dawn_mo
Well-known member
The last batch was too salty, so I rinsed this batch a couple of times. I think it may still be a little too salty, but it is better. This is the recipe that I used.
Kimchi
Ingredients:
1 medium napa cabbage (about 2-3 pounds)
1/2 cup salt
1 bunch green onions (sliced into 1 inch pieces)
4 cloves garlic (chopped)
1 inch ginger (grated)
1 cup gochugaru (Korean red chili flakes)
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
Directions:
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
3. Let the cabbage sit in the salt for a few hours.
4. Rinse the salt from the cabbage.
5. Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.
6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
7. Seal the container and let ferment at room temperature for 2-3 days.
8. Place the container in the fridge and let ferment for a couple more days.
This is the recipe that I want to make with it:
Kimchi Jjigae or Kimchi Stew
Ingredients:
1 teaspoon sesame oil
1/2 pound pork belly (cut into bite sized pieces) - samgyeopsal
2 cloves garlic (chopped)
2 cups dashi (or water)
1 cup kimchi (cut into bite sized pieces)
2 tablespoons gochujang
1 tablespoon gochugaru
1/2 package tofu (cut into bite sized pieces)
1 small onion (sliced)
1 cup zucchini (cut into bite sized pieces)
2 green chilies (sliced)
2 green onions (sliced)
Directions:
1. Heat the oil in a large sauce pan.
2. Add the pork and saute until it is no longer pink, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the kimchi and water bring to a boil.
5. Mix in the gochujang and gochugaru and simmer for 20 minutes.
6. Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.
7. Remove from heat and add the green onions.
http://closetcooking.blogspot.com/2008/03/kimchi.html
Kimchi
Ingredients:
1 medium napa cabbage (about 2-3 pounds)
1/2 cup salt
1 bunch green onions (sliced into 1 inch pieces)
4 cloves garlic (chopped)
1 inch ginger (grated)
1 cup gochugaru (Korean red chili flakes)
2 tablespoons fish sauce (or soy sauce for a vegetarian version)
Directions:
1. Cut the napa cabbage in half, remove the core and slice the cabbage into 1 inch wide strips.
2. Place a layer of cabbage into a large bowl and sprinkle some salt onto the cabbage. Repeat until all of the cabbage is in the bowl and salted.
3. Let the cabbage sit in the salt for a few hours.
4. Rinse the salt from the cabbage.
5. Mix the cabbage, green onions, garlic, ginger, gochugaru and fish sauce in the large bowl.
6. Place the cabbage mixture into a sealable container leaves a couple of inches at the top.
7. Seal the container and let ferment at room temperature for 2-3 days.
8. Place the container in the fridge and let ferment for a couple more days.
This is the recipe that I want to make with it:
Kimchi Jjigae or Kimchi Stew
Ingredients:
1 teaspoon sesame oil
1/2 pound pork belly (cut into bite sized pieces) - samgyeopsal
2 cloves garlic (chopped)
2 cups dashi (or water)
1 cup kimchi (cut into bite sized pieces)
2 tablespoons gochujang
1 tablespoon gochugaru
1/2 package tofu (cut into bite sized pieces)
1 small onion (sliced)
1 cup zucchini (cut into bite sized pieces)
2 green chilies (sliced)
2 green onions (sliced)
Directions:
1. Heat the oil in a large sauce pan.
2. Add the pork and saute until it is no longer pink, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the kimchi and water bring to a boil.
5. Mix in the gochujang and gochugaru and simmer for 20 minutes.
6. Add the tofu, onion, zucchini and chilies and simmer until tender, about 5 minutes.
7. Remove from heat and add the green onions.
http://closetcooking.blogspot.com/2008/03/kimchi.html