Mom's Old Style Kimchi Recipe |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Mom's traditional kimchi recipe, the national dish of Korea. the preparation takes a few hours (soaking is the majority of it). The part that takes 3 days is easy, just let it sit in a cool dry place. Very healthy. Read more . Contains similar lactobacteria as yogurt. You can also make a fast delicious soup by combining some kimchi, tofu (or beef, etc) with hot water and optional rice. Ingredients:
-1 cup plus 1 tablespoon kosher salt |
-.5 gallon water |
-2 heads quartered napa cabbage |
-1 peeled head of garlic garlic |
-thumb sized chunk of ginger root |
-gallon jug with top |
-quarter cup korean salted shrimp |
-1 bunch of scallions chopped into .5 - 1 inch pieces |
half cup korean chili powder (my mom was very specific about this ingredient, apparently other chili powders don't taste right) |
-1 teaspoon sugar |
Directions:
1. -mix 1 cup salt with .5 gallon water, then soak the cabbage in the salt water for 3 to 5 hours.
2. -blend salted shrimp, ginger and garlic in a blender until finely mixed
3. -in a bowl mix this sauce with the scallions, chili powder, sugar, tablespoon of kosher salt really well.
4. -rinse cabbage really well and drain very well
5. -combine the cabbage with the mixture, covering it thoroughly getting the sauce in every crevice. mix it well!
6. -put the cabbage and sauce into the jar and press down firmly to remove as much air bubbles inside as possible. seal the jar.
7. -leave the jar to sit for 3 days in a dark cool place. should be ready by then and will probably have a very strong smell when you open it (that is normal, it is fermented!) and taste delicious. refrigerate after opening!
8. -Important tip: Excessive use of salt and ginger will inhibit the proliferation of friendly bacteria so try not to add too much more than suggested measurements.
9. Kimchi Facts:
10. -First referenced in literature over 3,000 ago. Was originally made using beef stock and cabbage only
11. -National Dish of Korea. There are seasonal and regional varieties
12. -Promotes intestinal health: loaded with healthy probiotic bacteria strains similar to yogurt. Also has a type of bifidus bacteria that produces all the important B-vitamins.
13. -Rich in Vitamin C and antioxidants
14. -Fermented cabbage foods that are not pasteurized reduce cancer rates
15. -Low Calorie
16. -Heart Healthy
17. -May prevent avian flu: news.bbc.co.uk/2/hi/asia-pacific/4347443.stm
18. -If you do end up buying some from the store, read the label! Commercially manufactured kimchi, especially Japanese brands tend to have added MSG.
|
|