Kimchi

[satanboy]

Ingredients:
2 Napa cabbage (2 kg total weight)
1 daikon radish
5 large carrots
1 bunch spring onions (about 7)
1 apple
70 g fresh ginger
6 cloves garlic
scant 1/3 cup crushed red chili flakes
¼ cup good-quality sea salt

Equipment:
1 large glass jar (mine has 4-liter capacity)
1 large bowl
knife + cutting board
food processor or mortar and pestle

Directions:
1. Wash all veggies. Chop cabbage into bite-sized chunks, julienne or grate carrots, daikon, and apple. Slice green onion. Place all vegetables in a very large bowl.
2. In a food processor blend ginger, garlic, and chili until well combined. Add this mixture to the bowl of vegetables along with the salt.
3. Mix and vigorously massage all ingredients together until the cabbage begins to soften and release fluid. Continue until you have a fair amount of liquid in the bottom of the bowl, about 4-5 minutes. The vegetables at this point should have lost much of their volume. Let the bowl sit out at room temperature for a few hours, massaging once or twice more. Season to taste.
4. In a large, sterilized jar (or several small ones), pack in the vegetables trying to avoid any air pockets, making sure to leave a few inches of space at the top of the jar for carbon dioxide. Cover the jar with a loosely with a lid, or make sure to open it periodically to release any pressure that may build up. Leave the jar on the counter for 2-4 days. You may see bubbles forming in the jar – this is carbon dioxide and totally normal. Taste the kimchi now and again. Once the flavour is to your liking, seal the jar and place in the fridge. Keeps for several months.

*Tip: After removing kimchi from the container to eat, push the remaining back down to keep most of the cabbage submerged in the brine (the liquid). This will help keep it fresh for longer.

mynewroots.org

This is the vegan version of Kimchi (normally made with fish sauce or soy sauce).

I really want to try this.

 

[Entranog]

I actually tried it a few months ago, I'm a pretty big Asia buff.

Just try it out and add flavor to your liking.
Also, kimchi does tend to start smelling after a while, but it keeps for ages.

The daikon radish I could not find easely so I skipped it...

Good luck!

 

[Pooky]

I love Kimchi. (or the one Kimchi I have tried)

I bought one in a jar from an Asian supermarket and it was amazing.

Then I bought some fresh (as in made on premises) from a Korean supermarket and it was disgusting.

The fish is where a lot of the flavour comes from. I once watched a food show about how they make it.

 

[maumau]

Here's a simple kimchi, not so stinky but delicious.

700g cucumbers chopped small
sprinkle with 2 tbsp salt and leave overnight
add:
1/2 an onion finely chopped
4 spring onions sliced lengthwise and cut on diagonal
4 cloves garlic crushed
1 small red chilli finely chopped
1-2 tbsp korean chilli powder (i use ordinary chilli powder)
2 tsp honey
2 tsp vinegar

place the kimchi in the fridge to chill. It can be eaten when cooled or allowed to ferment at room temperature for a couple of days and then chilled. Eat within a week or the cucumbers go soft.

just a warning - the chilli i hot, hot, hot so go easy unless you want your lips to fall off.

let me know if you try it and whatbyou think.

 

[satanboy]

thanks maumau

I will replace the honey with Agave nectar (don't eat honey).

 

[maumau]

Enjoy!

I'm having a look at that site on ferments - very interesting and different recipes. Lots of new things to try.

 

[Keigo]

If you have a korean shop nearby, will suggest buy go buy korean chilli powder for kimchi. It will bring out the flavour for the finished product.

 

[ponder]

Saw on househunters international that many houses/flats in korea have two refrigerators, one solely for kimchi.

 

[goofball]

Saw on househunters international that many houses/flats in korea have two refrigerators, one solely for kimchi.

Yup. You see the Kimchi pots standing around everywhere. The taste also differs and sometimes alot from one restaurant to the next.

 

[maumau]

If you have a korean shop nearby, will suggest buy go buy korean chilli powder for kimchi. It will bring out the flavour for the finished product.

My lips almost fall off with normal chilli powder so will check the korean one out and use a teeny tiny bit to start with. I have some delicious cucumber kimchi in the fridge right now. Planning to have it with lunch tomorrow.