Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber. Kimchi is also a main ingredient for many Korean dishes such as kimchi stew ( kimchi jjigae), kimchi pancake ( kimchijeon), kimchi soup (kimchiguk), and kimchi fried rice ( kimchi bokkeumbap).
Ingredients
Makes about 1 1/2 Quarts.
Step 2:Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
Step 3:Weigh the cabbage down with a plate.( Let the cabbage stand for 12 hours)
Step 4:Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
Step 5:Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Step 6:Finished.
- 3 tablespoons plus 1 teaspoon sea salt
- 1 medium carrot, cut into 1/4x1/4x2 inch like french fries
- 6 cups water
- 2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
- 6 scallions, cut into 2-inch lengths, then slivered
- 1/2 tablespoons minced fresh ginger
- 1 cup of minced garlic
- 3 tablespoons of brine shrimp sauce or anchovy fish sauce(available Korean specialty stores). This can be missed out if you would like a vegetarian Kimchi.
- 1/4 cup of Korean ground dried hot pepper (or other mildly hot ground red pepper)
- 1 cup of shredded Korean radish (moo in Korean)
- 1 teaspoon sugar
Step 2:Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it.
Step 3:Weigh the cabbage down with a plate.( Let the cabbage stand for 12 hours)
Step 4:Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days,until the kimchi is as sour as you like.
Step 5:Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Step 6:Finished.
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