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Sunday, August 14, 2016

Traditional Kimchi Recipe

Kimchi is a popular traditional Korean side dish made of fermented napa cabbage and other vegetables. It's described as a spicy and pickled cabbage. It is the same process in making sauerkraut and dill pickles. By making your own kimchi, you can save money because I think it costs quite a bit at the supermarkets. You can also control how much spice you want to put in.

Kimchi

(Makes about 8Lbs)

INGREDIENTS:

4 heads of medium napa cabbage (about 6 Lbs)
1/2 cup salt
2 cups daikon radish, thinly sliced (julienne)
1 cup carrot, thinly sliced (julienne)
7-8 stalks green onions, chopped
1 cup chives, chopped
1/2 cup garlic cloves, minced
2 tsp ginger, minced
1 medium onion, minced
1/2 cup fish sauce
2 cups chili pepper flakes
1/4 cup salted shrimp/saeujeot, chopped (optional)

For Making the Kimchi Paste:
2 cups water
2 tbsp glutinous rice flour
2 tbsp sugar

PREPARATION:

Preparing the cabbage
1. Cut the napa cabbages in half lengthwise and trim the ends (core). Cut a short slit in the base of the cabbage (about 2 inches above the stem) and gently pull the halves apart so the cabbage splits open.


2. Rub the salt into the leaves until all are evenly coated. Place in large bowl/basin. Leave at room temperature and let sit for about 2 hours.


3. Rinse the salt from the cabbage leaves under cold running water. Drain and squeeze out any excess liquid.


4. Cut cabbage into pieces about 2 inch square. Combine daikon radish, carrots, green onions and chives. Set aside.


Preparing the Kimchi paste
1. While the cabbage is salting for 2 hours, you can make the paste. Combine the water and glutinous rice flour in a small pot. Mix well with wooden spoon and let it cook over medium heat, stirring constantly until slightly thickens. Add the sugar and cook for about 1 minute, stirring constantly. Remove from heat and let cool completely.


2. After cooled down, add garlic, ginger, white onion, fish sauce and chili pepper flakes into the sauce. Mix well until the mixture turns into a paste.


3. Pour the kimchi paste into the vegetable mixture and mix well. Wear plastic gloves to protect your hands and rub the chili powder into the cabbage leaves until evenly coated.


You can eat right away or let sit for a few days to ferment. The kimchi will start fermenting after a couple days at room temperature. Fermenting gives it a sour taste so no vinegar is needed. Store in refrigerator for up to 1 month.


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