He Who Loves to Cook

KOREAN CABBAGE KIM CHI

Many people have expressed an interest in making Kim Chi . . . 

Below is a basic recipe and photos to go along with the recipes. If you have any questions just ask.

 INGREDIENTS & DIRECTIONS

1-2 HEADS NAPPA CABBAGE (about 7 lbs.)

½ CUP NATURAL SEA SALT

½ CUP COARSE CAYENNE PEPPER (more if you like it hot)

2 BUNCHES GREEN ONION TOPS

6 CLOVES GARLIC (minced fine)

¼ CUP FISH SAUCE (Sand lance or anchovy from Asian market)

6 TBSP SUGAR

½ OZ. FRESH GINGER (sliced thin)

1 TBSP. TOASTED SESAME SEED (Asian market)

3/4 CUP HOT WATER

1 TSP. MSG (optional – do it!)

1 TBSP SALT

¼ CUP LACTIC ACID STARTER (whey from yogurt or cheese making)

Kim chee will ferment without it, but it gets it off to a good start and keep other bacteria from forming and spoiling the product.

Peel outer leaves from cabbage wash, cut in 1”pieces and reserve. Cut cabbage into 1 1/2” slices, loosen head and place all in a large bowl, about twice the size of the bulk cabbage. Rinse cabbage several times. Drain cabbage, place in layers in the bowl sprinkling the salt over each layer. Cover the bowl and put it someplace to let the salt wilt the cabbage. Wilt the cabbage 4-6 hours mixing every hour or so.

Rinse the cabbage several times and return to the bowl.

In a food processor soak the cayenne pepper in the hot water for ½ hr. add garlic and ginger, process until very smooth.

ADD the processed ingredients and all the remaining ingredients to the cabbage, mix very well.

Drain mixture reserving all the liquid. Pack cabbage mixture into sterile jars. Pack very tightly, pour equal amounts of the reserved liquid to fill the jars leaving no bubbles or air space. IF there is not enough liquid, pour out some of the liquid and mix with enough lightly salted water to fill the jars. Top off each jar with some of the reserved outer leave, discard leaves when fermentation is done. Place the jars at room temperature to start the ferment. Ferment the kim chee until you get the desired “sour” that you want. I like mine to go all the way sour. When it gets where you want it, place it in the refrigerator. I will slow down the ferment. Should keep for several weeks.

OPTIONAL INGREDIENTS MAY INCLUDE:

One orange, apple or pear thin sliced. Fresh jalapeño peppers or other hot pepper.

If you have any questions concerning the recipe please feel free to contact me calentine at calentine.com

NOTE:  You may want to place the fermenting product on a cookie sheet, if you fill the jars too full they may run over. Also you should push down the kim chi keeping the cabbage below the water level

Two heads of Nappa cabbage

Trim off the outer leaves and set aside.

Slice into 1 1/2 in. pieces and place in a bowl with the salt.

Toss it well to mix.

Drain and rinse off the salt several time and return to the bowl.

Add the rest of the processed material.

Mix well and pack tightly into jars

DO NOT tighten the lids as this will be fermenting.

Let it ferment to get as sour as you like it. I like mine

to ferment until it stops bubbling, the put it n the

refrigerator. If you don't like it that sour, taste it each

day and put it in the refrigerator when it gets to the

sourness that you prefer.

  

 

 This it the brand and type of pepper you want to buy.

It should be available at Korean markets.