January 05, 2009
Barnaby loves himself a good kimchi. The stinkier and more sour, the better. I must say, I’m right there with him. After living in Japan and traveling in Korea ...
Other Names: Gim Chee, Kim Chee
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Foodista Blog » Asian: “Homemade Kimchi”
January 05, 2009
Barnaby loves himself a good kimchi. The stinkier and more sour, the better. I must say, I'm right there with him. After living in Japan and traveling in Korea ...
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August 13, 2009
I love Korean Food. I became a Korean Food addict, surprisingly, in Beijing. I had a lot of Korean friends and often enjoyed Korean food with them. I was really ...
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Wikipedia
Kimchi (, ), also spelled gimchi, kimchee, or kim chee, is any one of numerous traditional Korean pickled dishes made of vegetables with varied seasonings. Its most common manifestation is the spicy baechu (cabbage) variety. Kimchi is the most common banchan, or side dish. Kimchi is also a common ingredient and combined with other ingredients to make dishes such as kimchi stew (''kimchi jjigae'') and kimchi fried rice (''kimchi bokkeumbap''). Kimchi is so ubiquitous that the Korea Aerospace Research Institute (KARI) developed space kimchi to accompany the first Korean astronaut to the Russian-manned space ship Soyuz. Austin Kim
Yield: 6 servings
[edit] Ingredients
6 |
pounds Napa cabbage |
3 |
tablespoons salt |
2 |
cups sliced scallions |
3 |
minced garlic cloves |
1 |
tablespoon ginger root minced or 2 tsp. ginger powder |
4 |
tablespoons dried ground chili pepper |
2 |
tablespoons sugar |
[edit] Preparation
Step 1 |
Shred cabbage in 2 inch strips. Mix with half the salt. Let stand 30 minutes. Wash and drain. |
Step 2 |
Mix the scallions, garlic, ginger, chili pepper, cabbage and the rest of salt. Pack into a crock or glass jar. |
Step 3 |
Put the containers aside for three or four days in a cool location. After that, store it in the refrigerator. |
[edit] Tools
Glass jar
[edit] About Kimchi
Also good with a bit of fish sauce added.
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