Mom's Old Style Kimchi Recipe
From sloppysandwich 13 years agoIngredients
- -1 cup plus 1 tablespoon kosher salt shopping list
- -.5 gallon Water shopping list
- -2 heads quartered napa cabbage shopping list
- -1 peeled head of garlic garlic shopping list
- -thumb sized chunk of ginger root shopping list
- -gallon jug with top shopping list
- -quarter cup korean salted shrimp shopping list
- -1 bunch of scallions chopped into .5 - 1 inch pieces shopping list
- half cup korean chili powder (my mom was very specific about this ingredient, apparently other chili powders don't taste right) shopping list
- -1 teaspoon sugar shopping list
How to make it
- -mix 1 cup salt with .5 gallon water, then soak the cabbage in the salt water for 3 to 5 hours.
- -blend salted shrimp, ginger and garlic in a blender until finely mixed
- -in a bowl mix this sauce with the scallions, chili powder, sugar, tablespoon of kosher salt really well.
- -rinse cabbage really well and drain very well
- -combine the cabbage with the mixture, covering it thoroughly getting the sauce in every crevice. mix it well!
- -put the cabbage and sauce into the jar and press down firmly to remove as much air bubbles inside as possible. seal the jar.
- -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!
- -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.
- Kimchi Facts:
- -First referenced in literature over 3,000 ago. Was originally made using beef stock and cabbage only
- -National Dish of Korea. There are seasonal and regional varieties
- -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.
- -Rich in Vitamin C and antioxidants
- -Fermented cabbage foods that are not pasteurized reduce cancer rates
- -Low Calorie
- -Heart Healthy
- -May prevent avian flu: http://news.bbc.co.uk/2/hi/asia-pacific/4347443.stm
- -If you do end up buying some from the store, read the label! Commercially manufactured kimchi, especially Japanese brands tend to have added MSG.
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