Korean Kimchi (sometimes spelled kimchee) has become very popular worldwide. It is fairly expensive to buy in stores, however, you can make your own for a fraction of the costs. Best of all, when you make your own you can adjust the flavors to suit your own taste. It is quick and easy to make.
So, what is kimchi? It is fermented cabbage that has been seasoned with salt and hot pepper flakes. Many people add other flavors such as garlic, sugar or fish sauce. Chinese cabbage or Napa cabbage is generally used although I have made it with ordinary cabbage and it comes out very good. But, you really should use Napa cabbage since that is the traditional way. Most all varieties of cabbage are relatively low cost and available year round.
Traditional kimchi is salty and spicy however since you are making your own, you can have it any way you prefer. If you do not like spicy food just eliminate the hot pepper in the recipe. Or if you like a little or lot spicy simply adjust the amount of ingredients.
Here is the recipe:
Ingredients
* 1 large head of Napa cabbage, chopped into 2-inch pieces
* 1/3 cup sea salt, or kosher salt
* 3 cloves of garlic, minced
* 1/2 inch piece of ginger, peeled and minced
* 1/3 cup Korean dried Chile flakes (you can substitute crushed red pepper flakes)
* 3 or 4 green onions, sliced length way
Directions
You will need one large bowl, a smaller bowl, a colander and a glass jar for storage.
1. Put the cabbage in a colander set over a bowl, or in the sink. Toss the cabbage with the salt using your hands. Let the cabbage set undisturbed for one hour. The cabbage will reduce in size and sweat liquid.
2. Pour off any accumulated liquid and rinse off the excess salt.
3. In the small bowl, mix the remaining spice ingredients.
4. Pour the spice mix over the cabbage in a large bowl and toss the cabbage to coat thoroughly with the spice mix.
5. Pack the cabbage in a large glass jar and seal.
6. Store in the refrigerator
To enhance the flavor you may try adding a teaspoon of sugar into the mix, some Asian garlic Chile paste, and/or a teaspoon of fish sauce.
Your kimchi can be eaten the next day but the longer it sets the more flavor will intensify and some fermentation will develop. Store in the refrigerator below 40 degrees F.
Be aware that this kimchi is not preserved like canned food in a hot water bath. Generally, it will lasts in the refrigerator longer than you can resist eating it all but, as with any food, if an unpleasant odor or off color develops toss it out. Note that kimchi has an unusual odor even when fresh so be sure to familiarize yourself with the normal odor of fresh kimchi.
Finally, do not be afraid to experiment a little. If you ruin a batch, you have not lost a lot. You can make as little as one pint just to experiment with. I have tried adding dill weed, cinnamon, chili powder, fajita seasoning, bread and butter pickle mix and various other concoctions...most of which I threw out. My personal taste favors the recipe above with a pinch of sugar.
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