Korean Ladies!?!
Have a kimchee recipe to share!? I had a friend whose Korean wife made a wonderful kimchee for him to take on manuvers when we were in the Army!. I have never been able to find a good recipe for a simple hot spicey kimchee since we parted!. None of those recipes were quite as good no matter how hard I tried!. I guess I'll have to head east!Www@FoodAQ@Com
Answers:
I just made kimchi a couple of weeks ago - this made enough for 2 1-qt jars!. I prefer to cut my cabbage in half, then to cut it the halves crosswise into 1-1/2" wide slices so I can just use it in recipes or eat it easily right out of the jar!. This recipe is pretty "basic", but everyone's recipe is different, though - some family members like to add chopped oysters, some like to add small dried shrimps, some just use fish sauce (like I do), some add onions and/or carrots, etc!. :)
Baechu Kimchi (Cabbage Kimchi)
1 head nappa cabbage
1/4 radish, thin julienne
4 green onions, cut into 2 inches
2 tbsp minced garlic
1 tsp minced ginger
1/2 cup go choo ga roo (Korean chili powder)
2 tsp salt
1 tbsp sugar
1/2 cup sea salt (or any coarse salt)
1/4 cup jeot gal (Korean fish sauce)
1/3 cup water
1 tbsp rice flour or regular flour
Quarter the nappa cabbage, wash and drain!.
Dip cabbages into a sink full of cold water, making sure they're well soaked, then liberally sprinkle the 1/2 cup of sea salt/coarse salt amongst all the leaves, ensuring the thickest parts of the leaves are well salted!.
Put the salted cabbage in a large plastic container and set aside for at least 6-8 hours!.
The cabbage should be soft enough to bend!.
Wash, drain well!.
I like to make sure that they are set into a huge sinkful of cold water, swished around and drain the water at least 3 or 4 times!.
In a small pan, add 1/3 cup water and 1 tbsp flour, mix well!.
Put on medium heat, stir with a whisk constantly until it boils, take off the burner, add the sugar!.
Pour into a large mixing bowl!.
To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger!.
Mix in the vegetables!.
Take one cabbage, stuff the mixture between each leaf, and fold in half as best you can!.
With 2 outer leaves, wrap the whole thing securely!.
Repeat with the other half!.
Put it in an air tight container!.
Let it sit on the kitchen counter overnight (to ferment)!.
*How long you leave it sit to ferment depends on how sour you like the taste!.Www@FoodAQ@Com
Baechu Kimchi (Cabbage Kimchi)
1 head nappa cabbage
1/4 radish, thin julienne
4 green onions, cut into 2 inches
2 tbsp minced garlic
1 tsp minced ginger
1/2 cup go choo ga roo (Korean chili powder)
2 tsp salt
1 tbsp sugar
1/2 cup sea salt (or any coarse salt)
1/4 cup jeot gal (Korean fish sauce)
1/3 cup water
1 tbsp rice flour or regular flour
Quarter the nappa cabbage, wash and drain!.
Dip cabbages into a sink full of cold water, making sure they're well soaked, then liberally sprinkle the 1/2 cup of sea salt/coarse salt amongst all the leaves, ensuring the thickest parts of the leaves are well salted!.
Put the salted cabbage in a large plastic container and set aside for at least 6-8 hours!.
The cabbage should be soft enough to bend!.
Wash, drain well!.
I like to make sure that they are set into a huge sinkful of cold water, swished around and drain the water at least 3 or 4 times!.
In a small pan, add 1/3 cup water and 1 tbsp flour, mix well!.
Put on medium heat, stir with a whisk constantly until it boils, take off the burner, add the sugar!.
Pour into a large mixing bowl!.
To the flour mixture, add 1/2 cup go choo ga roo (Korean chili powder), 2 tsp salt, 1/4 cup jeot gal (Korean fish sauce), 2 tbsp minced garlic, and 1 tsp minced ginger!.
Mix in the vegetables!.
Take one cabbage, stuff the mixture between each leaf, and fold in half as best you can!.
With 2 outer leaves, wrap the whole thing securely!.
Repeat with the other half!.
Put it in an air tight container!.
Let it sit on the kitchen counter overnight (to ferment)!.
*How long you leave it sit to ferment depends on how sour you like the taste!.Www@FoodAQ@Com
Soory Mike, i'm not korean ladies!.I'm indonesian!.tqWww@FoodAQ@Com
foodnetwork!.com has an awesome kimchee recipe!Www@FoodAQ@Com