I keep getting asked for this recipe and I am finally providing it.
When my family makes kimchi we usually combine the cabbage and the cucumbers. This recipe has cabbage in it but you can always substitute as you see fit. Also, it's very much based on your tastes. I don't think I've ever used a measuring cup or any type of measurement when making kimchi. Make it hotter or less hot depending on your preferences.
A pound of pickling cucumbers
1 medium Chinese cabbage
3/4 cup of kosher salt
two bulbs of garlic chopped
One bunch of Scallions (green onions)
cup and a half of dried red pepper (or super hots or napalm)
Teaspoon of ginger (I omit this sometimes)
1 Asian pear (you can substitute this with two teaspoons or so of sugar)
Salt to taste
Cut the cumbers into quarters and wash and cut the cabbage into 2 inch pieces.
Mix 1/2 cup of salt with enough water to dissolve (6 to 8 cups), place cabbage into a large bowl and cover with water. Let the cabbage soak until the cabbage is wilted (soft). If it's not submerged you'll have to turn the cabbage. This time varies.
When the cabbage is ready mix the rest of the ingredients (minus the cucumber) together the moisture from the pear should make it like a paste. Another way to do this is to put it into a blender or food processor to make something that is for all intents and purposes a mash.
You have to taste this when you're adding the salt to this mash. It works out to around two teaspoons but taste it see how the mask tastes, hot enough salty enough? When it tastes good to you then it's good to go!
Drain and thoroughly rinse the cabbage. I can't stress that this is important or you will end up with some very salty kimchi. You can save it if it is too salty but why spend more time at the end?
When the cabbage is done soak the cucumbers in a 1/3 cup of salt mixed with 4 cups of water for 20 minutes then rinse.
Mix the cucumbers and cabbage with the paste you've made. Make sure EVERYTHING is covered. Then start shoving it into jars. Store in a cool dry place for two days then refrigerate.
TADA!
Now, you can add other things to this. Fish oil or micro (the tiny) shrimp is one of the biggies. I do not like the taste of little fermented fishes so i do not add them.
When my family makes kimchi we usually combine the cabbage and the cucumbers. This recipe has cabbage in it but you can always substitute as you see fit. Also, it's very much based on your tastes. I don't think I've ever used a measuring cup or any type of measurement when making kimchi. Make it hotter or less hot depending on your preferences.
A pound of pickling cucumbers
1 medium Chinese cabbage
3/4 cup of kosher salt
two bulbs of garlic chopped
One bunch of Scallions (green onions)
cup and a half of dried red pepper (or super hots or napalm)
Teaspoon of ginger (I omit this sometimes)
1 Asian pear (you can substitute this with two teaspoons or so of sugar)
Salt to taste
Cut the cumbers into quarters and wash and cut the cabbage into 2 inch pieces.
Mix 1/2 cup of salt with enough water to dissolve (6 to 8 cups), place cabbage into a large bowl and cover with water. Let the cabbage soak until the cabbage is wilted (soft). If it's not submerged you'll have to turn the cabbage. This time varies.
When the cabbage is ready mix the rest of the ingredients (minus the cucumber) together the moisture from the pear should make it like a paste. Another way to do this is to put it into a blender or food processor to make something that is for all intents and purposes a mash.
You have to taste this when you're adding the salt to this mash. It works out to around two teaspoons but taste it see how the mask tastes, hot enough salty enough? When it tastes good to you then it's good to go! Drain and thoroughly rinse the cabbage. I can't stress that this is important or you will end up with some very salty kimchi. You can save it if it is too salty but why spend more time at the end?
When the cabbage is done soak the cucumbers in a 1/3 cup of salt mixed with 4 cups of water for 20 minutes then rinse.
Mix the cucumbers and cabbage with the paste you've made. Make sure EVERYTHING is covered. Then start shoving it into jars. Store in a cool dry place for two days then refrigerate.
TADA!
Now, you can add other things to this. Fish oil or micro (the tiny) shrimp is one of the biggies. I do not like the taste of little fermented fishes so i do not add them.
Life is good.
