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- May 18, 1999
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Here you go folks!!!! If you like you can use just regular veggies to make kimchi, but I prefer the Napa Cabbage style.
Enjoy.
And remember you can use as much garlic as you want or desire. This is about the same amount of garlic I had in the batch where Mu told me it had too much garlic in it after saying, "Americans don't like garlic."
Kimchi, (Pickled Cabbage)
(Makes 1 gallon)
Ingredients **
3 medium (approximately 9 lbs.) Napa cabbages
3 handfuls salt
2 medium white radishes, Daikon, peeled and sliced into thin pieces
1 carrot about 7 or 8 inches, optional, also peeled and sliced into thin pieces
3 Tablespoons red pepper powder, more, or less, if you prefer. I like the kind you get at the Oriental Food Stores, and preferably the Real Korean Red Chili Powder.
1 T. sugar
10 cloves garlic, finely crushed
2 t. ginger root, finely crushed, or more if preferred, I like a little more.
5 green onions, sliced in pieces on the bias about 1 1/4" long, but you can do them to your preferences.
Directions:
Cut the cabbage into 1 1/2" squares. Place the cabbage in a large container and sprinkle with salt between layers.
Set aside for overnight or until the cabbage becomes soft. Rinse the pickled cabbage with water about 3 or 4 times and drain. Add the remaining ingredients and mix
well.
Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor) and leave on cabinet top or other warm, not hot place for 3 or 4 days*** until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator (which will stop the fermentation).
**You can add any other fresh veggies you may like but if you use cucumber just use the fleshy part, not the seeds, and not to many of them.
A little Cauliflower and Broccoli can also be good if you like them, as with the cucumbers just don't use to many strong tasting veggies as it will overwhelm the mild Napa Cabbage.
*** The amount of time for fermentation depends on warmth and time left out so I leave it out until it is tasting good.
It will still have a fresh taste, but not a "green fresh taste" as the freshly assembled ingredients do.
This will keep a really long time and when it gets "old" tasting it can be used in soups and stir fry. Wonderful food, Nothing goes to waste!!!!
Edit: thought I had better add about the carrot being also peeled and sliced into thin pieces.
I don't know the results of what putting a whole carrot into the kimchi mix would be.
Enjoy.
And remember you can use as much garlic as you want or desire. This is about the same amount of garlic I had in the batch where Mu told me it had too much garlic in it after saying, "Americans don't like garlic."
Kimchi, (Pickled Cabbage)
(Makes 1 gallon)
Ingredients **
3 medium (approximately 9 lbs.) Napa cabbages
3 handfuls salt
2 medium white radishes, Daikon, peeled and sliced into thin pieces
1 carrot about 7 or 8 inches, optional, also peeled and sliced into thin pieces
3 Tablespoons red pepper powder, more, or less, if you prefer. I like the kind you get at the Oriental Food Stores, and preferably the Real Korean Red Chili Powder.
1 T. sugar
10 cloves garlic, finely crushed
2 t. ginger root, finely crushed, or more if preferred, I like a little more.
5 green onions, sliced in pieces on the bias about 1 1/4" long, but you can do them to your preferences.
Directions:
Cut the cabbage into 1 1/2" squares. Place the cabbage in a large container and sprinkle with salt between layers.
Set aside for overnight or until the cabbage becomes soft. Rinse the pickled cabbage with water about 3 or 4 times and drain. Add the remaining ingredients and mix
well.
Place the cabbage in a gallon-sized glass jar (plastic containers will stain and retain the odor) and leave on cabinet top or other warm, not hot place for 3 or 4 days*** until it tastes a little sour (ferments). When it is ready to eat, store it in the refrigerator (which will stop the fermentation).
**You can add any other fresh veggies you may like but if you use cucumber just use the fleshy part, not the seeds, and not to many of them.
A little Cauliflower and Broccoli can also be good if you like them, as with the cucumbers just don't use to many strong tasting veggies as it will overwhelm the mild Napa Cabbage.
*** The amount of time for fermentation depends on warmth and time left out so I leave it out until it is tasting good.
It will still have a fresh taste, but not a "green fresh taste" as the freshly assembled ingredients do.
This will keep a really long time and when it gets "old" tasting it can be used in soups and stir fry. Wonderful food, Nothing goes to waste!!!!
Edit: thought I had better add about the carrot being also peeled and sliced into thin pieces.
I don't know the results of what putting a whole carrot into the kimchi mix would be.
