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korean kimchi Recipe

Ingredients

How to make it

  • Carefully cut cabbage in half lengthwise. If the cabbage is unusually large, cut in half again, making 4 lengthwise quarters.
  • sprinkling liberally with coarse salt and letting it sit for four hours, or by soaking over night, then turn occasionally
  • Julienne the radishes Finely -chop the green onions and mince or crush the garlic and ginger.
  • Mix the salted shrimp juice into the red pepper powder. (To take out some of the kimchi fire, reduce the amount of red pepper powder.) Add radish strips and knead well with hands. Add the remaining ingredients and mix thoroughly -- use your hands because the next step is done by hand anyway.
  • Rinse the cabbage thoroughly in clean water and drain well. Pack the seasoned mixture between each leaf of the wilted cabbage.
  • Fold over stuffed cabbage sections to hold in the seasonings, and fasten loosely by wrapping the outer leaf around the section. Pack the bundles in a crock or kimchi jar. Keep at room temperature a day or two, then refrigerate. Cut to bite size before serving

Reviews & Comments 9

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  • krzykt 13 years ago
    I'm excited to try this. I love Kimchee, but I'm VERY allergic to carrots and all of it available locally has carrots in it. I'm gong to make this! Thank you for sharing!
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  • rob430 15 years ago
    I was in Korea years back and they eat this every day. I think it's a good low fat/carb food. After many years , I made this today. I did use a recipe from U-TUBE though. That called for making a paste of the red pepper powder with heated rice flour and water. I also used 1/2 cayenne pepper and 1/2 paprika as a substitute. I had fish sauce on hand and some recipes call for this otherwise basically the same.
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  • nakedchef 15 years ago
    yes, you have to cover it, tightly
    it's easy when you know how :)
    remember try to wash everything before you make you kimchi, everything has to be oil free
    good luck
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  • olga 16 years ago
    Do you have to cover it while its fermenting?
    and if so loosely or tightly?

    thanks
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  • ylokos 16 years ago
    Ooh you actually included the sae wuu joot- the salted shrimp! This makes it taste sooooo good, so you get my vote cuz most people leave it out unfortunately. Let's Eat!
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    " It was excellent "
    dtour ate it and said...
    WOW! Just the Kimchi I've been looking for. Thank you
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  • bintang 16 years ago
    thankyou for posting it here i love kimchi im going to try soon! greetz ~s~
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  • nakedchef 16 years ago
    this is how my boss made kimchi for her restaurant,
    but at home, I cut the cabbage into bite size before I soak them with salt,
    this way I can save lot's of time in the in the seasoning process
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  • kukla 16 years ago
    Thank you for posting this...it is more detailed than the Kimchee I am used to...
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The Cook

nakedchef Taichung, TW

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