cabbage kimchi by Soon Ja Kim

k3

Mise En Place

k2

Fermentation ready!

k1

Ferment. Cut. Serve.

Ingredients:

Dried Pollack Broth: (can also use store-bought broth or substitute with water)

  • 1/8 piece of dried pollack
  • 3-4 pieces of kelp
  • 1 big slice of radish
  • 1/4 onion
  • 3-4 dried shiitake
  • one handful of dried shrimp
  • 10 cups of water

Main Ingredients:

  • 1 cabbage
  • 1/2 radish (~500 g), julienned

Salting:

  • 2 cups of bay salt
  • 10 cups of water

Salted Seafood: (can omit if vegetarian and/or vegan)

  • 4.5 teaspoon salted shrimp
  • 1 teaspoon anchovy sauce
  • 1 teaspoon fermented anchovy sauce

Seasoning: (mix in the order listed)

  • 2/3 cup of red pepper powder
  • 5 tablespoon dried pollack broth
  • 3 teaspoon glutinous rice starch
  • 3 teaspoon diced red pepper
  • 3 teaspoon diced garlic (optional: ground after dicing)
  • a little bit of diced ginger (optional: ground after dicing)
  • 1.5 teaspoon pear juice, or grounded pear
  • 1.5 teaspoon dried shrimp powder
  • 1.5 teaspoon honey or sugar
  • 1 teaspoon sesame oil
  • a pinch of salt

Other ingredients: (optional)

  • 6 stems of chives,  sliced ~3 cm length
  • 1/2 green onions, sliced ~3 cm length
  • 2 stems of leaf mustard, sliced ~3 cm length
  • 5 stems of water parsley, sliced ~3 cm length

Preparation:

  1. If making the dried pollack broth, put all of the ingredients together into a pot and bring to a boil, then lower to a soft boil for about 15 minutes. Let cool to room temperature.
  2. Take your cabbage and remove any wilted outer leaves. Split the cabbage in half. In the microwave or a pot, melt 1.5 of the 2 cups of bay salt into the 10 cups of water. Apply the salt water to the cabbage and spread the remaining salt over the stem of the cabbage. Place the salted cabbage into a large container (core-side facing up) and pour out the saltwater. Let side for 4-5 hours, then turn (core-side facing down) and leave for another 4-5 hours. After this time, rinse the cabbage with running water to remove excess salt and dry thoroughly. The cabbage leaves should now be able to bend without snapping.
  3. Mix together the red pepper powder, dried pollack broth, red pepper, and glutinous rice starch in a bowl.
  4. Add the sliced radish to the mix and toss. When the radish is red, add the rest of the seasoning ingredients in the order listed and mix. Then add the vegetables listed under other ingredients and mix.
  5. Turn over the salted cabbage (so that the core-side is facing up) and starting from the outer leaves, spread the seasoned vegetables and work inwards towards the core layer-by-layer. When done, fold the leaves on the tip of the cabbage down as far as you can to the stem of the cabbage to make a compact ball. Place into a leak-proof bag and ferment for a minimum of 5 days. The longer you allow the cabbage to ferment, the stronger your kimchi flavor will be!

 

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