I have been fermenting foods for healthy eating for most of the year. Summer time I make sour pickles to go with my many summer bbq's. Winter time I eat a lot of soups and asian style often, amking dashi's with kombu and bonito flakes and adding egg and shrimp or clams, wakame and clear bean thread noodles. garnished with kimchee, or a spicyKorean style octopus stir fry over rice with kimchee garnish. you get the idea.
Kimchee is very simple. and the ratio I find to be perfect is this
2lbs of napa cabbage cut into quarters length wise and then cut the quarters into thirds
soak in salted water completely submerged (1/2 cup of kosher salt) for two hours up to 24 hours.
then rinse and completely dry.
mix with 1 medium daikon radish cut into match sticks
1/3 cup of corse ground Korean chili powder
1/4 cup of preserved shrimp (or fish sauce) I prefer the shrimp. not as salty and a mellower nicer flavor profile in the end
a half a dozen chinese scallion (regular scallions will do in a pinch) I very much prefer the chinese ones
2 inch pice of ginger and a small head of garlic minced fine
1tsp sugar or honey or agave. your choice of sweetener
mix all of the ingredients and put in a large Ball Jar with a sealed top and set out on the counter in a cool place. for the next two days crack the lid and let the gas out. then let it sit for a total of six or seven days. at this point the kimchee has settled by about a third of the way down and I transfer the Kimchi two two medium Ball jars and seal them up and into the fridge. they will last well into a month. they rarely last that long in my fridge because I eat it!
these measurements are guides and the result is a beautiful spicy pungent kimchi.
dont get hung up on exact measurements... your kimchee will be fine. and you can adjust if it is too salty gingery or garlicky for your tastes from there.
Kimchee is very simple. and the ratio I find to be perfect is this
2lbs of napa cabbage cut into quarters length wise and then cut the quarters into thirds
soak in salted water completely submerged (1/2 cup of kosher salt) for two hours up to 24 hours.
then rinse and completely dry.
mix with 1 medium daikon radish cut into match sticks
1/3 cup of corse ground Korean chili powder
1/4 cup of preserved shrimp (or fish sauce) I prefer the shrimp. not as salty and a mellower nicer flavor profile in the end
a half a dozen chinese scallion (regular scallions will do in a pinch) I very much prefer the chinese ones
2 inch pice of ginger and a small head of garlic minced fine
1tsp sugar or honey or agave. your choice of sweetener
mix all of the ingredients and put in a large Ball Jar with a sealed top and set out on the counter in a cool place. for the next two days crack the lid and let the gas out. then let it sit for a total of six or seven days. at this point the kimchee has settled by about a third of the way down and I transfer the Kimchi two two medium Ball jars and seal them up and into the fridge. they will last well into a month. they rarely last that long in my fridge because I eat it!
these measurements are guides and the result is a beautiful spicy pungent kimchi.
dont get hung up on exact measurements... your kimchee will be fine. and you can adjust if it is too salty gingery or garlicky for your tastes from there.
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