KIM CHI - 8 Recipes
Kim Chi- Quick Recipe - about 2-3 hours
1 head of napa cabbage (about 2 lbs.)
5-6 tbsp coarse salt
1 c peeled and julienne daikon radish
1 tbsp or more of ground red Korean chiles
4 tbsp fish sauce
2 tbsp minced garlic
1 tbsp minced ginger root
2 tbsp sugar
1/2 c minced scallions (green part only)
3 tbsp dried Korean shrimps
Place the cabbage in a colander and sprinkle with salt being sure to get plenty of salt between the layers of leaves. Let sit undisturbed for 2-3 hours until very wilted, then rinse and shake dry.
Mix together other ingredients (except shrimp) and blend thoroughly until bright red, then add the shrimp. Use your fingers to pack the whole cabbage (inside and out) with the spice mixture or cut the cabbage up and toss together. May be served immediately or can be refrigerated for up to a week (but will get hotter by the day).
KIM CHI SLOW RECIPE - about a week
2 heads napa cabbage, quartered
1 c coarse salt
1/2 tsp cayenne
Layer the cabbage in a bowl, sprinkling with the salt and cayenne between each layer. Cover with a plate that fits inside the bowl and weight down with cans or jars. Refrigerate 1-2 days. Drain accumulated liquids from the cabbage, rinse well, pat dry and cut into 1-1/2" pieces.
1 head bok choy, cut into 1-1/2" pieces
6 minced cloves of garlic
8 scallions cut into 1-1/2" lengths and slivered
2 tbsp minced ginger root
3 fresh minced chiles
1 tbsp sugar
2 tbsp soy sauce
Place a layer of cabbage at the bottom of a glass jar or casserole. Spread a layer of the above mixture over the cabbage and continue to layer until all ingredients are used. Cover with a lid and refrigerate for 5 days. Kim chi keeps well for at least 3 weeks becoming spicier each day.
ANCHOVY KIM CHI
4 lb Chinese (napa) cabbage
1/4 lb Chinese white radish
2 cn flat anchovies
4 lg Cloves garlic
3 Scallions (including tops)
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper
Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover and allow to stand for 2 days at room temperature. Keeps for 2 weeks refrigerated.
KOREAN GUT CHURI KIMCHI (INSTANT KIM CHI)
1 Chinese cabbage (3 cups cut)
2 Cloves Garlic
1t Hot pepper flakes or powder
1t Soy sauce
Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well then add the salt and sugar, mix and cover until ready to serve.
KIM CHI WITH DAIKON, CUCUMBER & TURNIP
2/3 lb Napa Cabbage
1/2 pound Daikon radish
1 medium Cucumber
1 medium Turnip
1/2 cup Salt
1 tbsp Salt
3 Spring onions, sliced
3 Garlic cloves, minced
4 teaspoons Fresh ginger, minced
1 tablespoon Dried chili flakes
2 teaspoons Soy sauce/tamari
1 cup Water
Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetables with liquid into a large crock or clean jars. Cover tightly or cap. Refrigerate for 3 days before opening, turning everyday a couple of times to distribute spices.
PEAR DAIKON KIM CHI
2 Heads Chinese cabbage
1 c Salt
1 lb Daikon
6 Green (spring) onions
4 Garlic cloves
1 Piece fresh gingerroot (1")
1 Celery stalk
1 Hard, semi-ripe pear
4 tb Ground red peppers (chili)
1 tb Granulated sugar
Remove (set aside) the outer leaves from the cabbage, quarter it and place together with the outside leaves in a large bowl, sprinkle with salt and let stand 3 hours, turning occasionally. Peel the daikon and cut into long thin strips, cut the onions into 1.5" pieces and then slice lengthwise into slivers, mix together and set aside. Peel and mince garlic and gingerroot, cut celery into 1" lengths and slice lengthwise, peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and add to the daikon and onion mixture. The cabbage will have produced a brine after sitting.
Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves, set it in the bottom of a container and repeat with the remaining three quarters. Any remaining mixture should be spread over the top. Press down, and put the outer leaves in a layer on top of the cabbage. Cover the container with a small plate that can sit on top of the leaves, put a small weight on top and let sit at room temperature for 3 days or longer (for hotter kim chi). Store in glass jars and used as needed.
SLOW CURE KIM CHI
1 Head Chinese (napa) Cabbage
4 Green Onion With Tops
1 Garlic Clove
1 Hot Red Chili, Dried (Korean pepper flakes)
1 t Ginger Root, Grated Fresh
Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tbsp salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage with cold water (removes slime), drain well and add the onions, garlic, chile, ginger and one tablespoon salt then cover with water, mix well. Cover container (I use plastic wrap and elastic band) and let stand in a cool place for a few days. When the plastic wrap starts to expand, it is fermented and acid enough. Cover and refrigerate up to 2 weeks. Makes one quart.
SPICY SOY KIM CHI
2 lb Cabbage, chinese
1 tb Salt
2 tb Scallion, chopped
2 ts Garlic clove, crushed
1 tb Hot Red Pepper (Chili) Powder
2 ts Ginger, finely chopped
1/2c Soy Sauce
1/2c Rice wine vinegar
2 ts Sugar, granulated
Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours until cabbage wilts. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using.
Note: Kim Chi is simply pickled vegetables - it can be made as hot
or as mild as you prefer and can be made from virtually any leafy or
crisp vegetable (no potatoes please). I like to serve light and
mild kimchi as a cool side to sushi and many spicy dishes, just as I
like the more fiery version with the milder dishes as an addition that
picks up their flavors. My point is that you donīt have to be
afraid of kimchi - not all are a test of your heat
tolerance. Play with the balance of heat from ginger root
against the salt of soy, the meatiness of sesame oil and sweetness
of mirin. Find what you like and experiment with small batches
along the way.