Wednesday, April 7, 2010

Spicy Korean Kimchi

I love this stuff! My obsession with it started when I was introduced to it by my (now ex) Korean boyfriend. Most versions of kimchee aren't vegan, they contain anchovies, but this recipe hits the spot! I got the idea for this recipe here.

The picture above is the kimchee right after having the spicy paste mixed in and before it has been fermented, it tastes good just like this, but fermenting it makes it taste more authentic.

This is an acquired taste. It is very spicy and vinegary, not everybody's cup of tea.

1 large head of nappa cabbage
1 huge daikon radish (mine was like 1.5 feet long!)
2 tbsp garlic
2 tbsp ginger
1/4 cup green onions
1/2 cup coarse kosher salt

Spicy Paste:
2 tbsp white sugar
4 tbsp Braggs
4-6 tbsp gochugaru*
2 tbsp water

You will need 3 regular sized pickle type jars to store your kimchi or 1 big jar if you have it.

*Gochugaru: Is red chili pepper, dried and ground into a coarse powder. It can be found at any Asian grocery store.

Prepare veggies:
- Peel off the nasty outside leaves off the nappa cabbage and cut the head in half length-wise, then cut the cabbage halves width-wise in 1/2 inch shredds. Rinse well in a colander. Place in a large nonreactive container.
- Peel daikon radish and cut in half and half again both times length-wise. Then cut width-wise in 1/4 inch pieces. Rinse well in a colander. Place in the large nonreactive container with the nappa cabbage.
- Sprinkle the nappa cabbage and daikon mixture with the coarse salt and mix thoroughly. Put a plate with a few cans of veggies on top of the mixture and let it sit for 2 hours.

- Wash and thinly slice the green onions
- Wash, peel, and grate the ginger
- Peel and crush the garlic with a garlic press
- Mix together paste ingredients in a bowl

Once the 2 hours is up:
-Thoroughly rinse and drain the nappa cabbage and daikon radish mixture (I used my salad spinner to get the excess liquid off).
- Rinse out the large container you were using and put the nappa cabbage and daikon radish back in it.
- Add green onions, ginger, garlic, and the paste. Mix everything until evenly coated.
- Put the un-fermented kimchi mixture in the jars (You can even eat it right now if you want to) and fill the jars half way with water. Close the jars tightly.

Jarred and ready to ferment

- Let the jarred kimchi sit out at room temperature to ferment for 2 to 4 days or until you see bubbles.
- Once the kimchi has fermented put it in the fridge.

Finished product

Stay tuned for some awesome recipes using kimchi!

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