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The Kitchen Table

Anyone Ever Made Kimchi (Kim Chee)

country_bumpkin_al

16 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
16 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
16 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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Comments (11)
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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kimchi refrigerator
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Comments (9)
I know $800 to $1,000 for a 4.7 or 6.4 cft Kimchi fridge may seem expensive. But this is new technology with limited patent rights. These are very popular in Korea in fact in 2011 more Kimchi refrigerator sold in Korea than regular refrigerators, and in Korea most people buy the full size ones not just these small ones. These kimchi fridges are not like a regular fridge. They use positive air flow with strict temperature control to control the kimchi fermentation process. In Korea kimchi is like wine. It has a different smell and taste depending on its "ripeness." Some people prefer it fresh or not very fermented, some people prefer it very ripe or very old, and others prefer it everywhere in between those two stages of "ripeness." If you want to make sauerkraut I would not get one of these fridges because sauerkraut can be made with a $125 stone fermenting crock. My wife, who is Korean and I live in Phoenix where it is very hard to store certain fruits and vegetables like potatoes, onions, apples, pears, squash, etc. for long periods of time. This kimchi fridge makes it possible to store these items for months and keep their freshness. We can now go to the store and buy 25# of potatoes or store the cabbage, carrots, beets, onions, squash and other vegetables that we grow during the winter and spring in Phoenix. IÃ¯Â¿Â½m sure you people in Florida have this same problem storing fruits and vegetables. In my opinion, I would get one of these kimchi fridges if you have the need to store any fruits and vegetables and you live in a hotter climate that does not allow for good storage. Or if you want to store kimchi. You will fall in love with it. I was skeptical at first when my wife wanted to bring one of these back from one of our recent ventures to Korea, I work in Korea for about 4 months every couple of years.
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Kimchi
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Comments (33)
hahaha, I just ate a half pint jar for lunch today. Recipe was good and easy. I made two different recipes a week ago and this was the easier. I think I like the other one a little better but it was quite a bit more complicated. Cukes sounds good. I was wondering if regular head cabbage can be substituted. And the other recipe required daikon radish and was wondering if regular round red radishes could be used. Has anyone tried those ingredients instead of the tradition Asian variations? One thing of note on Kimchi. I used ground up Cayenne powder in place of Habanero flakes. The stuff came out pretty mild to my taste. I am not a fire eater by any means. But my wife and parents couldn't even eat the stuff saying it was too hot. My wife is a native Texan and normally likes things much hotter than I do but it was too hot for her. It barely phased me. What gives? I have never eaten something that she said was too hot for her. Same for my parents. They liked it but could only eat a bite. I ate a whole jar and wasn't uncomfortable at all. Bruce
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LOOKING for: Kim Chee recipe to keep in fridge
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Comments (2)
This is an old recipe developed by Rodale Press Test Kitchen for their employees who had requested it. It was before many types of hot peppers were readily available in our area so you might want to also try it with fresh ones. KIMCHI 1 lb. Chinese cabbage stalks (leaves removed) 1 large carrot 1/ 4 lb. white radishes 2 scallions 1/ 4 cup soy sauce 1/ 2 cup water 2 Tbs. honey 3 Tbs. cider vinegar 1 tsp peeled and minced gingerroot 2 cloves garlic, minced 2 to 4 2-inch long dried red chili peppers, split and seeded Julienne the Chinese cabbage, carrot, radishes and scallions. Toss with the soy sauce and water. Cover loosely and let stand overnight at room temperature. Drain the liquid from the vegetables into a bowl. Add the honey and vinegar to the liquid, and stir well to dissolve the honey. Add the ginger, garlic, and pepper to the vegetables and pack them into a sterilized quart jar. Pour the liquid into the jar to cover the vegetables completely. If more liquid is needed, add water. Cover loosely with a sterilized lid, and let sit at room temperature for 3 to 5 days to ferment, making sure the vegetables are kept beneath the liquid. The liquid will bubble and the flavor will become sour. The kimchi should then be refrigerated. In 3 or 4 days more, the cabbage will become translucent and will be ready to serve. Kimchi can be stored in the refrigerator for up to 2 months. Makes 1 quart.
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sandy_in_ia
16 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
16 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
16 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
16 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
16 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
16 years ago
Hi Marcy,

There may be some truth to your observation.

Try garlic!?

o j

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