Kimchi – Just Another Name For Ferminted Vegetables

fresh kimchi Can you say – Kim-chi?
Kimchi (better than sauerkraut?) is a national Korean dish consisting of fermented chili peppers and vegetables, usually based on Napa cabbage. Some of the most common ingredients include Chinese (Napa)cabbage, radish, garlic, red pepper, spring(green) onion, ginger, salt, and sugar. While kimchi is generally identified internationally as Chinese cabbage fermented with a mixture of red pepper, garlic, ginger, and salted fish sauce, several types of kimchi exists, including regional, seasonal and even family variations. There are variants, including kkakdugi, based on oriental white radish.

Before you beat me up.. I have included a mostly traditional Kimchi farther down the page.

No vegetable is safe from finding it’s way into a Kimchi pot. What ever vegetable is used it must be cut,chopped or grated into bite size pieces before being processed into a kimchi dish. Chard (Swiss chard), carrots, cucumber, leek, radishes(quarter), oriental radish, beet and turnip greens are all good added to your Kinchi pot.

Easy Starter Kimchi Recipe
Head of Napa cabbage – about one pound
¼-⅓ cup red chili pepper flakes
1 tbsp minced garlic
1 tbsp minced ginger
3-4 green onions, sliced
2 tablespoons anchovy or fish sauce (optional)
½ yellow onion
½ ripe apple
½ ripe Korean pear
Sea salt
Water

Directions
Separate cabbage leaves and chop into bite-size pieces.
Dissolve a quarter cup of sea salt in a bowl of warm water then pour salt water over cabbage leaves. Give cabbage a gentle toss to distribute salt water. Allow salted cabbage to sit for at least four hours.
Give cabbage a good rinse to remove excess salt then transfer cabbage to a large bowl.
* Combine a quarter cup of fine red chili pepper flakes with warm water, stir gently with a spoon to create a red chili paste, then transfer chili paste to cabbage.
Add minced garlic, minced ginger, green onions, and fish sauce.
Blend yellow onion, apple, and pear with one cup of water, then add this natural sweetener to the cabbage.
Put on a pair of plastic gloves and give everything a thorough toss and rubdown. You want to evenly distribute all ingredients, especially the red chili paste.
Transfer seasoned cabbage leaves into a large glass bottle. Be sure to use firm pressure with your hands to push down on cabbage leaves as they stack up inside the bottle.
Transfer any liquid that accumulated during the mixing process into the bottle as well – this liquid will become kimchi brine. Some liquid will also come out of the cabbage leaves as you press down on them as they are stacked in the bottle.
Be sure to leave about 2 inches of room at the top of the bottle before capping it tightly with a lid. Allow bottle of kimchi to sit at room temperature for at least 24 hours.
Refrigerate and take out portions as needed. The refrigerated kimchi will continue to ferment slowly in the refrigerator over time. So long as you use clean utensils to take out small portions, it will keep a month or longer in your refrigerator.

Hints on spices Feel free to experiment. Add spices you like. (I often add a 1/4 cup Louisiana Hot Sauce).

Not from the USA. Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend<a

Why is Common Sense so Uncommon?
Don’t be Shy. Leave me your Comment(s)

Advertisements

5 responses to “Kimchi – Just Another Name For Ferminted Vegetables

  1. Hi! I’m a kimchi enthusiast from the east end of London. I always have JARFULS of the stuff in my little kitchen (much to the despair of my two flatmates!) I was really interested by your recipe though, particularly that anchovies provide ample salting. I have always used a bottle of anchovy sauce which is REALLY potent stuff! …I also wonder what a Korean pear is. I’ve never come across one. It’s so interesting how food travels round the world! Have you ever used kimchi for a Bokkeumbap? (My favourite!!)

    Like

    • Truth in advertising. I am not Korean, never been to Korea. I have a Korean (second generation American) girl friend. This starter recipe is hers. As for the pear, she calls it a Korean pear, but, in truth it looks like what is sold in markets as Japanese or Asian pears.

      Grin … Happy stinky Kimchi making

      PS Not so stinky without the fish sauce.

      Like

  2. Thank you for posting. I love Kimchi with Bulgoke but without a good, basic recipe, I have been buying it : (
    Starting a batch today!!!!!

    Like

  3. Thanks for the like on my bok choy post! This kimchi looks yummy.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s