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A batch of Kimchee in the works

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    Posted: 19 April 2012 at 03:59
One of my very favorite Korean foods is Kimchee, or Kimchi, or Kim Che, or any of a few other ways to spell it..what it spells to me is goodness.

Also one of the healthiest things you can eat for your digestive system because of the "good bugs" that ferment this lovely cabbage dish.

This is a recipe that I got from Beer B Que (may he rest in peace) a while back with a slight change or two.

First I took two nice Napa cabbages and washed them, cut the cores out and chopped into about 2" pieces. Then placed them in the largest non-reactive mixing bowl I had.
The container must be non-reactive...remember, we're fermenting here.


Chopped a bunch of scallions into 2" pieces and sliced lengthwise a couple times and added them.


Peeled a good sized hunk of fresh gingerroot and grated up about 1.5 Tbsp and added it.

Made a brine out of 3 Tbsp pickling salt per 6 cups of filtered water and poured it over the whole mess until it was covered. I was making a large amount, so it took two batches of brine.
Pour the brine over , put a heavy plate on top to keep the cabbage immersed and let it sit for 12 hours.


After 12 hours, I drained the cabbage, reserving the brine and mixed it with 3 Tbsp Asian hot red pepper flakes and some granulated garlic, and packed it in a large sterile jar.


I poured enough brine back over the cabbage to just cover it, the place a plastic bag on top and filled it with the remaining brine. This will keep a tight seal over the brine, yet still allow the gases of fermentation to escape.



Now I'll let it "sour up" for a few days...until it gets to the point I want then just stick it in the fridge ...it will last all summer unless I eat it all first, which is more than likely...kimchi is great on a burger.

I will update the post as the fermentation progresses.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2012 at 04:26
Don't count, Dave, unless you bury it in the ground for about six months. Wink
 
This sounds like an interesting short-cut version, though. I'll have to give it a try once my cabbages are in.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2012 at 05:00
I'll keep mine above ground thanks Wink....it'll be ready in a week, and quite tasty. Forgot to mention there's a bit of shrimp paste in there as well, just cause I like it.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2012 at 07:53
Interesting Post. South Korea was the invited guest country to Madrid Fusion 2012, and Kimchi was introduced into the Spanish Market ...
 
It is quite a vast subject.  
 
Thanks for posting your recipe and fotos.
Margi.
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2012 at 09:15
looks like a great beginning, dave ~ i've always been a little intmidated by the diea of kimchee, but it really looks easy, and delicious.
 
it looks like most of your ingredients have amounts, but some (such are granlulated garlic) don't. are these amounts "to taste," or do you have a fairly-"standard" method?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2012 at 10:33
Kimchi is good food. Yours looks like a great product and makes me want to try it. I like to ferment things. I've made Kimchi several times. There are probably as many variations as there are people making this fine pickle.

I'm glad you updated and mentioned the use of something fishy in your preparation as I found the fishy addition to be necessary. At least to my taste.

The best Kimchi I can recall eating, by my completely subjective estimation of course, was found in a small Korean grocery. A product just called Radish Kimchi and distributed by Chin Jung Food, Co. out of Los Angeles. It had no cabbage in it. The ingredient list (which I have the label from a jar in my hand) is radish(daikon), green onion, ginger, garlic, red pepper, salt, sugar, water, anchovy, shrimp, and sweet rice powder. It was very slightly sweet and being all daikon it really made that ingredient shine. I liked it a lot.

I was going to try to reproduce it but never got around to it.


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 20 April 2012 at 02:20
Originally posted by TasunkaWitko TasunkaWitko wrote:

looks like a great beginning, dave ~ i've always been a little intmidated by the diea of kimchee, but it really looks easy, and delicious.
 
it looks like most of your ingredients have amounts, but some (such are granlulated garlic) don't. are these amounts "to taste," or do you have a fairly-"standard" method?

I have to admit to going strictly by guess with the garlic Ron. The granulated stuff is so easy to shake on nice and evenly....same with the shrimp paste...probably about two Tbsp of that.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 22 April 2012 at 02:37
Here's an update on the kimchee...this is what it looked like yesterday.
As you can see it's taking on some nice color and taste-wise it has started to "sour up" a bit.
The little critters are working hard and it's bubbling nicely...I'm thinking one more day or two 
and it will be where I want it so I can refrigerate it at that time.

Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2012 at 09:57
i'm liking the look of it, dave ~ it will be great to see it in action, on its own and with a few dishes!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 27 April 2012 at 02:09
The kimchee is finished, and I'm happy with the way it came out. 
I must say next time I will use more garlic, some vidalia onion and some grated radishes as well.

I also think I could kick the heat up on a batch this size and use 4 heaping Tbsp of the Asian pepper mix rather than the three I used.

Thanks for looking!
Go ahead...play with your food!
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