After I made some fermented pickles that I layered with napa cabbage, I still had about a medium head of cabbage left. Cole slaw is nice; but since I was in the "fermenting" mode, and having never made kimchi before, it seemed only logical that I should try my hand at making kimchi.
After a lot of googling I happened upon Maangchi web site featuring an easy kimchi recipe. OMGosh, am I ever happy I did.
Just look at that beautiful bowl of spicy, firey goodness
Grab your napa cabbage, some red pepper flakes and let's get going...
Assemble ingredients; you'll need cabbage of course, white rice flour, sugar, scallions, ginger, carrots, garlic, onion, fish sauce, and salt.
Cut the cabbage into fourths
Remove the core and cut the cabbage into bite sized pieces.
Add cabbage to bowl of water and add salt.
While the cabbage is going through it's salt water soak, start the porridge.
Add the rice flour to the water and bring to a boil.
Keep stirring until the porridge bubbles
Add the sugar and cook a few more minutes until translucent.
While the porridge is cooling prepare the vegetables,
drain the cabbage and rinse three times.
Now make your spicy paste. In a food processor, add the onion, garlic and fish sauce.
The ginger and red pepper flakes.
Blend into a smooth paste
Add the spicy paste to the porridge
Add the vegetables to the spicy paste porridge mix,
Mix well and add the drained cabbage.
Pack into sterile jars and set aside in the refrigerator to ferment.
May also be eaten fresh.
Here's the recipe I used as a starting point.
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10 pounds napa cabbage
1 cup Salt
3 cups Water
1/2 cup sweet rice flour
I used regular rice flour
1/4 cup sugar
1 cup fish sauce
2 1/2 cups hot red pepper flakes; or to taste
1 cup crushed garlic
1-2 tablespoons minced ginger
1 cup minced onion
10 green onions; diagionally sliced
2 cups leek; chopped
2 cups Korean radish; julienned
1/4 cup julienned carrot
Trim the discolored outer leaves of 10 pounds of napa cabbage.
Cut the cabbage lengthwise into quarters and remove the cores. Chop it up
into bite size pieces
Soak the pieces of cabbage in cold water and put the soaked cabbage into a
large basin. Sprinkle with salt.
*tip: 1 cup of salt will be used for 10 pounds of napa cabbage
Every 30 minutes, turn the cabbage over to salt evenly (total salting time
will be 1½ hours).
1½ hours later, rinse the cabbage in cold water 3 times to clean it
Drain the cabbage and set aside.
Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and
mix it well and bring to a boil. Keep stirring until the porridge makes
bubbles (about 5 minutes).
Add ¼ cup sugar. Stir and cook for a few more mintues until it's
translucent. Cool it down
Place the cold porridge into a large bowl
Make kimchi paste:
.Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your
taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of
*tip: much easier to use a food processor.
Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2
cups of julienned Korean radish, and ¼ cup of julienned carrot.
Mix all ingredients well and your kimchi paste is done.
Put the kimchi paste in a large basin with the porridge and add all the
cabbage. Mix it by hand.
Put the kimchi into an air-tight sealed plastic container or glass jar.You
can eat it fresh right after making or wait until it's fermented.
I usually put all my kimchi in the fridge except for a little bit in a
small container. I like fresh kimchi, so this way the kimchi in the fridge
ferments slowly and stays fresh, while the smaller container ferments
faster and gets sour. I use this sour kimchi for making things like kimchi
chigae where sour kimchi is better. Then, when the small container is
empty, I fill it up again with kimchi from the big container. It takes a
little management, but experiment and you'll get the hang of it!
How do you know it's fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some
bubbles with lots of liquids, or maybe sour smells. That means it's
already being fermented.
** Exported from Now You're Cooking! v5.87 **
And that's that