Oh man, this kimchi is good! Pungent, garlicky, gingery, spicy but not too. . . we eat it straight out of the jar. I wish I could remember to get it out and serve it as a kind of relish or salad at meals. Do you eat kimchi? With what?
I also wish I could say kimchi kept our household entirely healthy while everyone else fell to the dreaded stomach bug over Christmas, but no, that is not the case. But I'm not really eating it to stay healthy - it's just intensely more-ish and the kimchi breath is totally worth it. I think we're on our third batch since November.
Kimchi (modified just slightly from Linda Ly's recipe, linked above)
Place in large bowl:
2 lbs. Napa cabbage, sliced fine
1/4 cup non-iodized salt
Stir and massage well. Cover with water. Stir occasionally for 2 hours. Volume should be reduced by half and cabbage should be limp.
Strain salt-water off cabbage. Rinse and strain again.
Add to cabbage in bowl:
1/2 lb. daikon radish, julienned
1/2 lb. carrots, julienned
6 green onions, cut in 1" pieces
4 cloves garlic, minced
1" piece ginger, minced
In a blender, puree:
1 Asian pear, cored and chunked
1 small yellow onion, chunked
1 cup dechlorinated water
1/2 cup Korean chile powder (gochugaru)
2 Tbsp. fish sauce
Stir puree into vegetables. Stir well (can use your hands if you wear gloves). Pack into jars or a crock to ferment, leaving at least 2" headspace. Weight the vegetables down under the liquid, pressing firmly. Ly recommends pressing down firmly every day and fermenting for 3-7 days. I don't always press daily, and I usually ferment a little longer. Store kimchi in fridge when it's done fermenting.
1. I did use a Bartlett pear once and didn't notice any difference.
2. I halve the water since I'm using the chile paste instead of the powder; well, once I forgot, but I just had more delicious liquid so it seemed fine.
3. Use organic ingredients when possible for fermentation because they are more likely to have happy bacteria on/in them already, which assists fermentation.
4. On my previous kimchi post, I explain the methods of fermentation much more fully (but used cayenne! wouldn't do that now). But if you're still confused, please ask. I think fermentation is a strange process until you've done it a few times and know what to expect.
5. Kimchi is not like baking chemistry, so you can probably add or subtract ingredients up and down the line. We love the flavor of this recipe because it's similar to what I used to buy.
When we hosted a Korean student he ate kimchi with literally everything we served. My daughter and I like it, but none of the males will eat it. Noble, our daughter, lived in Korea for two years while serving in the Air Force. I visited her and tasted several different kinds of kimchi. My favorite is the radish kimchi which is more like a pickle. There is a big difference between fresh kimchi, like you make and bottled kimchi (canned). The fresh is just so much better.
I just made kimchi for the first time in over a year! I love it, but I've only had what I make, so I can't speak to its authenticity. I follow the recipe on Chowhound, which is different than your recipe, though it does have similarities. I do not eat shrimp, so I leave that out of the recipe.
I recently had quinoa (you could do rice too) with two over-easy eggs on top, and a nice amount of kimchi on top. Mostly, I just eat it plain because I love it so. Once we ate at a Asian restaurant and the rice had kimchi mixed into it, which was very good.
I eat on plain rice, or on the side. I also have been known to eat it on a peanut butter covered rice cake or toast. I have a friend who's Korean mother makes all kinds of kimchi and sells it at the farmer's market, so I'm learning to eat it in all sorts of ways (kimchi pancakes!). Also, her kimchi is kinda the bomb.
oh my word, Becky, I would love to taste "all kinds" of kimchi! Tell me more about kimchi pancakes - just kimchi bound with some egg and flour and fried??
This is something I've never had but it sounds good!
I once made a big jar of kimchi and left it for too long in the fridge. Turned out so strong that the family would not touch it. I managed to save it by draining the liquids and consequently dried the whole batch in a dehydrator. When totally dry I ground it down to a powder. Makes a nice touch to all kinds of Asian foods.
Margo, would ordinary cabbage make as good a kimchi?
sk, I really think ordinary cabbage is fine. I used Napa because my farmers grew it and sold it at market! The key flavor difference is that Korean pepper.
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