Korean Ladies!?

Question

Have a kimchee recipe to share? I had a friend whose Korean wife made a wonderful kimchee for him to take on manuvers when we were in the Army. I have never been able to find a good recipe for a simple hot spicey kimchee since we parted. None of those recipes were quite as good no matter how hard I tried. I guess I'll have to head east!

Answer 1

foodnetwork.com has an awesome kimchee recipe!

Answer 2

Soory Mike, i'm not korean ladies.I'm indonesian.tq

Answer 3

I just made kimchi a couple of weeks ago - this made enough for 2 1-qt jars. I prefer to cut my cabbage in half, then to cut it the halves crosswise into 1-1/2" wide slices so I can just use it in recipes or eat it easily right out of the jar.  This recipe is pretty "basic", but everyone's recipe is different, though - some family members like to add chopped oysters, some like to add small dried shrimps, some just use fish sauce (like I do), some add onions and/or carrots, etc.  :)

Baechu Kimchi (Cabbage Kimchi)

1 head nappa cabbage

1/4 radish, thin julienne

4 green onions, cut into 2 inches

2 tbsp minced garlic

1 tsp minced ginger

1/2 cup go choo ga roo (Korean chili powder)

2 tsp salt

1 tbsp sugar

1/2 cup sea salt (or any coarse salt)

1/4 cup jeot gal (Korean fish sauce)

1/3 cup water

1 tbsp rice flour or regular flour

Quarter the nappa cabbage, wash and drain.

Dip cabbages into a sink full of cold water, making sure they're well soaked, then liberally sprinkle the 1/2 cup of sea salt/coarse salt amongst all the leaves, ensuring the thickest parts of the leaves are well salted.

Put the salted cabbage in a large plastic container and set aside for at least 6-8 hours.

The cabbage should be soft enough to bend.

Wash, drain well.

I like to make sure that they are set into a huge sinkful of cold water, swished around and drain the water at least 3 or 4 times.

In a small pan, add 1/3 cup water and 1 tbsp flour, mix well.

Put on medium heat, stir with a whisk constantly until it boils, take off the burner, add the sugar.

Pour into a large mixing bowl.

To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger.

Mix in the vegetables.

Take one cabbage, stuff the mixture between each leaf, and fold in half as best you can.

With 2 outer leaves, wrap the whole thing securely.

Repeat with the other half.

Put it in an air tight container.

Let it sit on the kitchen counter overnight (to ferment).

*How long you leave it sit to ferment depends on how sour you like the taste.