Kimchi
So, a lot of people like/love Kimchi. It's really good when its done right. As you guys already know, we can't do much heat. So when I saw how easy it is to make it yourself, I did. I made my first batch. Ok, that was a bit too spicy. I offered it to people/friends with the warning of being spicy. We loved the flavor, just not the heat. So I had space for a second batch. It's really helpful when you have 2 good Korean grocery stores within a 45 min radius. So I got me more Nappa Cabbage and a Daikon. My second batch I used the fine Gochugaru. And I used just a half. Now this batch is barely spicy at all. So I will write down an in between spice level in the hope that this works for us. Feel free to experiment with your own spice level.
For the Gochugaru, I actually went on Amazon and I ordered it from there. But in order to get the fine one, I had to go in a Korean grocery Store. Also, the Korean Pear: do not substitute it with a normal Pear. Its not the same in consistency and flavor. And I have to give you a warning. The Gochugaru is staining everything. Literally. Everything turns red. So clean it up immediately.
I also had to get a fermenting container. Luckily, I had one already. But if you don't, go to Hobby Lobby or Walmart and get a huge Glass container with Lid.
Here is what you need:
- 1 Napp Cabbage
- 1 Cup Daikon Raddish
- 1 medium Carrot
- 6 cups of Cold water
- 1/2 cup of not Iodized Sea Salt
- 2 green Onions
For the Paste:
- 150 gr. Onion (around 1/2 )
- 2 TBSP Garlic
- 1/2 TBSP Ginger
- 150 gr. Korean Pear (around 1/2 )
- 1/4 cup Fish sauce
- 1/4 cup Shrimp paste (if you don't have that, use more Fish Sauce)
- 1 cup fine Gochugaru + 1/2 cup coarse Gochugaru
- 3/4 cup Corn Syrup (or Rice Syrup, thats what I used)
- 2 Cups of water to 1/2 cup Rice Flour
This is how you do it:
Cut the Nappa Cabbage in half then half the halfs to get quarters. In an angle, cut out the stem. Now its up to you to leave them like this or you cut them into 1 inch slices like I did. If you cut them diagonally, they get a bit of a nicer shape. Layer the Cabbage in a very big Container and cover them with some of the 1/2 cup salt. Then add more cabbage and more salt until you have no more cabbage. Last layer is the salt. Now stir over the cabbage 6 cups of Ice cold water, put a plate on it and put something heavy on the plate to push everything down. Leave it for 1 1/2 - 2 hrs, stirring it every 30 min..
In the meantime, you can Juliette (cutting in strips) the Daikon, green Onion and Carrot. Put aside.
In a Blender add the onion, Pear, Garlic, Ginger and fish sauce / shrimp paste and blend until its liquidized. Let that sit in a container for around 1 hrs so it can start to ferment already.
Now you can get the Rice Flour and Water on the stove and cook and whisk it until its a very thick paste. If its not thick thick, add a bit more rice flour carefully. It helps to bind the sauce to the Cabbage.
Now the 1 1/2 - 2 hrs should be over. When you bend the cabbage and it doesn't snap immediately, its ready. Now drain the Cabbage and wash at least 3 times with cold water to wash of all the salt. Drain it for another 30 min..
Once the fermenting time is over, add the Gochugaru and the thick rice mass to the Onion mixture and mix it well. It should be a pretty dry paste. The Daikon, Radish and green Onion are also going into that paste now.
Get your Fermenting glass. Now take some of the Cabbage and put it in the container with the Paste. Cover it thoroughly and layer it in the Fermenting container. Repeat until you have no more cabbage left. I usually have some paste left over so I try to fish out the remaining vegetables and add them to the cabbage with a bit more of the Paste. I toss the rest.
Make sure that the cabbage is stuffed in pretty tight. Close it with the lid so its Air tight. Store it in a warm, dark place.
Now, don't forget to do that but, every day for the next 4-5 days you need to open that glass and stir out the bubbles. I am adding 2 pictures here so you see what would happen. I did it the 2nd day a bit later and it got so far up on the top that I spilled some through that air tight lid. Yes, it raises Ladies and Gentlemen. Even if you put it in Mason Jars and leave them outside the fridge, it keeps fermenting. And fermentation is Gas.
before
after
After 4-5 days taste it. If you like it, transfer it to Mason Jars and store it in the fridge. If you want it a bit more tangy, keep fermenting. In the fridge it will also ferment but a lot slower.
And this is how you make Kimchi. It's really not difficult. Just a bit time consuming.
Enjoy your Kimchi. Please be brave and consider playing with your Kimchi. There are several Korean dishes where you using up "old" Kimchi which is to tangy for normal consumption. You can use that for Kimchi Pancakes or Kimchi-Jjigae.
Guten Appetit
