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Kimchi – My korean fever remedy 🙂

I learnt how to make this spicy fermented pickle from my Korean friends and so this is truly their home-made version.  It’s a must-have condiment in every Korean household and is served at almost every meal.

I find it such a handy pickle to have around as it can be eaten in many ways – as a side dish with other dishes, in tofu/vege/seafood/meat soup for a spicy kick, in omelette/savoury pancakes or even in fried rice, etc. etc. Many health websites advocate the consumption of kimchi.  Not only it is rich in Vitamin C, the fermentation process also encourages the growth of probiotic bacteria, which aids in sustaining balance within the intestinal tract.  In any way, health benefits aside, we simply love it!

HAPPY KIMCHI MAKING !

Firstly, prepare :

1) 1 large chinese cabbage, wash all the leaves and pat dry with kitchen towels.

2) Sprinkle some coarse salt around the bottom of a large bowl.  Arrange some leaves, clockwise, on it and sprinkle some salt all over the leaves.  Lay a second layer, clockwise again, on top of the first layer and sprinkle some salt all over them again.  Repeat the process until all the cabbage leaves are done.

3) Cover the bowl and leave to rest for 3 hours (moisture will be removed from the leaves and they will shrivel after that).

4) In the meantime, boil some rice with some water to get 500ml of gruel.  Drain the water and leave it aside to cool.  Discard the cooked rice.

5) For the seasoning, you will need :

Ingredients :
(A) To blend together until fine :
2″ knob of ginger
8 pcs of garlic
1 large onion
1 large apple or korean pear
2 red & 1 green chilliles, seeded

(B) Put together in a large bowl / pot :
3 to 4 tablespoons of chilli powder (depending on how spicy your prefer)
4 – 5 tablespoons of korean fish sauce (to adjust accordingly)
2 tablespoons of sugar (add more if needed)
6 stalks of spring onions, cut into 1″ sections
1 large carrot, cut into stripes (optional)

6) Add blended ingredients in (A) to (B). Mix thoroughly and then add in the cool rice gruel. Adjust seasoning if necessary (it should not be too salty as the cabbage is already salted). Stir well.

7) Wash the cabbages 3 times and squeeze dry. Cut it into 2″ sections and put them into the prepared spices and mix thoroughly.

8) Cover pot and leave it in a cool corner to ferment for 24hours. After that, transfer the fermented vegetables to airtight containers and keep them in the refrigerator.

The nicely fermented Kimchi, ready to be stored in the refrigerator

9) Drizzle some sesame oil & sprinkle some roasted sesame seeds over kimchi before serving.

BON APPETIT !

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