A kimche recipe that is easy to do and I can find the ingredients easy?!
I don't care if chopping veggies is hard or letting it sit for a long time, that don't bother meWww@FoodAQ@Com
Answers:
I like to use Napa cabbage, but some people like the Chinese cabbage or bok choy or a mixture!.
Chop cabbage in good size pieces bigger than bite size, don't use much of the hard stems!.
In a big bowl, layer cabbage and in between, shake kosher salt over it - a lot - like a 1/4 cup per layer!.
Place a plate over the top of the cabbge and weight down with something heavy like some cans or another bowl filled with water!. Let it sit for about an hour then drain off the water leeched out from the cabbage!. If you want to rinse the cabbage you can - I don't but if you think it's too much salt go ahead!.
Get some chili paste from any Asian market!. One with a lot of red 'sauce' and seeds!. You will need a good size jar at least 16 oz!.!. A good Korean or Cambodian brand - theres one with a rooster on it but I can't remember the name!. Good and spicy!.
Put the cabbage in a air tight jar - it must be air tight!. Pour the chili paste over it!.
You can also add chopped garlic, green onions, shredded carrots!.
I also add a little sugar and fish sauce but not everyone does!.
Place tightly sealed jar in a warm place preferably outside but not in direct sunlight!. I keep mine in the garage!.
For the next couple of days, check on your Kim Chee and shake the contents around to mix!. The warmer it is the faster your Kim Chee will ferment!.
On the third day, taste you product and see if it needs to 'age' more!. If it's to your liking, put it in the fridge!. If it needs more time, keep it out!.Www@FoodAQ@Com
Chop cabbage in good size pieces bigger than bite size, don't use much of the hard stems!.
In a big bowl, layer cabbage and in between, shake kosher salt over it - a lot - like a 1/4 cup per layer!.
Place a plate over the top of the cabbge and weight down with something heavy like some cans or another bowl filled with water!. Let it sit for about an hour then drain off the water leeched out from the cabbage!. If you want to rinse the cabbage you can - I don't but if you think it's too much salt go ahead!.
Get some chili paste from any Asian market!. One with a lot of red 'sauce' and seeds!. You will need a good size jar at least 16 oz!.!. A good Korean or Cambodian brand - theres one with a rooster on it but I can't remember the name!. Good and spicy!.
Put the cabbage in a air tight jar - it must be air tight!. Pour the chili paste over it!.
You can also add chopped garlic, green onions, shredded carrots!.
I also add a little sugar and fish sauce but not everyone does!.
Place tightly sealed jar in a warm place preferably outside but not in direct sunlight!. I keep mine in the garage!.
For the next couple of days, check on your Kim Chee and shake the contents around to mix!. The warmer it is the faster your Kim Chee will ferment!.
On the third day, taste you product and see if it needs to 'age' more!. If it's to your liking, put it in the fridge!. If it needs more time, keep it out!.Www@FoodAQ@Com
I would argue a little with the first recipe!. Too much salt and would need rinsed!. The leafy veg's will retain quite a bit!. also I would not shake or mix it up!. It should have a plate weighted on top and you should skim the foamy stuff off the top!.
I allow mine to sit salted as stated for about 1-2 hr!. depending on veg's used!. Really like turnips and daikon!. I do not use chili paste but whole dried chili's like Japones or New Mexico!. I too like a little fish in mine, I use ground, dried shrimp!. Just a little bit though!.Www@FoodAQ@Com
I allow mine to sit salted as stated for about 1-2 hr!. depending on veg's used!. Really like turnips and daikon!. I do not use chili paste but whole dried chili's like Japones or New Mexico!. I too like a little fish in mine, I use ground, dried shrimp!. Just a little bit though!.Www@FoodAQ@Com