Tuesday, February 12, 2013

Home Made Kimchi

My husband loves kimchi, a traditional Korean side dish. I am not a fan of cabbage but I decided to make him some since we had a whole head of cabbage and I didn't know what else to use it for. After searching the internet for recipes I made my husband a big batch. He loved it and hasn't stopped eating it since. Even though I don't like it I had fun making it and making my husband happy.




Kimchi
Makes 3 1-quart Jars
Recipe adapted from Epicurious

Ingredients: 1/2 gallon water, 1 head cabbage cut into quarters,1 cup salt, 1 bulb garlic cloves separated and peeled, 1 (2-inch) piece of ginger root, 1/4 cup fish sauce, 3 radishes peeled and grated,1 bunch of green onions cut into 1-inch lengths, 1/2 cup chili paste.

Steps: 1. Dissolve 1 cup salt in 1/2 gallon water. Soak cabbage in the salt water for 3 to 4 hours. Remove promptly or the kimchi will become too salty. 2. Combine garlic, ginger, and fish sauce in food processor or blender until finely minced. 3. In large bowl, combine radish, green onions, garlic mixture, and chili paste. Toss gently but thoroughly. Important: 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. Separate cabbage leaves. Rub the chili mixture on the cabbage leaves making sure all of the cabbage leaves are completely covered. Important: If mixing with your hands, be sure to wear rubber gloves to avoid chili burn. Divide cabbage among 3 (1-quart) jars pressing down firmly to remove any air bubbles. 5. Let sit for 2 to 3 days, until bubbles start to appear, in a cool place before serving. Refrigerate after opening.

No comments:

Post a Comment