I need a recipe for kimchi.?!
I need a recipe for kimchi.?
I used to have a Korean girlfriend and I came to love kimchi. I've gone to all the websites and my kimchi doesn't even come close to hers. I need a Korean to tell me exactly how to do it.
Answers: Pal, you have just got to find a good Asian market. I was married to a South Korean woman and we made kimchi a number of times. Some good, some fair, and none as good as the store we bought from. You can make it but you'll never achieve the consistency you want. You can make ketchup, too, but is it really worth the bother? lol good luck, making kimchi takes LONG LONG LONG time. Try this http://www.treelight.com/health/nutritio... I just buy a jar from Wal-Mart produce section. Kimchi recipe
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
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar
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. a responce to what you wrote me::: NOT WHEN THE ASSIGNMENT IS TO WRITE ABOUT THE BOOK...GENIOUS