ceramic or glass containers, or even just zip lock bags

Used first for uncovered fermentation and then later for covered storage in refrigerator.

Garlic, minced. Again, however much you like, but I use about a half head of garlic per head of cabbage

GingerRoot, minced. I use about 1 thumb size ginger root per head of garlic, but however you like do em is ok too. But the ginger going to get pickled too, so the flavor will change.

Green onions, sliced about 1-2 inches long, slice the white part 1/4 inch or thinner, use as many as you like, I use about 3 green onions per head of cabbage.

Dried coursely ground chili pepper flakes, no seeds; Korean shops get this one. The more you add the hotter it going be. I use about 3/4 cup to 1 cup per head of cabbage. Mild maybe just 1/4 cup, medium maybe 1/2 cup, etc.

White or rice wine vinegar, optional. Use as needed and as a preserving agent.

Cooking Instructions:

Place the cut heads of cabbage, the daikon, carrot, and Hawaiian salt in the plastic grocery bags. Mix them well inside the bag, don't use your hands, just shake the bag, or mix from the outside. Place the bag on the counter and open the top of the bag. Leave the bag open as you lomi (massage) the cabbage through the bag with the heel of your hand. After a few minutes let the cabbage rest bleed juices while you mince the garlic and ginger and prepare the green onion and Chili. Add the garlic, ginger and green onion. Mix well. Add the desired amount of chili pepper flakes and mix well, until the chili pepper is uniform throughout. Let rest a little while longer to let the rest of the juice bleed out of the cabbage. Pour cabbage and all juice into the storage container. Press the cabbage down into the container with a wooden spoon to bring the juices to the top. If the cabbage is not covered by juice add some of the vinegar until the cabbage is covered. (Adding vinegar will also help the kim chee to last longer under refrigeration, and kill any harmful bacteria that may have entered the kim chee from your hands).

Let sit out, uncovered, overnight, two nights if you feel the kim chee is still too "fresh". I usually do it just one night, or a day and a half, but go for 3 nights if you like it more fermented, then cover the container tightly and refrigerate

Cucumber Kim Chee  



Ingredients:

2 lbs Pickling cucumbers (approx. 12) or three large Japanese cucumbers

Korean coarse sea salt or Kosher salt

1 tsp coarse-ground Korean red pepper 1 Tbsp Sugar

1 tsp minced Garlic

1 tsp peeled, minced Ginger

3 stalks (or more) chopped Green onion

3–4 stalks chopped Garlic chives (optional)

1 Tbsp Fish sauce (optional)

Cooking Instructions:

Wash unpeeled cucumber, cut off ends and cut into bite-size or quarter chunks. In a non-reactive bowl, layer the chunks with a small handful of salt between each layer. Toss and stir to distribute salt. Allow to sit for 20 - 45 minutes, and taste. If too salty, wash cucumber in cold water and proceed. If not salty enough, allow to marinate longer. When the seasoning is right, remove cucumbers and rinse out excess salt from bowl.

In a mixing bowl, stir together Korean red pepper (to taste), sugar, garlic, ginger and green onion. Add cucumber, toss well and pack into sterilized jars. Refrigerate; this is ready to eat the same day. Keeps about 2 weeks, refrigerated.

Answer 2

The recipe and text below is reprinted from Linda Ziedrich's The Joy of Pickling. This wonderful book is an encyclopedic reference of recipes for pickles of all types, from every corner of the globe. Click here for more sample recipes from this invaluable reference.

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The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste.  





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



  



Makes about 1 1/2 Quarts

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.

Answer 3

cabbage kimchee

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)

Preparation1. 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.

cucumber kimchee

Makes 6 cups

Lasts 2 weeks, refrigerated

6 medium cucumbers, halved lengthwise, and seeded

Kosher salt

6 cups rice wine vinegar

2 cups sugar

10 garlic cloves, thinly sliced

1/4 cup fresh ginger matchsticks (see Ming’s Tip, left)

3 medium red onions, halved and cut into 18-inch slices

1 cup shredded carrots

4 tablespoons Korean chile flakes (kucho karu), or 2 tablespoons red pepperflakes

1/2 cup Thai fish sauce (nam pla)

1. Place the cucumbers in a colander set in the sink. Sprinkle the cut side of the cucumbers generously with the salt. Allow to rest at room temperature until the cucumbers have exuded liquid, about 2 hours. Rinse the cucumbers, dry them well, and slice them into 1/4-inch-thick half moons. Set aside.

2. In a large, nonreactive saucepan, combine the vinegar and sugar and bring to a boil over medium heat. Add the garlic, ginger, and onions, bring to a simmer, and remove immediately from the heat.

3. In a large, nonreactive bowl, combine the cucumbers and carrots. Pour the vinegar mixture over them, add the chile flakes and fish sauce, and toss well.

4. Correct the seasoning with salt. Let the mixture cool to room temperature and cover with plastic wrap. With a paring knife, punch a few holes in the plastic wrap and place the bowl in a cool, dark place. Let the mixture pickle for 24 hours. Transfer the kimchee to a tall glass jar or jars and seal tightly. Use or refrigerate.