tkimchi.md - recipes - various cooking recipes
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tkimchi.md (3175B)
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1 # Kimchi
2 ## Ingredients
3 For 1 gallon's jar worth of kimchi:
4 - 1750g bok choy
5 - 650g daikon
6 - 195g garlic
7 - 240g ginger
8 - 84 G red pepper flakes
9 - 7.5 T fish sauce
10 - 5T sugar
11 - 2.5T ACV
12 - 270g carrots
13
14 A note about red pepper flakes: This recipe uses what's probably an
15 excessive amount of red pepper flakes. If you like it very, very
16 spicy leave it as is. If you want something milder, cut the amount
17 of red pepper flakes back, maybe by as much as half.
18
19 ## Instructions
20 ### Cabbage Prep
21 Wash the cabbage. Remove outer leaves if they look grungy and
22 discard. Then, detach 3 more nice looking outer leaves and set those
23 aside.
24
25 Cut the cabbage in half. Then cut it across the short edge into 1-2
26 inch slices (or any size you find appealing to eat). Put the cabbage
27 into a bowl and weigh (be sure to tare the scale for the bowl). Add an
28 amount of salt that is 2% of the cabbages' weight. Combine, mix
29 well. Cover and set aside for 1-2 hours. Every 30 minutes or so give
30 the cabbage a squeeze to release its water contents.
31
32 Chop up any other veg you're using and set aside.
33
34 ### Paste Prep
35 Mince the garlic using a press, or by squishing and pull with the flat
36 side of your knife. Flatten the garlic out into a thin layer across
37 your cutting board. (This will oxygenate the garlic and start the
38 process of activating the alicin). Leave the garlic like this for 15
39 minutes at least.
40
41 Remove the ginger skin with the back edge of a spoon. Slice 1/2 the
42 full amount of the ginger into matchsticks. Put the rest in a blender
43 with garlic, sugar, ACV, red pepper flakes, and fish sauce. Add a bit
44 of the water from the napa cabbage into blender so the ingredients
45 will blend smoothly. Blend until smooth. Red pepper flakes may remain
46 visible as specks. That's OK.
47
48 ### Combining it all
49 Combine cabbage and sauce with hands or spoon. Put into a large glass
50 jar. Press the cabbage down towards the base of the jar with a
51 fist. This will release some water. Do this for a minute or so, to
52 release as much water as you can.
53
54 Now carefully place the cabbage leaves you set aside on top of the
55 kimchi mixture. These leaves will keep any debris from down below
56 rising to the surface. You can tuck the tip and tail of the leaves
57 into the sides of the jar. As well as you can, have these leaves cover
58 and contain the kimchi mixture below. You may want to use your fist to
59 gently press down on the leaves to compress them along with everything
60 below.
61
62 Add glass food weights on top of the leaves. Loosely cover with the
63 jar's lid. Set aside to ferment in a warm place.
64
65 Note: it's not necessary to cover the kimchi to the top with
66 extra water. Within the first 8 hours it will release enough water
67 from the leaves to create a layer of water that protects the kimchi
68 from the Oxygen.
69
70 ### Let it ferment
71 Place the jar in a warm spot. It will begin to ferment. The duration
72 of fermentation is a personal choice. I like to start tasting my
73 batches after about a week. I keep it going until I am happy with
74 the taste. Then I'll stick it in the fridge to enjoy for many weeks
75 to come.
76
77 ## Contributors
78 - ROYGBYTE
79 - Unnamed contributor
80 Originally posted at gopher://roygbyte.com/0/kimchi_recipe.txt