I didn't see a specific thread in here about the delicious dish that is kimchi, so I figured I would start one. I'm sure that there are some members on this forum with some really special recipes that they might want to share.
I made some kimchi tonight, since I got gifted a small batch wine kit from a friend for Christmas, and I now have a great new fermentation vessel.
Use 2 head of napa cabbage, korean raddishes, carrots, green onions, garlic, fish sauce, hot red pepper powder, carolina reaper powder, ginger powder, brown sugar, and rice flour.
Cut and salt the cabbage dry, and flip it every 30 minutes, soaking the cabbage in the saltwater that begins to accumulate at the bottom of the bowl. Do that for 2 hours, then rinse it 6 times with water to remove all of the salt.
Boil 2 tablespoons of rice flour with 2.5 cups of water, and 3 tablespoons of brown sugar, until it becomes thick.
Dice up the carrots, green onions, and raddishes, then added them to a mixing bowl with 2.5 cups of red chile powder, and 2 tablespoons of Carolina Reaper powder.
Once cooled, put the rice flour sugar into a bkender with 4 cloves of garlic, and a tablespoon of ginger powder. Liquify it. Add that to the mixing bowl with the veggies and chile powder, and add 3/4 cup of fish sauce. Mix very thoroughly with your hands, and wear gloves!
Add the cabbage to the mix, and work it with your hands til everything is covered 100% with the sauce.
Put everything in jars/jugs with airlocks, and let ferment for 5 days in a dark place of the house. Put it in the fridge when it tastes to your liking, and eat it!
I made some kimchi tonight, since I got gifted a small batch wine kit from a friend for Christmas, and I now have a great new fermentation vessel.
Use 2 head of napa cabbage, korean raddishes, carrots, green onions, garlic, fish sauce, hot red pepper powder, carolina reaper powder, ginger powder, brown sugar, and rice flour.
Cut and salt the cabbage dry, and flip it every 30 minutes, soaking the cabbage in the saltwater that begins to accumulate at the bottom of the bowl. Do that for 2 hours, then rinse it 6 times with water to remove all of the salt.
Boil 2 tablespoons of rice flour with 2.5 cups of water, and 3 tablespoons of brown sugar, until it becomes thick.
Dice up the carrots, green onions, and raddishes, then added them to a mixing bowl with 2.5 cups of red chile powder, and 2 tablespoons of Carolina Reaper powder.
Once cooled, put the rice flour sugar into a bkender with 4 cloves of garlic, and a tablespoon of ginger powder. Liquify it. Add that to the mixing bowl with the veggies and chile powder, and add 3/4 cup of fish sauce. Mix very thoroughly with your hands, and wear gloves!
Add the cabbage to the mix, and work it with your hands til everything is covered 100% with the sauce.
Put everything in jars/jugs with airlocks, and let ferment for 5 days in a dark place of the house. Put it in the fridge when it tastes to your liking, and eat it!
Gonna ferment for 3-5 days then into the fridge for 5-6 weeks.
