So, a little while ago I said stay tuned for something different. Then I got sidetracked with funding (please try to help or re-blog if you can!), and plum preserves and haiku, so my different thing got put off for a bit. But now it’s time. A couple of weeks ago, I was on FB or one of my email groups with my friend Eric and he was talking about making kimchi. I asked him if it was difficult, and he responded with a long email and photos. Now, Eric was a chef for The Breakers in West Palm Beach for years and I think he loves sushi and all culinary things Asian more than anyone on the planet, but he doesn’t have a blog. So, I thought—yay! Guest post! Thus, with no further ado, if you’ve ever been curious about making kimchi (or even if you haven’t), wonder no more. Eric explains it with great simplicity and with illustrations. It’s kind of labor intensive, but he’s builit in some recreation, too. Thanks, Eric!
Making My Kimchi
First you will need to go to your local Asian market:
Two or three (depending on size) Chinese (Napa) cabbages.
One daikon Radish (medium size, small dice).
One bunch of Green Onions Chopped in half inch pieces.
Hand of Ginger (use two tablespoons, heaping, finely diced.
Small Onion (diced).
Three Cloves of Garlic (very finely diced) .
Fish Sauce (1/3 cup).
Dried Shrimp (one package 4 to 6 ounces, optional).
Hot Pepper Powder (if you want it hot, for mild just use the mix). NOTE: Eric tells me this is NOT cayenne, but something you need to get at the Asian market.
Rice Wine Vinegar (a 1/2 cup, you can add more later to your taste).
A few ribs of Celery (3 or 4).
Halve the Napa and wash it. Then, cut it into fairly large pieces.
Place the cabbage in a large container big enough to hold it and the brine water.
Add water and a 1/2 cup of salt. Mix salt water in the cabbage then set in a cool place and press the cabbage down with a bowl or some other heavy object to keep the cabbage under the water. Let it sit overnight.
Sake break! Heat sake and drink liberally.
Place all the veg in a large container and mix well then add the seasonings.
Bag the mix and put it in the fridge to marry overnight. Finish the Saki!!!
After a few hours rinse it three more times. Now, you have to squeeze the cabbage a few times, back and forth till you get most of the water out. This is very important and takes a bit of time and don’t crush the cabbage too much.
Once you are satisfied that you have most of the water out fluff the cabbage up and it should look fairly dry.
You’re almost done. Time to open another bottle of Saki! LOL. Now mix in your ingredients you set aside in the fridge.
Mix it well and get your hands dirty! (Yeah, Eric, you know how to do it!–GG) Then, bag up the finished Kimchi and put it in the fridge.
The next day you will notice that it has expanded a bit overnight. Add more vinegar and knead it through the bag once or twice a day for the first week. Then flip the bag anytime you think about it for the next month or so. Your Kimchi will taste good now but much, much better in a month. Even better in 6 months.