What is a good recipe for kimchee?

Question

or any other kind of fermented food

Answer 1

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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 suga



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 2

~Kimchi Recipe~

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

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

Half an onion (optional)

Method:

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. Don't get too carried away while doing this.

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 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. There are several different kinds, many of which contain fish or other seafood such as oysters. You only need one tablespoonful.

Add the chili powder. It is possible to use other kinds of chili powder; if you use hot chili powder, you should reduce the amount. Add two tablespoonfuls of sugar.

Mash the chili powder into the leaves as you did in much the same way with the salt. If the color doesn't seem dark enough, add more chili powder. It's a good idea to wear gloves while doing this.

Put the containers aside for three days.

Finally the kimchi is ready. It should be soft in consistency, but not too mushy, with a little crunchiness left in the larger pieces. You can eat it as is, or use it in your favorite Korean recipes and it makes a great stir fry, too.

Enjoy!! :)

Answer 3

Kimchi

• 2 1/2 pounds napa cabbage  Did You Know?

Korean families traditionally store fermented kimchi in large earthenware crocks, burying the containers underground and retrieving them as needed. • 1/2 cup kosher salt • a walnut-sized k**b of ginger, grated • 4 cloves garlic, crushed • 1 bunch scallions, minced • 2 tablespoons sugar • 2 tablespoons crushed red chili pepper • 2 jalapeños, minced fine          ÃƒÂ¢Ã‚€Â¢ a glass or plastic bowl • 2 to 3 1-pint glass canning jars • plastic wrap • rubber bands      



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1. Wash the cabbage, then chop it coarsely. Toss it in a glass bowl with the salt and let it sit overnight.

Did You Know?

Salt extracts water from kimchi by osmosis, making it crisp.

2. Drain the water off the cabbage and rinse it very well to remove the excess salt.

      

3. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl.

Did You Know?

The garlic and chili pepper help to preserve kimchi.    

4. Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.