Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, kimchi (easier than you think! ;) ). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Kimchi is a traditional Korean dish of fermented vegetables and spices, in particular ginger, garlic, peppers and hot chilies. Kimchi: AKA fermented cabbage, is one of the healthiest foods for your gut. Chef Randy Feltis shares how to make the dish yourself.
Kimchi (Easier than you think! ;) ) is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Kimchi (Easier than you think! ;) ) is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook kimchi (easier than you think! ;) ) using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Kimchi (Easier than you think! ;) ):
- Make ready Napa cabbage, cut into roughly 1"x 2" pieces (about 30 cups of chopped raw cabbage)
- Make ready green onions, washed, roots trimmed, and cut into 2 inch segments
- Get kosher salt (about 10% less if you're using regular table salt)
- Get For the paste:
- Get minced garlic (about 5 or 6 large cloves)
- Prepare minced fresh ginger root (about a 2" segment, peeled)
- Get crushed red chili flakes depending on how hot you want your kimchi. See notes above re: gochugaru
- Get steamed white rice, lightly packed. Short or long grain is fine. If stale, microwave with 2 Tbsp. water for 1 minute
- Get fish sauce
- Get sugar
- Take water for blending + 1/3 cup water for rinsing seasoning from bowl (see directions below)
Traditional Korean kimchi is wonderful, but it requires more complex steps and ingredients that are harder to source. I wanted to make this doable for the average American. Some kimchi recipes call for raw oysters and raw squid. How would these stay fresh for weeks and months, I wondered?
Steps to make Kimchi (Easier than you think! ;) ):
- In a large stainless steel or mixing bowl, toss the raw cabbage, green onion, and the salt together to pre-brine the cabbage. Make sure to thoroughly incorporate the salt throughout the cabbage. In 10 to 15 minutes, you should start to see the cabbage leach liquid and wilt. Let the cabbage sit for 1.5 to 2 hours, tossing and redistributing every 30 minutes to ensure even brining.
- After at least 90 minutes of pre-brining, rinse the cabbage with enough water to cover the cabbage by 4 or 5 inches by swishing the cabbage in the water 7 or 8 times. Remove the cabbage into a strainer and let the excess water drain while you prepare the paste.
- Make the paste by putting all the paste ingredients into a blender and blend until you can't see the individual grains of rice. Pour the paste over the cabbage.
- Get into the bowl with your hands and mix the paste into the cabbage until all the pieces are evenly and thoroughly coated.
- Pack your kimchi into a clean, dry bottle or other tight-lidded container (this time I repurposed a half gallon kimchi jar) and use the last 1/3 cup of water to swish around the mixing bowl, pick up all the remaining paste, and pour that liquid on top of your kimchi. Remember to leave 2 to 3 inches of headspace at the top to allow for expansion as fermentation takes place.
- Your batch of kimchi is now ready for fermentation in a dark but not cold place like the inside of your cupboard. Or, if you can find a warmish spot in your garage, you can put it there. (I know that's not always possible for cold climate people in the middle of winter.) As it ripens, it's a good idea keep the lid slightly unscrewed to relieve the pressurization caused by fermentation. (Your jar can literally explode from the pressure on a specially active fermentation day.)
- People often ask HOW RIPE DOES THE KIMCHI HAVE TO BE BEFORE I REFRIGERATE OR EAT IT? You can eat the kimchi whenever you want. Fresh, just after it's been made, all the way up to when it's so incredibly old, ripe and stinky you could choke out a subway system by placing an open jar in one of the vents. It remains safe for human consumption for A VERY LONG TIME.
- But as to when to refrigerate, just go out once a day every day to taste a piece, and when it gets to the ripeness you like, stick it in the fridge. It'll continue to ripen, but very slowly.
- Enjoy! :)
So, making kimchi was just one of those things I avoided. I think its intended to be served more on the fresh side than well fermented. Thanks for your easy lovely recipe. I put my kimchi to fridge right away after i made it yesterday. And today i put iy outside since i searching and find that what i did was wrong.
So that is going to wrap this up with this special food kimchi (easier than you think! ;) ) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
