How to make Korean Kimchi at home?!
What is the recipe and how should I go about doing this!? I am Korean of 2nd generation, so I can read the language if any of the ingredients are solely Korean!. Thank You!Www@FoodAQ@Com
Answers:
this is my best friend wifes recipe been in her family forever her it is!.
Korean Cabbage Kimchee
Makes 1 1/2 Quarts
Author Notes: The favorite kimchee vegetable is Chinese (or Napa) cabbage!. The Koreans ferment it in enormous quantities!. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed!. Kimchee almost always includes hot pepper, usually dried and either ground or crushed into flakes!. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities!. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable!. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste!.
Ingredients: 3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Instructions: Makes about 1 1/2 Quarts
1!. Dissolve the 3 tablespoons salt in the water!. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it!. Weight the cabbage down with a plate!. Let the cabbage stand for 12 hours!.
2!. Drain the cabbage, reserving the brine!. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt!. Pack the mixture into a 2-quart jar!. Pour enough of the reserved brine over the cabbage to cover it!. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag!. Seal the bag!. Let the kimchi ferment in a cool place, at a temperature no higher than 68?° F, for 3 to 6 days,until the kimchi is as sour as you like!.
3!. Remove the brine bag, and cap the jar tightly!. Store the kimchi in the refrigerator, where it will keep for months!.
she said to try this one to if you want!.
Note:
Part of the process is making sure that the kimchi is properly fermented!. For more on that subject, see The Importance of Fermentation!.
Ingredients Directions
Organic foods
1 Napa cabbage
3 Carrots
2 Cucumbers
3 Heads broccoli
2 Bunches scallions
1 Apple
2 Small oranges
1 Lemon
Health food store
Unrefined rice vinegar
Unrefined sesame oil
Kosher salt (or sea salt)
Korean foods store
Crushed red pepper (coarse)
Crushed garlic
Sesame seeds
(Roasted more flavorful!.
Raw may be healthier!.)
Cooking tools
Large mixing bowl
Small mixing bowl
Cutting board
Cutting knife
Rinse all vegetables in water and salt!.
Cut out stem of cabbage with a V-notch, then cut in half lengthwise!. Cut each half lengthwise once again, and slice crosswise into strips!.
Cut up the cabbage stem into thin strips!.
Sprinkle liberally with Kosher salt!.
Scoop and stir with hands!.
Let cabbage sit while peeling carrots and cucumber!. Peel carrots completely!. Take strips from the cucumbers!.
Section the carrots and cut into thin strips!.
Section the cucumbers and cut into thin strips!.
Cut broccoli heads into byte-size pieces, cut stalks diagonally to make thin oval slices!.
Add salt!. Scoop and stir!.
Trim scallions, slice the white part down the center, then cut into strips diagonally!.
Core and dice the apple and add!.
Skin the oranges and lemon!.
Slice the oranges, separate into pieces, and add!.
Put a handful of chilli pepper into a sauce bowl!. Add from a third as much to an equal amount of sesame seeds, and crushed garlic!.
Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste)!.
Dice the lemon and squeeze into the bowl, add the remaining pieces!.
Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl!.
Note:
When it comes to the amounts, there are no hard and fast rules!. It's all done "to taste", and I can tell you that when GrandMaster makes it, it tastes a lot better than when I do!. (The taste you're going for is one that balances all of the flavors, so you're aware of each of them as you eat!.)
Directions
Preparing the Basic Ingredients
Cabbage
First, cut the Napa cabbage in half lengthwise!. Then you are ready to wash all of the vegetables!. This is a very important step!. Don't neglect it!. Run cool water into the sink or into a bowl!. Sprinkle some Kosher salt into the water, and put in a bit of vinegar!. Then swish the vegetables around in the water!. Let them stand for a little while, but not too long, so they get a thorough rinsing!. The salt and the vinegar act to purify the vegetables, washing away any toxic residues from pesticides and any clinging dirt!.
As you wash the vegetables, focus on your inner cooking!. As you prepare the food, prepare your mind!. Recognize tWww@FoodAQ@Com
Korean Cabbage Kimchee
Makes 1 1/2 Quarts
Author Notes: The favorite kimchee vegetable is Chinese (or Napa) cabbage!. The Koreans ferment it in enormous quantities!. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed!. Kimchee almost always includes hot pepper, usually dried and either ground or crushed into flakes!. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities!. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable!. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste!.
Ingredients: 3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Instructions: Makes about 1 1/2 Quarts
1!. Dissolve the 3 tablespoons salt in the water!. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it!. Weight the cabbage down with a plate!. Let the cabbage stand for 12 hours!.
2!. Drain the cabbage, reserving the brine!. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt!. Pack the mixture into a 2-quart jar!. Pour enough of the reserved brine over the cabbage to cover it!. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag!. Seal the bag!. Let the kimchi ferment in a cool place, at a temperature no higher than 68?° F, for 3 to 6 days,until the kimchi is as sour as you like!.
3!. Remove the brine bag, and cap the jar tightly!. Store the kimchi in the refrigerator, where it will keep for months!.
she said to try this one to if you want!.
Note:
Part of the process is making sure that the kimchi is properly fermented!. For more on that subject, see The Importance of Fermentation!.
Ingredients Directions
Organic foods
1 Napa cabbage
3 Carrots
2 Cucumbers
3 Heads broccoli
2 Bunches scallions
1 Apple
2 Small oranges
1 Lemon
Health food store
Unrefined rice vinegar
Unrefined sesame oil
Kosher salt (or sea salt)
Korean foods store
Crushed red pepper (coarse)
Crushed garlic
Sesame seeds
(Roasted more flavorful!.
Raw may be healthier!.)
Cooking tools
Large mixing bowl
Small mixing bowl
Cutting board
Cutting knife
Rinse all vegetables in water and salt!.
Cut out stem of cabbage with a V-notch, then cut in half lengthwise!. Cut each half lengthwise once again, and slice crosswise into strips!.
Cut up the cabbage stem into thin strips!.
Sprinkle liberally with Kosher salt!.
Scoop and stir with hands!.
Let cabbage sit while peeling carrots and cucumber!. Peel carrots completely!. Take strips from the cucumbers!.
Section the carrots and cut into thin strips!.
Section the cucumbers and cut into thin strips!.
Cut broccoli heads into byte-size pieces, cut stalks diagonally to make thin oval slices!.
Add salt!. Scoop and stir!.
Trim scallions, slice the white part down the center, then cut into strips diagonally!.
Core and dice the apple and add!.
Skin the oranges and lemon!.
Slice the oranges, separate into pieces, and add!.
Put a handful of chilli pepper into a sauce bowl!. Add from a third as much to an equal amount of sesame seeds, and crushed garlic!.
Add enough sesame oil to moisten everything, and approximately an equal amount of rice vinegar (enough to make a paste)!.
Dice the lemon and squeeze into the bowl, add the remaining pieces!.
Mix the ingredients in the sauce bowl to make paste, then gently spread the paste into the vegetable bowl!.
Note:
When it comes to the amounts, there are no hard and fast rules!. It's all done "to taste", and I can tell you that when GrandMaster makes it, it tastes a lot better than when I do!. (The taste you're going for is one that balances all of the flavors, so you're aware of each of them as you eat!.)
Directions
Preparing the Basic Ingredients
Cabbage
First, cut the Napa cabbage in half lengthwise!. Then you are ready to wash all of the vegetables!. This is a very important step!. Don't neglect it!. Run cool water into the sink or into a bowl!. Sprinkle some Kosher salt into the water, and put in a bit of vinegar!. Then swish the vegetables around in the water!. Let them stand for a little while, but not too long, so they get a thorough rinsing!. The salt and the vinegar act to purify the vegetables, washing away any toxic residues from pesticides and any clinging dirt!.
As you wash the vegetables, focus on your inner cooking!. As you prepare the food, prepare your mind!. Recognize tWww@FoodAQ@Com
How to Make Kimchi
Kimchi, a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews!.
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[edit] IngredientsMakes about 1 1/2 Quarts!.
3 tablespoons plus 1 teaspoon pickling salt
6 cups water
2 lbs!. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
1 cup of minced garlic
3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 cup of shredded Korean radish (moo in Korean)
1 teaspoon sugar
[edit] StepsDissolve the 3 tablespoons salt in the water!.
Chinese cabbagePut the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it!.
Cabbage soaking in brineWeigh the cabbage down with a plate!. Let the cabbage stand for 12 hours!.
FermentingDrain the cabbage, reserving the brine!. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt!. Pack the mixture into a 2-quart jar!. Pour enough of the reserved brine over the cabbage to cover it!. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag!. Seal the bag!. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like!.
Remove the brine bag, and cap the jar tightly!. Store the kimchi in the refrigerator, where it will keep for months!.Www@FoodAQ@Com
Kimchi, a fermented cabbage dish from Korea, is wonderfully flavorful and can be used as a vegetable side, as a relish, or incorporated into soups and stews!.
Hide these ads
Show Ads
[edit] IngredientsMakes about 1 1/2 Quarts!.
3 tablespoons plus 1 teaspoon pickling salt
6 cups water
2 lbs!. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
1 cup of minced garlic
3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores)
1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 cup of shredded Korean radish (moo in Korean)
1 teaspoon sugar
[edit] StepsDissolve the 3 tablespoons salt in the water!.
Chinese cabbagePut the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it!.
Cabbage soaking in brineWeigh the cabbage down with a plate!. Let the cabbage stand for 12 hours!.
FermentingDrain the cabbage, reserving the brine!. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt!. Pack the mixture into a 2-quart jar!. Pour enough of the reserved brine over the cabbage to cover it!. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag!. Seal the bag!. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like!.
Remove the brine bag, and cap the jar tightly!. Store the kimchi in the refrigerator, where it will keep for months!.Www@FoodAQ@Com
this is my best friend wifes recipe been in her family forever her it is!.
Korean Cabbage Kimchee
Makes 1 1/2 Quarts
Author Notes: The favorite kimchee vegetable is Chinese (or Napa) cabbage!. The Koreans ferment it in enormous quantities!. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed!. Kimchee almost always includes hot pepper, usually dried and either ground or crushed into flakes!. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities!. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable!. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste!.
Ingredients: 3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Instructions: Makes about 1 1/2 QuartsWww@FoodAQ@Com
Korean Cabbage Kimchee
Makes 1 1/2 Quarts
Author Notes: The favorite kimchee vegetable is Chinese (or Napa) cabbage!. The Koreans ferment it in enormous quantities!. They then pack the kimchee into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchee is needed!. Kimchee almost always includes hot pepper, usually dried and either ground or crushed into flakes!. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities!. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable!. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste!.
Ingredients: 3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 pounds Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
Instructions: Makes about 1 1/2 QuartsWww@FoodAQ@Com
In Kimchi vegetables (usually cabbage or white radish) Commonly Fermented in a brine of anchovies, ginger, garlic, green onion and chilli pepper!. There are infinite varieties (at least as many as there are households), which are served as side dishes!.
http://en!.wikibooks!.org/wiki/Cookbook:Ki!.!.!.
Korean white radish kimchi
http://koreanfood!.about!.com/od/sidedishe!.!.!.Www@FoodAQ@Com
http://en!.wikibooks!.org/wiki/Cookbook:Ki!.!.!.
Korean white radish kimchi
http://koreanfood!.about!.com/od/sidedishe!.!.!.Www@FoodAQ@Com
I am 2nd generation Korean myself!.
After doing a lot of research and experimenting recipes here is a website and book that I really like a lot!. They both have kimchi recipes!.
This is the site I recommend!. She also has videos and pictures which make it very easy to follow!.
http://www!.maangchi!.com/
There is also a cookbook that I own, that I recommend highly too!.
"Dok Suni: Recipes from My Mother's Korean Kitchen"
By Jenny KwakWww@FoodAQ@Com
After doing a lot of research and experimenting recipes here is a website and book that I really like a lot!. They both have kimchi recipes!.
This is the site I recommend!. She also has videos and pictures which make it very easy to follow!.
http://www!.maangchi!.com/
There is also a cookbook that I own, that I recommend highly too!.
"Dok Suni: Recipes from My Mother's Korean Kitchen"
By Jenny KwakWww@FoodAQ@Com