The Time is Now for Kimchi!!!

The “Hilton” Chinese Cabbage is in the house! It’s Kimchi time!!

WP_20150617_20_07_35_Pro WP_20150617_20_07_59_Pro

The big cabbage is 18 inches wide and 16 inches tall. They are gorgeous! Check out this cross section!

WP_20150617_20_42_02_ProNow the fun begins!!

First cut the cabbage width wise in 2 inch strips.

Next, cut the strips into bite size pieces.

Place bite size pieces in a large, non-corrosive bowl.

WP_20150617_20_50_15_ProWP_20150617_20_50_31_Pro

WP_20150617_20_50_48_Pro

Add Kosher/pickling salt to warm water and pour over the cabbage. This brine wilts the cabbage and starts the fermentation process.

The covered bowl sits for 12 hours prior to rinsing with water.

WP_20150617_21_51_49_Pro

Prior to rinsing the cabbage, it is wise to prepare the additional ingredients.

Pare green onions to 1 1/2″ to 2″ lengths and place aside.

Mince several tablespoons of garlic and place aside.

Mince a few tablespoons of fresh ginger and place aside.

Pare Daikon radish into 2″ match stick size pieces and place aside.

Combine green onions, garlic, fresh ginger and Daikon radish with the rinsed cabbage in a non-corrosive bowl.

WP_20150618_07_15_39_Pro

Add warm water to chili flakes and make into a paste.

WP_20150618_06_54_54_Pro

I strongly recommend you wear latex or nitrile gloves prior to mixing chili paste with the cabbage. Otherwise, your hands will become glowing hot!!

Mix the chili paste with the cabbage, green onion, garlic, fresh ginger and Daikon radish. Mix thoroughly!!

WP_20150618_07_05_16_Pro

Add fish sauce, shrimp paste and sugar to the cabbage mixture.

WP_20150618_07_09_40_Pro

Mix thoroughly!

Place cabbage mixture into sterilized glass jars, packing tightly, leaving a 2″ head space.

WP_20150618_07_17_45_Pro     WP_20150618_07_18_52_Pro

Here is the finished product!

WP_20150618_07_29_02_Pro

Let rest for 24 hours at room temperature.

Refrigerate up to 30 days. Enjoy with rice, in soup, stir fry or as a side dish.

Bon Appetit!!

Papa

Advertisements

8 thoughts on “The Time is Now for Kimchi!!!

  1. Can you can this or does the heating process mess up the consistency & “cook” the cabbage??? I’ve always wanted to make kimchi! I LOVE it! But being the only person I know that will eat it is love to stretch it out over a season : ) Thanks!

    Like

    1. I regret, you may not can or heat process Kimchi. Make up small quantities that last up to 5 – 6 weeks. Typically, one head of Chinese cabbage makes approximately 2 quarts of Kimchi.

      Papa

      Like

    1. I use ASSI brand red pepper powder or hot pepper powder. I bought the pepper flakes at a local oriental food store. I checked online and the price is more than double what I paid at the local store.

      Papa

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s