medtran49
Forum GOD!
I was requested to post this on another forum so thought I would put it here as well.
Kimchi - This is a small batch but can be easily doubled or tripled if you eat a lot or have a large family.
Ingredients:
1 (2-pound) napa cabbage, cut into eighths, then 1 inch wide pieces, discarding root
1/3 cup kosher salt
cold tap water as needed
8 ounces daikon radish, peeled and coarsely grated
1/4 of an Asian pear, peeled and coarsely grated
4 medium scallions, ends trimmed, cut into 1/2 inch pieces (use all parts)
1/4 cup Korean red pepper powder (gochugaru)
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 Tbsp minced garlic cloves (from 6 to 8 medium cloves)
2 tsp Korean salted shrimp, minced
1-1/2 tsp granulated sugar
1 Tbsp rice (NOT minute rice), ground in a spice grinder - optional
NOTES: You can substitute salad radishes for the daikon if you can't find it. A medium ripe Bosc pear can be substituted for the Asian pear. You can also substitute the salted shrimp with dried shrimp found in the Latin spices area. Badia is a popular and common brand.
For a vegan/vegetarian version, omit the shrimp entirely or use a 2 inch square piece of kombu during fermentation (remove before storing). You can make a substitute for fish sauce by simmering 1-1/2 cups of water, 1/8 ounce of dried sliced shiitake mushrooms, 1-1/2 Tbsp of salt, and 1 Tbsp of soy sauce over medium heat until reduced by half, strain, cool, and store in fridge for up to 3 weeks.
Freeze any remaining red pepper powder. It will mold if you don't.
Some people use rice, some don't. I've used grits in it as noted below.
EVERYTHING must be CLEAN. I sterilize the jar(s) and lid(s) with boiling water just to be safe. As always, if in doubt, throw it out. I'll admit, even though I've made this and other fermented/cured products, I'll always eat a tiny bit the day before we are actually going to have it just to make sure. I don't want to get anybody else sick EVER.
Directions:
Place the cabbage in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold tap water to just cover making sure the cabbage is mostly submerged. You can put a plate on top of it and weight it down with a can of something if you wish. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 4 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and mix with your hands until thoroughly and evenly combined. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a lid you can tighten and seal the jar. Do NOT tighten the lid all the way down. You need to leave it slightly loose so that gas can escape and the jar won't explode. Let sit in a cool, dark place for 24-48 hours (you should see some bubbles). Open the jar to let the gases escape, then reseal and refrigerate at least 72 hours before eating. Refrigerate for up to 1 month. It will get stronger tasting as it ferments
Kimchi - This is a small batch but can be easily doubled or tripled if you eat a lot or have a large family.
Ingredients:
1 (2-pound) napa cabbage, cut into eighths, then 1 inch wide pieces, discarding root
1/3 cup kosher salt
cold tap water as needed
8 ounces daikon radish, peeled and coarsely grated
1/4 of an Asian pear, peeled and coarsely grated
4 medium scallions, ends trimmed, cut into 1/2 inch pieces (use all parts)
1/4 cup Korean red pepper powder (gochugaru)
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 Tbsp minced garlic cloves (from 6 to 8 medium cloves)
2 tsp Korean salted shrimp, minced
1-1/2 tsp granulated sugar
1 Tbsp rice (NOT minute rice), ground in a spice grinder - optional
NOTES: You can substitute salad radishes for the daikon if you can't find it. A medium ripe Bosc pear can be substituted for the Asian pear. You can also substitute the salted shrimp with dried shrimp found in the Latin spices area. Badia is a popular and common brand.
For a vegan/vegetarian version, omit the shrimp entirely or use a 2 inch square piece of kombu during fermentation (remove before storing). You can make a substitute for fish sauce by simmering 1-1/2 cups of water, 1/8 ounce of dried sliced shiitake mushrooms, 1-1/2 Tbsp of salt, and 1 Tbsp of soy sauce over medium heat until reduced by half, strain, cool, and store in fridge for up to 3 weeks.
Freeze any remaining red pepper powder. It will mold if you don't.
Some people use rice, some don't. I've used grits in it as noted below.
EVERYTHING must be CLEAN. I sterilize the jar(s) and lid(s) with boiling water just to be safe. As always, if in doubt, throw it out. I'll admit, even though I've made this and other fermented/cured products, I'll always eat a tiny bit the day before we are actually going to have it just to make sure. I don't want to get anybody else sick EVER.
Directions:
Place the cabbage in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold tap water to just cover making sure the cabbage is mostly submerged. You can put a plate on top of it and weight it down with a can of something if you wish. Cover with plastic wrap or a baking sheet and let sit at room temperature at least 4 hours and up to 24 hours.
Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.
Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and mix with your hands until thoroughly and evenly combined. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a lid you can tighten and seal the jar. Do NOT tighten the lid all the way down. You need to leave it slightly loose so that gas can escape and the jar won't explode. Let sit in a cool, dark place for 24-48 hours (you should see some bubbles). Open the jar to let the gases escape, then reseal and refrigerate at least 72 hours before eating. Refrigerate for up to 1 month. It will get stronger tasting as it ferments
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