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The Kitchen Table

Anyone Ever Made Kimchi (Kim Chee)

country_bumpkin_al

14 years ago

I made some cucumber Kimchi the other day. I love that stuff. I bought a Napa Cabbage today and plan on making some using it. I don't want to make a whole lot of it (there's only 2 of us to eat it). Anyone have a recipe for a small amount..maybe a gallon or less?

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Comments (8)

ruthieg__tx
14 years ago
I have never made it but I am growing extra cabbage this year so that I can make some. I make sauerkraut every year and really love it so I didn't want to use my cabbage for kimchee so I decided the solution was to plant more cabbage so I have about 12 or 14 cabbages growing..
country_bumpkin_al
Original Author
14 years ago
Are you growing the regular cabbage or the Napa? I had wondered if I could make the Kimchi using regular cabbage, and if I hadn't found the Napa cabbage yesterday that's probably what I would have used.

Kimchi is suppose to be good for you!*S*
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The NYT recipe from readinglady's link is very close to simple homestyle kimchee. It's also copied below. My mom, an old school Korean lady who prefers to make her own kimchee than buy it (she doesn't like the msg and preservatives that prevent proper pickling), uses less fish sauce and salted shrimp, and usually not both at the same time. Fyi the shrimp is the tiny kind that comes in wet, spread-like consistency. When kept in cool temps, her kimchee matures to a clean, spicy taste with a bite. For a refreshing variation, try daikon cut in 1 inch cubes instead of the cabbage and julienned daikon. Use a little more sugar with the daikon cube version, aka coc-doo-gi. Cabbage Kim Chee (From the New York Times) 1 head won bok (Napa cabbage), about 2 pounds 5 tablespoons coarse salt 1 cup peeled and julienned daikon radish 1/2 cup minced green onion tops 4 tablespoons fish sauce 2 tablespoons peeled and minced garlic 2 tablespoons sugar 1 tablespoon peeled and minced or grated ginger 1 tablespoon or more of ground red Korean chiles 3 tablespoons salted shrimp (sold in jars at Asian stores) Place cabbage in a colander and sprinkle salt over and between the layers of leaves; set aside 2 to 3 hours. Then rinse well, especially between layers of leaves; shake dry. Combine radish, green onions, fish sauce, garlic, sugar, ginger and ground chiles. Add shrimp. Use fingers to pack whole cabbage, inside and out, with the mixture. Or cut cabbage and toss with mixture. Serve immediately or refrigerate up to a week; mixture gets spicier daily. Makes 16 small servings.
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Check your library for the book "Wild Fermentation" by Sandor Ellix Katz (he also has a good web site - http://www.wildfermentation.com and YouTube videos). Lots of great information and recipes in his book. You can make low-salt and even salt-free sauerkraut. It's better to use less salt than to over-salt and then rinse your kraut. Rinsing removes all the "good" stuff. And yes, temperature is important like you thought. Low-salt kraut would include 1-2 teaspoons per quart of kraut. A quart of kraut takes about 1-1/4 pounds of cabbage (about 1 medium-sized cabbage). I make kraut in a quart jar for convenience, and never heat process it, just refrigerate it and use it fresh. If I need to preserve it, I'll freeze it. FYI - fermentation goes faster without salt. Some salt-free options are wine, savory seeds and seaweed and it's all detailed in "Wild Fermentation". Another good book for lacto-fermentation information and recipes on a variety of foods is "Nourishing Traditions" by Sally Fallon. -Grainlady
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How did you guess?! It looks great. I love sour/fermented things. I was pretty sure I was going to resort to fast food or cold pizza given the weird, sparse contents of the fridge, but I pushed onward, and darn if that sweet potato, caramelized onion and cranberry pot pie wasn't delicious!
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Has anyone ever seen a Hoya with this....
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Dunno, that is odd on the different shape, but hoyas are such a diverse bunch. I bet Denise or GG would know about that. I have a H. carnosa "Compacta" that has REALLY different leaves, not quite curled enough to qualify as a regular Compacta and not at all Krinkle 8 or anything else. I see different colored blooms on all the different carnosas, too. Very interesting. . . . I really like your carnosa KQ with the solid green leaves and the white spray. Even if it's not some rare new variety, it is really unusual and special. When I have a plant like that, I name it and keep it. ;-)
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sandy_in_ia
14 years ago
Dean had a co-worker's wife that was from Vietnam (I believe) and she would make it...HOT! The co-worker would bring it to work to share, and all the guys would be hot shots thinking it can't be that bad...but it would put them all down!! Dean likes hot, but this was over the top!! Dean did have some that wasn't so hot, and he did like it.

Unfortunately, Ting passed away a couple of years ago...she made the MOST AMAZING egg rolls! She was a great lady.
paula_pa
14 years ago
I haven't made it but I used to enjoy eating it from a small Korean-run market I would often stop in when I lived in Philly.

Here is a recipe from David Lebovitz who, if you're not familiar with him, is a very entertaining American chef and cookbook writer who lives in Paris (and he's also spent time in Korea I believe). His recipe uses a Korean chili powder and also a Korean chili paste. I don't know how hard it is to find those ingredients.

Here is a link that might be useful: Kimchi
joyfulguy
14 years ago
I haven't made any ... but I had lots of it when I lived in Korea, and occasionally since, especially when there's a reunion of former Korea missionaries.

But my mouth is tender, and eating it makes me cry. I try to avoid it if possible ... but in Korea, one just couldn't.

ole joyful
Kathsgrdn
14 years ago
I wish I had watched my mom more closely when she made it. All I remember is the cabbage sitting in bowls for a couple of days with a a big rock on top of a plate that was overtop the cabbage with, I think salt in a brine.
marcy345
14 years ago
I knew a man who married a woman from Korea.
She made and ate Kimchee all the time. He said he stopped sleeping with her because she smelled so bad!
joyfulguy
14 years ago
Hi Marcy,

There may be some truth to your observation.

Try garlic!?

o j

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