Kimchi Recipe is that the preparation of it often involves the process of fermentation. Fermentation was frequently utilized by enlightened spiritual practitioners of ancient Korea to create food that would benefit all people.
Ingredients:
4 large napa cabbages (baechu)
2 white Korean radish (mu)
21 oz sea salt
1 cup rice powder
1 cup fish sauce
i.e. anchovy-based broth (jeotgal)
1/2 cup salted shrimps
2 cups Korean chili pepper powder
1/2 cup minced garlic
2 Tsp minced ginger
14 oz scallion
2 chopped onions
1 Korean pear
honey powder
Method:
Remove the outer leaves of the cabbage that are not fresh. Cut the cabbage in half (lengthwise) from the bottom of the cabbage, but cut only about 1/4 way in.
Then, split the remaining portion of the cabbage in half by hand. If the initial cut is too deep, it may cause the leaves inside to fall off when you wash and salt the cabbage. Prepare salt solution (about 8%-10% salt) in a large bucket.
Soak the cut cabbages in the salt solution. Scatter a little bit of sea salt inside the cabbages.
Place the cabbages facing up in a bucket for about 12 hours.
During the salting process, turn over the cabbages once or twice so that the cabbages are salted evenly.
Rinse the salted cabbages several times with fresh water. Place the cabbages in a large basket that could function as a strainer. Make sure that the cut surface of the cabbages is facing down so that extra water from the cabbages is drained.
White Korean Radish:
Wash and cut the radish into finger length strips (The size and length may vary from types of kimchi).
Rice Porridge:
Mix 1 cup of rice powder with 3 cups of water and boil the mixture at low heat. Let it cool once it is boiled.
Korean Chili Pepper Powder:
Soak the powder in warm water
Scallion:
Cut scallions into 1.5-2 inch length pieces.
Method:
Mince and chop garlic, ginger, onion and Korean pear.
Evenly mix the rice porridge, fish sauce, Korean red chili pepper powder, minced garlic, ginger, onion and Korean pear in a large bucket and add cut radish and scallion.
Put an adequate amount of the seasoning mix between every single cabbage leaf. Fold the cabbages in half (lengthwise) and, using the outer leaf, wrap the cabbage so that the seasoning will not leak.
Neatly lay the cabbage wraps inside a container. Let the kimchi sit for 4-6 weeks underground (in temperature ranging from 0-5OC).
Notes and Tips:
Usually, we keep raw kimchi for 2 days in room temperature and have it refrigerated afterwards. The best way to make well-fermented and delicious kimchi is to keep the kimchi inside a kimchi refrigerator. To eat gimjang kimchi (kimchi prepared for winter) until next spring, add more salt to the saline solution.
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| Kimchi Recipe |
