Kimchi

Kimchi (Hangul: 김치, Korean: [kimtɕʰi]; English /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dishmade of vegetables with a variety of seasonings. In traditional preparations, kimchi was stored underground in jars to keep cool during the summer months and unfrozen during the winter months.There are hundreds of varieties of kimchi made from napa cabbage, radish, scallion, or cucumber as the main ingredients.





How to make Kimchi

Equipment you'll need

• Chef's knife
• Large mixing bowl
• Small mixing bowl
• Food prep gloves
• Strainer
• Cutting board
• 6-cup Mason jar with lid

Ingredients

• 2.5 lbs. Napa cabbage, stemmed and cut lengthwise
• 6 to 8 cups + 1 tablespoon water, filtered or distilled*
• 1/4 cup + 1 tablespoon kosher or sea salt
• 5 garlic cloves, minced
• 2 daikon radishes, trimmed and cut into matchsticks
• 1 bundle scallions, trimmed, cut into 1-inch sections
• 1 tablespoon fresh ginger, grated
• 3 to 5 tablespoons coarse Korean red pepper flakes*
• 1 teaspoon white sugar
• 1/2 nori sheet, torn into small pieces*

Notes on ingredients

* The amount of water used is dependent on the size of your mixing bowl. A bigger bowl requires more water.

* Korean red pepper flakes, called gochugaru, are found in Asian markets or can be purchased online.

* Many kimchi recipes call for fish sauce, which adds a savory dimension to kimchiknown as umami. Dulse or nori, saltwater vegetables made from kelp and seaweed respectively are good substitutes.

Cooking directions

1. Rinse and prep cabbage. Cut cabbage into strips and place in mixing bowl. Add 1/4 cup salt and gently massage salt into leaves while using gloves. Pour water into bowl until cabbage is just covered, about 10 minutes. Place plate on top of cabbage to weight. Set aside for at least 3 hours or overnight, folding once or twice
2. Pour cabbage into a strainer and rinse under cool running water. Set strainer aside to allow cabbage to drain, about 20 minutes. Dry mixing bowl and set aside for reuse.
3. Combine sugar, pepper flakes, nori and sugar in a small mixing bowl. Add 1 tablespoon filtered water and stir contents until a thick paste forms. Combine 2 cups water with 1 tablespoon salt and stir. Set aside.
4. Meanwhile, rinse and prep daikon, ginger, scallions and garlic. Combine ingredients with cabbage in mixing bowl. Add paste and fold until the cabbage is evenly coated with paste, about 2 minutes.
5. Pack kimchi into Mason jar. Add just enough brine from step three (if needed) to cover ingredients. Seal and place jar on a shelf out direct sunlight for 24 hours. After 24 hours, open jar to release gasses, it should be stinky. Then reseal and store kimchi in fridge for up to 1 month. Add to soup, as a side dish, or with veggie burgers.

source: mnn.com