This weekend my mom showed me how to make kimchee. It turned out to be a lot easier than I thought it would be. I took pictures for reference later however.
I could have used a smaller jar for this batch.
We also made a batch of the radish kind.
My mom doesn't really measure stuff so I had to eyeball everything. This is pretty loosey goosey but here is the recipe.
KIMCHEE
1 nappa cabbage
few green onions
6 garlic cloves - minced
4 tablespoons hot pepper powder
3 tablespoons anchovy sauce
2 tablespoons sugar - SECRET INGREDIENT
1 teaspoon salt
Chop cabbage into pieces
Layer cabbage with salt in a bowl, press down and let soak for a few hours - mixing occasionally
Drain the water that came out of the cabbage
Add green onions, garlic, hot pepper powder, anchovy sauce, and sugar - mix together
Pack the kimchee into a jar, keep it out of the sun, and let it soak for a couple days then it's ready to eat
The radish kind is our all time favorite. Same recipe with daikon radish, yes? We're super excited to make this and we don't mind the loosey goosey recipe. Thanks!
ReplyDeleteYUM! Looks simple enough to make, my bf can't stand the smell of it though. I like mine super sour which usually means the smell is a lot stronger.
ReplyDeleteThanks for sharing the recipe. I just got a radish kimchee from Lee's Oriental Store. It was yummy. I will be trying your recipe soon.
ReplyDeletecatiecake - yes, we used daikon radish for the radish kimchee and the ingredients are the same - you just have to eyeball the amounts.
ReplyDeletewhen you say "keep it out of the sun" that means not in the fridge, right...like just put it on a shelf or something? I'm excited to try it.
ReplyDeleted - right, set the jar in a cool spot out of the sun for a couple days then put it in the fridge.
ReplyDeleteLove that deep, rich orange. Makes me want to make kimchee pancakes. Mmmmm...
ReplyDeleteI just learned how to make kimchi too by way of Korean mom. :)
ReplyDeleteWe didn't use anchovy sauce, though, which will delight my vegan/vegetarian friends. Heh.
I so love that I can make my own now. I too had to take great notes and make sure to eyeball everything. My mom doesn't use measurements at all when cooking.
Hi, don't know if you like other Korean dishes but http://www.maangchi.com has lots of other great and easy Korean recipes! :)
ReplyDeleteMy grandma in Korea places her kimchi in these special pots (hang-a-ri) and they keep them cool and out of the sun. There are special kimchi refrigerators to help them last longer.
ReplyDeleteLooks delicious, but I hear it can be pretty spicy! I don't think my stomach could handle it.
ReplyDeleteI don't know if sugar is such a secret. I've been watching Maangchi on YouTube making Korean food and it seems like she puts sugar in EVERYTHING!
ReplyDeleteI can't wait to try making my own kimchee. Thanks for the recipe!
I was just watching an episode of The Grand Chef (aka "Gourmet" or "Sikgaek " or "Shikgaek)on MHZ where a dying character made different pots of Kimchi for all the people she knew. She even made tea kimchee. Now I'm intriqued, I've never eaten it, only smelled it (!!!!!)
ReplyDeletemy mother omits the sugar, and sometimes add sprite instead! that's her secret ingredient.
ReplyDeleteWhat is the hot pepper powder? Is that just what it's labeled at the store?
ReplyDeleteExcited to try this and glad you linked back to it!
Krista - at the store the hot pepper flakes will be called Gochugaru. Hope that helps!
DeleteLooks good. I like it but The Little Woman hates the smell :/
ReplyDelete