Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Food Tips Recipes Appetizers Pickles
|
||||||||
|
||||||||
| Servings: | Makes 1 1/2 Quarts |
| Author Notes: | The favorite kimchee vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed. Kimchee 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. |
| Ingredients: |
3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds 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 |
| Instructions: |
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. |
|
 |
More info
Written by: James Huling26 January 2009 |
| I agree with John McCann: What about washing off the brine and the brine bag? | |
|
|
Need more information
Written by: John McCann19 October 2008 |
| I have this book. Just wondering where the 1 teaspoon of sugar is used? This seems to be typo in book too. So do you need to wash the cabbage after taking out of brine? What is purpose of pouring brine into freezer bag? Is this really necessary? Currently in the 12 hour brine stage and giving critique of recipe. See alot of kimchi recepies on youtube.com but they only let cabbage rest for 1-2 hours in brine. | |
|
|
Great Kimchi recipe!
Written by: Randy Stewart15 August 2008 |
| I've tried variations of this recipe and find this to be a true and basic approach to Korea's national side dish. Some of us like it quite pungent with extra red chili pepper powder/flakes and extra garlic. You may also consider adding Daikon radish cut into julienne strips along with one inch cut pieces of green onions. Highly recommended. Randy Stewart www.lovethatkimchi.com |
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Jul 23, 2007
- Jul 23, 2007
- Jul 23, 2007
- Jul 23, 2007
Submit a recipe for publication on FabulousFoods.com
Sign up for Cheri's FabulousFoods Newsletter/Blog
 |
| Have some fun and test your foodie knowledge with these short, fun trivia quizzes. |
|
