Kimchi Two Ways

 

Kimchi Two Ways

Prep Time: 10 minutes

Total Time: 20 minutes

Kimchi Two Ways

Ingredients

    Traditional Kimchi
  • 1 head of Napa Cabbage
  • 1/4 cup of Kosher Salt
  • 1 cup of cold water
  • 1/3 cup of Gochugaru (or any red chili flakes you might have on hand)
  • 1 tbs of sugar
  • 1/4 cup of fish sauce
  • 5-6 cloves of garlic minced
  • 1 medium carrot cut into matchsticks ,or strips
  • 3-4 green onions cut into half inch pieces
    Winter Kimchi
  • 1 head of Purple Cabbage
  • 1/4 cup of Kosher Salt
  • 1 cup of cold water
  • 1/3 cup of Gochugaru (or any red chili flakes you might have on hand)
  • 1 tbs of sugar
  • 1/4 cup of fish sauce
  • 5-6 cloves of garlic minced
  • 1 medium carrot cut into matchsticks ,or strips
  • 1 large green apple cut into thin strips

Instructions

    Traditional Kimchi
  1. Cut cabbage into thin strips about 2 inches long.
  2. Rinse very well in cold water
  3. Place cabbage in a large bowl (preferably glass, when you add the chili it will stain plastic)
  4. Add the water and salt to the cabbage, really work the cabbage in the salted water by rubbing it and squeezing it
  5. Set aside and let sit for about 10 minutes
  6. In a separate (glass) bowl add the Gochugaru, sugar, fish sauce, garlic, green onion, and carrot and mix well
  7. Set aside
  8. Thoroughly rinse the cabbage with cold water. Rinse the cabbage several times in a colander/strainer
  9. Put the rinsed and drained cabbage back in the bowl
  10. Add Chili mixture to the cabbage and work it in until everything is well mixed
  11. Put your finished kimchi in a jar (jars) or plastic container (containers). Make sure you have as little air in your jar(s)/container(s) as possible. Air makes your kimchi more hospitable to the bacteria you DON'T want. You can leave it at room temperature for a few days for a more pronounced sour taste or you can refrigerate immediately for a more subtle tang.
    Winter Kimchi
  1. Cut cabbage into thin strips about 2 inches long.
  2. Rinse very well in cold water
  3. Place cabbage in a large bowl (preferably glass, when you add the chili it will stain plastic)
  4. Add the water and salt to the cabbage, really work the cabbage in the salted water by rubbing it and squeezing it
  5. Set aside and let sit for about 10 minutes
  6. In a separate (glass) bowl add the Gochugaru, sugar, fish sauce, garlic, carrot and apple and mix well
  7. Set aside
  8. Thoroughly rinse the cabbage with cold water. Rinse the cabbage several times in a colander/strainer
  9. Put the rinsed and drained cabbage back in the bowl
  10. Add Chili mixture to the cabbage and work it in until everything is well mixed
  11. Put your finished kimchi in a jar (jars) or plastic container (containers). Make sure you have as little air in your jar(s)/container(s) as possible. Air makes your kimchi more hospitable to the bacteria you DON'T want. You can leave it at room temperature for a few days for a more pronounced sour taste or you can refrigerate immediately for a more subtle tang.

Notes

I find it easiest to just take my veggie peeler to my carrot, I make short thin strips that way.

Kimchi seems endlessly customizable. Please play with it. Experiment with different combinations of vegetables. Use Daikon, use radishes. Don't use carrots. Use different cabbage. Use Shallots. Have fun!

Recipe Management Powered by Zip Recipes Plugin
http://www.tacothyme.com/?p=293

I adapted the Traditional Kimchi recipe from Maangchi Emergency Kimchi

The Winter Kimchi is a very timid adaptaion of one found in Chef Edward Lee’s Cookbook Smoke and Pickles. I got the idea for the purple cabbage and apples from his recipe. His recipe includes BACON. I didn’t have any, which is tragic. Did I mention his version has BACON…?

#

Leave a Reply