How to make Kim-chi ?!
Answers:
Here you go!.
Kim-chi
2 1/2 pounds napa cabbage
? 1/2 cup kosher salt
? a walnut-sized knob of ginger, grated
? 4 cloves garlic, crushed
? 1 bunch scallions, minced
? 2 tablespoons sugar
? 2 tablespoons crushed red chili pepper
? 2 jalape?os, minced fine
? a glass or plastic bowl
? 2 to 3 1-pint glass canning jars
? plastic wrap
? rubber bands
1!. Wash the cabbage, then chop it coarsely!. Toss it in a glass bowl with the salt and let it sit overnight!.
Did You Know!?
Salt extracts water from kimchi by osmosis, making it crisp!.
2!. Drain the water off the cabbage and rinse it very well to remove the excess salt!.
3!. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalape?os, and then add the well-drained cabbage!. Toss the ingredients thoroughly to coat the vegetables!. Save the juice that accumulates in the bottom of the bowl!.
Did You Know!?
The garlic and chili pepper help to preserve kimchi!.
4!. Pack the mixture tightly in sterile glass jars and cover with the juice!. Add water if necessary to acheive 3/4-inch headroom!. Cover the tops of the jars with plastic wrap, secured with a rubber band!. Keep the kimchi in the refrigerator for 3 days before eating!.
CAUTION
Kimchi will keep refrigerated for up to a week!. Do NOT attempt to heat-process kimchi!.
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Kim-chi
2 1/2 pounds napa cabbage
? 1/2 cup kosher salt
? a walnut-sized knob of ginger, grated
? 4 cloves garlic, crushed
? 1 bunch scallions, minced
? 2 tablespoons sugar
? 2 tablespoons crushed red chili pepper
? 2 jalape?os, minced fine
? a glass or plastic bowl
? 2 to 3 1-pint glass canning jars
? plastic wrap
? rubber bands
1!. Wash the cabbage, then chop it coarsely!. Toss it in a glass bowl with the salt and let it sit overnight!.
Did You Know!?
Salt extracts water from kimchi by osmosis, making it crisp!.
2!. Drain the water off the cabbage and rinse it very well to remove the excess salt!.
3!. In a large glass or plastic bowl (don’t use metal), mix together the ginger, chili peppers, and jalape?os, and then add the well-drained cabbage!. Toss the ingredients thoroughly to coat the vegetables!. Save the juice that accumulates in the bottom of the bowl!.
Did You Know!?
The garlic and chili pepper help to preserve kimchi!.
4!. Pack the mixture tightly in sterile glass jars and cover with the juice!. Add water if necessary to acheive 3/4-inch headroom!. Cover the tops of the jars with plastic wrap, secured with a rubber band!. Keep the kimchi in the refrigerator for 3 days before eating!.
CAUTION
Kimchi will keep refrigerated for up to a week!. Do NOT attempt to heat-process kimchi!.
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There are so many variations of KIMCHI!.!.!.
Here is a recipe I use which is more of a traditional one!.!.!.!.
WHOLE CABBAGE KIMCHI
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
2 heads Chinese cabbages
1 Korean white radish
2 cups of coarse salt
1 cup red pepper powder
1/3 cup tiny salted shrimp
2 knobs ginger
1 head garlic
1 large green onion
1/4 bundle very thin green onion
1/3Ib!.fresh oyster
1/3 bundle watercress
4tbsp!.salt
1/4 bundle Indian mustard leaf
red pepper threads
DIRECTIONS
Discolored outer leaves and the root of mature whole cabbage are removed!. Cut each cabbage lengthwise into two section!.
The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened!.
Rinsed in cold water, and then drained!. Cut one-third of radish into thin strips!. Cut green onions,the watercress stems and Indian mustard leaf into 3/4 length!.
Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder,and seasonings are blended together!.
Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps
Blend every stuffs but cabbage!.The blended stuffing materials are packed between the layers of leaves,and the stuffed cabbage are tightly stacked in a jar!.
The amount of salt to be added controls the rate of fermentation!.kimchi to be consumed during the winter has less salt than those prepared during the spring!. The rate of fermentation is also affected by temperature!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
Www@FoodAQ@Com
Here is a recipe I use which is more of a traditional one!.!.!.!.
WHOLE CABBAGE KIMCHI
INGREDIENTS!.!.!.!.!.!.!.!.!.!.
2 heads Chinese cabbages
1 Korean white radish
2 cups of coarse salt
1 cup red pepper powder
1/3 cup tiny salted shrimp
2 knobs ginger
1 head garlic
1 large green onion
1/4 bundle very thin green onion
1/3Ib!.fresh oyster
1/3 bundle watercress
4tbsp!.salt
1/4 bundle Indian mustard leaf
red pepper threads
DIRECTIONS
Discolored outer leaves and the root of mature whole cabbage are removed!. Cut each cabbage lengthwise into two section!.
The cabbage sections are soaked in a brine with 10 cups of waters and a cup of salt for 2-7 hours until softened!.
Rinsed in cold water, and then drained!. Cut one-third of radish into thin strips!. Cut green onions,the watercress stems and Indian mustard leaf into 3/4 length!.
Crushed garlic, crushed ginger, the salted shrimp juice, hot red pepper powder,and seasonings are blended together!.
Remove the shells from the oysters and clean them using salt and prepare the chopped shrimps
Blend every stuffs but cabbage!.The blended stuffing materials are packed between the layers of leaves,and the stuffed cabbage are tightly stacked in a jar!.
The amount of salt to be added controls the rate of fermentation!.kimchi to be consumed during the winter has less salt than those prepared during the spring!. The rate of fermentation is also affected by temperature!.
Good Eating!.!.!.!.!.!.!.!.!.!.!.!.!. :)
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http://blog!.maangchi!.com/
Check out that site for video instructionsWww@FoodAQ@Com
Check out that site for video instructionsWww@FoodAQ@Com