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in_a_pickle2019-01-26 05:09 pm
mdehners) wrote in in_a_pickle2019-01-26 05:09 pm
Adventures in Fermentation!
So, today was a dbl; my 1st batch of Sauerkraut was ready and I made my 1st batch of Kimchee. The former was more of a test of technique since i don't like Sauerkraut. It wasn't bad to me so someone who liked it would have loved it. The latter.....
One thing about Kimchee is that unless someone teaches you, you're going to be confused because now recipe agrees....not even how much salt to use on the cabbage;>! You quickly notice something. not only do none of them agree, most are designed to feed a family for weeks if not MONTHS. So, I went through recipes hardcopy and on line as well as Youtube. I finally came down with the following:
Nappa Cabbage 1 medium
Carrot 1
Sea Salt 1/2 cup
Korean Radish 1/3
Yellow Onion 1/2 small
Green Onions 1 bunch
Garlic 5 cloves
Ginger 2" piece
Asian Pear(or Bartlett) 1/2
Rice Flour(Mochicko is the most available) 1 1/2 Tablespoon
Water 1/2 cup
Sugar 1Tablespoon
Fish Sauce 3 Tablespoons
Salted Shrimp(hard to find. Optional but better if you can find at Korean Grocers) 3 Tablespoons
Gochagaru(Korean Red Pepper Flakes. NO SUBS!!!!)1/2 Cup
Wash Cabbage, core and chop into 2" pieces. Julienne Carrot. Mix together with salt. Let sit 1 1/2 hrs or until white rib bits snap only at last minute.
While Veg is sitting mix 1/2 Water and Rice flour. Bring to boil and cook on medium until honey-like. 3-5 min. Set aside to cool.
Mince Ginger, Garlic,Onion and Pear. Mix into cooled Rice "glue" with Fish Sauce and Gochagaru. Mince the salted shrimp and mix in as well. Julienne the Radish and chop Green Onion into 2' pieces and add it .
When the cabbage ribs can almost be bent in half before snapping rinse 3 times in clear water. Strain.
Squeeze extra water than add to paste. Mix well.
Pack tightly into qt Mason jars(actually, this batch took 1 qt and 1 1/2 qt) making sure no air bubbles. Stop 2'' from top of jar. Put lid on ring engaged but so air pressure will leak out. Set aside 3 Days. Then taste. If not sour enough for you, try another day!
Cheers,
Pat
One thing about Kimchee is that unless someone teaches you, you're going to be confused because now recipe agrees....not even how much salt to use on the cabbage;>! You quickly notice something. not only do none of them agree, most are designed to feed a family for weeks if not MONTHS. So, I went through recipes hardcopy and on line as well as Youtube. I finally came down with the following:
Nappa Cabbage 1 medium
Carrot 1
Sea Salt 1/2 cup
Korean Radish 1/3
Yellow Onion 1/2 small
Green Onions 1 bunch
Garlic 5 cloves
Ginger 2" piece
Asian Pear(or Bartlett) 1/2
Rice Flour(Mochicko is the most available) 1 1/2 Tablespoon
Water 1/2 cup
Sugar 1Tablespoon
Fish Sauce 3 Tablespoons
Salted Shrimp(hard to find. Optional but better if you can find at Korean Grocers) 3 Tablespoons
Gochagaru(Korean Red Pepper Flakes. NO SUBS!!!!)1/2 Cup
Wash Cabbage, core and chop into 2" pieces. Julienne Carrot. Mix together with salt. Let sit 1 1/2 hrs or until white rib bits snap only at last minute.
While Veg is sitting mix 1/2 Water and Rice flour. Bring to boil and cook on medium until honey-like. 3-5 min. Set aside to cool.
Mince Ginger, Garlic,Onion and Pear. Mix into cooled Rice "glue" with Fish Sauce and Gochagaru. Mince the salted shrimp and mix in as well. Julienne the Radish and chop Green Onion into 2' pieces and add it .
When the cabbage ribs can almost be bent in half before snapping rinse 3 times in clear water. Strain.
Squeeze extra water than add to paste. Mix well.
Pack tightly into qt Mason jars(actually, this batch took 1 qt and 1 1/2 qt) making sure no air bubbles. Stop 2'' from top of jar. Put lid on ring engaged but so air pressure will leak out. Set aside 3 Days. Then taste. If not sour enough for you, try another day!
Cheers,
Pat