After I was done making so much kimchi-I think it was about 12 cabbages-I had pain in my stomach that evening. I mean, there were so many cabbages, I had to brine them in our bathtub.
I was so worried that it might be something serious. Luckily, I was fine the next day. And when we decided to move to Korea, I realized it would be a great opportunity for me to learn the fine art of making Kimchi from my mother-in-law.
She makes one of the best Kimchi I have ever tasted. It tastes fresh but also has a deep and complex flavor in the background. In the meantime, I will start my kimchi posts with a somewhat unconventional Kimchi that my mother-in-law will probably never make — Green Cabbage Kimchi. Green Cabbage the regular kind used to make coleslaw kimchi appeared pretty recently in the Korean food scene, probably because many Koreans who lived outside of Korea could not get any authentic Korean Cabbage Celery Cabbage is the exact one but Napa Cabbage is very close.
I first tasted cabbage kimchi in when we moved to India. With no access to any kind of Korean vegetable, the only vegetable we could get was the good old cabbage.
I actually did not like it as a kid. I thought it only made me miss the real Korean kimchi more. But now, I actually like it and enjoy it.
Making Green Cabbage kimchi is also pretty easy so I think it is a great one to start with if you have never made Kimchi before. Stop when the you can still see each piece. Taste it. Add more or less red chili powder to your taste. It should taste quite spicy, salty and pungent.
You can also add more sugar if you like. But adding more sugar will make the kimchi sour faster. Wash and clean green onions and chives. Cut green onions and chives into similar length pieces 2 in or so and set aside. In about 1 hour, check the cabbage to see if it is ready.
Except for very thick pieces, it should easily bend like so —. In a large bowl, add the cabbage, yangnyum, green onions and chives. Wear plastic gloves or your hand will be smelling of kimchi all day and mix everything together really well. Mix things lightly — trying not to damage the vegetables.
Finally, taste the freshly mixed kimchi. It should taste very fresh but still pretty good. In my case, the cabbages were not salty enough depending on the type of salt and cabbage, it comes out a little different each time so I added extra fish sauce — 2 T. Adjust yangnyum to taste. Put green cabbage kimchi in a container and let it ferment at room temperature for 2 days or in the refrigerator for few days.
Refer to my No Crazy Kimchi post for more detailed info on fermentation. I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published.
This site uses Akismet to reduce spam. Learn how your comment data is processed. I just made this last evening and it tasted great fresh. Waiting for the fermentation to work its magic. I am sure, like other reviews have stated, using non-korean ingredients does alter the taste of the kimchi, but I am living in the Himalayan foothills and am just happy that I can make decent kimchi here for myself. When storing the kimchi in a jar to ferment, should it be covered with liquid?
I have mine in a Mason jar, and there is only about 1 inch of liquid in the bottom of the jar. Am I doing this right? It is best that it is covered not necessarily fully but as wet as possible in liquid. Did you just make this? Using a rubber spatula, scrape any leftover kimchi paste and accumulated juices from the bowl and baking sheet over the cabbage. Press down on mixture to eliminate air pockets, cover surface of mixture with plastic wrap, pressing gently to ensure full contact, and weigh down with fermentation weight.
Seal container with airlock lid, if using, following manufacturer's instructions. After first 24 hours, vegetables should have released a good deal of moisture; using a clean spoon, press down on cabbage to submerge in liquid. After 3 days, transfer container to refrigerator and continue to ferment for at least 2 more days before eating.
After 5 total days of fermentation, begin tasting kimchi daily until it has reached desired flavor. Kimchi will continue to slowly ferment while refrigerated, becoming more "ripe" in flavor over time. Properly stored, baechu kimchi can be refrigerated for up to 2 months. To serve as a banchan, transfer one or more of the cabbage parcels to a cutting board, and unroll.
Using a sharp knife, remove core, and cut cabbage into 2-inch pieces. Divide between small individual serving dishes, spoon liquid from fermentation container over top, and sprinkle with toasted sesame seeds. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads.
Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. Why It Works Brining the cabbage instead of salting it by hand allows for more even distribution of salt between all the layers in the cabbage. The seasoned glutinous rice slurry provides sugar for fermentation, and is thick enough to perfectly coat each layer of cabbage leaves.
Featured Video. Recipe Facts. Total: hrs. Makes: 3 quarts. For Brining the Cabbage: 1 head about 3 pounds; 1. Back to Recipes Vegetarian dinners Quick vegetarian See more.
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By Good Food team. Preparation and cooking time. Prep: 20 mins plus 1 hr salting and overnight fermenting, no cook. Share on facebook. Share on twitter.
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