Posted: 12/22/2013 5:37:39 PM EDT
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Anyone have good recepies?
I am tired of spending $6 for a quart of the stuff. I can eat a jar in two days....one sometimes. Would like to make my own. Napa cabbage is cheap, raddishes are cheap, I can even buy daikon at a good price. What I am concerned about is the right spices and fish sauce. Another concern is getting it to ferment correctly......always a bit iffy on fermenting myself. |
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When my ex- use to make Kim Chee for me. I sort of wrote this down:
Kim Chee
1/8 cup- Salt 1 Large head of Napa Cabbage Optional: 1 med size- Japanese or Korean Daikon (turnip/raddish), Sliced in strips 1 small bunch- Green onion tops Paste: 8 oz. Fish sauce (Viet Nam or Thailand makes a good sauce) 3/4 cup- Korean style Red Pepper Flakes 1 Tbsp- Korean style Dashida (dry, beef flavor soup stock) 1 Tbsp- minced Garlic 1 Tbsp- minced Ginger ________________________________________________________________ Cut the vegetables (and optional vegetables) to your favorite size. Sprinkle the salt among the vegetables. Toss/mix it around every 15-20 mins. to redistribute the salt among the vegetables. Taste it. If you think it needs more salt, go ahead and add more. The salt will draw off water, from the vegetables. Don’t drain the water, yet. Continue to toss/mix every 15-20 mins. for about an hour, total. While waiting for the hour to pass. In a separate bowl, mix the fish sauce, red pepper flakes, dashida, garlic and ginger. The mixture should be pasty (like a moist clumpy spread). If more liquid is needed…..add more fish sauce. After the hour is over, rinse the vegetables with clear water. Taste it, if it’s too salty, try another rinse. Satisfied, place the vegetables in a colander to drain. Squeeze out the excess water. The vegetables should be limp and moist. In a large bowl, toss/mix, distribute the paste among the vegetables………note, the beautiful red coloring……….put as much or as little paste, as you like. Transfer to a closed lid container. Keep it in the refrigerator. Come back the next day, toss/mix……………let it sit………….continue the toss/mix routine for as many days as you like. The Kim Chee will be ready in about 3 days to a week. Don’t drain off the Kim Chee water, it helps to preserve the Kim Chee. The longer it’s kept…....a more “fermented taste,“ will occur. Always, keep it refrigerated. Aloha, Mark PS....wear plastic gloves during the prep. |
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I wish I had a recipe. My mom used to make it at home when I was a kid.
I don't remember any fish sauce, just vinegar, red pepper, sea salt and garlic, lots and lots of garlic. I wasn't privy to the whole process though. Fermenting is interesting. We used mason jars and occasionally you'd get a blowout. We kept the jars in a storage room that was normally fairly cool and one year the curtains were open just a gap. One afternoon the slit of light moved across the shelf and caused 4 jars in a row to explode. |
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Quoted:
it is damn good, but stinks up your body all over. when you sweat and even when you breath days after Worth it. Edit - Would it be overly difficult to make you own dried salted shrimp for it? I've been using a box fan to make jerky with great success, I estimate the process would be similar, just add another day or two for the shrimp to completely dry. |
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Quoted:
The recipe varys from region to region in Korea. Some will add oysters or fish or whatever is local. +1...........just buy it at HMart or marry a good Korean homemaker type woman. Aloha, Mark I don't know that we have any around here. Edit - closest one is about 6 hours away. |
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Correct me if I'm wrong, but I think it takes like 6 months for it to ferment properly.. Well, I think it's at least 8-10 weeks or so. That is what pushes me away from making my own. I freegin' LOVE kimchi, though. You're right... it can be expensive. I also love dolsot bibimbap, jjajangmyun, and a bunch of other Korean dishes. |
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This is how I make basic nappa kimchi:
Korean radish onion green onion carrots nappa cabbage Korean pepper flakes, must be Korean pepper flakes. There is no substitution, though you can try and it might not be bad Ginger baby bok choy cut in half leeks sugar garlic fish sauce salt I like mine cut up and ready to eat, so I do it from the start. It also helps to get the worms and dirt out of the cabbage and bok choy. I also don't add things like oyster, dried shrimp, or squid. Just peference. I also usually don't do the rice flour porridge thing that some recipes call for. I have done it and it works fine, I just didn't like the taste or texture as much as without it. My version is sort or a cross between these two Maangchi recipes with some on the fly changes in technique or ingredients so each batch is slightly different: 
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Quoted:
Correct me if I'm wrong, but I think it takes like 6 months for it to ferment properly.. Well, I think it's at least 8-10 weeks or so. That is what pushes me away from making my own. I freegin' LOVE kimchi, though. You're right... it can be expensive. I also love dolsot bibimbap, jjajangmyun, and a bunch of other Korean dishes. Depends on variety, alot of these local varieties (Even the ones that native Koreans are eating) are fermented for less than a few weeks. The "True blue" stuff is fermented 6-12mo , but it's such a big consumer product most of it isn't fermented long. |
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i used the emergency kimchi recipe posted above, and this one (link). Both work great, but, the one posted at Maangchi was amazing. I found a korean market and was able to get the proper red chili flake and rice flour. That made a big difference.
http://www.maangchi.com/recipe/easy-kimchi |