Mr. T’s Kimchi Recipe
Kimchi is one of those foods, in my case like limburger cheese or dim sum chicken feet that many won’t even try because they have been told they won’t like it. What a shame. Due to the lactic fermentation process this is one of the healthiest foods on earth and can be enjoyed three meals a day plus as a snack. It can be used as a garnish, in a salad or soup, over rice, with a pulled sandwich, as a sandwich or alongside those ribs, the uses are endless.
The main ingredients to kimchi are: Napa cabbage, daikon or white radish, green onions, ginger, garlic and chili pepper. A multitude of other vegetables can be used also. Fish such as squid, shrimp, oysters and anchovies can also be used. Do to my local, fresh fish are hard to obtain so I substitute with a good quality fish sauce instead which results in a wonderful product. If this is your first attempt at making this fabulous dish I suggest sticking to the main ingredients and then later fine tune it. In the end your own taste is your final guide.
The following recipe is for a mild kimchi that won’t turn people off at their first attempt. It can be eaten upon completion or set out at room temperature for two to three days to start the fermentation process then placed in a cool environment 50° to 34° until gone. Like a fine wine it will just keep getting better with age.
Ingredients:
Napa cabbage – 5 lbs.
Daicon radish – 1.5 lbs julienned 2 inch lengths
Garlic – 6 cloves minced
Ginger – 1 oz. peeled
Green onions – 8 stalks chop diagonally
Chili powder – McCormick® Light - ½ cup
Carrots – 3 medium julienned 2 inch lengths
Fish sauce – 1 cup
Red mellow miso soy bean paste – ½ cup
Sweet rice flour – ½ cup
Sugar – white, ¼ cup
Canning salt – ½ cup
Directions:
Retain one large leaf. Stand cabbage on end top side down. Cut in half, half way down then pull apart. Quarter the same way. Cut across the quarters in approx 1 inch widths. Place cut cabbage in large bowl, bucket or sink and cover with cold water. Spread salt over cabbage and let set for two hours stirring every 30 minutes. Drain and rinse well three times, allow cabbage to drain. While cabbage is soaking, make paste.
Kimchi Paste/Porridge:
Place 3 cups water and ½ cup sweet rice flour in pot or skillet over med-high heat. Stir continually until bubbles form, 4-5minutes, add ¼ cup sugar continuing to stir for 1 minute. Porridge should now be translucent, allow it to cool. While porridge is cooling, place fish sauce, ginger, garlic, miso paste and chili pepper in food processer and blend.When the porridge has cooled to room temperature, place it in a large bowl then stir in the contents from the processer. Add onion, radish and carrot to paste and stir in.
Place cabbage in a suitable container and while wearing rubber gloves (the gloves are especially important when using the hotter chili powders) thoroughly mix the kimchi paste with the cabbage. When the cabbage is well mixed, place in a glass container (I use glass gallon jars) compressing as you fill it. A potato masher works well at this stage. Fill no more than ¾ full including remaining liquids as room will be needed for a weight and expansion. Place the large leaf on top of the kimchi then add a weight to hold contents under the liquid. The kimchi may be consumed at this point or later for a more traditional product. Lid and let set at room temperature for two to three days. Then cool as mentioned before.
Hope this opens a new window in your culinary experience. Any questions please ask.
Mr. T
WARNING: This is addictive.
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